Easy Canned Tomato Sauce

• portioner: 14 servings
• aktiv tid: 1 hour
• total tid: 2 hours 35 minutes

Ingredienser

20 pounds tomatoes (20 pounds makes about 7 pints of sauce)

7 tbsp bottled lemon juice

1 ¾ tsp salt

3 ½ tsp dried basil (optional)

Vejledning

Prepare Tomatoes

Pick tomatoes

Pick your fresh tomatoes, slice in half and remove seeds.

Chop tomatoes

Place tomatoes, flesh side down (skin side up) on a cookie sheet and roast in a 350 degree F oven for 5 minutes (or until skins start to pull away from the tomatoes).

Carefully remove skins and set them aside in a bowl.

Add tomatoes to a food processor or high-powered blender. Pulse quickly to liquefy contents.

Add tomato sauce to a heavy-bottomed pot and bring to a boil.

Boil

Reduce heat and continue simmering until tomato sauce is reduced down to desired thickness. (This will vary based on tomato variety.)

Gather jars

Meanwhile, prepare your jars, gather your lids, and either your water bath canner or your pressure canner.

Add lemon juice

To each jar, add one scoop of tomato sauce, then add 1 Tablespoon bottled lemon juice to each pint jar (or 2 Tablespoons lemon juice to each quart jar).

Add salt

Add 1/4 teaspoon salt to each pint jar (or 1/2 teaspoon salt to each quart jar).

Add dried basil

Add the optional 1/2 teaspoon dried basil to each pint jar (or 1 teaspoon dried basil to each quart jar).

Fill jars with sauce

Fill jars the rest of the way with tomato sauce leaving 1/2-inch headspace for water bath canning and 1-inch headspace for pressure canning.

Remove air bubbles

Run a spatula around the jar circumference to remove air bubbles. Add more tomato sauce if needed to keep 1/2-inch or 1-inch headspace depending upon your method of canning.

Wipe and lid jars

With a damp clean cloth, wipe the rim of the jar clean. Place on lids and screw down the bands until resistance is met, then to fingertip tight.

Water Bath Canning Instructions

Jars into canner

Place jars on a rack inside your water bath canner.

Cover with 1 inch water

Make sure at least 1 inch of water is covering the tops of the jars.

Process jars

Once you’ve got rolling boiling water, process pint jars for 35 minutes or quart jars for 40 minutes. (See notes for high altitude canning instructions.)

Turn off heat and remove the lid from the canner. Allow jars to rest inside the water bath for 5 minutes.

Place jars on towel

Using a jar lifter, carefully lift jars out of the canner and place them in a draft-free area on a kitchen towel folded in thirds. Never place hot jars on a cold countertop.

Rest jars

Allow jars to rest, untouched for at least 12 hours, 24 hours if you have the counter space.

Store jars

Remove bands and check seals then move to the pantry for storage. (If any jars didn’t seal, store them in the refrigerator and use within a day or two.)

Pressure Canning Instructions

Jars into canner

Add water to pressure canner, put in the rack, and load jars.

Seal lid

Lock the lid, bring to a boil, and allow the pressure canner to vent steam for 10 minutes.

Bring up to pressure

Put the weight on and allow the canner to come up to 10 pounds of pressure (or use a weighted gauge, depending on your pressure canner). See notes for high-altitude canning instructions.

Process

Start processing time after weight begins rocking and hissing, or dial gauge reads 10 pounds of pressure.

15 minutes

Process both pint and quart-size jars for 15 minutes.

Reduce pressure naturally

Allow pressure canner to cool down naturally and for pressure to return to normal.

Let jars rest

Carefully remove the hot lid and wait another 10 minutes before taking jars out of canner.

Remove jars

Using a jar lifter, carefully lift jars out of the canner and place them in a draft-free area on a kitchen towel folded in thirds. Never place hot jars on a cold countertop.

Let jars rest

Allow jars to rest, untouched for at least 12 hours, 24 hours if you have the counter space.

Store jars

Remove bands and check seals then move to the pantry for storage. (If any jars didn’t seal, store them in the refrigerator and use within a day or two.)

Ernæring

• Kalorier: 119 kcal
• Fedt i alt: 1 g
• Mættet fedt: 1 g
• Natrium: 323 mg
• Kulhydrater i alt: 26 g
• Kostfiber: 8 g
• Sukker i alt: 17 g
• Protein: 6 g