MAKING THE SAUCE FROM SCRATCH

INGREDIENTS

• 10 lb tomatoes
• 1/2 cup chopped onion (about 1 small)
• 4 cloves garlic, minced
• 1/8 cup finely minced, fresh basil
• 1/8 tsp Citric Acid or 1/2 Tbsp bottled lemon juice per hot jar
• 3 to 4 (16 oz) pint glass preserving jars with lids and bands

PREPPING THE TOMATOES

1. Blanch tomatoes in boiling water for 1 minute and transfer into a bowl of ice water. (This makes it easy to remove skins)
2. Cute ends from tomatoes and remove skins.
3. After you have peeled the skins off the tomatoes, cut the tomatoes in half or quarters if they are large.
4. I place my tomatoes in a colander or drainer to allow some of the juice to drain off. Maybe 15 minutes or so works great.

DIRECTIONS

1. Prepare canner, jars and lids
2. Working in batches, puree tomatoes in food processor.
3. Place processed tomatoes, onion, garlic, and basil into pot and bring to a boil over medium-high heat then reduce to a low simmer until desired thickness is achieved.
4. Add 1 tablespoon bottled lemon juice to each pint jar.
5. Ladle hot sauce into prepared jars, leaving 1/2 inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot sauce. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight.
6. Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process pint jars for 35 minutes and quart jars for 40 minutes, adjusting for altitude.

MAKING THE SAUCE USING A MIX

If you do not want to make the sauce from scratch, you can use Mrs Wages spaghetti sauce mix. Toward the end of the year when I am trying to can as much as possible in a short period of time, I use this mix. It makes the process so easy and it taste delicious.

I am sure there are other brands out there but I don’t want to promote something that I promise taste good. I would love to know if there are other tasty alternatives.

Canning Pasta Sauce

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Prep Time 20 mins

Process 35 mins

Total Time 55 mins

Servings 3 Pints

Ingredients

• 10 pounds tomatoes
• 1/2 cup chopped onion
• 4 cloves garlic, minced
• 1/8 cup finely minced, fresh basil
• 1/4 tsp Citric Acid or 1 Tbsp bottled lemon juice per pint jar

Instructions

• Blanch tomatoes in boiling water for 1 minute and transfer into a bowl of ice water. (This makes it easy to remove skins)

  Cut ends from tomatoes and remove skins. 

  After you have peeled the skins off the tomatoes, cut the tomatoes in half or quarters if they are large.

  I place my tomatoes in a colander or drainer to allow some of the juice to drain off. Maybe 15 minutes or so works great.

• Prepare canner, jars and lids

  Working in batches, puree tomatoes in food processor.

  Place processed tomatoes, onion, garlic, and basil into pot and bring to a boil over medium-high heat then reduce to a low simmer until desired thickness is achieved.

  Add 1 tablespoon bottled lemon juice to each pint jar.

  Ladle hot sauce into prepared jars, leaving 1/2 inch headspace.

  Remove air bubbles and adjust headspace, if necessary, by adding hot sauce.

  Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight.

  Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process pint jars for 35 minutes and quart jars for 40 minutes, adjusting for altitude.

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