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Canning – Tomato Sauce

By

February 21, 2013

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Rate this recipe 4.4/5 (17 Votes)

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
  • 2 1/2 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
  • 1/4 cup red win vinegar
  • 1 tsp salt

Details

Servings 1
Adapted from keyingredient.com

Preparation

Step 1

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.

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