Table of Contents
Introduction 🎉
The Ultimate Tomato Sauce 🍅
Ingredients 📋
Instructions 👩🏻🍳
Enjoying Your Sauce 🥘
Preservation and Shelf Life ⏳
In a Nutshell 🏁
Introduction 🎉
Hello there, home canners and homesteaders! Are you missing the taste of summer? Well, fret not, because we have just the thing for you. We're talking about a taste of the sun-soaked summer days in the form of a delightful homemade canned tomato sauce. That's right, summer-in-a-jar coming right up!
The Ultimate Tomato Sauce 🍅
As you know, canned tomato sauce is a kitchen staple. It is versatile, flavorful, and it's the basis for so many recipes. From pasta and pizza to soups and stews, it brings that warm, ripe tomato flavor that reminds you of sun-drenched tomato plants in the middle of July. Even better, with our Denali canning lids, you can open a jar anytime and find summer waiting for you inside!
Equipment & Ingredients 📋
Ready to get started? Let's gather up the ingredients:
- 20 lbs fresh ripe tomatoes (we suggest Roma or San Marzano)
- 1 cup chopped onions
- 2 cloves of garlic, minced
- 1/4 cup fresh basil, chopped
- 2 tsp sugar (optional)
- 1 tsp salt
- 2 tbsp lemon juice per pint jar
- Denali Canning Lids & Rings
- Denali Premium 23 Quart Pressure Canner
(It can be used for water bath!)
Instructions 👩🏻🍳
With our ingredients ready, let's roll up our sleeves and start canning!
- Preparation: Wash your tomatoes thoroughly, remove any stems, and cut them into quarters.
- Cook the tomatoes: In a large saucepan over medium heat, add your tomatoes. Cook them down until they are soft and have released their juices, usually around 15-20 minutes.
- Strain and Puree: Use a food mill or a blender to puree your cooked tomatoes. Strain the puree to remove the seeds and any remaining skins.
- Add Flavorings: Return the strained puree to the pot. Add onions, garlic, basil, sugar, and salt.
- Simmer: Let your tomato mixture simmer on low heat until it's reduced by about half. This can take 2-3 hours, so be patient - the flavor intensifies as it simmers!
- Prepare the Jars: While your sauce simmers, prepare your jars. Sterilize them and ensure your canning lids and rings are clean and ready.
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Fill the Jars: Once your sauce has reached the desired consistency, remove it from heat. Add 2 tablespoons of lemon juice to each pint jar, then fill the jars with the sauce, leaving 1/2 inch of headspace at the top.
- Seal and Process: Wipe the rims of the jars with a clean cloth, then place your Denali canning lids and rings on top, tightening to fingertip tightness. Process in a boiling water bath canner or a pressure canner - Tanker can be used in either case. If you're using a boiling water bath, process pint jars for 35 minutes and quart jars for 40 minutes.
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Cool Down: Once the processing time is up, turn off the heat and let the jars sit in the canner for 5 minutes. Then remove the jars and let them cool on a towel for 12-24 hours.
- Check the Seals: After the jars have completely cooled, check the seals. If the lids don't flex up and down, they are sealed. Any unsealed jars should be refrigerated and used within a week.
Enjoying Your Sauce 🥘
Now comes the best part – enjoying your homemade canned tomato sauce! You can use it just as you would use store-bought sauce. From a quick pasta dinner to a slow-cooked stew, your sauce will bring a taste of summer to any meal.
Preservation and Shelf Life ⏳
Your canned tomato sauce should last for up to 18 months when stored in a cool, dark place. It's a perfect way to preserve the summer harvest and enjoy the taste of ripe tomatoes all year round!
In a Nutshell 🏁
And that's it, folks! You've now mastered the art of making and canning your own tomato sauce. So, roll up your sleeves and transform those ripe tomatoes into jars of delicious sauce. Trust us, come winter, you'll be glad you did!
There's nothing quite like the satisfaction of cracking open a jar of homemade canned tomato sauce. Enjoy the fruits of your labor, and happy canning!
