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  Pasta Sauce
  Category: Canning Condiments  
  By:    
  Date Posted: Jul. 27, 2010
  Hits: 24,282
  Rating:  (3.0) votes 1457
  Rate this recipe
Ingredients
• Approximately 6 pounds fresh, ripe tomatoes*
• 1 pouch Mrs. Wages® Pasta Sauce Mix
• 1/4 cup granulated sugar


*Note:  If fresh tomatoes are not available, use
home or commercially canned tomatoes.
Blend tomatoes and liquid from 5 pints
of home-canned tomatoes, or 5 cans
(1-pound each) commercially canned
tomatoes into a smooth purée. The
purée may also be made with 4 cans
(6-ounces each) tomato paste mixed
with 7 cups of water.
Instructions
1. Wash tomatoes. Dip a few tomatoes at a time into boiling water for 30 to 60 seconds or until skins begin to split. Place tomatoes in cold water. Cut out cores. Remove skins. Cut in halves or quarters. Process in blender or food processor until smooth consistency (purée) is reached.

2. Pour purée into 5-quart saucepan. Stir in Mrs. Wages® Pasta Sauce Mix and sugar. Mix well.

3. Bring sauce to boil. Reduce heat to medium and simmer for 25 minutes, stirring frequently. Sauce is ready to eat, to can or freeze.

4. To freeze, pour into freezer containers and let cool. Store covered in freezer up to 1 year. To can, pour boiling hot sauce into clean, hot pint canning jars leaving 1/2-inch headspace. Wipe rim clean and adjust lids. Process for 40 minutes in boiling water bath. Boiling water should cover jars by 1-inch.

5. Test jars for airtight seal 12 to 24 hours after canning. If jars are not properly sealed, refrigerate and use within a week. Label and store in a cool, dry, dark place.

Yield: 5 pints

Serving suggestion: Brown and drain fat from 1/2 to 1lb of ground beef. Add 1 pint of prepared Mrs. Wages Pasta Sauce. Simmer for 20 minutes and serve over cooked spaghetti.
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There are (12) comments
Comment on Sep. 4, 2014 by  lisaglewis
Hold_on2me, I would not deviate from the recipe quarts may need more process timeing
Comment on Sep. 1, 2014 by  hold_on2me
I know recipe says to use pints I was wondering if I can use quarts?
Comment on Oct. 16, 2013 by  Tucker
My sauce tastes weird. I don''t know if I did something wrong. It has a fake raw taste. Should I simmer it longer?
Comment on Jul. 25, 2013 by  Barb_Lmtd
I use tomato paste
Comment on Jul. 20, 2013 by  nellowens
Any suggestions on how to thicken the sauce? My first batch was thinner than my family likes. Flavor was delicious though!!!
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