No self-respecting kitchen should be without a tomato sauce on hand. It’s the basis of many a good dish that can be prepared in minutes, and it’s easy to can your own. Here’s how:
(1 pint-sized jar holds 2 cups)
- 7 cups prepared tomatoes
- 2 tablespoons olive oil
- 2 tablespoons butter or margarine
- 3/4 cup chopped onion
- 1/2 cup chopped green peppers
- 1 large clove garlic, minced
- 1 teaspoon oregano
- 2 basil leaves, snipped
- 1 teaspoon salt
- 1/2 teaspoon sugar
Wash tomatoes and dip 4 or 5 at a time in boiling water for 30 seconds, using a steaming basket for easy retrieval. Dip in cold water for 30 seconds. Slip off skins and remove stem ends. Cut into quarters into measuring cup and then into bowl. When you have 7 cups, prepare rest of sauce.
Heat oil and butter or margarine. Stir in onions, peppers, and garlic. Cook until onion is soft.
Add tomatoes, oregano, basil leaves, salt, and sugar. Stir until mixture boils. Reduce heat and simmer for 15 minutes or until mixture is thick.
Pour hot tomato sauce into hot, clean jars, leaving 1/2 inch head room. Adjust lids and closure. Place on a rack in a pressure saucepan and process 30 minutes at 10 pounds pressure (10 minutes in standard pressure canner). Remove from heat and do not open canner until pressure has returned to 0.
For more delicious canning recipes and the how-to’s of canning and freezing, check out The Saturday Evening Post’s Small-Batch Canning & Freezing Cookbook, available for purchase at ShopThePost.com. For tomato canning safety recommendations, click here.