Basic Tomato-Basil Sauce

Method

1. I

   Wash tomatoes.

2. II

   Dip each tomato in boiling water 30 to 60 seconds or until skins split.

3. III

   Plunge immediately into ice water; core, peel, and quarter tomatoes.

4. IV

   Place 4 cups of tomatoes in a large stockpot; crush tomatoes.

5. V

   Quickly bring to a boil over high heat, stirring vigorously; gradually add remaining quartered tomatoes, stirring constantly.

6. VI

   Reduce heat, and simmer, uncovered, 2 hours.

7. VII

   Remove from heat; stir in basil.

8. VIII

   Add 1 tbls.

9. IX

   lemon juice and 1/2 tsp.

10. X

    salt to each pint jar.

11. XI

    Immediately pack hot tomatoes into hot jars, filling to 1/2 inch from top.

12. XII

    Carefully run a nonmetallic spatula around inside of jars to remove air bubbles; wipe jar rims.

13. XIII

    Cover at once with metal lids, and screw on bands.

14. XIV

    Process in boiling-water bath 35 minutes.

15. XV

    Yield: 6 pints.