Putting tomato sauce in the can is such a simple task to perform. Do not throw away the good tomatoes that you have grown in your own garden. 3 cups of canned tomatoes with some little grams of salt can be a good mixture in any recipe.
Read our important tips for preserving them in cans. These in-depth instructions will guide you through the process of canning tomato sauce step by step.
The use of Roma tomatoes or other meatier tomatoes, such as San Marzano, will result in a sauce that is more concentrated. Tomatoes with a higher water content will require additional cooking time to reduce their volume.
Either one will do the trick. Do you intend to use meat in the tomato sauce that you can? Instead, I recommend you check out this recipe for spaghetti sauce.
Preserving Tomato Sauce by Canning It: Detailed Instructions with Pictures
Clean the tomatoes by removing the stems and any parts that are bruised or damaged. You are going to have to remove the skins.
The removal of the seeds is voluntary. When I’m canning tomato sauce, the seeds in the tomatoes don’t bother me as much as they do when I’m making other types of sauce, such spaghetti sauce, stews, and chili.
On the other hand, I do not like seeds in a tomato sauce that has a smoother consistency, such as ketchup or tomato soup. You can choose to keep the seeds in the sauce if you want to, but it will depend on what you intend to do with it.
I have outlined three different approaches to getting your tomatoes ready for canning. The manner in which you intend to keep it will determine which approach you go with.
Option one involves using a blancher to remove the skins of the fruit while leaving the seeds intact. The second option is to use a food grinder, which will get rid of both the seeds and the skins.
The third choice is to make use of a blender, which does not eliminate the fruit’s skins or seeds.
I will discuss the several methods available for preserving tomato sauce in jars. After that, you can continue reading below for some suggestions on how to make use of your tomato sauce.
I have included detailed canning instructions below in case you would rather preserve the food in its natural state without adding any flavour.
The process of blanching, which removes the skins.
With this choice, the skins will be removed, but the seeds will remain intact.
The easiest way to accomplish this is in a blancher. If you don’t have one, you can get by with a slotted spoon and a large pot of water that’s been brought to a boil instead.
Blanch four to six tomatoes at a time, or even more if they are small. The size of the tomato will always play a role in this decision.
I am using Roma tomatoes in the illustrations as an example. Because they contain more meat than other types of tomatoes, they are ideal for canning.
They are also more compact, which means I can fit more of them into the blancher. After they have been washed, tomatoes should be submerged in boiling water for 30–60 seconds, or until the skins begin to break. You will frequently observe the skins peeling apart from one another.
Immediately after removing the tomatoes from the pan, place them in a sink or bowl filled with cold water to halt the cooking process.
Remove the skins and cut the tomatoes into quarters. The skins ought to peel off very easily when handled by hand.
(On occasion, I’ll use a knife to get rid of certain very tenacious places.)
My double sink is large enough for me to accommodate both of my pots at once. The container on the left is designed to hold the cold water that will be used to cool the tomatoes as soon as they are removed from the blancher. The one on the right is the one into which you should slide the skins.
The pots are at a more comfortable working height than they would be if they were positioned on a counter, and the sink makes it much simpler to clean up after using them.
After you have peeled the tomatoes, slice them and place them in a saucepan where they will be cooked slowly.
Tomatoes, peeled and skinned, processed through a food mill
Utilizing a food mill is yet another method of prepping your tomatoes for the process of canning tomato sauce.
This is the approach that I favor the most. The food mill will remove the seeds as well as the skins from the product.
To begin, give your tomatoes a quick rinse under cold water, and then cut them in half lengthwise.
To make the tomatoes easier to process in the food mill, simmer them. If you already have some juice in your pan before you begin, this step will be much simpler for you to complete.
Put the tomatoes in a single layer in the bottom of the pot. While it’s heating up, mash the tomatoes with a potato masher to extract as much liquid as possible from them.
Continue slicing tomatoes in half and adding them to the pot every time there is a little bit of juice left in the pot.
After all of the tomatoes have been sliced, place the pot on low heat and simmer for 15 to 20 minutes, or until the tomatoes are juicy and fully heated. I needed to simmer thirty pounds of tomatoes, so I used two huge pots.
It is less probable that the tomatoes may burn if they are divided into two separate groups.
Run the tomato slices through a food processor. This gets rid of the skin as well as the seeds. This particular method of preserving tomato sauce does not involve the removal of the skins or the seeds.
When I’m in a rush to take care of a large number of tomatoes, I’ll utilize this strategy occasionally. Remember that all “official” tested recipes call for the tomato to be peeled before it is processed in the canner.
This is a problem with the quality, in my opinion, and I will emphasize that this is just my opinion. Some people might not find the peels in the jars to be very appetizing. However, there are many who maintain that it is a safety concern because the peels can have a higher number of bacteria.
I have an older Ball book, and one of the methods it describes for making sauce is to do so in a food processor. The peels would not be removed using that procedure. The publication year for this book is 2009.
It is strongly suggested that you make use of a modern canning book that was published no more than ten years ago.
I believe it’s time to say goodbye to an old buddy of mine! To comply with the most recent recommendations for canning tomato sauce, remove the peels entirely before processing.
In this particular matter, it is up to you to come to a conclusion on your own. I’ll share all I know with you, but ultimately the decision is yours to make!