I'd like to make these tomato sauces from Ellie Topp's book (The Complete Book of Small Batch Preserving), but would like to pressure can them rather than use a BWB. I'm thinking the first one (Chunky Basil Pasta Sauce) could be pressure canned as for spaghetti sauce without meat (pints 20 minutes, quarts 25 minutes), but I'm not sure about the Multi-Use Tomato Sauce, with its larger amount of vegetables. Any advice?

Thanks to readinglady, who previously posted these recipes and saved me a lot of time posting this message (I just cut and pasted)!

Chunky Basil Pasta Sauce

Categories: Canning & Preserving Dressings, Marinades, Sauces

Amount Measure Ingredient -- Preparation Method

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8 cups (2 L) coarsely chopped peeled tomatoes -- (about 9-12 tomatoes or 4 lb/2 kg)

1 cup chopped onion -- (250 mL)

3 cloves garlic -- minced

2/3 cup red wine -- (150 mL)

1/3 cup red wine vinegar (5 % strength) -- (75 mL)

1/2 cup chopped fresh basil -- (125 mL)

1 tablespoon chopped fresh parsley -- (15 mL)

1 teaspoon pickling salt -- (5 mL)

1/2 teaspoon granulated sugar -- (2 mL)

1 6-oz/156 mL) can tomato paste

Combine tomatoes, onion, garlic, wine, vinegar, basil, parsley, salt, sugar and tomato paste in a very large non-reactive pan. Bring to a boil over high heat, reduce heat to low and simmer, uncovered, for 40 minutes or until mixture reaches desired consistency, stirring frequently.

Remove hot jars from canner and ladle sauce into jars to within 1/2 inch (1 cm) of rim (head space). Process 35 minutes for pint (500 mL) jars and 40 minutes for quart (1 L) jars in a BWB (boiling water bath).

Description:

"from Ellie Topp's "Complete Book of Small-Batch Preserving"

Yield: 8 cups

Multi-Use Tomato Sauce

Categories: Canning & Preserving Dressings, Marinades, Sauces

Amount Measure Ingredient -- Preparation Method

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10 plum tomatoes -- (about 2 1/2 lbs./1 kg)

10 large tomatoes -- peeled and chopped (about 4 lbs./2 kg)

4 large garlic cloves -- minced

2 large stalks celery -- chopped

2 medium carrots -- chopped

1 large onion -- chopped

1 large zucchini -- chopped

1 large sweet green pepper -- chopped

1/2 cup sun-dried tomatoes -- (125 mL)

2/3 cup dry red wine -- (150 mL)

1/2 cup red wine vinegar (5% strength or more) -- (125 mL)

2 bay leaves

1 tablespoon pickling salt -- (15 mL)

2 teaspoons dried oregano -- (10 mL)

2 teaspoons dried basil -- (10 mL)

1 teaspoon granulated sugar -- (5 mL) (optional)

1/4 teaspoon ground cinnamon -- (2 mL) (optional)

1/4 teaspoon ground pepper -- (2 mL)

1/4 cup chopped fresh parsley -- (50 mL)

Combine tomatoes, celery, garlic, onion, zucchini and green pepper in a very large non-reactive pan. Add 1 cup (250 mL) water. Bring to a boil over high heat, reduce heat and boil gently, covered, for 25 minutes or until mixture begins to thicken, stirring occasionally.

Soak sun-dried tomatoes in boiling water until softened. Drain and dice. Add to sauce with wine, vinegar, bay leaves, salt, oregano, basil, sugar, cinamon and pepper. Continue to boil gently until desired consistency, stirring frequently. Discard bay leaves and stir in parsley.

Remove hot jars from canner and ladle sauce into jars to within 1/2 inch (1 cm) of rim (head space). Process in a BWB 35 minutes for pint (500 mL) jars and 40 minutes for quart (1 L) jars.

Description:

"from Ellie Topp's "Complete Book of Small-Batch Preserving" Yield: 12 cups