Mason Jar Simple Tomato Sauce Recipe By Tasty Food

CANNING TOMATO SAUCE

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.

MASON JAR SOY SESAME SAUCE RECIPE BY TASTY

Steps:

• In a large mason jar, combine the sesame oil, scallions, garlic, ginger, sesame seeds, sugar, soy sauce, mirin, and sake. Shake to combine.
• Store in the fridge for up to a week.
• Add to a hot pan with food as you wish!
• Enjoy!

MASON JAR QUICK MOLE SAUCE RECIPE BY TASTY

Steps:

• In a large mason jar, combine the tomato paste, salt, garlic powder, onion powder, cumin, chile powder, chipotle peppers, masa harina, dark cocoa powder, almond butter, and chicken broth. Shake to combine.
• Store in the fridge for up to a week.
• Add to a hot pan with food as you wish!
• Enjoy!

TOMATO SAUCE FOR CANNING

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.

MASON JAR HONEY BARBECUE SAUCE RECIPE BY TASTY

Steps:

• In a large mason jar, combine the honey, molasses, onion powder, garlic powder, smoked paprika, black pepper, salt, Worcestershire sauce, Dijon mustard, apple cider vinegar, and ketchup, and shake to combine.
• Store in the fridge for up to a week.
• Add to a hot pan with food as you wish!
• Enjoy!

MASON JAR EASY ALFREDO SAUCE RECIPE BY TASTY

Steps:

• In a large mason jar, combine the melted butter, minced garlic, grated Parmesan, white pepper, sour cream, heavy cream, and salt. Shake to combine.
• Store in the fridge for up to a week.
• Add to a hot pan with food as you wish!
• Enjoy!

MASON JAR BASIL PESTO RECIPE BY TASTY

Steps:

• In a large mason jar, combine the basil, garlic, pine nuts, salt, pepper, Parmesan, lemon juice, and olive oil. Shake to combine.
• Store in the fridge for up to a week.
• Add to a hot pan with food as you wish!
• Enjoy!