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Hi, just stumbled on this site and it's exactly what I was looking for. I'm planning to make this today and put up pint jars in the pressure canner. My instructions don't have a time for a tomato sauce. How long did you process for and at what pressure?
Sorry, I'm a little distracted today and can't put my hands on my manual... but here's a chart from the National Center for Food Preservation that might help: http://www.uga.edu/nchfp/how/can_03/tomato_sauce.html
You might google for additional sources just to double check... you're looking for a recipe for something tomato based and thick (like ketchup... I think I used my manual's recommendation for marinara sauce with meat).
