Tomato Sauce for Canning: A Recipe for Flavorful, Homemade Goodness
Homemade tomato sauce is a pantry staple that brings a burst of flavor to your favorite dishes. And what better way to enjoy it all year round than by canning it? This recipe will guide you through the process of making delicious, fresh, and safe tomato sauce for your pantry.
Ingredients:
- 8 pounds ripe tomatoes, cored and chopped
- 1 medium onion, chopped
- 2 cloves garlic, minced
- 1/2 cup fresh basil leaves, chopped
- 1 tablespoon olive oil
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon dried oregano (optional)
Equipment:
- Large pot
- Immersion blender or food mill
- Canning jars and lids (pint or quart size)
- Jar lifter
- Large pot for water bath canning
- Canning funnel
- Ladle
- Dish towel
Instructions:
1. Prepare the Tomatoes:
- Wash and core the tomatoes.
- Chop them into roughly 1-inch pieces.
2. Cook the Tomato Mixture:
- Heat the olive oil in a large pot over medium heat.
- Add the chopped onions and garlic and cook until softened, about 5 minutes.
- Add the chopped tomatoes, basil, salt, pepper, and oregano (if using).
- Bring the mixture to a boil, then reduce heat and simmer for 30-45 minutes, stirring occasionally.
3. Puree the Sauce:
- Use an immersion blender to puree the sauce until it reaches your desired consistency. Alternatively, you can use a food mill to remove the skins and seeds for a smoother sauce.
4. Prepare the Jars:
- Wash and sterilize the jars, lids, and bands in boiling water for at least 10 minutes.
5. Fill the Jars:
- Using a canning funnel, carefully pour the hot sauce into the sterilized jars, leaving about 1/2 inch headspace at the top.
- Wipe the rims of the jars with a clean, damp cloth to remove any sauce residue.
6. Process the Jars:
- Place the lids on the jars and tighten the bands until they are fingertip tight.
- Place the jars in a water bath canner, ensuring that the jars are completely submerged in water.
- Bring the water to a boil, then process the jars for 30 minutes (for pint jars) or 40 minutes (for quart jars).
7. Cool and Store:
- Carefully remove the jars from the water bath and set them on a clean towel to cool completely.
- Once cool, check for a proper seal. The lids should be concave and not move when pressed.
- Store the sealed jars in a cool, dark place.
Tips:
- For a thicker sauce, simmer the mixture for longer.
- Add other herbs and spices to customize the flavor, such as parsley, rosemary, or thyme.
- Use a food mill to remove the seeds and skins for a smoother sauce.
- Make sure the jars are completely submerged in water during the processing stage.
- Do not overtighten the bands, as this can prevent a proper seal.
Enjoy your homemade canned tomato sauce on pasta, pizza, or any dish that calls for a delicious, flavorful base!
