Easy step-by-step tutorial on how to can tomatoes.
Step 1 - Get tomatoes. small ones are much sweeter. 3 lbs = about 1 quart.
Step 2 - Slightly chop tomatoes. I used a processor.
Small tomatoes haver much more pulp than the larger ones for chunkier, less watery sauce.
Step 3 - In a very large sauce pot add tomatoes and 1/2 table spoon salt per pound of tomatoes. Cook the chopped tomatoes - the longer cooked the deeper the taste will get. About 1 hour or more to your liking.
Step 4 - In a smaller sauce pan chop then sauté three onions and 3 garlic bulbs in olive oil.
Step 5 - In the mean time sanitize the mason jars. You can use the dish washer.
The only canning tools are important is the jar grabber and the lid magnet.
Step 6 - Next step fill a larger pot with enough water to cover jars by 2 inches and boil.
Step 7 - Add some of the sautéed onions and garlic to the cooking tomato sauce. Not all only to your taste. Simmer on medium for a while - the longer the better.
Step 8 - Tip: The most important part of canning is the preservative especially if you are not going to refrigerate. I use lemon juice. At least two tablespoons per jar.
For spaghetti sauce I add the spices into each jar not into the sauce. This way you can make different sauces.
These are the ingredients.
Step 9 - After putting the lemon juice and spices into the jar you can now add the sauce. Add salt to the jar to taste.
Spoon any air bubbles from each jar.
I made three different sauces.
Spaghetti -added dried Italian seasonings and basil. You can also use fresh herbs. But dry works best for me.
Spaghetti w no salt - same as above but left out the salt.
Spicy spaghetti- Same as above add cayenne pepper, paprika, 5 dashes of Tabasco and 1 big squeeze of Sriracha. Careful add to your taste.
Step 10 - In a small pan boil the NEW jar lids. Never reuse lids. Boil for about a minute.
Step 11 - Wipe the top part of the jar must have a clean seal.
Carefully use the lid magnet to pick up the lids try to keep this part very sanitary.
Place the lids on the clean jars and screw in the top NOT to tightly just tight enough to hold the lid.
Step 12 - Carefully grab the filled jars with the grabber and gently place into the big flat bottom pot of boiling water. Make sure the jars have room and are not touching each other.
Boil for about 45 minutes. Read up on canning safety from different sources. USDA or the jar manufacturer for times and additives for different foods.
Step 13 - After the correct time turn off heat and remove the jars VERY carefully and let stand to cool.
Make sure you tighten the lids after they have cooled off a little.
Wipe off any residues and make sure to mark your jars accordingly.
Use the sauce for pastas pizzas or in any Italian recipe. Or keep it as a simple use the tomato sauce and add fresh chilies onion cilantro when your ready to make a dipping salsa for your party. I like habanero
Use your imagination.