Quantity: For thin sauce – An average of 35 pounds is needed per canner load of 7 quarts; an average of 21 pounds is needed per canner load of 9 pints.

Combine sauteed vegetables and tomatoes and add remainder of spices, salt, and sugar. Bring to a boil. Simmer uncovered, until thick enough for serving.

20 окт. 2024 г. · Here is the recipe: -8c canned, diced tomatoes, undrained -1.5c seeded, chopped Serrano peppers -4c distilled white vinegar -2 tsp canning salt -2 tbsp whole ...

Procedure: Wash tomatoes and dip in boiling water for 30 to 60 seconds or until skins split. Then dip in cold water slip off skins, and remove cores.

Add acid to all tomatoes before processing · Factors that affect acidity level · Citric acid, lemon juice or vinegar are good choices for added acid.

20 мин 29 окт. 2024 г. · In a large saucepan, boil the quartered tomatoes uncovered for about 20 minutes, then pass them through a food mill or sieve to create a smooth ...

Оценка 4,0 (2) · 2 ч 20 мин Ingredients · tomatoes · lemon juice (bottled OR citric acid) · salt (OR salt sub. Optional) · herbs (dried. Optional) · basil (fresh leaves. Optional) ...

19 мая 2020 г. · Core and roughly chop the tomatoes. In a large pot heat the olive oil over medium heat and sauté the onion, garlic, and salt until transparent, ...

Use approximately 46 pounds of tomatoes to yield. 7 quarts; an average of 28 pounds will yield 9 pints. A bushel yields 7 to 9 quarts of sauce. Preparation.

How do I do that? Approved Extension recipes for salsa are almost all canned in a boiling water canner. There is one recipe for Mexican tomato sauce.