Stop Canning Pasta Sauce!!
Video taken from the channel: Living Traditions Homestead
Spaghetti Sauce Canning the Easy Way
Video taken from the channel: Margarets Lifestyle
Canning 100 Pounds of Tomatoes with an Italian Pro Cook
Video taken from the channel: Pro Home Cooks
Traditional Homemade Tomato Sauce made by Pasquale Sciarappa
Video taken from the channel: OrsaraRecipes
Quick & Easy Canning of Tomato Sauce
Video taken from the channel: msbrunell
Canning Seasoned Tomato Sauce
Video taken from the channel: Unemployed Redneck Hillbilly Creations
Italian Grandma Makes Canned Tomato Sauce
Video taken from the channel: Buon-A-Petitti
Cover the canner, bring it to a vigorous boil, and keep it boiling continuously (called “processing”) for the length of time specified in Figure 1, below. The processing time will vary based on your altitude and the size of the jars you are using. Figure 1: Processing Times for tomato sauce in a water-bath canner. For pints, add 1/4 teaspoon of citric acid or 1 Tablespoon of bottled lemon juice to each jar.
For quarts, add 1/2 teaspoon citric acid or 2 Tablespoons of bottled lemon juice to each jar. Use your canning ladle. Canning tomato sauce is a great way to preserve your tomatoes.
This canning tomato sauce recipe is from the Bernardin Canning Guide that came with the home canning kit that we purchased when we started canning 8 years ago. Since then we’ve got a glass stove top and have to use a flat bottomed canning pot.. This canning tomato sauce recipe is very basic and safe for water bath canning.
The canning tomato sauce method is pretty self-explanatory. Just wash your tomatoes, remove any stems, plop them in the blender and blend until smooth. Just long enough to get them all soft and saucy. Work in batches a few at a time until all tomatoes are finished. The foundation of any good tomato sauce, is, of course, the tomatoes.
Thankfully, we don’t have to rely on fresh tomatoes for a good sauce—canned is actually preferred. Cut tomatoes, run through food processor, then through food mill, and put into a large pan to cook. Meanwhile cut up the garlic and onions and cook in oil in a separate pan, then run through the food mill. Add onions, garlic, and remaining ingredients to tomatoes and slowly heat to a boil. Boil stirring occasionally until thick (about 2 hours).
4.) ADD 1 Tbsp bottled lemon juice to each hot jar. Ladle hot sauce into hot jars leaving 1/2 inch headspace. Remove air bubbles.
Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight. 5.) PROCESS filled jars in a boiling water canner for 35 minutes, adjusting for altitude. Remove jars and cool.
Check for seal. Screw on the lids, put the jars in a canning rack, and lower them into the boiling water in the canning kettle. Process (boil) for 40 minutes. Process (boil) for 40 minutes. There needs to be at least an inch of water covering the jars, so keep an eye on the water level, adding more boiling water if needed.
Ladle hot sauce into hot, clean quart or pint canning jars, leaving 1-inch headspace. Wipe jar rims; adjust lids. Process jars in a pressure canner at 10 pounds pressure for 25 minutes for quarts or 20 minutes for pints. Making canned tomato sauce is something easy to do and will make your tomato dishes taste so much better. Home-canned tomato sauce have been a tradition for many generations.
In the middle of the winter, you can use the tomato sauce to make a fresh spaghetti sauce, lasagna, chili, or other tomato-based meals for that fresh garden taste.
List of related literature:
|from Spices, Salt and Aromatics in the English Kitchen|
|from Canning for a New Generation: Updated and Expanded Edition: Bold, Fresh Flavors for the Modern Pantry|
|from Sara Moulton’s Home Cooking 101: How to Make Everything Taste Better|
|from The Carolina Housewife|
|from Living Vegetarian For Dummies|
|from History of Soy Sauce (160 CE To 2012)|
|from Ball Canning Back to Basics: A Foolproof Guide to Canning Jams, Jellies, Pickles, and More|
|from Pure Ketchup: A History of America’s National Condiment, with Recipes|
|from South Wind Through the Kitchen: The Best of Elizabeth David|
|from Cook’s Illustrated Cookbook: 2,000 Recipes from 20 Years of America?s Most Trusted Food Magazine|