Canning Tomato Sauce

From Kimball Farms:
25 lbs second tomatoes, half regular, half heirloom, $12
Order saturday Aug 7, pick up monday Aug 9 from Central Square Farmer's Market

Timing:
Peeling, chopping tomatoes ~ 1 hour
Boiling water in canner ~ 1.25 hours
Adding Everything else ~ 45 mins to 1 hour
Boiling the sauce ~ 45 mins
Processing ~ 35-40 mins
Total Time (with poor planning) ~ 6 hours


Chunky Basil Pasta Sauce,
expanded from "Complete book of Small Batch Preserving" - page 230
Makes 5 quarts
Made last year, really liked, Doubling this recipe

Ingredients:
10 lbs coarsely chopped peeled tomatoes
2.5 cups chopped onion
4-5 cloves (35 g) garlic, minced
1 2/3 cup red wine
5/6 cup red wine vinegar
1.25 cup (40g) chopped fresh basil
2 tbps + 1.5 tsp chopped fresh parsely
2.5 tsp pickling salt
1.25 tsp granulated sugar
15 oz tomato paste (2.5 cans)

0. Peel and chop tomatoes. See (Future Blog Post about peeling tomatoes)

1. When tomatoes are chopped, begin heating in in a very large stainless steel or enamel saucepan over high heat. Also put hot water bath canner on to heat up, about half full for 7 quart jars.

2. Add onion, garlic, wine, vinegar, basil, parsley, salt, sugar and tomato paste as quickly as you can chop them. As pot comes to a boil, reduce heat to low and simmer, uncovered, for 40 minutes or until mixture reaches desired consistency, stirring frequently. Its thicker than it looks, so don't need to overdo it.

3. Remove hot jars from canner and ladle sauce into jars to within 1/2 inch of rim (headspace). Process 35 minutes for pint jars and 40 minutes for quart jars. See (Future Blog Post about the canner)

Notes:
Substituted apple cider vinegar (5%) for the red wine vinegar, which seems to have worked fine.