Ingredients:
· 3 1/4 pounds (16 total) plum or Roma tomatoes, quartered
· 1 large onion, diced
· 6 cloves garlic, minced
· 1 tablespoon kosher or sea salt
· ¼ cup dried basil
· 2 tablespoons dried oregano
· 2 cups red wine
· 1 pound Italian Sausage, browned
· Salt & Pepper to taste
Instructions:
1. Brown sausage, drain and set aside.
2. Combine tomatoes, onion and garlic in a large stockpot over medium heat. Cook, stirring until tomatoes begin to release their juices, about 5 minutes. Cover and cook, stirring occasionally, until tomatoes are fully broken down and very soft, about 20-30 minutes.
3. Using a spider or slotted spoon, transfer tomatoes and onions to a large bowl. Place a food mill over a stockpot. Pass tomatoes and onions through food mill into stockpot, discarding tomato skins and solids. Stir in salt, wine, oregano and basil reduce on medium heat until thickened as desired. Remove from heat, stir in sausage and cover to keep warm.
4. Ladle into jars with canning funnel, leaving 1” of headspace. Remove bubbles and adjust headspace, if necessary. Wipe jar rims and threads, place lid on jars and screw on screwbands until fingertip tight.
5. Prepare a pressure canner by adding a rack to the bottom of the canner. Add the manufacturer’s suggested amount of water (3qts in our case) and 2 tablespoons vinegar (to lessen water stains on jars).
6. Place jars directly on canning rack. Place the lid on the canner and close, leaving the pressure regulator OFF for this step. Over medium-high heat, heat the pot until steam begins to release from the top. Let steam release for 10 minutes, adjusting heat to maintain a steady flow.
7. Add the pressure regulator and adjust psi for the recipe (this will all be determined by how your gauges work and what type of pressure cooker you are using -we will be using 10lbs of pressure). Start timing as soon as pressure cooker reaches desired temperature.
8. Let cook for 60 minutes for pints, and 70 minutes for quarts. Turn off heat and let pressure naturally release. Remove the lid, let jars cool in the pot for 10 minutes, then remove, cool and store!