Ingredients
Scale
- 6 pounds of tomatoes
- 1 pound of carrots
- 1 onion
- 4 cloves garlic
- ½ cup red wine
- 1 Tablespoon sea salt
- ¼ teaspoon pepper
- beef bones, optional
- ¼ cup olive oil
- 1 Tablespoon dried oregano (or 1/4 cup fresh)
- 1 Tablespoon dried basil (or 1/4 cup fresh)
- **If water bath canning- 2 teaspoons of citric acid (I buy it here) or 6 Tablespoons bottled lemon juice
Instructions
- Chunk up the tomatoes, carrots, and onions and toss them into a large slow cooker.
- Peel and halve the garlic.
- Add the garlic, wine, salt and pepper, and bones to the slow cooker.
- Cover and cook on high for 6 hours or on low for 10 hours.
- Remove the bones if you used them.
- Stir in the oregano, basil, and olive oil.
- Puree the vegetables with an blender, food stainer, foley mill, or stick blender.
- Taste adjust the seasonings.
- Serve immediately, freeze, or can.
- *To Can (which I can’t recommend)*
- Pressure Canner
- Ladle into clean, hot jars.
- Remove the air bubbles with a plastic utensil.
- Clean the rims with a clean, wet rag.
- Screw on the ring/lids.
- Add to the pressure canner and continue according to manufacturers instructions.
- Can at 10 pounds of pressure for 25 minutes for quarts,
- Waterbath
- Test the pH level. (I buy them here)
- Add the citric acid or lemon juice if necessary to raise the acidity to 4.5 or higher. (Which means lower number)
- Thoroughly stir in the citric acid for a couple minutes and then retest.
- Ladle into clean, hot jars.
- Remove the air bubbles with a plastic utensil.
- Clean the rims with a clean, wet rag.
- Screw on the ring/lids.
- Lower into boiling water bath canner water.
- Resume the boil and then begin the timer for 40 minutes for quarts.
- Test the seal 24 hours after removing from the canner.