My granny brews her own tomato sauce since... well, since always... The whole family uses her sauce in cooking instead of the typical, super market bought sauce (which is full of preservatives). The whole process takes place during summer (usually August) when our homegrown tomates are ripe and nice!!!
Step 1: The Ingrediants...
So, for this recipe you'll need;
a)Tomatoes (duh) (last time we used 30kg for 25 jars of medium consistency sauce)
Also things like a tomato press, jars and their lids, and thick gloves come in handy...
Step 2: Wash and Boil Your Tomatoes
Wash your tomatoes and then place them into a cooking pot with boiling water. Let them boil till their rind gets easily peeled off.
Step 3: Mash Up the Totatoes..!
Peel the rind off the tomatoes and mash them up with your tomato mill..
Step 4: Boil the Mixture (again)
NOW, .... The concept is that you boil your sauce till it thickens and then you put it into the jars. The thing is that in this step it comes to decide your preffered thickness of your sauce... For example, my granny preffers a medium thickness for her sauce and thus, she boils the mixture but she doesn't overdo it.
Step 5: Prepare the Jars
Wash the jars and their lids thoroughly and put them into a cooking pot with boiling water. Let them boil. (Boiling the jars adds into the sterilization process)
Step 6: Pour the BOILING Mixture Into the Super HOT Jars
The thing is that you MUST fill the jars 100% (and that;s when you;ll need the gloves). By filling the jars up to the top, there is no air left and thus, the sauce can be kept into the seelled jars up to 2 YEARS yet still fresh and edible, without using ANY preservatives. XD
Step 7: All Done! (last Tricks That Make the Difference)
Screw the lids to their jars while they're still hot and then, flip over the jars for a day. After that you can store them, and when you need to use some of the tomato sauce for your cooking, open a jar.
Disclaimer; Once a jar is oppened there is a limited time before the sauce starts to go bad (just like any other sauce).
Second Prize in the
Canning and Pickling Contest 2016