Canning Garlic Basil Tomato Sauce
Make a delicious tomato basil sauce with fresh garlic. Use as a marinara sauce and serve in recipes as your tomato sauce.
Equipment
Ingredients
- 20 pounds tomatoes (about 60 medium (we used Plum/Roma tomatoes)
- 1 cup chopped onion
- 8 minced garlic cloves
- 1 Tablespoon olive oil
- 1/4 cup fresh minced basil
- bottled lemon juice or citric acid
Instructions
- Wash tomatoes.
- Remove the core of the tomato and cut into half or quarters.
- Mince garlic and chop onion and place into large pot.
- Add the olive oil and cook until the onions are translucent in color.
- Add the tomatoes to the pot and bring to a boil. Once they are boiling, reduce the heat and simmer for 20 minutes. Make sure to stir so the tomatoes do not burn on the bottom.
- Use a blender or hand held blender to puree the tomato mix. You will need to work in batches.
- When once batch is done, then run it through the food mill to remove the skin and seeds and place into the roaster, another large pot or slow cooker.
- Into your tomato puree, add the chopped basil. This will need to reduce in volume by half. Stir to prevent burning.If you are using a roasting pan, temp should be 225F.
- Start Water bath canner so you can process hot jars of sauce when it is reduced.
- Once tomato sauce is reduced, it's time to can.In each jar add 1 Tablespoon lemon juice per pint jar (or 2 Tablespoons per quart). If you are using citric acid it is 1/4 teaspoon per pint or 1/2 teaspoon per quart.
- Ladle the tomato sauce into the jars, leaving 1/2" headspace and remove any bubbles.
- Wipe the rim with a wet clean towel.
- Place a lid on the jar and place a band on the jar, finger tight.
- Place hot jars into water bath canner to process. Repeat filling jars until water bath canner is full.
- Process jars for 35 minutes for pints and 40 minutes for quart jars.
- When time is up, turn off heat and let jars sit for 5 minutes.
- Remove from water bath canner and cover jars.
- Allow the jars to sit for 24 hours to cool.
- Remove bands and confirm jars have sealed.
- Date and label jars.