Canned Tomato Sauce
Once you make your tomato sauce from your garden fresh tomatoes you'll never go back to store bought!
You Will Need:
· Large Stock Pot
· Wooden Utensils
· Water Bath Canner
· Canning Utensil Set
· Pint Canning Jars
· Canning lids
· Processed Tomatoes
The first step in making homemade tomato sauce is processing the fresh Roma tomatoes into tomato puree.
Wash the tomatoes and remove any bad spots. If you're processing a larger variety of tomatoes you may need to half them so that they will fit down the hopper of the food mill.
Fill the hopper about half full with tomatoes and start cranking. When your puree bowl is full transfer it to the stove or crockpot and begins reducing it down.
Roma Food Mill
Roma Food Mill
Heat tomato puree on low-medium heat until it has reduced by about half for a thick sauce.
If you prefer a seasoned tomato sauce add your dry spices and continue to simmer on low.
For a smooth sauce use an immersion blender for a few minutes on low to blend the tomato sauce until you've reached the desired consistency.
Follow the canning safety guidelines for Tomato sauce Processed in a Boiling Water Canner as outlined in
The Ball Complete Book of Home Preserving.
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Add organic lemon juice to each clean and prepared jar and fill leaving a 1/2 inch of head space.
Process pint jars for 35 minutes and quart jars for 40 minutes. Wait 5 minutes before removing jars then cool, label, and store.
Check that each jar has been sealed after 24 hours.
Label jars and store in a cool dark place and for best quality use within 12 months.
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