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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