1 can (15 ounces) petite diced tomatoes, undrained
2 cups tomato juice
1-1/2 teaspoons sugar
2 teaspoons dried sweet basil
Pepper, to taste
Combine ingredients in a saucepan and simmer for 20 minutes. Serves 3.
TO CAN: Bring ingredients to a boil in a non-reactive pot over medium-high heat. Ladle into hot jars leaving 1-inch headspace. Wipe jar rims. Put on hot lids and canning rings and process in a pressure canner or boiling water canner according to the chart below:
| Weighted gauge canner | |||
| Processing time | Altitude 0-1000 feet | Above 1000 feet | |
| Pints or Quarts | 20 minutes | 5 lb | 10 lb |
| Pints or Quarts | 15 minutes | 10 lb | 15 lb |
| Dial gauge canner | |||||
| Processing time | 0 – 2,000 ft | 2,001 – 4,000 ft | 4,001 – 6,000 ft | 6,001 – 8,000 ft | |
| Pints or Quarts | 20 minutes | 6 lb | 7 lb | 8 lb | 9 lb |
| Pints or Quarts | 15 minutes | 11 lb | 12 lb | 13 lb | 14 lb |
| Boiling water canner | ||||
| 0 -1,000 ft | 1,001 – 3,000 ft | 3,001 – 6,000 ft | Above 6,000 ft | |
| Pints | 35 minutes | 40 minutes | 45 minutes | 50 minutes |
| Quarts | 40 minutes | 45 minutes | 50 minutes | 60 minutes |
Processing times based on USDA recommendations.
Yield: about 1 quart.
For multiple quarts, multiply the recipe accordingly.
