Description
Create pasta sauce: Makes 5 Pints. 6 lbs fresh tomatoes (about 18 medium) or 6 cans (14.5 oz each) petite diced regular or low sodium tomatoes, drained. 1/4 cup sugar. 1 pouch Mrs. Wages pasta sauce mix. Wash fresh tomatoes. Scald 3 minutes in boiling water. Dip into cold water. Cut out cores, remove skins and puree to smooth consistency in blender or food processor. This should yield about 10 cups tomatoes. If using canned tomatoes, drain liquid. Combine pureed tomatoes, sugar and Mrs. Wages pasta sauce mix in a large non-reactive saucepan. Do not use aluminum. Bring mixture to a boil. Stir occasionally. Reduce heat and simmer 25 minutes. Stir occasionally. Pasta sauce is ready! Serve it! Use immediately or pour into containers and let cool. Store covered in refrigerator up to 1 week. Freeze it! Pour into freeze-safe containers and let cool. Store covered in freezer up to 1 year. Store thawed product in refrigerator up to 1 week. Can it! Prepare home canning jars and lids according to manufacturer's instructions for sterilized jars. Pour hot sauce into clean hot pint canning jars, leaving 1-inch headspace. Remove air bubbles, wipe rim and cap each jar as it is filled. Process jars for 40 minutes* in boiling water bath canner. Turn off heat, carefully remove canner lid, and let jars stand for 5 minutes in canner. Remove jars. Let jars sit undisturbed to cool at room temperature for 12 to 24 hours. Test jars for airtight seals according to manufacturer's directions. If jars do not completely seal, refrigerate and consume within 1 week. Use shelf-stable product within 1 year. Serving suggestion: Brown and drain fat from 1/2 to 1 lb of ground beef. Add 1 pint of prepared Mrs. Wages pasta sauce. Simmer for 20 minutes and serve over cooked
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