Recipe – Water Bath Canning “Pasta Sauce”

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Preserving Method: Water Bath Canning

Makes about 7 (16 oz) pints or 3 (32 oz) quarts

Full Recipe

YOU WILL NEED

20 lb tomatoes (about 60 medium)

1 cup chopped onion (about 1 large)

8 cloves garlic minced

1 Tbsp olive oil

1/4 cup finely minced, fresh basil

¼ tsp Ball® Citric Acid or 1 Tbsp bottled lemon juice per hot jar

7 (16 oz) pint glass preserving jars with lids and bands or 3 (32 oz) quart glass preserving jars

 

 

 

 

 

 

 

 

DIRECTIONS:

PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.

WASH tomatoes; drain. Remove core and blossom ends. Cut into quarters. Set aside.

SAUTE onion and garlic in olive oil until transparent. Add tomatoes. Bring to a boil. Reduce heat and simmer 20 minutes, stirring occasionally.

PUREE tomato mixture in a food processor or blender, working in batches. Strain puree to remove seeds and peel.

COMBINE tomato puree and basil in large saucepot. Bring to a boil. Reduce heat and simmer until volume is reduced by half, stirring to prevent sticking.

ADD ¼ tsp Ball® Citric Acid or 1 Tbsp bottled lemon juice to each hot pint jar; Add 1/2 tsp. Ball Citric Acid or 2 Tbsp. bottled lemon juice to each hot quart jar. Ladle hot sauce into hot jars leaving 1/2-inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.

PROCESS pint jars for 35 minutes and quart jars for 40 minutes. Remove canner lid. Wait 5 minutes, then remove jars and cool. check lids for seal after 24 hours; they should not flex up and down when center is pressed.

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With more than 10.000 recipes under her belt, no wonder Nancy is the content manager of The Prepper's Daily Food topic. She embarked long ago on a mission to learn everything there is to know about cooking. She discovered her passion for cooking while spending the summer's over at her grandparents. Their ways fascinated Nancy and cooking something out of nothing, like her granny use to say, became one of her daily routines. After 21 years of culinary experience, she decided to drop her fancy chef career life. The price her family had to pay was too big. Nancy is now taking advantage of the internet and works from home, helping and teaching common people like us to cook for ourselves with as little we have. Just like she learned from her grandparents. I want those who cannot afford to eat out not even once a week, to feel they don't need to. Because they can make one of my quick recipes and feel better about their lives, even if only for some hours. From simple recipes to ancient remedies based on plants, from the garden to the kitchen table, canning and storing, Nancy covers it all.

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