Plain Tomato Sauce

Directions

1. 1
   Wash, rinse, drain and core the fresh firm tomatoes.
2. 2
   Cut in 2-inch pieces and place in a large kettle.
3. 3
   Cover and cook over low heat until the juice runs freely.
4. 4
   Remove the cover and cook over high heat, stirring frequently, until the tomatoes are mushy.
5. 5
   Put the tomatoes through a food mill or sieve to remove the skins and seed.
6. 6
   Return the pulp to the kettle and cook until almost as thick as catsup.
7. 7
   Pour the hot sauce to 1/4 inch from the top of the jars and add 1 tsp salt to each jar.
8. 8
   Place the lids on the jars and screw the bands tight.
9. 9
   Process pints and quarts in boiling water in a waterbath canner for 30 minutes.