Monday, July 23, 2012

Canning Tomato Sauce

Whew!! Today has been a busy day! After church, I came home and got to work on those tomatoes that have been sitting on the counter. I also went to the garden and picked every red plum tomato I could find (there was a lot!). I found a recipe for tomato sauce in the Ball Complete Book of Home Preserving. It was pretty easy (thank goodness). I washed all the tomatoes then cut off the stem end and any yucky parts, quartered them, tossed a few in a large pot set on medium high and brought them to a boil. Once they started to boil, I used a potato masher to squash them and stir them up. I kept adding more tomatoes, squashing and stirring, until all of them were in the pot. I actually had to use 2 pots because I didn't listen when it said to use a BIG pot. Lesson learned. Once they were all in the pots, I boiled them for about 10 minutes to get them all soft and squishy. Next, I started to use my little fine mesh strainer to strain out the skins and seeds but, after straining FOREVER, I finally got smart and used the mesh strainer that I clean all my veggies in. It worked beautifully and I had the seeds and skins and pulp in one container and my tomato juice in another in a jiffy. I set the pot of tomato juice on the stove again and brought it to a boil over medium high heat, stirring frequently. Once it had reduced by about 1/3 to 1/2 I was ready to bottle. I put 2 tbsp. lemon juice, 1 tsp. salt and 1 tsp. dried seasonings (I used garlic, basil, oregano and rosemary) into each quart jar and then ladled the tomato sauce into the jar, leaving 1/2 " headspace. I wiped around the rim with a clean cloth, put on my lids and rings and processed them in a water bath canner for 40 minutes. After all that work, I only got 3 quart jars! Next time I will make sure to use pint jars. At least it will SEEM like I have more!!!
Sharing at The Prairie Homestead, Frugally Sustainable


  1. I'm planning to make homemade tomato sauce this year, too. We've got lots of little green cherry tomatoes on the vine right now, so it'll be a while before I get to give the processing a try. Good job!

    1. We had lots of cherry tomatoes this year but very few of them made it to the house...I got hungry while gardening and they were such an easy snack:)
      One change I would make to the canning I did is to just puree the tomatoes whole until they were very fine and then simmer them instead of straining out the solids. My pureed tomatoes look so much better than the ones where I strained out the solids.


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