Homestead Series How To Can Tomato Sauce

Sharing my way of canning tomato sauce.

Wash tomatoes, then cut in half squeeze out seeds and water. Then trim off stem and blossom ends.
Puree in a food processor. Then bring to a boil on medium heat, turn down and simmer until its as thick as you like.
Ladle into jars, add 2 TBS of lemon juice per quart, 1 TBS per pint. Remove air bubbles, wipe jar rims add lids.
Can in a water bath canner for 45 min.

Category:

Howto & Style

Tags:

• canning
• tomato
• sauce
• heirloom
• frugal
• homestead
• series
• homesteadacres
• food
• health
• pantry
• organic

[MusicforMe123]

How long will this last?

[HomesteadAcres]

@MusicforMe123 It lasts over a year. I've had jars that were a few years old and were just fine.

[robbieirish]

is it absolutely necessary to boil it in the jar? others have said its not.

[HomesteadAcres]

@robbieirish Do you mean before canning to sterilize the jars or to process them at the end? If your going to can something with a time longer then 10 min, you don't have to sterilize the jars. Just wash normally. But for jams etc with a short processing time of 10 min and under you do.

You have to boil "can" the food in the jars to properly seal them. If you don't it's not safe to store the food.

[ashleyandlee]

You said to take the rings off at the end... so all that's left is the sealed cap? I've never heard of taking the rings off..... thanks!

[HomesteadAcres]

@ashleyandlee Sorry for the late reply! The newer canning standards say to take the jar rings off. They can trap moisture under them and cause the lid to rust. Or if they are on tightly, can make the lid look like it is sealed when it's not.

Once the main lid snaps down and the seal hardens the ring has no real purpose.

[srode1977]

I had no idea it was that easy to make tomato sauce. I've been searching for a way to do this for a long time. I love your videos

[MusicforMe123]

@HomesteadAcres Thanks, I got 4 jars sitting in the cubbard, but I think they will be gone by the end of the month.

[gfeck1]

Sometimes the acidic things that get canned can leak (damaged, failed seal) if the ring is off and it fails the contents leak and you have a mess. If you have rings on and the seal fails, the jar could break from pressure. Then you have a real mess and no jar. you decide.

[gfeck1]

It is totally okay to take rings off. If you do, be sure to store them so nothing can snag the edges. If you feel that you have to have the rings on, then take rings off after processing in the water bath/pressure cooker and dry all edges really well and allow them to air dry for a bit as well. When everything is dry you can add the rings back again for storage.

[AngelikavonDeutschla]

Why do yo take the rings off? We leave them on.

[AngelikavonDeutschla]

How come we have not heard from you for a while?is you and your family is okay?

[Laughter116]

@Lemon020202 Adding salt to the sauce wouldn't keep moisture from being under the rings... The salted sauce is INSIDE the jars, the rings are on the outside. I do remove the rings after canning, to test the seal. But after I open a jar, I use a ring on the lid when I put the leftovers in the 'fridge.

[Lemon020202]

@ashleyandlee yea...she's wrong on that...all you have to do is add a little salt when cooking the sauce and that will remove any mosture! thats what we did in the past, and we never remove the lids! keep it on just wipe it if you seal it tight should not be a problem. no one else does. But my only question is when boiling the jars i don't have a big enough pot is that okay, i can boil them to half full will it still work?