I bought 9-1/2 pounds of tomatoes for $12. I'm not sure how this compares to the store price. I also bought 3 pounds of cherry tomatoes for dehydrating (post to follow).
After chopping them roughly into quarters, I cooked them for about 20 minutes. Then I used the tomato press to separate the skins and the seeds from the juice. I put the juice back in the pot and simmered it until it had reduced by half.
I filled my clean warm jars with the warm tomato sauce. The Blue Book recommended adding a little citric acid to each jar. This amount only filled 3 pint jars. Then I processed them in a hot water bath for 35 minutes.
One pint of tomato sauce cost $4.
|This is the rule book for canning.|
|When you do any canning, you have to follow the recipe carefully.|
|I bought four bags of tomatoes at $3 a bag, each weighed over two pounds.|
|I chopped them roughly and removed the core.|
|I cooked the tomatoes without any added water for about 20 minutes.|
|This is an amazing contraption.|
|I ladled the stewed tomatoes into the top, and the sauce comes out one side.|
|The seeds and the skins come out the other side.|
|The sauce is simmered until reduced by half.|
|I used the end of a wooden spoon to measure the depth of the sauce.|
|When it was about half it was ready.|
|I filled the jars with about one inch space left at the top.|
|I ended up with three pint jars of sauce.|
|I labeled them and put them on the shelf.|