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Tangy Tomato Sauce

chef.alburt's picture
  Tomatoes 6 Pound
  Water 1⁄4 Pint
  Ground ginger 1⁄2 Teaspoon
  Ground mace 1⁄2 Teaspoon
  Ground cloves 1⁄2 Teaspoon
  Cayenne pepper 1 Pinch
  Salt 1 Ounce
  Sugar 1⁄2 Pound
  Vinegar 4 Fluid Ounce (1 Gill)

Slice the tomatoes; remove the trivet from the pressure cooker and put the tomatoes in the cooker together with the water.
Bring to 15 lb. pressure over a medium heat, and pressure cook for 3 min Reduce pressure immediately with cold water, and rub the pulp through a hair or nylon sieve.
Dissolve the spices, salt and sugar in the vinegar and return, together with the sieved tomatoes, to the open cooker.
Stir over a medium heat until the consistency of thick cream—this takes 1/2 hr or longer.
With a pressure cooker, it is easy to sterilize this sauce so that it can be kept.
(a) Pour the sauce Immediately Into hot, prepared bottling jars, leaving 1 in head space; adjust rings and lids; if using screw-top ars, screw bands tight, unscrewing 1/4 turn.
(b) Rinse Out the cooker and return It to the stove with 1 1/2 pt boiling water, to which 1 tablesp vinegar has been added, and put in the inverted trivet.
(c) Lift In the prepared jars and bring cooker to 5 lb. pressure over a medium heat.
This process should take approximately 5 mm.
(d) Pressure cook for 2 mm.
(e) Remove the cooker from the heat and reduce pressure at room temperature for 10 mm.
(f) Lift out jars; tighten screwbands and leave for 24 hr.
(g) Test, seal and store In a cool, dark place.
Yield—2 pt of sauce

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Tangy Tomato Sauce Recipe