Preserving tomatoes through canning preserves their flavor and nutritional content, ensuring they remain a dependable source of nutrients. Canned tomatoes can also have a shelf life of 1 to 3 years.
This recipe is a thin, chunky sauce that can be thickened by adding tomato paste.
What you will need
Ensure that there are 20 ripe tomatoes without any bruising
3 cloves of garlic
Lemon juice
Teaspoon of Salt
For added flavor, feel free to use a single yellow onion.
You will require approximately five quart jars
I typically use Ball mason jars, but there are other brands available at a lower cost. Sometimes you can find them at thrift stores for a reduced price, but remember to purchase new lids.
Instructions on Canning Tomatoes for Making Sauce
Rinse tomatoes with cold water.
2. Make an X-shaped cut on the bottom of the tomatoes
3. In order to peel whole tomatoes, you should blanch them in boiling water for 25 to 30 seconds, or until you notice a split in the peel.
4. Placing the tomatoes in a bowl with ice. Cooling them will help you hold them for to peel. Peel tomatoes, use a knife to cut along the X mark.
5. Afterward, proceed to remove the tops and cores of the tomatoes. Subsequently, chop the tomatoes into small pieces.
Enhance the flavor by dicing an onion into small pieces.
6. To begin, use a larger pot and combine chopped tomatoes, cut garlic cloves, and onion. Season with salt. You can use a potato masher to crush the pieces. Some prefer to use a blender. Bring it to a boil, then reduce the heat and allow it to simmer for 45 minutes, stirring regularly. If the tomatoes start to stick, reduce the heat slightly and keep stirring.
7. Wash and sterilize canning jars, place them in a water bath canner and fill it with. water until it reaches 1-2 inches from the top of the jars. Bring the water to a boil. and keep the jars submerged for 10-15 minutes. Optionally, you can also add a lid at this point. Exercise caution when taking the jars out of the water bath as they will be hot. Allow the jars to dry and cool down by placing them on a cooling rack.
8. To get your jars ready by putting 1 teaspoon of lemon juice into each one.
Afterward, fill your jars with tomato sauce, leaving a 1/2-inch gap from the top. Ensure that the jar lids are clean.
9. Secure the lids onto the jars, place them on the rack for the water bath, then lower the rack into the water bath and fill it until the water level is 1 inch above the tops of the jars. Cover the water bath with the lid and bring it to a boil. Once it reaches a boil, let it process for 45 minutes. 10. Once the processing is complete, allow the jars to cool slightly with the water bath lid removed. Place a kitchen towel on a flat surface for the jars to rest on. Use a mason jar lifter to take the jars out of the water bath and position them on the towel to sit for 24 hours. After 24 hours, store the jars.
One aspect of this sauce that I appreciate is the flexibility it offers in terms of adding onions and peppers when using it. Additionally, you can enhance the flavor by adding more garlic. In case the sauce is too thin, you can thicken it with a paste. I have experimented with all these variations at different times.
I hope you enjoy preserving and using this recipe.
Related Posts
