I know it seems like a daunting task, but canning your own tomato sauce solves so many problems. For instance, let’s say you come home late at night, and you’re too tired to cook up a storm, but too broke to order in.
All you need is a half pint of tomato sauce, a pot of boiling water, some pasta and grated parmigiano cheese. While the pasta is boiling, pop the top off your sauce jar, pour it into a sauce pan with some garlic, and any veggies you have on hand. In 15 minutes you could be eating a great home cooked meal! If you have a hunk of crusty bread in the freezer, pull it out and warm it up in the toaster oven for 12 minutes at 375 degrees. Pour yourself a glass of wine- you’re set.
Now, isn’t that alone worth the effort it takes to can tomatoes when they’re in season? Home made sauce also makes great gifts that are appreciated all year long. A few days of intense heat and manual labor can pay off all year long. Just get your friends over, buy some beer & pizza, and have fun with it!
EQUIPMENT NEEDED:
Large stock pot
Large soup ladle
Medium stock pot
Small sauce pan, filled with water, to sterilize the rings and sealing tops
Tongs
Cases of Ball Mason jars, in a variety of sizes
Ball Mason Sealing rings, tops, and lids- except no substitutes.
Pot holders, plenty of dish towels and paper towels
Short nosed wide mouth funnel
INGREDIENTS
Ripe medium sized firm plum tomatoes. Choose tomatoes that are medium sized, as the larger ones can be watery. Spend a little extra on heirlooms if you can find them. Believe me when I say they make the most beautiful sauces in the world.
Sea salt
Fresh basil leaves, washed, dried, and trimmed
COOKING PROCESS
Thoroughly wash tomatoes, and throw away anything that looks suspect
Cut tomatoes in quarters, cutting away any green areas or bruises
Run the cut tomato under cold water to remove seeds
Place tomatoes in strainers to drain
Fill stock pot with cut tomatoes and place on a high flame
Stir pot regularly until tomatoes begin to break down
Allow tomatoes to come to a full boil, then reduce heat to a rolling boil for 45 minutes
Using the large ladle, carefully pour the tomato into a vegetable puree strainer. These types of tools can usually be found in Italian specialty stores, or by mail order. The purpose of this tool is simply to remove the peels.
Strain the tomatoes into a bowl, then put the sauce in the medium stock pot, and return sauce to a rolling boil.
Add a tablespoon of sea salt for every quart of sauce in the pot, and stir in thoroughly.
Cook an additional 10 minutes or until the sauce is bubbling hot. Now you’re ready to can!
CANNING PROCESS
The easiest way to deal with the jars is to put them into the dishwasher and use the pot scrubber cycle along with the heated wash and dry options. The machine can be running through the cycles while the sauce is cooking. If manual washing is your option, then make sure to wash and rinse thoroughly to avoid any spoilage or contamination.
Take the hot jars and place them into an oven which has been set to warm. Beware – if a jar is too hot when you pour the boiling sauce into it, the glass will crack. Never go above 200 degrees.
Place the authentic Ball Mason Jar seal tops and rings into a small pan, and bring the water to a slow simmer. Allow the water to simmer at least five minutes before using the seals.
Make sure all your windows, doors and fans are CLOSED. There should be no drafts in the room.
IT IS CRITICAL that the tomato sauce does not cool down from a boil while you are pouring the sauce into the jars and sealing them.
Set yourself up so that you can reach everything you need in the following order:
- Jars
- Washed, dried and trimmed Basil leaves
- Tomato Sauce
- Ladle and funnel
- A clean dish towel to put the hot jar on
- A clean cloth or paper towel to wipe the mouth of the jar
- Seals and rings
Now, follow each step QUICKLY AND CAREFULLY:
With a mitt or thick dish towel, grab a jar out of the oven and place it on a dish cloth.
Place a sprig of fresh basil into the jar.
Place the short nosed wide funnel over the mouth of the jar.
Use the large ladle to pour the boiling sauce into the jar, up the the beginning of the neck. Be sure to leave enough room at the top to ensure a good seal.
Immediately place a seal over the mouth of the jar and press down firmly.
Quickly place the ring over the seal and mouth, and screw tightly.
Set aside, away from any drafts.
Repeat process until all the sauce has been bottled. Anything that won’t fill a whole jar, should be set aside, used that day or refrigerated.
Check your bottles carefully. If you have correctly followed these steps, you will hear little “pops” as the sealing takes place. This can take anywhere from a minute to a few hours, so don’t despair if you don’t hear any noise from your jars immediately.
After the jar has cooled press on each seal to make sure you have no resistance. Place your jars out of the way, and allow them to cool over night before putting them away. That’s it – you’re done.
Yes indeed you will feel dog tired, and sleep very soundly after taking a few Advil. But for months to come you and those you treat will enjoy the beauty of mother natures‘ little gift – the tomato.
