21
PASTA SAUCE
Servings: 4 pints
Headspace: 1 inch
Time: 20 minutes / high pressure setting
Ingredients
5 lbs tomatoes cored and chopped
2 tablespoons olive oil
3/4 cup peeled, chopped onion
4 garlic cloves, peeled and minced
1/2 pound mushrooms, chopped
1/4 cup fresh parsley, chopped
1 1/2 teaspoons salt
2 bay leaves
2 teaspoons oregano
1 teaspoon black pepper
1/4 cup brown sugar
Directions
Place tomatoes in large saucepan and boil for 25 minutes uncovered. Allow cooling slightly then
running through a food mill or sieving to remove skins and seeds.
In a large skillet, heat olive oil and sauté onions, garlic and mushrooms until tender. Place the
sautéed vegetables in a stockpot, add tomatoes and remainder of ingredients and bring to
a boil. Lower heat and simmer, uncovered for approx 25 minutes, stirring frequently to avoid
burning. Ladle into Jars leaving 1 inch of headspace. Cap and seal. Place in the canner with 2
to 3 inches of hot water.
Process for 20 minutes / high pressure setting.
Pressure Canning Recipes: EVERYDAY SAUCES
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