Tomato Sauce for Canning from Fresh Tomatoes: A Step-by-Step Guide
Tomato sauce is a pantry staple, and there's nothing quite like the flavor of homemade sauce made with fresh, ripe tomatoes. Canning your own sauce not only allows you to control the ingredients and sweetness, but also ensures you have a delicious, ready-to-use base for all your favorite recipes throughout the year.
Here’s a step-by-step guide to making your own tomato sauce for canning, perfect for enjoying all year long:
Ingredients
- 10 pounds ripe tomatoes, cored and chopped
- 1/2 cup chopped onion (optional)
- 1/4 cup chopped green bell pepper (optional)
- 1/4 cup olive oil
- 1 tablespoon sugar (adjust to taste)
- 1 teaspoon salt (adjust to taste)
- 1/2 teaspoon dried oregano (or 2 tablespoons fresh oregano)
- 1/4 teaspoon black pepper
- 1/2 teaspoon garlic powder (optional)
Equipment
- Large stockpot
- Canning jars (pint or quart size)
- Canning lids and rings
- Jar lifter
- Large bowl filled with ice water
- Canning funnel
- Ladle
- Water bath canner
- Measuring cups and spoons
- Rubber spatula
Instructions
Prepare the Tomatoes
- Wash and chop: Wash tomatoes thoroughly, core them, and chop them into roughly 1-inch pieces.
- Blanch (optional): For a smoother sauce, blanching tomatoes is recommended. Bring a large pot of water to a boil. Carefully add the chopped tomatoes and blanch for 30-60 seconds. Drain the tomatoes and immediately plunge them into an ice bath to stop the cooking process. This helps remove the skins, which can be easily peeled off after blanching.
Make the Sauce
- Cook the base: In a large stockpot, combine the chopped tomatoes, onion (optional), bell pepper (optional), and olive oil. Bring the mixture to a boil, then reduce heat to low and simmer for 30 minutes, stirring occasionally.
- Puree: After simmering, use an immersion blender to puree the tomato mixture until it reaches your desired consistency. If you don't have an immersion blender, you can use a food mill or transfer the mixture to a blender in batches.
- Season: Add sugar, salt, oregano, black pepper, and garlic powder (optional) to the pureed mixture. Stir well and taste, adjusting seasonings as needed.
Can the Sauce
- Prepare the jars: Sterilize the canning jars, lids, and rings by boiling them in a pot of water for 10 minutes.
- Fill the jars: Using a canning funnel, carefully ladle the hot tomato sauce into the sterilized jars, leaving 1/2-inch headspace. Wipe the jar rims with a clean, damp cloth to remove any spills.
- Process the jars: Place the sterilized lids and rings onto the jars. Lower the filled jars into a water bath canner, ensuring the water level is at least 1 inch above the tops of the jars. Bring the water to a boil and process the jars for 35-40 minutes (for pints) or 45-50 minutes (for quarts) for high-acid foods like tomato sauce.
- Remove and cool: After processing, carefully remove the jars from the canner using a jar lifter. Allow the jars to cool completely on a rack or countertop, ensuring they are not disturbed. You should hear a popping sound as the lids seal, indicating a successful canning process.
Tips for Success
- Choose ripe tomatoes: Using ripe tomatoes will ensure a rich and flavorful sauce.
- Use a food mill: For a smoother sauce without seeds, use a food mill after simmering the tomatoes.
- Adjust seasonings to your taste: Start with the suggested amounts and adjust the seasonings to your liking.
- Store in a cool, dark place: Properly canned tomato sauce can be stored in a cool, dark place for up to a year.
Enjoy Your Homemade Sauce
Your homemade canned tomato sauce is now ready to use! It's a delicious and versatile base for all your favorite Italian dishes, including pasta sauces, soups, stews, and even pizzas. Enjoy the satisfaction of knowing you made your own delicious and nutritious sauce from scratch!
