Remove core and quarter tomatoes. Add to a large stock pot and cook over medium low heat until tomatoes have softened and broken down.
30 pounds tomatoes
Remove peel and seeds by running tomatoes through a chinois strainer or a food mill
Return sauce to stock pot and cook until sauce has reduced to a thick consistency. This may take between 6-8 hours, depending on your tomatoes and your stove. Stir sauce to prevent scorching
Can Sauce
Prepare canning jars by washing and rinsing well. You can use pint sized jars or quart sized jars.
Add 1 tablespoon lemon juice to each pint sized jar or 2 tablespoons to each quart sized jar
Bottled lemon juice
Add sauce to jars being certain to leave a ½ inch headspace
Wipe rim of jars and then place clean lids and then rings
Place jars into a large canning pot partially filled with hot water
Once all jars are in canning pot, add additional water to pot if needed. The water should cover the jars by at least 1 inch.
Place cover on canning pot and increase heat to high. Once water comes to a boil, set timer for processing time. Pints need 35 minutes and quarts need 40 minutes, plus additional time for your elevation (See chart below)
When time is finished, turn off heat and leave jars in the hot water bath for an additional 5 minutes. This helps prevent siphoning of the liquid from the jars.
Remove jars and place on a cooling rack. Allow to cool for 12 hours. Check seals to make certain they are sealed.
Remove rings and wash jars. The rings can be left off for storage or may be placed back on jars.
Label and date jars and place in a cool dark place for storage
Notes
The amount of time it takes to cook the sauce will vary. This will depend on the type of tomatoes used, how thick you want your sauce and your stovetop.
The yield will vary depending on how long you cook your sauce. The longer you cook, the thicker it will become and the less yield.
I do not add any seasoning to this recipe. Instead I add it when I am making a recipe with the sauce.
There are many devices available to remove the peels and seeds from the sauce. I use a chinois strainer because I already have one that I use for other canning recipes. The strainer works well, but it does take some time.
After processing, allow jars to cool at room temperature for 12 hours. Then remove rings and wash jars. The rings can be replaced or left off for storage.