Thanks to an extended summer harvest season, I’m getting my canning groove back after a month hiatus.
I certainly wasted no time in putting up… it was time to put up or shut up! No more dawdling (well, not that I WAS but … )
Our second crop of later summer tomatoes are loaded with green tomatoes so a friend brought me a big box of canning tomatoes which needed to be processed immediately. 60 lbs turned into 30 quarts.
I figure another batch like this should keep with plenty of tomato sauce us till next Summer and nothing, NOTHING, beats homemade tomato sauce, especially sauce made with fresh, homegrown herbs and vine ripened tomatoes.
BASIL TOMATO SAUCE
from Ball Blue Book of Canning — BTW I LOVE this book. I’ve had mine for years and use it ALL the time!
Makes about 7 (16 oz) pints
20 lb tomatoes (about 60 medium)
1 cup chopped onion (about 1 large)
8 cloves garlic, minced
1 Tbsp olive oil
1/4 cup finely minced, fresh basil (I love herbs, the more herbs the better so I and add another 1/4 cup mixture of herbs from the garden – rosemary, oregano)
1 Tbsp Bottled lemon juice per hot jar
7 (16 oz) pint glass preserving jars with lids and bands
1.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
2.) WASH tomatoes; drain. Remove core and blossom ends. Cut into quarters. Set aside.
3.) SAUTE onion and garlic in olive oil until transparent. Add tomatoes. Bring to a boil. Reduce heat and simmer 20 minutes, stirring occasionally.
4.) PUREE tomato mixture in a food processor or blender, working in batches. Strain puree to remove seeds and peel.
5.) COMBINE tomato puree and basil in large saucepot. Bring to a boil. Reduce heat and simmer until volume is reduced by half, stirring to prevent sticking.
6.) ADD 1 Tbsp bottled lemon juice to each hot jar. Ladle hot sauce into hot jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.
7.) PROCESS filled jars in a boiling water canner for 35 minutes, adjusting for altitude. Remove jars and cool. Check for seal after 24 hours. Lids should not flex up and down when center is pressed.
Like to start canning your garden’s bounty? Complete CANNING KIT