The following is a recipe extracted from the “Canning For Beginners Collection”. A collection of mini ebooks designed to teach you how to get you started preserving delicious, homemade food…
You can download the full collection right now here…
How To Make & Can Homemade Tomato Sauce…
Here’s the recipe that I use to work up 12 pound batches of Romas, that usually yields 4-5 pints (1 pint = 2 measuring cups)…
- 12 pounds peeled tomatoes
- 1 tablespoon olive oil
- 12 ounces onion, diced (about 2 small or 1 large)
- 2 large cloves of garlic
- 2 teaspoons salt, or to taste
- about 2 teaspoons citric acid
Prepare your largest pot with the rack inside, on the bottom of the pot. Put the jars inside (I am fond of large mouth pints for tomato sauce personally) and fill the jars and then the rest of the pot with hot tap water. Bring to a boil.
Fill the saucepan halfway with hot tap water. Put a corresponding number of brand new lids and rings to simmer in the saucepan.
In a wide preserving pan, heat the oil and saute the onions on medium high for about five minutes. Add the garlic and saute for another five.
Combine the peeled tomatoes with the alliums and cook on medium high for about 45 minutes, until the sauce has thickened and darkened in color. Add salt to taste.
Stir occasionally and beware of the sauce boiling over the edge.
Use the jar lifter to remove one canning jar from the boiling water bath at a time. Pour the hot water within back into the pot, into the nearby saucepan, or into the sink.
Set the hot jar gently on a towel-covered countertop.
Add 1/2 teaspoon citric acid to each hot jar that is removed from the waterbath. Ladle boiling sauce into sterilized jars. Add lids and rings, tightened about as tight as you’d like a bathroom faucet, and return the jars to the boiling water bath.
Bring the water back up to boil if need be, and add water from the tap to cover the tops of the jars with 3 inches of water if necessary. Process in a water bath for 35 minutes, adding 5 additional minutes of processing time for every 1000 feet you live above sea level.
When the time is up, you can carefully remove the jars one by one, using the jar lifter, to the towel covered countertop. You will likely hear the lids seal with their tell-tale ‘ping” sound. The lid will become concave and firm to the touch.
If you have a lid fail to seal, never fear. That means there was probably a tiny bit of sauce on the edge of the jar and you should refrigerate that jar and eat it within a week.
Label sealed jars and store.
Don’t waste any of your home grown (or market brought) produce. Download the “Canning For Beginners Collection” now…
You can download the full collection right here now….
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