The Ultimate Guide to Making and Canning Tomato Sauce
Tomato sauce is a staple in many kitchens, and for good reason. It's incredibly versatile, can be used in a variety of dishes, and is a great way to preserve the flavors of summer. Making your own tomato sauce is surprisingly simple and can be a fun and rewarding experience. Even better, canning your sauce lets you enjoy that delicious flavor year-round.
This guide will walk you through the process of making and canning a delicious tomato sauce, giving you all the tips and tricks to ensure a successful batch.
Ingredients You'll Need:
- Ripe Tomatoes: The star of the show! Choose tomatoes that are firm, ripe, and free of blemishes. Roma tomatoes are a great choice due to their low water content, resulting in a thicker sauce.
- Onion: Adds a subtle sweetness and complexity to the sauce.
- Garlic: Provides a pungent and savory flavor.
- Olive Oil: For sauteing the onion and garlic.
- Salt and Pepper: To taste, adjust to your preference.
- Sugar (optional): A pinch of sugar can help balance the acidity of the tomatoes.
- Herbs (optional): Fresh or dried herbs like basil, oregano, thyme, or parsley can enhance the flavor profile of your sauce.
Equipment You'll Need:
- Large Pot: For cooking the tomatoes.
- Colander: For draining the tomatoes.
- Food Mill or Immersion Blender: To achieve a smooth sauce consistency.
- Canning Jars: Sterilized and ready to use.
- Canning Lid: Use new lids for each batch.
- Canning Pot: For water bath processing.
- Jar Lifter: For safely removing hot jars from the boiling water bath.
- Magnetic Lid Lifter: For retrieving lids from the boiling water bath.
- Funnel: For filling the jars.
- Ladle: For transferring sauce to the jars.
- Bubble Remover: To remove air bubbles from the jars before sealing.
- Clean Towels: For wiping down the rims of the jars before sealing.
Instructions for Making and Canning Tomato Sauce:
Step 1: Prepare the Tomatoes
- Wash and core the tomatoes.
- Cut into quarters or smaller pieces depending on the size.
Step 2: Cook the Tomatoes
- Fill the large pot with the cut tomatoes.
- Add a small amount of water to the pot, about a cup, to prevent sticking.
- Bring the tomatoes to a boil, then reduce heat to low and simmer for 15-20 minutes, or until the tomatoes are softened and their skins start to peel.
Step 3: Remove the Skins
- Using a slotted spoon, carefully transfer the cooked tomatoes to a colander.
- Let the tomatoes drain for a few minutes to cool slightly.
- Gently peel the skins from the tomatoes. The skins should easily slip off.
Step 4: Puree the Tomatoes
- Put the peeled tomatoes through a food mill or use an immersion blender to remove seeds and chunks. You can choose to keep some texture or achieve a completely smooth consistency, depending on your preference.
Step 5: Prepare the Sauce
- In a separate pot, sauté the chopped onion and garlic in olive oil until softened.
- Add the pureed tomatoes to the pot with onion and garlic.
- Season with salt, pepper, sugar (if using), and any additional herbs.
- Simmer the sauce for 30-45 minutes, or until it thickens and the flavors meld.
Step 6: Sterilize Jars and Lids
- Wash canning jars and lids in hot soapy water.
- Place jars in a canning pot, fill with water, and bring to a boil.
- Boil for 10 minutes.
- Place lids in a separate pot of boiling water for 5 minutes.
Step 7: Fill and Seal the Jars
- Carefully remove hot jars from the boiling water bath using a jar lifter.
- Place the hot jars on a clean towel to prevent them from cracking.
- Using a funnel, carefully fill the jars with the hot sauce, leaving about ½ inch headspace at the top.
- Wipe the rims of the jars with a clean, damp towel to remove any sauce residue.
- Carefully place a hot lid on each jar, making sure it is centered.
- Use a magnetic lid lifter to carefully lift lids from the boiling water bath and place them on the jars.
- Screw on the bands finger-tight, but not overly tight.
Step 8: Process the Jars
- Place jars in the canning pot.
- Make sure the water level is at least one inch above the tops of the jars.
- Bring the water to a boil and process the jars according to the recommended time for your altitude.
- For most areas, processing time for pint jars is 30 minutes and for quart jars is 35 minutes.
Step 9: Cool and Store
- Once processing time is complete, carefully remove the jars from the boiling water bath using a jar lifter.
- Place the jars on a clean towel and allow them to cool completely.
- You should hear a popping sound as the jars seal.
- Check the lids to ensure they are fully sealed (they should be concave).
- Once cooled, label and store your jars in a cool, dark place.
Tips for Success:
- Use ripe, quality tomatoes for the best flavor.
- Don't over-season the sauce - you can always add more salt, pepper, or herbs later.
- Taste the sauce regularly while it's simmering to adjust seasoning as needed.
- For a thicker sauce, simmer it longer or add a tablespoon of cornstarch mixed with a little water to the sauce at the end of cooking.
- If you don't have a food mill, you can use a blender or a potato masher to achieve your desired consistency.
- Make sure to follow the recommended processing times for your altitude. Improper processing can result in unsafe jars.
Enjoy Your Homemade Tomato Sauce!
Now you have a pantry full of delicious, homemade tomato sauce that will enhance your culinary creations throughout the year. Enjoy the satisfaction of preserving summer's bounty and sharing your creations with loved ones.
