Canning Tomato Sauce - EASY PROCESS
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- Опубліковано 29 вер 2024
- Homemade tomato sauce is SO delicious, not to mention, much healthier than most store bought options.
This quick video will walk you through the most simple process for making tomato sauce.
When water bath canning, instead of pressure canning, you do want to make sure you select a tomato that has a pH content of 4.6 or lower. Also, choose tomatoes that yield a larger amount of sauce versus tomatoes with a higher water content. Such as Roma, Amish Paste, or San Marzano; you can always add lemon, or citric acid if you're unsure of the pH.
YIELD - Per the National Center for Home Food Preservation:
“For thin sauce - An average of 35 pounds is needed per canner load of 7 quarts; an average of 21 pounds is needed per canner load of 9 pints. A bushel weighs 53 pounds and yields 10 to 12 quarts of sauce-an average of 5 pounds per quart.
For thick sauce - An average of 46 pounds is needed per canner load of 7 quarts; an average of 28 pounds is needed per canner load of 9 pints. A bushel weighs 53 pounds and yields 7 to 9 quarts of sauce-an average of 6½ pounds per quart.”
INSTRUCTIONS:
1. Rinse tomatoes, remove the stem end, and cut into large chunks.
2. Place tomatoes into a large pot and bring to a boil, stirring occasionally.
3. Allow the tomatoes to cook down to your desired consistency. The longer you cook, the thicker the sauce will be, but also the less it will yield. This process can take several hours depending on the amount of tomatoes you’re processing. Generally, reducing by a third the volume will result in a thin sauce. Reducing by about half will yield a more thick sauce.
4. When the tomatoes are almost done, fill the water bath canner and bring to a boil. (You can add a splash of vinegar to help avoid a white residue build up on the exterior of the jars.) Place rack in pot and add jars to heat them. Due to the amount of processing time for this recipe, sterilization is not required.
5. While the jars are warming up, remove tomatoes from heat.
6. Using an immersion blender, blend the tomatoes to break down the skins and puree any remaining chunks.
7. Empty water from the jars and remove from the water bath canner.
8. If you’re unsure of the tomato pH level, it is safest to add 1 to 2 tablespoons of lemon juice to the jars, or ½ teaspoon of citric acid per quart jar, or ¼ teaspoon of citric acid per pint.
9. Add ¼+ teaspoons of canning salt to taste. You can also add a couple fresh basil leaves to each jar for extra flavor.
10. Fill warm jars with tomato sauce, leaving ¼ inch of headspace.
11. Using a spatula, plastic knife, or debubbler tool, remove air bubbles; check for headspace.
12. Wipe the rim of the jar with a paper towel dipped in distilled white vinegar.
13. Center lids on the jars and twist the bands on until they are finger tight.
14. Boil pints in a hot water bath for 35 minutes and 40 minutes for quarts.
15. Turn off the heat and remove jars from the water bath. Allow to cool for 12-24 hours.
16. Clean the jars, remove the bands, label lids, and store in a dark, cool place for up to one year.
RESOURCES:
National Center for Home Food Preservation:
nchfp.uga.edu/...
USDA 2015 Canning Guide:
drive.google.c...
FOOD MILL (affiliate link)
KitchenAid Fruit & Vegetable Strainer: amzn.to/3R8ZVJr
CANNING POT (affiliate links):
Water Bath Canner Set: amzn.to/3Iino8A
WIDE MOUTH JARS (some affiliate links):
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TOOLS, LIDS, & BANDS (affiliate links):
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#canningtomatosauce #canningforbeginners #homesteading
So good to see you post again, great content as always.
Thank you! It is great to be back. :-)
The past two years, I have grown my own San Marzano tomatoes for canning both sauce and salsa. I am hooked! However, I simply roast my tomatoes whole, first, along with garlic and onion (using a tested recipe). Once they are cooled enough, the skins slip right off. I pulverize the juice from the roasted pan of tomatoes with the skins to make a thick smooth sauce which is added in to the tomatoes. I use the immersion blender for desired thickness of the sauce once it is all cooked together before canning. But I love that roasted flavor and there's so much nutrition in those skins!
Newbies need to be aware that if they live at higher altitudes, they have to add time to the waterbath process. 😉
Yum! 🤤 That sounds delicious! Thank you for sharing. I’ll have to try that out myself.
Agreed! I typed a note on the video mentioning altitudes, but you’re right. I should have vocalized that as well. Very easy to miss text. Thanks again!
I am going to cann tomato sauce in two days. Thank you for all the information and tips.
🎉I am really looking forward to trying this! We eat spaghetti on a regular, so we’re excited to try canning tomatoes for our spaghetti! Thank you!
Yay! Let me know how it turns out!
What about a sauce that has dairy in it? I make large batches of vodka sauce with cream and cheese. I am running out of room in my freezer. Lol
About how many pounds of Roma Tomatoes will I need for 48 quarts?
Your back! 😆 great video.
Woo! Yes I am! :-D
Thank you.
The smartest, most beautiful canning lady on UA-cam. Listen to her folks.
Why remove the screw lids?
Hi Kayla! Great question! I like to remove the bands for a few reasons. 1) If there is any food trapped under the band, I can clean it off. 2) When the bands are on, you have an increased risk of rust. 3) The bands are reusable, so instead of buying more to continue processing more foods, I can just keep reusing the ones I have. 4) And most importantly, if the lid didn’t seal properly and you have removed the band, the seal will lift off the jar, indicating the food needs to be disposed of. If you keep the band on the jar and the food has gone bad, the lid can stick down to the jar and you may not know the food has spoiled.