It is the time of the year where pickling, canning and brining is a must for me. Why I say it’s a must because after I learned how to make my own tomato sauce, I just don’t want to use any canned tomatoes at all. It tastes so much better without any preservatives and you know where and how it is being made. I usually do at least 10 bushels of tomato a year and that’s just for our regular consumption. With my events now, I have to triple that amount at least. I haven’t started the “real thing” yet but since I have tomatoes from our garden, I have to do this small batch. I’m sharing with you this recipe from the Canning Magazine.
Tomatoes from our backyard
Basil, Italian parsley, oregano and thyme — from our backyard too!
- Blanch tomatoes and peel.
- Put tomatoes in food processor and process until chopped.
- Transfer tomatoes to a big pot.
- Add brown sugar, salt, vinegar, and black pepper to the tomatoes.
- Bring to boil and then reduce heat. Simmer for 70-80 minutes and reduced sauce until desired consistency is reach.
- Removed from heat and stir in basil and other herbs.
- Spoon 1 tbsp of lemon juice on each jar. Laddle hot sauce into jar, adjust lids and close properly. Makes 6 pints or 3 quarts jars.
- Process in a canner or into big pot of boiling water for 35 minutes. Start timing when water starts boiling.
- Remove from canner and let it cool.
Don’t forget to label them and put the date 🙂