Making and Canning
Tomato Sauce with Roasted Red Bell Peppers
This recipe for Tomato Sauce with Roasted Red Bell Peppers is a very easy sauce
to can and may be used for any pasta or fish. Even for the seasoned home canner,
Video 3 is a good refresher for safe home canning practices.
Ingredients:
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Dinner:
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Canning:
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Notes:
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2 cups
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24 pints or 12 quarts
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Tomatoes - Romas are recommended
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6 large whole
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20 pounds
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Roasted Red Bell Pepper Sauce
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1 pepper
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8 peppers
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Olive Oil
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2 tablespoons
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1 cup
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Salt
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1 teaspoon
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3 tablespoons
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Lemon Juice
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For canning only
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3/4 cup
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For canning use the following techniques:
Canning using hot pack method with 1/2” of headspace.
Processing with a Water Bath: 30 minutes for pints or 35 minutes for quarts at 212 degrees. For
elevations above 1,000 foot level see Altitude Time Adjustments. After processing, remove from
boiling water and place the jars on a towel, separated by 1” to cool naturally as quickly as possible.
Labeling and Storing
CanningUSA.COM A Simple Approach to Preserving Homemade Foods
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Technical Guide, If I
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