Fresh Tomato Sauce & Canning It.

This summer my husband & I have decided to can and freeze as much as we can so come winter we have a stockpile of fresh veggies and more. Home canning and freezing is much healthier & a lot more delicious then the store bought vegetables.

So far I have frozen green beans & onions, today it was time to can tomatoes and my homemade sauce. I picked up my tomatoes from the local produce stand, came home, and started preparing. 

NOTE: There is NO meat in this recipe. If you would like to add meat you will need to either eat it immediately, freeze it, or use a pressure canner.

Fresh Tomato Sauce

Ingredients                                                        

Oil

Chopped Onion

Minced Garlic

*Tomatoes; peeled and halved (see Canning Tomatoes post on how to do that)

Crushed Red Pepper Flakes

Oregano

Parsley

Lemon Juice

Step 1

Add enough oil to a large pot to lightly cover the bottom. Once it is hot, add garlic and onions. Saute until onions are clear. Stirring often. 

Step 2

Add tomatoes to the onions and garlic. Stir to blend. 

Step 3

Add spices & a dash of lemon juice. Stir once more.

You can add as little or as much spices as you'd like.

Set a timer for 40 mins and relax! Stir occasionally.

*After cutting the tomatoes in half use either a spoon or your fingers to scoop out all the seeds. Add the tomatoes to a food processor or blender to break them down.

Once the 40 mins is up you can begin the canning process.

Canning Tomato Sauce

Supplies

Hot Water Bath

Wide Mouth Funnel

Ladle

New Lids

Rings

Quart Jars

Step 1

Fill clean, sterile jars leaving 1/2" head space.

Step 2

Wipe tops of jars to make sure they are clean after filling. Place and screw on lids & rings.

Step 3

Place in the hot water bath (which should be boiling). Set your timer for 40mins, lower the jars, and place the lid on the bath.

When the jars are finished remove them from the water bath and place on a towel somewhere with minimum exposure to drafts. Let them sit for 12-24 hours to make sure they seal properly. 

Don't mind the jars labeled "salsa. That post will be coming soon. 

Once the 12-24 hrs is up you will want to check your can lid.
-If the lid is dipped down in the middle, it is sealed.
-If you press down on the lid & it doesn't give, it is sealed.

If you have any questions please feel free to email me at shamburger411@gmail.com or post a comment!