Tomato Sauce for Canning - Seasonal Recipe

Tomato Sauce for Canning

🌍 Seasonal Difficulty: ●●●○○

Tomatoes were not trusted for canning until the early 20th century due to botulism fears; the USDA first published safe home canning guidelines for tomatoes in 1917, sparking the modern home canning movement.

Ingredients

• 4 kg (4.0kg (9 lbs)) ripe tomatoes (Roma/San Marzano preferred for low moisture)
• 1 medium onion, diced
• 4 cloves garlic, minced
• 2 tbsp olive oil
• 1 tsp salt
• 1 tsp sugar (optional, to balance acidity)
• Fresh basil or oregano to taste
• (Required acidification) 1 tbsp bottled lemon juice OR ¼ tsp citric acid per 500ml (pint) jar
• 2 tbsp bottled lemon juice OR ½ tsp citric acid per 1 litre (quart) jar

Method

1. Coring — Core tomatoes. Quarter and simmer in a large pot until soft, about 20 minutes. Pass through a food mill to remove skins and seeds (or blanch, peel, and seed by hand).
2. Step 2 — In a separate pan, sauté onion in olive oil until soft; add garlic; cook 2 minutes. Add to tomato purée.
3. Simmering — Simmer sauce over medium heat, stirring frequently, until reduced to desired consistency (usually 30–60 minutes). Add salt, sugar, and herbs.
4. Adding — Add required amount of bottled lemon juice or citric acid directly to each hot sterilised jar before filling.
5. Ladling — Ladle hot sauce into jars with 1.5cm (½ in) headspace. Wipe rims; apply lids.
6. Processing — Process in a boiling water bath: 35 minutes for 500ml/pint, 40 minutes for 1 litre/quart jars. Adjust for altitude.
7. Cooling — Cool 24 hours; check seals. Label; store.

Tags: ) ripe tomatoes, onion, garlic, olive oil, sugar · Source: Brittani's Almanac