How to Can Fresh Tomato Sauce: A Simple Guide

Ingredients

• 20 pounds fresh Roma tomatoes
• 1 tablespoon olive oil
• 2 cups chopped onion
• 0.25 cup lemon juice
• 0.25 cup red wine
• 2 tablespoons chopped celery
• 2 tablespoons minced fresh basil
• 2 tablespoons chopped red sweet pepper
• 3 cloves garlic, minced
• 2 teaspoons salt
• 2 bay leaves
• 0.25 teaspoon ground black pepper

Instructions

1. Prepare an ice bath by filling a large bowl with ice and cold water. Bring a large pot of water to a rolling boil. Blanch tomatoes in batches for 30-45 seconds, then transfer to the ice bath. Peel, halve, and remove seeds. Drain in a colander.
2. Heat olive oil in a large skillet over medium heat. Add diced onion and sauté until translucent, approximately 5 minutes.
3. In a large pot, combine the blanched tomatoes, sautéed onion, lemon juice, red wine, celery, basil, bell pepper, garlic, salt, bay leaves, and black pepper. Cook over medium heat, stirring occasionally, until the tomatoes soften and the sauce thickens, about 10 minutes.
4. Check 8 pint jars for cracks and rings for rust; discard any damaged ones. Submerge jars in simmering water until the sauce is ready. Wash new lids and rings in warm, soapy water.
5. Fill the hot, sterilized jars with tomato sauce, leaving ¼ inch headspace. Use a clean knife or spatula to release trapped air bubbles. Wipe jar rims, then seal with lids and rings.
6. Place a rack in a large stockpot or canner and fill halfway with water. Carefully lower jars into the boiling water, ensuring they are 2 inches apart. Add more boiling water to cover jars by at least 1 inch. Cover, bring to a rolling boil, and process for 35 minutes.
7. Carefully remove jars from the stockpot and place them on a protected surface to cool completely, typically for 8 hours or overnight. Check the lid seal by pressing the center; it should not flex. Remove rings and store jars in a cool, dark place.

Nutrition

• Calories: 62 kcal
• Fat Content: 1 g
• Fiber Content: 4 g
• Sugar Content: 8 g
• Sodium Content: 161 mg
• Protein Content: 3 g
• Carbohydrate Content: 13 g
• Saturated Fat Content: 0 g
• Unsaturated Fat Content: 0 g