Canning Tomato Sauce

by | Aug 7, 2023 | Under Pressure | 0 comments

Here’s a step-by-step guide for pressure Canning Tomato Sauce.

Ingredients

  • 20 pounds of ripe tomatoes
  • 1 cup of chopped onions
  • 4 cloves of garlic, minced
  • 2 tablespoons of olive oil
  • 2 tablespoons of fresh basil, minced
  • 1 tablespoon of fresh oregano, minced
  • Salt and pepper to taste
  • 2 tablespoons of bottled lemon juice per quart jar (or 1 tablespoon per pint jar)
  • Fresh herbs for flavoring (optional)

Equipment

  • Pressure canner
  • 7 quart-sized canning jars (or 14 pint-sized), with lids and rings
  • Canning funnel
  • Jar lifter
  • Ladle
  • Bubble remover or non-metallic spatula
  • Large pot
  • Cutting board and knife

Instructions

1. Prepare the Tomato Sauce

  1. Wash and Core Tomatoes: Wash the tomatoes and remove the cores. Cut into quarters.
  2. Cook the Tomatoes: In a large pot, cook the tomatoes until soft. Mash them occasionally as they cook.
  3. Strain the Tomatoes: If you prefer a smoother sauce, strain or use a food mill to remove the skins and seeds.
  4. Sauté Onion and Garlic: In a separate pan, sauté the onions and garlic in olive oil until soft.
  5. Combine Ingredients: Add the onions, garlic, basil, oregano, salt, and pepper to the tomatoes. Simmer until you reach your desired consistency.

2. Prepare the Jars and Canner

  1. Sterilize the Jars: Wash the jars, lids, and rings in hot, soapy water and rinse well. Keep the jars hot until ready to use.
  2. Prepare the Canner: Place the rack in the bottom of the pressure canner and add the amount of water specified in your canner’s manual.

3. Fill the Jars

  1. Add Lemon Juice: Add bottled lemon juice to each jar (2 tablespoons per quart, or 1 tablespoon per pint).
  2. Fill with Sauce: Using a canning funnel, ladle the hot tomato sauce into the jars, leaving a 1-inch headspace.
  3. Remove Air Bubbles: Use a non-metallic spatula or bubble remover to remove air bubbles.
  4. Wipe the Rims: Wipe the rims with a damp cloth to remove any residue.
  5. Place the Lids: Place the lids on the jars and screw on the rings until fingertip-tight.

4. Process in the Pressure Canner

  1. Load the Canner: Place the filled jars on the rack in the canner.
  2. Lock the Lid: Follow your canner’s instructions to lock the lid in place.
  3. Process the Jars: Process the jars at 11 pounds pressure for 20 minutes for pints or 25 minutes for quarts, adjusting for altitude if necessary.
  4. Cool Down: Allow the pressure to drop naturally and then carefully open the lid.
  5. Remove the Jars: Using a jar lifter, carefully remove the jars and let them cool for 12-24 hours.
  6. Check the Seals: Press down on the center of each lid. If it doesn’t pop back, the jar is sealed. Store in a cool, dark place for up to a year.

Notes

  • Always consult your pressure canner’s manual, as some instructions may vary.
  • Adjust processing times for altitude if needed.
  • Do not use overripe or damaged tomatoes.

By following this recipe, you’ll have delicious, home-canned tomato sauce to enjoy throughout the year! Make sure to follow all safety guidelines to ensure a quality product.