Canning Tomato Sauce from Fresh Tomatoes
Recipe information
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Cooking:
30 min.
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Servings per container:
32
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Source:

Ingredients for - Canning Tomato Sauce from Fresh Tomatoes

1. Fresh Roma tomatoes - 20 pounds
2. Olive oil - 1 tablespoon
3. Chopped onion - 2 cups
4. Lemon juice - ¼ cup
5. Red wine - ¼ cup
6. Garlic, minced - 3 cloves
7. Chopped celery - 2 tablespoons
8. Minced fresh basil - 2 tablespoons
9. Chopped red sweet pepper - 2 tablespoons
10. Salt - 2 teaspoons
11. Bay leaves - 2
12. Ground black pepper - ¼ teaspoon

How to cook deliciously - Canning Tomato Sauce from Fresh Tomatoes

1. Stage

Fill a large pot with water; bring to a boil. Fill a bowl with ice water. Place tomatoes into the boiling water, working in batches, 30 to 45 seconds. Remove from the boiling water; plunge into ice water. Peel off tomato skins; cut in half. Remove the seeds using your finger or a spoon. Place in a colander to drain.

2. Stage

Heat olive oil in a skillet over medium heat; place onion into the skillet. Cook and stir until the onions become translucent, about 5 minutes.

3. Stage

Combine tomatoes, onion, lemon juice, red wine, garlic, celery, basil, red sweet pepper, salt, bay leaves, and ground black pepper in a large pot over medium heat; cook and stir over until tomatoes break down and sauce thickens, about 10 minutes.

4. Stage

Sterilize 8 pint-size jars and lids in boiling water for at least 5 minutes. Pack tomato sauce into hot, sterilized jars, filling to within 1/4 inch of the top. Top with clean lids and screw on rings.

5. Stage

Fill water bath canner with water according to manufacturer's instructions. Bring to a boil and lower jars into the boiling water using a holder. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Process for 35 minutes for pints.

6. Stage

Remove the jars from the water bath canner and place onto a cloth-covered or wood surface, several inches apart, until cool, 8 hours to overnight. Press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.