Pizza Sauce, Update on Evelyn's Jam

What I used for equipment was my presto precise digital canner, my electronic postal scale,  a dutch oven stovetop pot, a jar lifter, a canning funnel, a measure cup, a de-bubbler, a strainer, a wooden spoon, a dish towel, a vinegar soaked lint free cloth, small serrated knife. 

What I used for ingredients: 

10 pounds tomatoes

3 tablespoons oil, and I had some store bought fancy oil that I used, fancy meaning it was an Italian flavored one that I bought it at Big Lots on the after Christmas clearance sale in January

4 chopped onions

2 tablespoons minced garlic

2 tablespoons dried Italian seasoning

3 teaspoons salt

1 teaspoon ground pepper

4 tablespoons tomato paste

lemon juice

I filled the dutch oven pot almost half full of hot water and brought it to a simmer, then turned off the heat and put one layer of washed tomatoes in it, just long enough for the skins to start slipping off easily. Before I put them in the water I had scored each of them on one end with an x using the sharp knife. I used the jar lifter to take them out of the water, it only took about 30 seconds in the hot water. I put the oil into the emptied dutch oven pot and cooked the onions and garlic until the onions were translucent, added the spices, and then added the skinned and cored tomatoes. I had weighed the tomatoes before putting them into the hot water using my postage scale. I used my immersion blender to smush it all down. I let this cook down about an hour, stirring occasionally with the wooden spoon, then added the tomato paste. I then ladled the mixture into the hot canning jars, using the measure cup and funnel, de-bubbled them, and for this I used my actual canning de-bubbler but I’ve also been known to use other thin items that are not metal…the metal could be mean to the jar and cause a break if one is too rugged with the de-bubbling… I added 3/4 teaspoon bottled lemon juice to each jar, not for flavor but to ensure the correct acidity level for safe water bath processing. Then I wiped each rim with the vinegar soaked cloth to be sure they were clean of any sauce, then put on the lids and finger tightened the rings. I water bathed these for 25 minutes. I had found several different pint times so I took the longest, and even though I did quarter pints I still used the pint time which is what’s recommended. When the canning cycle was complete, I removed the canner cover and let the jars sit in the canner for about five minutes, just enough to let them simmer down a little so they didn’t spit at me. I used the jar lifter to remove them and set them on a dish towel. I ended up with 7 quarter pints, plus enough left over to put on two pieces of toast and a couple of crackers.

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