Friday, August 1, 2008

Canning Tutorial: Basil-Garlic Tomato Sauce

It took someone (Inspired) showing me how to can- before I was brave enough to try it myself. Hopefully this will inspire someone else to give it a try!

I used this recipe for Basil-Garlic Tomato Sauce to process my first 25-pound box of tomatoes. With the second box, I changed the recipe around a little. Changes are noted in this tutorial.

I started with a 25-pound box of Roma tomatoes from our local Farmer's Market.
Drop them in boiling water for a couple of minutes.Then transfer them to icy cold water. This helps the skin peel off easily.
After moving this batch from the boiling water to the icy water, put your next batch of raw tomatoes in the boiling water.Cut out the stem area from the top of the tomatoes, as well as any blemishes.Then peel off the skin.With so many tomatoes, I have to work in batches. I get to this point with each batch from the icy water, then start again moving the next batch that is in the boiling water to the icy water.After all the tomatoes have been peeled, I cut them in half and remove the seeds. I love Romas because they have very little seeds, and are much meatier than most tomatoes.Place the tomato halves in a stock pot (or blender or food processor.)Puree tomatoes. Bring tomatoes to a boil, then reduce to a simmer until they have cooked down some. Saute onions and garlic in olive oil. (I used coconut oil.) I doubled the amount of garlic in my second batch of this recipe. I wanted more flavor. I also added a tablespoon of crushed red pepper flakes.Chop basil. Add garlic, onions, and basil to simmering tomato mixture. While the tomatoes are simmering, start preparing jars. I use the Sanitize setting on the dishwasher, then leave the jars in the hot dishwasher until I'm ready to use them.
Wash and rise lids and bands. I've tried leaving the lids in warm/hot water, and just leaving them on the towel to dry. So far, it seems like the jars seal faster when I start with warm lids. Maybe it's just me! But, the last two batches I've used warm lids on were 'popping' as soon as I took them out of the canner.
(This recipe called for one tablespoon of lemon juice per jar, before adding the sauce.) Once the mixture has cooked down 1/4- 1/2 of the volume, begin filling the jars with a funnel.
Remove all air bubbles from the sides and bottoms of the jars. Top jars with lids and bands. Tighten bands fingertip tight. Jars will be very hot!Place jars in canning rack and submerge. Cover the tops of the jars with 1-2 inches of water.
Process/boil for 35 minutes, then turn off the stove. I let the jars remain in the canner another 5-10 minutes. Then, I lift the rack onto the handles.Using a jar lifter, remove each jar onto a cutting board or cooling rack.Cover the jars so that they can cool gradually overnight. You will hear 'popping' sounds as the seals set. Label and put away!


inspired said...

Very Cool!

I love the pan you used to cook your lids!! Great Job!!


Kim said...

I'm glad you showed how to do this! I want to do it - so that was very helpful and you put pictures for us goobers that must have pictures!

sara's art house said...

Wow- amazing! Thanks for showing us how! I am amazed at anyone who cans veggies. said...

Great job! I can't believe this is really happening in Elgin, SC, at the home of Cam and Wyatt! What lucky little boys you are. I am going to come and spend the winter with you, so I can have all those fresh veggies. Gram

Anonymous said...

Boys, What have you done to your Mom? Who is this lady. I don't recognize her. She never did this at home!!! You guys must really be important in her life--all this canning and making bread and organic food!!! Your mommy must be some kind of "Wonderful MOM!"

BARBARA said...


Dana D said...

Thank you, Barbara! Keep checking back for more recipes! I need simple meals for my family, so I try to share the yummy ones we find!

Good luck with your canning! I'm now completly addicted to canning! It's theraputic! All my stresses drift away while I'm working on the different batches!

Anonymous said...

Just visited from Rhonda's blog - great recipe & the photos really make it look easy, thank you for sharing !!

Rhonda Jean said...

Very nice, Dana! I wish I had a canner like yours. I have to pull the jars out with canning lifters. Your tutorial was very clear, I'm sure it will help a lot of people.

mosoup said...

Awesome. Thank you! I've been too scared to try and the ten page instructions in a book I have just aren't cutting it.

Anonymous said...

Great tutorial! However, I was wondering what the actual proportions are in the recipe and how many jars (and what size jars) did it make? Thanks!

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