The Ultimate Guide to Canning Tomato Sauce: A Recipe for Delicious and Long-Lasting Flavor
Summer is the perfect time to enjoy fresh, juicy tomatoes. But what about those moments when you crave that summertime flavor long after the season is over? That's where canning your own tomato sauce comes in!
This recipe will guide you through the steps of creating a delicious, vibrant sauce that will perfectly preserve the essence of summer.
Ingredients You'll Need:
- 10 pounds of ripe tomatoes (choose a variety with good flavor and low water content, like Roma or San Marzano)
- 1/2 cup of chopped onion
- 2 cloves of garlic, minced
- 1 tablespoon of dried oregano
- 1 teaspoon of dried basil
- 1 teaspoon of salt
- 1/2 teaspoon of black pepper
- 1/2 cup of sugar (optional, for balancing acidity and sweetness)
Equipment:
- Large stockpot
- Food mill or blender
- Canning jars and lids (make sure they are sterilized)
- Jar lifter
- Wide-mouth funnel
- Pot for water bath canning
- Rack for jars
- Large spoon or ladle
Instructions:
1. Prepare the Tomatoes:
- Wash and remove cores from the tomatoes.
- Roughly chop the tomatoes.
- You can blanch the tomatoes (submerge in boiling water for 30 seconds, then transfer to ice water) to remove skins, but this step is optional.
2. Cook the Sauce:
- Add the chopped tomatoes to the stockpot.
- Bring the mixture to a simmer and cook for 30-45 minutes, stirring occasionally.
- This will soften the tomatoes and release their juices.
- Tip: You can add a splash of water to prevent sticking.
3. Puree the Sauce:
- Using a food mill or blender, puree the cooked tomatoes until smooth.
- Strain the sauce through a fine-mesh sieve (optional) to remove seeds and skins for a smoother texture.
4. Flavor the Sauce:
- Return the pureed sauce to the stockpot.
- Add the chopped onion, minced garlic, oregano, basil, salt, pepper, and sugar (if using).
- Bring the mixture to a simmer and cook for another 15 minutes, stirring occasionally.
5. Prepare the Jars and Lids:
- Wash the jars and lids thoroughly with hot, soapy water.
- Sterilize the jars by boiling them in a pot of water for 10 minutes.
- Boil the lids in a separate pot for 5 minutes.
6. Fill the Jars:
- Carefully ladle the hot tomato sauce into the sterilized jars, leaving about 1/2 inch of headspace at the top.
- Wipe the rims of the jars with a clean, damp cloth to remove any spills or sauce residue.
7. Seal the Jars:
- Place the lids on the jars and tighten the bands firmly, but not too tight.
8. Process in a Water Bath:
- Fill a large pot with water to about an inch above the top of the jars.
- Bring the water to a boil.
- Gently lower the jars into the boiling water using a jar lifter.
- Make sure the jars are completely submerged in water.
- Process the jars according to the recommended time for tomato sauce (usually around 45 minutes for pint jars).
9. Cool and Store:
- Carefully remove the jars from the water bath using a jar lifter and place them on a clean towel to cool completely.
- You should hear a popping sound as the lids seal.
- Once cool, check the lids to ensure they are sealed properly.
- Store your canned tomato sauce in a cool, dark place for up to a year.
Enjoy your delicious homemade tomato sauce!
Tips:
- Use fresh, high-quality tomatoes for the best flavor.
- Adjust the spices and seasonings to your taste.
- Add a pinch of cayenne pepper for a touch of heat.
- Experiment with different herbs and spices.
Note: Always follow proper canning procedures and consult a reliable canning guide for detailed information on safe and successful canning.
