• 2498f0e141928feb30ead4aebc617cf2

Canning Tomato Sauce

Oh, canning tomatoes! Canning tomato sauce is one of the most satisfying tasks a home canner could ask for because of the versatility of tomato sauce. When people start preserving, they often make jam because it is fairly simple and of course delicious but I find the savory preserves, like this tomato sauce are far more useful. I guess we just don’t make enough toast to feel like my time making lots of jam would be worth it. Conversely, my family eats a lot of tomato sauce. Last season I canned over 100 pounds of tomatoes, grown in a friend’s garden a few ridges down the road, and only made it

Prep
Cook
Serves 8people
Ingredients
12
lb peeled tomatoes
1
tbs olive oil
12
oz onion, diced (about 2 small or 1 large)
2
large cloves of garlic
2
tsp salt, or to taste
about 2 teaspoons citric acid
Directions
1.
Put the chopped tomatoes into the hopper of the food mill and when it is nearly full, start turning the handle. The skin and some seeds are kept above while perfectly smooth sauce drips below. I have mine set atop the pot in which I will cook the sauce, so I don’t dirty another bowl, but the rubberized “legs” will grip onto a wide variety of bowls.
2.
In a wide preserving pan, heat the oil and saute the onions on medium high for about five minutes. Add the garlic and saute for another five. Combine the tomato puree with the alliums and cook on medium high for about 45 minutes, until the sauce has thickened and darkened in color. Add salt to taste. Stir occasionally and beware of the sauce boiling over the edge.
3.
Add 1/2 teaspoon citric acid to each hot jar that is removed from the waterbath. Ladle boiling sauce into sterilized jars (I like wide mouth pints for this recipe, but use what you have) add lids and rings, and process in a waterbath for 35 minutes. If you are unfamiliar with waterbath canning see this excellent USDA resource here.

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