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Homemade Tomato Sauce

Tomato sauce: I’m dreaming of a red winter. WHAT a red winter! But winter is white not red. Yup a red winter. Guess I have some splainin to do.  Yes, the official color of winter is white. White snow, white frost, white ground, white trees… But, in my kitchen it is red. I have red tomato sauce for my Classic Marinara, red pizza sauce, red tomato soup, and red Bloody Mary’s. Yup it’s going to be a red winter with the 25 quarts of tomato sauce I just finished canning from the tomatoes in my garden. Farmer Fred just kept bringing them in from the tomato patch, and before I knew it, we had canned 25-quart jars of tomato sauce. YUM!!!


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Pressure Canning Essentials

Here is how!! My SIS (simple is smart) method for making lots of tomato sauce in a few hours.


  1. Squeezo Strainer
  2. A large kettle to boil the sauce down in.
  3. canning kit
  4. water bath canner
  5. canning jars with rings and lids




fresh tomatoes cut up
aking tomato sauce
Tomato sauce
tomato sauce in jars

Quick and easy summary of the process: 

  1. Wash and cut the tomatoes up.   
  2. Run them through the squeezo to extract the juice and pulp from the seeds and skin. Fred attached a drill to the squeezo to turn the auger instead of a hand crank.
  3. Boil the juice and pulp down until it is the consistency of spaghetti sauce. 
  4. Put the tomato sauce in quart jars and add a teaspoon of salt to each jar.
  5. Process in a water bath canner for 20 minutes. (no pressure cooker required) tomatoes are a high acid food and safe to water bath process.

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This Post Has One Comment

  1. Anonymous

    You’re amazing. Looks fabulous. Dr Jo

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