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Ingredients <\/span><\/strong><\/p>\n 20kg tomatoes<\/span><\/p>\n Fresh basil leaves<\/span><\/p>\n <\/span><\/p>\n Instructions<\/span><\/strong><\/p>\n Cooling time: 2 hours<\/span><\/p>\n Cut the tomatoes in half and place them in a large saucepan with just enough water to cover. Bring to the boil and simmer for 15 minutes. Allow the tomatoes and water to cool.<\/span><\/p>\n Put the tomatoes through a strainer to separate the skins and seeds from pulp<\/span><\/p>\n Place a fresh basil leaf in each sterilised bottle. Fill the bottles with pulp using a funnel and seal the lid tightly. Place the bottles in a drum of water and bring it slowly to boil. Simmer gently for 1 hour. (This can also be done in a pot or a saucepan or on the stove).<\/span><\/p>\n Makes 14 x 750 ml bottles of sauce.<\/span><\/p>\n <\/span><\/p>\n \u00a0<\/span>How to Sterilise Jars and Recycled Bottles<\/span><\/strong><\/p>\n If you are buying brand new jars or using recycled bottles always get into the habit of washing the screw top lids and glass jars\/bottles with warm soapy water. Rinse with fresh water and place glass jars\/bottles on a tray and pop them into the oven at 120 degrees for 10 minutes until jars\/bottles are completely dry. Wait for jars\/bottles to cool before handling them or use tongs when taking them out of the oven. Label and date your jars\/bottles and keep them in a dark pantry.<\/span><\/p>[\/et_pb_text][\/et_pb_column][\/et_pb_row][\/et_pb_section][et_pb_section fb_built=”1″ _builder_version=”4.20.4″ _module_preset=”default” global_colors_info=”{}” theme_builder_area=”et_body_layout”][et_pb_row _builder_version=”4.20.4″ _module_preset=”default” global_colors_info=”{}” theme_builder_area=”et_body_layout”][et_pb_column type=”4_4″ _builder_version=”4.20.4″ _module_preset=”default” global_colors_info=”{}” theme_builder_area=”et_body_layout”][et_pb_comments _builder_version=”4.20.4″ _module_preset=”default” custom_button=”on” button_text_size=”14px” button_font=”|700|||||||” button_use_icon=”off” button_alignment=”left” global_colors_info=”{}” theme_builder_area=”et_body_layout”][\/et_pb_comments][\/et_pb_column][\/et_pb_row][\/et_pb_section]\n\n","protected":false},"excerpt":{"rendered":" Ingredients 20kg tomatoes Fresh basil leaves Instructions Cooling time: 2 hours Cut the tomatoes in half and place them in a large saucepan with just enough water to cover. Bring to the boil and simmer for 15 minutes. Allow the tomatoes and water to cool. Put the tomatoes through a strainer to separate the […]<\/p>\n","protected":false},"author":3,"featured_media":1370,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":{"_et_pb_use_builder":"on","_et_pb_old_content":"","_et_gb_content_width":"1400","om_disable_all_campaigns":false,"_monsterinsights_skip_tracking":false,"_uf_show_specific_survey":0,"_uf_disable_surveys":false,"footnotes":""},"categories":[26],"tags":[],"class_list":["post-930","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-afrika-kuamka-practical"],"aioseo_notices":[],"yoast_head":"\n