Operation Manual

Basic Tomato Sauce

Makes about 4 pints (16 oz) or 3 quarts (32 oz) of sauce

Ripe tomatoes 10 lbs 15 lbs

Ball

brand Citric Acid*, divided 1 tsp 1-1/2 tsp

Salt (optional), divided 2 tsp 3 tsp

Ball

brand Glass Preserving 4 3

Jars with Lids and Bands

What you do:

What you need:

1. WASH and sort tomatoes, removing any bruised or discolored

ones. Quarter 6 tomatoes and place in a large stainless steel

saucepan. Bring to a boil over medium-high heat. Using a potato

masher, crush tomatoes to release juices, stirring constantly.

2. QUARTER additional tomatoes, adding them to the saucepan as

you work while maintaining a boil and stirring to prevent burning.

Make sure the mixture continues to boil vigorously while you add,

stir and crush the remaining tomatoes. When all tomatoes have

been added, boil, stirring occasionally, until tomatoes are soft and

juicy, about 10 minutes. Remove from heat.

3. PRESS tomatoes through a ﬁne sieve, food mill, or Victorio

Strainer, working in batches, to remove skins and seeds. Discard

skins and seeds.

4. RETURN mixture to a saucepan and bring to a boil over high heat,

stirring frequently. Reduce heat to medium-high and boil until

If you want a thicker sauce, you will need about 20 lbs tomatoes for 3 quarts

or 13 lbs for 4 pints.

Be sure to add Citric Acid or bottled lemon juice to each jar before adding tomatoes.

Quick Tips

4 Pints (16 oz) or 3 Quarts (32 oz)

What you do:

Make Your Sauce

Recipes

*You may use bottled lemon juice in place of Citric Acid. You will need 4 tbsp bottled

lemon juice, divided, for 4 pints or 6 tbsp, divided, for 3 quarts.