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.
Equipment
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.
- Heat water in water bath.
- 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 to become soft and falling apart. 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.
- Place the tomato sauce into a pan and cook to reduce the sauce by half.
- Once to the consistency you want, remove from the stove and process the tomato mix through the strainer.
- Place the sauce into sterile jars and wipe the rim with a clean wet towel.
- Place a lid and band on, finger tight.
- 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).
- Turn off the heat and allow the jars to sit for 5 minutes before removing from the water.
- Remove the jars from the water and cover with a towel to cool for 12 hours.
- Remove the bands to confirm that the jars have sealed.
- Write the date and what it is on the lid.