Скачать или смотреть Preserving Homegrown Roasted Tomato Sauce | Easy and Delicious

In this video, I show you how to make a rich, flavorful tomato sauce by roasting paste tomatoes like San Marzano and Speckled Roman. Roasting intensifies their flavor, and using a food mill makes the sauce super smooth by removing the seeds and skins. Perfect for canning, this sauce can be used all winter in everything from pizza sauce to a meatloaf topper!

🍅 **Steps**:
1. Cut tomatoes in half, flesh-side up.
2. Roast at 350°F for 30–45 minutes.
3. Run through a food mill to remove seeds and skins.
4. Add citric acid OR bottled lemon juice and salt to jars (see below)
5. Ladle into clean jars, process in a water bath canner.

Lemon juice: 1 tbsp for pint, 2 tbsp per quart OR
Citric acid: 1/4 tsp for pint, 1/2 tsp per quart
Salt (optional): 1/4 tsp for pint, 1/2 tsp per quart
Processing Time: 35 minutes for pints, 40 minutes for quarts, be sure adjust for altitude

💡 *Tip**: For canning, I always follow the *Ball Book of Home Preserving for safe processing times and methods.

Ball Book of Home Preserving https://amzn.to/3MLTOcU

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