This timeless tomato sauce is a great addition to your pantry that will last for a long time. You can now make delicious Italian meals any time without too much effort.
The process is easy and quick but does require a bit of attention, especially so the sauce remains intact and shelf-stable.
Make This Timeless Tomato Sauce That Will Last For A While
Let’s start with the hot jars
Before you start cooking, it is a good idea to place your jars in boiling water, whether it is in a canner or a stockpot. Wash the lids with warm water and soap.
This part is key for the jars to stay clean and hygienic, which is what helps your sauce stay edible longer.
Now, let’s get down to the cooking process
First, wash and clean the tomatoes, making sure to remove the core. Then cut them into quarters and add to a large saucepan.
Simmer them until they are soft, which is evident by pressing lightly with a wooden spoon or a fork. Once soft, transfer a strainer and puree them removing the seeds and peels.
You are now ready to cook the puree until it thickens, but keep in mind the volume will be reduced significantly.
Add the citric acid or lemon juice to the hot jar and ladle the sauce on top. Remove the air bubbles and seal them tight.
Finally, process the jars for 35-45 minutes to prevent any air from coming in. Allow the jars to cool for 24 hours and that’s it, your sauce is ready.
Remember to store the jars in a dark cool place, but refrigerate once open. You can heat this sauce for a quick dinner, or add them to a recipe for easy cooking.
Timeless Tomato Sauce
14(500 ml or 1 pint) jars
45 lb (20 kg) tomatoes, washed
Citric acid or lemon juice
- Cut tomatoes into quarters and remove core.
- Using a large saucepan, simmer tomatoes until they’re soft. Stir frequently to keep it from sticking.
- Once they’re soft, puree the tomatoes using an electric food strainer then remove seeds and peels using a food mill.
- Pour the puree back to the saucepan. Cook uncovered on medium-high heat until it thickens.
- Stir constantly to prevent it from sticking to the pan. Cook until the overall volume is reduced to half.
- Prepare water-bath canner.
- Simmer jars until ready for use.
- Wash lids and bands with warm soapy water then set aside.
- Add a tablespoon of lemon juice or 1/4 teaspoon of citric acid to a hot pint jar or double those amounts if you’re using a quart jar.
- Transfer hot sauce into hot jars. Ensure a half-inch of headspace.
- Remove any trapped air bubbles by running a spatula around the inside of jar.
- Wipe jar rim with a clean damp cloth.
- Apply lid and ring, adjust to fingertip-tight.
- Put jars on a rack over simmering water (180 F or 82 celsius) in your water-bath canner.
- Process jars. 35 minutes for pint jars and 45 minutes for quart ones (Adjust for altitude).
- Once done processing, turn the heat off then let jars sit for 5 minutes to settle.
- Remove jars and let them cool for 24 hours.
- Test the seal on the lids by pressing down on the center, it shouldn’t wiggle and must feel nice and solid.
- Any unsealed jars must be placed in the fridge and consumed first.
- Label and store.