Not-quite a recipe, but technique refined from a variety of sources
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Make sure you read the post on canning basics first!
This isn’t so much of a recipe as it is a safe and easy first canning project. After a few years of making and canning tomato sauce, I’ve learned that it’s not worth all the extra time and effort. As I mentioned in the intro to canning post, maintaining an acidic pH is key to hot water bath preserving. As such, not a lot of extras (like other veggies) can be added to the sauce; and since I almost always want chunky tomato sauce fortified with onions, peppers, rustically cut garlic, eggplant, and/or squash, I was having to spend time adding those things to my jarred sauce. I found that it was easier to preserve crushed tomatoes than to spend time making sauce which I was only going to doctor up later anyway. It also saves time, because sauce has to boil down and thicken for an hour or two, which matter’s a lot when I’m canning large amounts. This, then, is a how-to on crushed tomatoes. If you’re looking for a sauce recipe, I’ve had good results with Barbara Kingsolver’s.
- fresh, unblemished tomatoes — assume about 3lbs per quart
- bottled lemon juice — 1 tablespoon per pint or 2 tablespoons per quart
- canning jars and unused lids
- water bath canner, or large stock pot metal trivet for bottom and lid
- two additional large pots
- funnel, ladle, jar lifter, slotted spoon, cutting board, small knife (see note about tools in canning basics)