As I stated in the body of the blog post, this is not so much a recipe for making home canned tomatoes as it is a step by step process I have developed for making it easier. It’s still not “easy” but splitting up your work helps. Like a LOT. Work from frozen and thawed tomatoes, and use a really good food mill to extract the juice in one afternoon. Refrigerate the juice overnight, and the second day cook the actual sauce and do the canning. I find I do the cooking in the morning, take a lunch, and can the sauce all afternoon. Generally I work in several batches of cooking sauce and canning because my stockpots are only so big and can hold only so much juice at a time.

It’s a big project, but if you take your time and split up the work, it goes so much better. Everyone else mills and cooks and cans all in one day, and unless you have several people helping you, it’s really too much. I do this process by myself, I have a small kitchen and no dishwasher. So the only way I can keep up with the dishes AND get my sauce into jars correctly is to split my work. I hope this helps you!