🍅 Homemade Canned Tomato Sauce

Ingredients

• 5 kg ripe tomatoes
• Bottled lemon juice
• Salt, optional

Instructions

1. Wash the tomatoes and remove any damaged parts.
2. Dip them in boiling water for 30–60 seconds, then place them in cold water.
3. Peel and chop the tomatoes.
4. Cook the tomatoes over medium heat for 30–45 minutes, stirring occasionally, until they become a thick sauce.
5. Add 1 tablespoon bottled lemon juice to each pint jar (about 475 ml).
6. Pour the hot tomato sauce into clean hot jars, leaving about ¼ inch (6 mm) headspace.
7. Wipe the jar rims, place the lids on, and tighten the bands.
8. Process the jars in a boiling-water bath for the tested processing time appropriate to your jar size and altitude.
9. Remove the jars and let them cool undisturbed for 12–24 hours.
10. Check the seals before storing.

Tip: For safe home canning, use a tested tomato-canning recipe rather than changing the ingredients or proportions.