Canning Tomato Sauce

My tomatoes were finally ripe enough, so I got down and dirty and canned some tomato sauce.  Here is the method I use:

1.  Bring a large pot of water to a boil.  Put tomatoes a few at a time into boiling water for 30 seconds.

2.  Quickly remove the tomatoes and put them into ice cold water.

3.  Trim the tops off of the tomatoes and the skin should easily peel right off.  Cut the tomato in half and scoop most of the seeds and membranes out. 

4.  This is what my tomatoes looked like when I finished step 3.  We are ready to boil them down on the stove!

5.  Bring tomatoes to a boil and they will almost immediately start to break down.  Cook them down for 2 - 4 hours or until they reach the thickness you would like. I use an immersion blender to make sure no chunks are left in my sauce.

6.  Sterilize your quart jars and lids in boiling water. Fill tomato sauce 3/4 the way to the top of your quart container.  Add 2 tablespoons lemon juice and continue to fill jar until there is 1/4 inch of space left at the top. 

7.  Process jars using the boiling bath canning method for 40 minutes.  Remove to rack to cool. 

I ended up with 3 quarts of sauce.  This was my 3rd batch of tomatoes that I've canned.  I can't wait to make homemade pizza sauce, spaghetti sauce, and use it for other recipes!