Eats: Spicy Tomato Sauce10:30 AM
TOMACKERS. We had a lot of tomatoes this year, more than usual because when we thew bits of them in the compost pile, then used the compost in the garden, tomato plants started sprouting in random places. We had one growing right in the middle of the mint, it was kind of awesome. I used the Ball canning recipe, with some slight moderation.
Thai Chili peppers (or red pepper flakes, if you want less heat)
*For a thin sauce, you will need about 35 lbs of tomatoes, for a thicker sauce, about 45 lbs. This will yield 7 quart jars of sauce.
Prepare canner, jars, and lids. After washing & coring the tomatoes, you can either follow the directions on the Ball website and boil and mash them in a sauce pan (will also help to make a thicker sauce), or, do what I do and throw them in the blender. Blending them makes for a very thin sauce, so I will usually add some tomato paste when I cook with these sauces later. After getting all of your tomatoes in the pot and boiling them down (do this even if you use my lazy blending method), add the spices. I typically will add 2-3 Thai Chili peppers to a batch.I also added some fresh garlic to this batch, about 3 cloves, so you have that option as well. If you don't like spice at all, you can add dried herbs of your choice, such as oregano or basil, go crazy! Just add a little to each jar instead of the whole batch. Reduce the heat, and cook until the sauce reduces by half, this thickens it up.
Ladle sauce into hot jars, adding 2 tsp lemon juice to each jar. Seal and pressure cook the jars.