Blender Tomato Sauce

This recipe was passed down to me from my Grandma Dot.

Ingredients

• 20 Large Tomatoes
• 4 Large Onions
• 4 Large Carrots
• 1/2 cup chopped Parsley
• 3 T Sugar
• 2 T Salt
• 3/4 t Pepper

Directions

Cook all together.  Blend in blender and either freeze or reheat and can

Canning Instructions

1. PREPARE boiling water canner. Heat jars in simmering water until ready for use. Do not boil.  Wash lids in warm soapy water and set bands aside.
2. WASH tomatoes. Dip in boiling water 30 to 60 seconds. Immediately dip in cold water. Slip off skins. Trim away any green areas and cut out core. Leave tomatoes whole or cut into halves or quarters.
3. Reheat tomatoes on stove top until it is boiling.
4. ADD ½ tsp Citric Acid or 2 Tbsp bottled lemon juice to each hot quart jar. Add ¼ tsp Citric Acid or 1 Tbsp bottled lemon juice to each hot pint jar.
5. PACK hot sauce into hot jars to within a generous 1/2 inch of top of jar. Press tomatoes into the jar until the spaces between them fill with juice, leaving 1/2 inch headspace. Add 1 teaspoon salt to each quart jar, 1/2 teaspoon to each pint jar, if desired. Remove air bubbles and adjust headspace, if necessary, by adding hot tomatoes. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
6. PROCESS filled jars in a boiling water canner for 35 minutes for pints and 45 minutes for quarts, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.