Super Quick & Easy-Canning Tomatoes without a pressure cooker
45 lbs Roma Tomatoes (Romas make a thicker, meatier sauce)
Yield: 7 litres
2T lemon juice per litre of tomato puree
1 tsp sea salt per litre of tomato puree
1/4 c packed fresh basil leaves per litre of tomato puree
Wash and core tomatoes.
Puree in blender with basil leaves, lemon juice and salt
(7 litres of tomato puree will be reduced to 6 liters after 30 minutes of boiling).
Pour puree into large pot, and bring to a boil.
The longer you boil, the thicker the sauce. I had the patience to boil each batch for 30 minutes.
Heat glass jars in oven at 350 F 15 minutes at a minimum to sterilize.
Sterilize lids, rings and utensils in boiling water.
Fill jars (place a metal utensil inside each jar before adding the hot liquid to keep the jars from breaking), leave 1/3-1/2” head room.
Screw the lids on fairly tight. When they “pop” they have vacuum sealed and are good for storing.