Canning tomato sauce in a pressure canner results in a higher quality and more nutritious product than purchasing tomato sauce. One bushel of canning tomatoes will yield approximately 10 to 12 quarts of sauce, with the average amount of tomatoes per jar being 5 pounds. One canner full of jars requires 35 pounds of tomatoes for seven quarts or nine pints of tomato sauce. A thicker sauce will require more tomatoes. Select tomatoes that are meaty and lower in seeds and juice. Roma or other paste type tomatoes work best for canning.
Instructions
1. Sterilize canning jars by washing them in a dishwasher on the sterilize setting or submerging them in a canner of boiling water for several minutes.
2. Place tomatoes in a large pot of boiling water for 30 to 45 seconds followed by an ice water bath. Slide the skins off the tomatoes. Cut the tomatoes into quarter sections.
3. Scoop out the seeds and internal juice from the tomatoes with a spoon or squeeze the tomatoes once they are cut into quarter sections. Discard the seeds and liquid.
4. Place the tomatoes in a strainer to drain any additional juice. Draining the juice will result in a thicker sauce.
5. Place the tomato sections in a large pot and gently crush them while bringing the contents to a boil. Reduce the heat to simmer and cook until the sauce is the desired consistency. The sauce should reduce by one-third to one-half the original amount.
6. Place canning lids in a small pot of water and boil for two minutes while the sauce is cooking. This will sterilize the lids and soften the rubber ring.
7. Fill the sterilized jars with tomato sauce so they are full to one-quarter inch from the top. Add two tbsp. lemon juice to each quart of sauce (one tbsp. for each pint). This increases the acid content to assist with the preservation process.
8. Place the lid on top of each jar and secure the metal ring to hold the lid in place. Wipe the lip of the jar prior to placing the ring in place if tomato has spilled.
9. Place the jars in the canner filled with approximately four inches of water. Clamp the lid close and turn on the heat. Start timing the process once there is a mix of steam and air flowing out of the vent, which takes eight to 10 minutes. Processing times are listed in Tips.
10. Remove the jars from the canner once the processing time is complete. Place them in a protected location overnight and remove the lids once the jars are cooled. Verify the jars are sealed by pressing gently on the lid. Lids that are sucked down and do not pop are sealed. Place any unsealed jars in the refrigerator for immediate use.
Tags: tomato sauce, boiling water, into quarter, into quarter sections, Place tomatoes, quarter sections, thicker sauce
