Pasta Sauce Recipe Protocol

Building the Pasta Sauce:

1. Add tomato sauce and crushed tomatoes to 3 gallon stock pot and bring up to a simmering boil slowly on low heat. This forms the base of the sauce.
2. Mince 1 bulb of garlic and dice the 3 onions.
3. Once sauce is simmering, add 1 heaping tablespoon of citric acid, 1 bulb of minced garlic, 3 diced onions, 1.5 cups sugar, 1 tablespoon ground black pepper, 1/2 cup red wine, 1 teaspoon each of thyme, oregano, salt, parsley, basil, and celery salt. Mix well.
4. Simmer sauce for 2 hours. Check regularly, seasoning to taste as the flavors in the sauce come together.

Canning the Pasta Sauce:

1. Remove lids and rings form canning jars and place the jars in 4 gallon stock pot.
2. Fill pot (with jars) with water until the water level fully submerges the jars and come just above the top lip. Bring water (with jars) to a rolling boil.
3. Add lids to small sauce pot, add water, and bring to a rolling boil. Leave rings at room temperature.
4. Once jars and lids are at a rolling boil, remove the first jar and add sauce using a ladle and canning funnel. Fill the jar until the level of the sauce meet the bottom of the jar’s collar (Where the ring corkscrews onto the jar.) Use magnet to remove lid from boiling water, placing lid so the rubber seal is in secure contact with the top lip of the jar. Hand tighten lid onto jar with a ring and then return the jar to the boiling water of the 4 gallon pot. Fill one jar at a time ensuring you keep the jar, lid, and sauce hot at all times.
5. Repeat until all jars are filled and lidded. Remove boiling water from the pot as necessary as you fill the jars (displacement will make the water level rise.)
6. Will filled jars completely submerged beneath the water level, begin the rolling boil canning process. The water level should start about 2 inches above the top of the jar lids. Boil jars in a rolling boil for 45 minutes if canning in quart sized jars and 30 minutes if canning in either pint or half-pint jars.
7. Remove canning jars from boiling water and let cool to room temperature. Listen for distinct “Tink” as the jars seal as they cool. You can also run your finger over the cooled jar and you should feel the lid concave down into the jar indicating a tight seal.

Your sealed jars are now safe to store at room temperature for long term preservation and storage. (Years)