Some old-fashioned canning recipes include a recipe for jarred tomato sauce and a recipe for potatoes. To make the tomato sauce, first clean and quarter approximately 25 pounds of tomatoes, then add them to a large stock pot. Set the stovetop to medium heat, and stir the tomatoes frequently until they are soft.
Use a blender or food processor to puree the tomatoes until there are no large pieces remaining. Process the tomatoes through a food mill to create a smooth texture, and then add the sauce back to the pot. Allow the sauce to simmer for four to six hours, or until it reduces by approximately half, stirring frequently to avoid scorching. Add 2 tablespoons of lemon juice to a 1-quart jar, fill it with the sauce, and then seal the jar with a boiling water bath.
To jar potatoes, peel and quarter 2 to 3 pounds of potatoes for a 1-quart jar. Multiply the amount as needed. Fill a 1-quart jar with raw potatoes, and add 1 teaspoon of salt. Add boiling water or chicken stock to within 1 inch of the rim. Run a canning spatula around the insides of the jar to release any trapped air. Wipe down the rims with a damp cloth before affixing the rings and lid, and then seal the jar in a pressure canner.