Crock-Pot Tomato Sauce
At our local church we had what we called a Salad and Swap. Everyone brought 5 things they no longer needed, that were in good condition, and then we got to try for 5 of those things that we could use. Well one of those things I ended up “winning” was a big box of Amish Paste Tomatoes. Yum! So within about 36 hours I was ready to get those beautiful tomatoes canned. I normally can whole tomatoes but decided that it would be fun to broaden my canning skills and can the tomatoes a little bit different. So I chose tomato sauce since we use it all the time in chili’s and soups. It turned out great, they all sealed and we’ve already used one up in a chili recipe I made.
When you can I strongly suggest you purchase a great tool. The Ball Blue book. If yours is 27 years old, consider purchasing a newer updated one. It is the fore most authority in canning safely and will have all those elevation numbers you might need as well. Also for those that have been struggling (like I have been) with how to can on a glass top stove, sit down and I’ll tell you how I’ve solved it for our family. I knew my water bath canner would not work on my new glas top stove. I decided to try a steam canner, but that still didn’t work. After 3 hours, trying to get 6 cups of water to boil, we moved onto a cheap bunson burner that I had laying around. Let me just say, that was a very long night trying to can 3 batches of peaches on a bunson burner that every few minutes would turn itself off. I purchased this professional burner on Amazon and it works wonderfully! No more long nights trying to get one batch to be processed. I still use the steam canner as I find it so much easier, faster, and cleaner to use then a hot water bath canner. It is timed the same, it’s just faster because you only boil 6-8 cups of water instead of a huge tub full of water in a water bath canner.