Question ID: 4000-288-3-4-5-6
Recipe Description
So, for this recipe you'll need;a)Tomatoes (duh) (last time we used 30kg for 25 jars of medium consistency sauce)b)Water...............................Also things like a tomato press, jars and their lids, and thick gloves come in handy...
Wash your tomatoes and then place them into a cooking pot with boiling water. Let them boil till their rind gets easily peeled off.
Peel the rind off the tomatoes and mash them up with your tomato mill..
NOW, .... The concept is that you boil your sauce till it thickens and then you put it into the jars. The thing is that in this step it comes to decide your preffered thickness of your sauce... For example, my granny preffers a medium thickness for her sauce and thus, she boils the mixture but she doesn't overdo it. MEANWHILE......
Wash the jars and their lids thoroughly and put them into a cooking pot with boiling water. Let them boil. (Boiling the jars adds into the sterilization process)
The thing is that you MUST fill the jars 100% (and that;s when you;ll need the gloves). By filling the jars up to the top, there is no air left and thus, the sauce can be kept into the seelled jars up to 2 YEARS yet still fresh and edible, without using ANY preservatives. XD
Screw the lids to their jars while they're still hot and then, flip over the jars for a day. After that you can store them, and when you need to use some of the tomato sauce for your cooking, open a jar.Disclaimer; Once a jar is oppened there is a limited time before the sauce starts to go bad (just like any other sauce).
Question & Answer
Question: What is the correct order of the images?
Choices:
    |
| (A) |
|
|
| (B) |
|
|
| (C) |
|
|
| (D) |
|
|
|---|
 (D) |