As someone who eats pasta all the time. I thought I would take a stab at jarring tomato sauce with Jersey tomatoes. Having successfully jarred peaches, I found that with a food mill, sauce making is much easier. The food mill essentially peels the skin off the fruit, removing much of the tedious labor. I am so happy I was able to bottle up Jersey tomatoes at their peak flavor.
Reference links:
How to make small batch summer sauce
How to sterilize canning jars via the oven
How to sterilize canning jars by boiling
Items checklist:
10 Summer Sauce Steps:
- Clear work area, tools and sterilize jars and lids
- Set aside the sterilized items on top of clean tea towels
- Rise your tomatoes and get rid of any dirt and slice into quarters
- In a large pot bring the sliced tomatoes to boil, add some salt to encourage the softening process
- Once the skin of the tomatoes are softened, remove heat and run the tomatoes through a food mill
- Transfer the strained sauce to a large pot and cook for 2 to 3 hours for your desired sauce consistency
- Add your sauce into the jars and seal with lids and caps
- On the stove bring the jars to a boil and continue a rolling boil for 30 mins
- Remove jars and let it cool, ensure that the seal doesn’t pop or repeat the sealing process
- Once cooled and properly sealed store your jar is cool, clean dark area i.e. pantry
Mangia!
as we venture 