CANNING TOMATO SAUCE
Whether you prefer an unseasoned or seasoned tomato sauce, making and canning your own sauce is something every home cook can do.
Provided by Ashley Adamant
Categories Canning
Time 2h
Number Of Ingredients 4
Steps:
- Wash, remove stems, and trim tomatoes of any bruised or discolored parts.
- Working quickly and with 1 lb. of tomatoes at a time, quarter the tomatoes and place in a large saucepan.
- Bring the tomatoes to a boil as you crush them with a potato masher or large spoon.
- Continue adding the quartered tomatoes, cutting them up as you work.
- Keep mashing the tomatoes over high heat until all pieces have been added.
- Let the tomatoes simmer for 5 minutes.
- Transfer the heated, crushed tomatoes to a food mill or sieve and remove skins and seeds.
- Return the tomatoes back to the saucepan and simmer until the desired texture is achieved. For thin sauce, reduce by one-third and for thick sauce reduce by half.
- Prepare jars for canning by adding either 2 tablespoons of bottled lemon juice or 1/2 teaspoon citric acid to each quart-sized jar, or 1 tablespoon bottled lemon juice or 1/4 teaspoon citric acid to each pint-sized jar.
- Add 1 teaspoon salt per quart or 1/2 teaspoon salt per pint to each jar (if desired).
- Ladle the hot tomato sauce into the prepared jars, leaving 1/4-inch headspace.
- Seal each jar with 2-part lids and process in a water bath canner for 40 minutes (quarts) or 35 minutes (pints), adjusting the time as needed depending on the altitude (see notes). For pressure cooker settings, see notes.
- Give the processed jars 5 minutes to acclimatize before transferring them to a clean towel using a jar lifter.
- Arrange the jars lid-side up, without touching, and let them sit for 12 to 24 hours at room temperature.
- Remove the rings and check to make sure the lids are sealed. Move any unsealed jars to the fridge.
- Label jars with the date and contents. Store in a cool, dry, dark location for up to 18 months.
FRESHLY "CANNED" TOMATO SAUCE
Steps:
- In a medium pot over medium-high heat, pour in the olive oil. Add the onions and cook until lightly browned, about 5 minutes. Add the garlic and season with salt and pepper, to taste. Give it a stir and cook for another minute. Add the tomatoes, sugar, and basil. Reduce the heat a bit and simmer for 10 to 15 minutes.
TOMATO SAUCE FOR CANNING
Provided by Sean Timberlake
Time 16h
Yield Seven quarts
Number Of Ingredients 4
Steps:
- Prepare the jars and lids: Wash all jars and lids thoroughly with soap and water and rinse well. Fill your canner with enough water to cover the jars by at least 1 inch and bring to a simmer. Using a pair of canning tongs, lower the jars in gently, tilting them to fill with the hot water. In a small saucepan, keep some water warm but not boiling; place the lids in the water. Have an additional kettle of water on to boil. Peel and core the tomatoes: Bring a large pot of water to the boil. Have a large bowl of ice water at the ready. Gently lower the tomatoes into the boiling water and blanch them for 60 seconds. Remove with a strainer and transfer them to the ice water. Once cool, slit the skins; they should peel off easily. Remove the cores with a small paring knife. You will need to do this in batches. Discard skins and cores. Prepare the sauce: Coarsely chop the tomatoes and add them to a large stockpot. Place stockpot over medium-high heat, crushing and stirring the tomatoes to keep from burning. Continue until all the tomatoes are added and crushed. Bring the tomatoes to a boil, then reduce heat and keep at a low boil. Reduce to the desired thickness, by a third for a thin sauce, or by half for a thick sauce. Fill and close the jars: Using canning tongs, remove the jars from the canner, carefully pouring the water back into the canner. Set next to the sauce. Turn the heat under the canner to high. Add two tablespoons of bottled lemon juice and one teaspoon of salt to each jar; add a teaspoon of sugar to offset the added acidity if desired. Use a ladle to pour the sauce into the jars through a canning funnel, leaving 1/2-inch headspace at the top. Run a clean chopstick around the inside of the jar to dislodge any trapped air. Wipe the rims of the jars with a damp paper towel. Place the lids on, and screw on the rings until just finger-tight. Seal the jars: Using canning tongs, gently transfer the jars to the canner, taking care to keep them vertical. When all the jars are in the canner, there should be at least 1 inch water covering them; if you need more, add water from the kettle until the jars are sufficiently covered. Bring the water to a full rolling boil, and process for 40 minutes. Remove and cool: Using canning tongs, gently remove the jars from the canner and transfer them to a kitchen towel or cooling rack, again keeping them vertical. Do not set hot jars directly on to cool counter surfaces. Leave to cool, undisturbed, for at least 12 hours. If any of the jars do not seal when cool, reprocess using the method above, or refrigerate and use immediately. Label and store: Add a label to the lid or side of your jar, noting the date it was canned. Remove the rings and store jars in a cool, dark place for up to one year. Refrigerate after opening.
CANNED TOMATO SAUCE RECIPE
Steps:
- Gather the ingredients.
- Rinse the tomatoes and pat them dry. Bring a pot of water to a boil. Cut a small "X" in the bottom of each tomato and blanch them in the boiling water for about 30 seconds.
- Use a slotted spoon to transfer the tomatoes to an ice bath to cool.
- Lift tomatoes out of the ice bath, slip off their skins, cut the tomatoes in half crosswise, squeeze out the seeds, and coarsely chop the tomatoes.
- Put the coarsely chopped tomatoes in a pot with the salt and bring just to a boil. Reduce the heat to maintain a steady but gentle simmer and cook, stirring now and again, until the mixture is reduced by about a third, about 45 minutes. If at any point the mixture starts sticking to the pot, lower the heat and stir more often.
- Meanwhile, bring a canning kettle full of water to a boil. To sterilize the jars and lids, place them in the pot and boil for at least 10 minutes.
- Then, using a jar lifter, transfer them to a cooling rack to let them dry. (They will remain somewhat hot after they are dry.)
- Put 1 tablespoon of the lemon juice in each of the 4 jars.
- Transfer the hot tomato sauce to the hot jars (a wide-mouth canning funnel works well), leaving about 1/2 inch of space at the top.
- Screw on the lids, put the jars in a canning rack, and lower them into the boiling water in the canning kettle. Process (boil) for 40 minutes. There needs to be at least an inch of water covering the jars, so keep an eye on the water level, adding more boiling water if needed.
- Remove the jars and let them cool. Store them in a cool, dark place (a cupboard or pantry works great) until you're ready to use some tomato sauce.
Nutrition Facts : Calories 21 kcal, Carbohydrate 5 g, Cholesterol 0 mg, Fiber 1 g, Protein 1 g, SaturatedFat 0 g, Sodium 72 mg, Sugar 3 g, Fat 0 g, ServingSize 32 servings, UnsaturatedFat 0 g
HOMEMADE CANNED TOMATO SAUCE
Make and share this Homemade Canned Tomato Sauce recipe from Food.com.
Provided by southern chef in lo
Categories Sauces
Time 1h5m
Yield 7 pints
Number Of Ingredients 9
Steps:
- Peel tomatoes by dipping them in boiling water for about 15 seconds. Skins will come right off. Puree the tomatoes and put in a large pan.
- Process the onion, celery, and bell pepper together until minced finely. Add to the tomatoes. Add the rest of the ingredients and mix well.
- Cook over medium heat, stirring occasionally until the mixture thickens and has almost reduced by 1/2. Ladle into hot jars, clean the rims, and seal. Process in water bath for 35 minutes.
Nutrition Facts : Calories 231.6, Fat 2.4, SaturatedFat 0.6, Sodium 1068.2, Carbohydrate 51.4, Fiber 14.6, Sugar 33.5, Protein 10.5
TOMATO SAUCE FROM CANNED TOMATOES
I saw this recipe on Alton Brown's show Good Eats. This has a surprisingly fresh flavor for a sauce made with canned tomatoes.
Provided by dloyer4
Categories Sauces
Time 1h40m
Yield 1-1 1/2 quarts, 4-6 serving(s)
Number Of Ingredients 14
Steps:
- Drain tomatoes, reserving the liquid.
- Place the reserved liquid in a non-reactive pot. Add the sherry vinegar, sugar, red pepper flakes, oregano and basil to the tomato juice. Cook over high heat until the tomato juice starts to boil. Reduce heat and simmer until mixture is reduced by half or until the liquid thickens to the consistency of a light syrup.
- Chop carrot, celery and onion into 1/2 inch pieces and combine with garlic and oil in a non-reactive roasting pan over low heat. Sweat the vegetables until the onion is translucent and the carrots are tender (15-20 minutes).
- Remove the seeds from the tomatoes and add the seeded tomatoes, along with the capers, to the roasting pan.
- Place the pan in the center rack of the oven and broil for 15-20 minutes, stirring every 5 minutes, until the tomatoes start to brown slightly around the edges. Remove the pan from the oven, add the white wine and cook over medium heat for 2-3 minutes, scraping the bottom to deglaze the pan.
- Add the tomato juice to the tomatoes and blend to the desired thickness in a blender or with a stick blender.
- Add salt and pepper to taste.
Nutrition Facts : Calories 293.9, Fat 14.9, SaturatedFat 2.1, Sodium 725, Carbohydrate 35.3, Fiber 5.1, Sugar 25.2, Protein 4.1
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SEASONED TOMATO SAUCE RECIPE FOR HOME CANNING
From growagoodlife.com
5/5 (15)Total Time 7 hrs 10 minsCategory CanningCalories 210 per serving
- Prepare your tomatoes by washing in plain water. Cut them in half or quarters and add to your saucepots.
- In a large frying pan, sauté onions and garlic in olive oil until soft. Add to the saucepans with the prepared tomatoes. Simmer on low heat, stirring occasionally so to prevent sticking.
- As the tomatoes simmer, they will release their juices. After the tomatoes and the vegetables are soft, turn off the heat and allow the sauce to cool.
- Run the cooled tomato sauce through Food Strainer or Food Mill to remove skins, seeds, and to smooth out the sauce.
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