• 20 cups (5000 mL) of prepared tomatoes, about 10 lb (4.5 kg)
• 2½cups (675 mL) of finely chopped onion
• 3 cloves of garlic (minced)
• 1½tsp. (7 mL) of dried oregano leaves
• 2 bay leaves
• 1 tsp (5 mL) of salt and 1 of black pepper
• ½tsp. (2 mL) of red pepper flakes
• 1 tsp (5 mL) of granulated sugar
• lemon juice
Place 7 clean 500 ml mason jars on a rack in a boiling water canner; cover jars with water and heat to a
simmer(180°F/82°C). Set screw bands aside. Heat SNAP LID®sealing discs in hot water, not boiling (180°F/
82°C). Keep jarsand sealing discs hot until ready to use.
Peel, core and coarsely chop tomatoes. Combine 20 cups (5000 ml) chopped tomatoes, onion, garlic,
oregano, bayleaves, salt, black pepper,red pepper and sugar in a large stainless steel saucepan. Stirring
occasionally,bring to a boil;boil until desired consistency is reached, about 2 hours
Press tomato mixture through a fine sieve or food mill; discard seeds. Returntomato sauce to saucepan;
cook over medi-um heat until thickened, stirring occasionally.
Place 1 tbsp (15 ml) of lemon juice into a hot jar. Ladle sauce into a hot jar to within 1/2 inch (1 cm) of top
rim (head-space). Using nonmetallic utensil, remove air bubbles and adjust headspace, if required, by
adding more sauce. Wipe jarrim removing any food residue. Centre hot sealing disc on clean jar rim. Screw
band down until resistance is met, thenincrease to fingertip tight. Return filled jar to rack in canner. Repeat
for remaining sauce.
When canner is filled, ensure that all jars are covered by at least one inch (2.5 cm) of water. Cover canner
and bringwater to full rolling boil before starting to count processing time. At altitudes up to 1000 ft
(305 m), process –boil filledjars – 35 minutes.*
When processing time is complete, remove canner lid, wait 5 minutes, then remove jars without tilting and
place themupright on a protected work surface. Cool upright, undisturbed 24 hours; do not retighten
After cooling check jar seals. Sealed discs curve downward and do not move when pressed. Remove screw
bands; wipeand dry bands and jars. Store screw bands separately or replace loosely on jars, as desired.
Label and store jars in acool, dark place. For best quality,use home canned foods within one year.
Recipe courtesy of Bernardin