Canning – Tomato Sauce

February 21, 2013

Canning – Tomato Sauce

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  • Prep Time

    minutes

  • Total Time

    minutes

  • Servings

    servings


Ingredients

  • Ingredients

  • 8

    cups tomato puree (ie use a juicer, blender or a kitchen aid vegetable grinder)

  • 12

    cups chopped tomatoes unpeeled (a combination of roma, celebrity and better boy

  • 2

    cups chopped yellow onion

  • TBS minced garlic

  • 4

    TBS chopped fresh oregano (or 1 tsp dried)

  • 4

    TBS chopped fresh basil (or 1 tsp dried)

  • 2

    tsp white sugar

  • 1

    tsp black pepper

  • ¼

    cup red win vinegar

  • 1

    tsp salt

Directions

Directions Combine tomato puree, tomatoes, onions, garlic, oregano, basil, sugar and pepper in a large stainless steel saucepan. Bring to a boil over high heat. Once boiling lower the heat, but keep at a gentle boil. Boil uncovered for about 1 hour 15 minutes, or until very thick. After 1 hour of the boiling bring a large pot (or canner) full of water to a boil. Once water is boiling add jars. Boil for a few minutes. Add lids to the boiling water, do not add the screw bands. When tomato sauce is thick, you have two options, 1 press the sauce through a food mill or coarse sieve and discard seeds and skins or, 2 blend up some of the sauce containing the bigger pieces of tomato. I chose option 2 because I didn’t know what option 1 meant. Add vinegar and salt to the tomato sauce. Mix in well. Remove hot jars and lids from pot. Leave water boiling. Ladle sauce into the jars, leaving 1/2 inch at the top. Put on lids and screw bands. Place in the boiling water, put lid on pot, and boil for 35 minutes for 1 or 2 cup jars. (If the water begins to evaporate, add more. You want 1 inch of water over the tops of the jars.) Turn heat off, remove lid or pot and leave jars in pot for 5 minutes. Carefully lift jars out of the water and place on a heat safe counter top. Allow to cool for 12 hours to 24 hours. Label jars with month and year. Sauce should last for 1 year in jars. Store in a cool, dark place. Combine tomato puree, tomatoes, onions, garlic, oregano, basil, sugar and pepper in a large stainless steel saucepan. Bring to a boil over high heat. Once boiling lower the heat, but keep at a gentle boil. Boil uncovered for about 1 hour 15 minutes, or until very thick. After 1 hour of the boiling bring a large pot (or canner) full of water to a boil. Once water is boiling add jars. Boil for a few minutes. Add lids to the boiling water, do not add the screw bands. When tomato sauce is thick, you have two options, 1 press the sauce through a food mill or coarse sieve and discard seeds and skins or, 2 blend up some of the sauce containing the bigger pieces of tomato. I chose option 2 because I didn’t know what option 1 meant. Add vinegar and salt to the tomato sauce. Mix in well. Remove hot jars and lids from pot. Leave water boiling. Ladle sauce into the jars, leaving 1/2 inch at the top. Put on lids and screw bands. Place in the boiling water, put lid on pot, and boil for 35 minutes for 1 or 2 cup jars. (If the water begins to evaporate, add more. You want 1 inch of water over the tops of the jars.) Turn heat off, remove lid or pot and leave jars in pot for 5 minutes. Carefully lift jars out of the water and place on a heat safe counter top. Allow to cool for 12 hours to 24 hours. Label jars with month and year. Sauce should last for 1 year in jars. Store in a cool, dark place.


Nutrition

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