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Small Batch Canning – Tomato Sauce

It’s a lot of work to make homemade tomato sauce. And being upfront and honest, after making this recipe, it made 3 pints. Yes, after a few hours, it makes 3 pints (with a a 1/4 cup more – give or take). But tomato basil sauce is really delicious and so worth it.

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Canning Basil Tomato Sauce

A delicious small batch canning recipe for tomato sauce. Made with basil to add flavor. Great way to start your next meal with fresh veggies.

Course: Canning

Cuisine: American

Keyword: canning tomatoes, tomato sauce

Author: Regina

Ingredients

12 cups San Marzano tomatoes (can use Roma/plum), washed
1 cup chopped onions
1 teaspoon minced garlic
2 Tablespoons washed basil or sweet basil
1 teaspoon sugar
1 teaspoon pickling salt
1/3 cup red wine vinegar

Instructions

Wash your tomatoes and basil with water.
Cut the tomatoes in 2-3 pieces, depending on size. Only remove stems, you will use a food mill after processing.
Add the remaining ingredients into the pan with the tomatoes and put on medium heat.
Stir every few minutes so it does not burn on the bottom.
The tomatoes will start to breakdown and juice will escape from the tomatoes.
Allow to cook 1 1/2 - 2 hours until reduced to a consistency. You will want the tomatoes to break down and softened. This will allow them to process in the food mill easier.
Heat up water in the water bath canner, so it's same temperature as the sauce.
Once to the consistency you want, remove from the stove and process the tomato mix through the strainer.
Place the sauce into the sterile jars and wipe the rim with a sterile towel.
Place a lid and band on, hand tightening.
Put the jar into the water bath canner. Repeat process.
Process the jars 35 minutes for pints, 40 minutes for quarters (this is based on Michigan elevation, adjust if needed).
Remove from the heat and allow to cool.
Write the date and what it is on the lid.

Video

Ingredients:
12 cups San Marzano tomatoes (can use Roma/plum), washed
1 cup chopped onions
1 teaspoon minced garlic
2 tablespoons basil (or sweet basil), washed
1 teaspoon white sugar
1 teaspoon pickling salt
1/3 cup red wine vinegar

Canning supplies:

water bath canner
large cast iron or stainless steel pan (to cook tomatoes)
cutting board and knife
food mill
canning supplies
sterilized jars and bands
new lids
bowls for the strained juice

Getting Started Canning

Instructions:

Wash your tomatoes and basil with water.

Cut the tomatoes in 2-3 pieces, depending on size. Only remove stems, you will use a food mill after processing.

Add the remaining ingredients into the pan with the tomatoes and put on medium heat.

Stir every few minutes so it does not burn on the bottom.

The tomatoes will start to breakdown and juice will escape from the tomatoes.

Allow to cook 1 1/2 – 2 hours until reduced to a consistency. You will want the tomatoes to break down and softened. This will allow them to process in the food mill easier.

Heat up water in the water bath canner, so it’s same temperature as the sauce.

Once to the consistency you want, remove from the stove and process the tomato mix through the strainer.

Place the sauce into the sterile jars and wipe the rim with a sterile towel.

Place a lid and band on, hand tightening.

Put the jar into the water bath canner. Repeat process.

Process the jars 35 minutes for pints, 40 minutes for quarters (this is based on Michigan elevation, adjust if needed).

Remove from the heat and allow to cool.

Write the date and what it is on the lid and enjoy.

Canning Tips:

From what I can tell 4 cups of tomatoes, makes 1 pint of tomato sauce
When measuring out, we used a 4 cup Pyrex dish, and kind of ‘over filled, since the tomatoes didn’t fill all the voids in the container.
If you are using a hand food mill, you may want to pick up the tomato skins while processing, so running through the food mill is easier.
You could start with crushed tomatoes or whole tomatoes if you wanted and make the sauce.