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Ball FTAC-13-10 - FreshTech AutoCanner Manual

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Basic Tomato Sauce
Makes about 4 pints (16 oz) or 3 quarts (32 oz) of sauce
Ripe tomatoes 10 lbs 15 lbs
Ball
®
brand Citric Acid*, divided 1 tsp 1-1/2 tsp
Salt (optional), divided 2 tsp 3 tsp
Ball
®
brand Glass Preserving 4 3
Jars with Lids and Bands
What you do:
What you need:
1. WASH and sort tomatoes, removing any bruised or discolored
ones. Quarter 6 tomatoes and place in a large stainless steel
saucepan. Bring to a boil over medium-high heat. Using a potato
masher, crush tomatoes to release juices, stirring constantly.
2. QUARTER additional tomatoes, adding them to the saucepan as
you work while maintaining a boil and stirring to prevent burning.
Make sure the mixture continues to boil vigorously 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. PRESS tomatoes through a fine sieve, food mill, or Victorio
Strainer, working in batches, to remove skins and seeds. Discard
skins and seeds.
4. RETURN mixture to a saucepan and bring to a boil over high heat,
stirring frequently. Reduce heat to medium-high and boil until
If you want a thicker sauce, you will need about 20 lbs tomatoes for 3 quarts
or 13 lbs for 4 pints.
Be sure to add Citric Acid or bottled lemon juice to each jar before adding tomatoes.
Quick Tips
4 Pints (16 oz) or 3 Quarts (32 oz)
What you do:
94
Make Your Sauce
Recipes
*You may use bottled lemon juice in place of Citric Acid. You will need 4 tbsp bottled
lemon juice, divided, for 4 pints or 6 tbsp, divided, for 3 quarts.
… 94 …


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