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Making homemade tomato sauce is a rewarding process that allows you to enjoy fresh, flavorful sauce all year round. Using a pressure canner ensures your sauce is safely preserved without the need for added preservatives. In this article, we will guide you through the steps to make and store your own tomato sauce using a pressure canner.
Gathering Ingredients and Equipment
- Fresh ripe tomatoes
- Onions and garlic
- Olive oil
- Salt, sugar, and herbs (basil, oregano)
- Pressure canner
- Canning jars and lids
- Large pot and utensils
Preparing the Tomato Sauce
Start by washing the tomatoes thoroughly. Remove the stems and cut an “X” on the bottom of each tomato to facilitate peeling. Blanch the tomatoes in boiling water for 30-60 seconds, then transfer them to ice water. The skins should slip off easily.
Chop the peeled tomatoes and set aside. In a large pot, heat some olive oil over medium heat. Add chopped onions and garlic, cooking until translucent. Add the tomatoes, salt, sugar, and herbs. Simmer the mixture for about 30-45 minutes, stirring occasionally, until thickened to your desired consistency.
Preparing for Canning
While the sauce simmers, sterilize your jars and lids by boiling them in water for 10 minutes. Prepare your pressure canner according to the manufacturer’s instructions, ensuring the vent pipe is clear and the gasket is in good condition.
Processing the Sauce in a Pressure Canner
Pour the hot sauce into hot sterilized jars, leaving about 1-inch headspace. Wipe the rims with a clean damp cloth to ensure a good seal. Place the lids and screw on the bands fingertip tight.
Place the jars into the pressure canner. Lock the lid securely and follow your canner’s instructions to vent air and build pressure. Process the jars at 10-15 PSI for 35-40 minutes, depending on your altitude and jar size.
Cooling and Storing
Once processing is complete, turn off the heat and allow the pressure to return to zero naturally. Carefully remove the jars and place them on a towel to cool for 12-24 hours. You should hear the lids “pop” as they seal.
Check the seals by pressing the center of each lid; it should not flex up and down. Store the jars in a cool, dark place. Properly canned tomato sauce can last for up to a year or more.
Tips for Success
- Use ripe, high-quality tomatoes for the best flavor.
- Adjust seasonings to taste before canning.
- Follow the pressure canner instructions carefully to ensure safety.
- Label your jars with the date of canning for future reference.