Making and Canning
Tomato Sauce with Roasted Red Bell Peppers
This recipe for Tomato Sauce with Roasted Red Bell Peppers is easy to
can at home using the steps below and the step-by-step canning
instructions and water bath processing time on the following page..
Ingredients:
 Dinner:
 Canning:
  2 cups
 24 pints or 12 quarts
Tomatoes - Romas are recommended
 6 large whole
 20 pounds
Roasted Red Bell Pepper Sauce
 1 pepper
 8 peppers
Salt
 1 teaspoon
 3 tablespoons
Pepperr
 1/2 teaspoon
 1-1/2 tablespoons
Lemon Juice
 For canning only
 3/4 cup
1. If not using roma tomatoes, you may
wish to blanch and peel them. Simmer
tomatoes, salt and pepper for 1 hour.
 2. Add Roasted Red Bell Pepper Sauce
omitting mustard.  Add lemon juice.  

Simmer 5 minutes longer.
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© 2004 David G. Blackburn
CanningUSA.COM
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