Community Garden Magazine Issue Ten June 2016 Community Garden Magazine Issue Ten June 2016 | Page 47

while you add, stir and crush the remaining tomatoes. When all tomatoes have been
added, boil, stirring occasionally, until tomatoes are soft and juicy, about 10 minutes.
Remove from heat.
3. Working in batches, press tomatoes through a fine sieve, food mill or Victorio strainer to
remove skins and seeds. Discard skins and seeds.
4. Return mixture to saucepan and bring to a boil over high heat, stirring frequently. Reduce
heat to medium-high and boil until volume is reduced by at least one-third for a thin
sauce. For a thicker sauce, cook until reduced by half.
5. Before filling each jar with tomato sauce, add lemon juice or citric acid to the hot jar in
the quantity specified below:
Pint:
• ¼ tsp Ball® Citric Acid or 1 Tbsp bottled lemon juice
Quart:
• ½ tsp Ball® Citric Acid or 2 Tbsp bottled lemon juice
6. Add salt (optional) in the quantity specified below:
• Pint: ½ tsp
• Quart: 1 tsp
7. Add dried herbs (optional) to each jar.
8. Ladle hot sauce into prepared jars, leaving 1/2 inch headspace. Remove air bubbles and
adjust headspace, if necessary, by adding hot sauce. Wipe rim. Center lid on jar. Screw
band down until resistance is met, then increase to fingertip-tight.
9. Place jars in canner, ensuring they are completely covered with water. Bring to a boil and
process pint jars for 35 minutes and quart jars for 40 minutes. Remove canner lid. Wait 5
minutes, then remove jars, cool and store. For each quart jar of thin sauce, you'll need
about 5lbs of tomatoes.

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