Homemade Zucchini Tomato sauce

Yields 8 pints or 4 quarts
5 lbs fresh zucchini, unpeeled with ends trimmed
2 28-oz cans tomato sauce (I prefer Muir Glen)
1/2 cup onion, chopped
1/2 cup green pepper, chopped
3-5 cloves freshly crushed garlic, depending on your tastebuds
1 tbsp. Italian seasoning
1/2 tsp dried basil
Salt for Mason jars

• Sterilize jars, lids and rings.  Set aside.
  
• Wash zucchini. Do not peel. Cut into 1/2 inch chunks keeping in mind how chunky you want your sauce to be when serving.  Weigh cut up zucchini and set aside.
  
• Combine tomato puree, onion, green pepper, garlic and spices. Bring to a boil. Hint: Use a deep pot to contain some of the splatter. Stir often and take care it doesn’t scorch.
  
• Once it comes to a boil, add the zucchini. Stir often and bring again to a boil.  Taste sauce and make any spice or garlic adjustments.
  
• Put 1/2 teaspoon salt into each sterilized jar.
  
• Use a funnel to pack jars with hot zucchini sauce mixture.
  
• Run a non-metal spatula around the inside of the jar to remove any air pockets.  You will want a 1/2″ headspace.
  
• Wipe jar rims and threads. Place sterilized lids on jars and screw lids on to finger tight.
  
• Place jars in pressure canner and process according to manufacturer’s directions:  Pints at 10 lbs. for 25 minutes, quarts at 10 lbs. for 40 minutes.
  
• Remove from heat. Allow pressure to reduce naturally.
  
• Check seals and label. Refrigerate any jars that haven’t sealed and use within a few days.  Sauce will keep in pantry for up to one year.
  

Here is the web address where I found this:  https://thefeedfeed.com/chezlarae/homemade-zucchini-tomato-sauce