Italian-Style Pasta Sauce

Weekly Recipe: 
NonWeekly
Makes 2 pints

4 pounds fresh tomatoes  (about 12 medium) or 1 can  (28 ounces) crushed tomatoes plus 1/2 cup water

1/3 cup Ball Italian-Style Pasta Sauce Mix – Mill well before measuring

2 Ball pint (16 ounces) Fresh Preserving Jars with lids and bands

Wash tomatoes. Peel skins, remove cores and puree in food processor until smooth consistency. Combine puree and mix in large saucepan. Heat to a boil. Reduce heat and simmer about 30 minutes, or until consistency of commercial pasta sauce. Serve immediately or preserve.

Preservation Methods:

Now:

Cool to room temperature, about 30 minutes. Ladle sauce into jars. Refrigerate sauce for up to one week or serve immediately to enjoy now.

Freeze:

Freeze jam for up to one year. Cool to room temperature, about 30 minutes. Ladle sauce into jars. Label. 

Preserve and Store:

Prepare canner, jars, lids, and bands according to manufacturer’s instructions. Ladle hot sauce into hot jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rims. Center lids on jars. Apply bands and adjust to fingertip tight. Process in boiling water canner for 65 minutes, adjusting for altitude. Store for up to one year.

Recipe and image provided by Ball Corporation.