As I type this, it’s a bit rainy, perfect for catching up on some things indoors like canning. Last week I mentioned I was going to make some tomato sauce and I did, but unlike my original intentions to make the same recipe as this one, I mixed it up a bit. Tomatoes are at their peak right about now, and I fully intend on taking advantage of the great prices that are available but once a year.
Based on some conversations I’ve had in the past, I’m convinced that most people think canning is a lot more complicated than it actually is and are intimidated by the process, but once you get the hang of it, it’s quite easy and downright therapeutic. There’s something about seeing those sparkling jars all lined up in my pantry that gets my heart to flutter. 😉
Before I get to the recipe, I’m going to share some tips which will hopefully save you some time and money should you decide to give canning a try. These are just a few of the books/magazines I have on canning. You see that one in the front by BHG?? It’s on the newsstands right now, and has tons of beautiful, easy to do recipes as well as a handy ‘how to’ guide on canning basics.
1. Can what you like to eat and know when it’s available:
This may sound quite simple, but I’ve been known to can many foods that were not my favorites, only to have them sit on the shelves and go to waste. I’ve also missed the boat on a few things I’ve wanted to can because the prime season was over. Since every area is different, I can’t tell what’s in season where you are, but a quick search for farms in your area will give you some ideas.
2. Make sure you set aside a full day for the process:
I know. This is a huge time commitment, but it includes picking your fruit because it’s best to gather your fruit or veggies and can the same day. Plus, if you’re a beginner, you’ll want to make sure you’re not rushed the first time around.
Right now in the northeast, tons of produce are in season such as blueberries and picking them makes for a nice family activity.
3. Before you begin, make sure you have all the necessary supplies:
Few things are more frustrating than getting stopped in your tracks because you didn’t have the proper amount of rings and lids, pectin, jars, or whatever else you may need. This Amazon link has pretty much everything you might need and more for starters, but keep in mind you probably already have some items on hand. For one, you do NOT have to buy a canning pot. All you really need is a large pot, tall enough to hold whatever sized jars you’re using. In lieu of a rack that typically comes with ‘canning pots’, line the bottom of your pot with a clean kitchen towel to prevent the jars from direct contact with the heat and rattling around.
4. Start out with the easy stuff:
Jams are some of the easiest items to can, but if you like apricots I found this recipe to be just about the easiest I’ve ever done.
5. Remember…safety first!
While canning is not complicated, you need to follow correct procedures to avoid spoilage. Only follow trusted sources and don’t cut corners. I recommend the Ball Complete Book of Home Preserving for beginners. It’s reasonably priced at less than $13 and you’ll use it again and again.
This recipe, like many others, can be adapted to suit your tastes. If you don’t like onions, don’t use them! Prefer more or less spice? No problem. Adjust the red pepper and/or jalapeños accordingly.
Now on to the recipe!
Spicy Tomato Sauce
Ingredients
- 12 pounds of ripe Roma tomatoes (these are best for sauces since they provide the best flavor and thickness). Before starting, peel tomatoes by cutting an 'x' in the stem end and place in boiling water until you see the skin split. Remove and set aside.
- 3 tablespoons olive oil
- 2 large onions roughly chopped
- 6 large cloves garlic roughly chopped
- 3 tablespoons brown sugar
- 3 tablespoons kosher salt
- 1/4 cup red wine or balsamic vinegar
- 1 tablespoon freshly ground black pepper
- 2 cups fresh basil snipped into small pieces
- 1 1/2 cup assorted herbs such as oregano thyme, flat leaf parsley
- 1 tablespoon crushed red pepper flakes
- 2 jalapeños chopped finely (optional)
- 4 tablespoons lemon juice to place in quart jars just prior to filling
Instructions
- 1. In a large 8 quart pot over medium heat, place the onions and jalapeños and sauté lightly. Add garlic, being careful not to let it turn brown. If you have a hand held blender, place tomatoes into the pot and puree. If you don't have one, working in batches use a food processor then place in large pot with onions.
- 2. Add brown sugar, salt, wine, and black pepper. Bring to boiling, stirring frequently and reduce heat to low-medium. Simmer, uncovered for approximately 80 minutes. Remove from heat and stir in chopped herbs and crushed red pepper.
- 3. Spoon 1 tablespoon of the lemon juice into each of 4 quart jars that have been sterilized. Ladle the hot sauce into the jars, leaving 1/4 headspace. Wipe jar lids and screw on bands lightly.
- 4. Process filled jars in a boiling water canner for 35 minutes. Remove jars and let cool on wire racks.
Notes
Before beginning, sterilize your jars in a water bath for approximately 10 minutes. Toward the end of the cooking process, I place my jars and lids in a 200 degree oven to keep them warm. This step is optional.
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Poppy says
Is it your Italian heritage combined with your American upbringing that makes everything you whip up appear so artisan but also attainable?!! This spicy tomato sauce is appetizing right from the start, all decked out in its lacy cap and bow tie, and would dress up any tomato demanding dish for an instantly delicious meal. If I’m going to devote an entire day, (and in my case, being the newbie that I am), half the night, to picking, prepping, cooking, sterilizing, filling and sealing jars with tomato sauce, it had better be one that’s worth it, and your scrumptious sauce definitely is! Thanks for the recipe and great tips!!
Poppy
Deb @ Frugal Little Bungalow says
Enjoy! 🙂 I think it won’t be long until I can…I’ve eaten and given away a lot of tomatoes thus far but having now satisfied the commandment to “love thy neighbor’ I see some canning in my near future as it looks as if the heirloom tomatoes will all be ripening soon….I’ve had a few here and there but I want a full pot or more for canning.
You have actually made me crave spaghetti sauce at breakfast time, though…LOL !!! 🙂
Denise says
I love to can! I’ve been doing it for a few years. For fruit jams, I sometimes use an apple instead of pectin. Also, I add a little cinnamon to peach or apricot jams. I add vanilla too. I like to combine fruits…strawberry/kiwi, raspberry/almond, etc. Yummy. I also use the freezer canning plastic jars for my homemade applesauce…I always make this after apple picking. Home canned goods make great gifts! xxD
Lavender Dreams says
I always loved to can, too….especially tomatoes! They are so handy in the winter months. And I loved to can tomato juice! Enjoy your week! And thanks for a good post. Hugs, Diane
Jane says
Delicious recipe! The brown sugar sounds interesting! I have tons of tomatoes from a neighbor…not sure what I’m going to do. I love canning but you start with 800 tomatoes and end up with three jars! lol! Thanks for the tips though!
Jane xx
Sue says
I am probably one of the scared ones to can myself you are talking about . Your photos are great. Great links here for beginners and have the nicest trip to Rhode Island.
Shirley@Housepitality Designs says
Thanks for the tips and recipe Doreen…one day I would love to try and do some canning … it has always been very intimidating to me….this makes me feel more at ease in trying it!
Amy @ Ms. Toody Goo Shoes says
What timing, Doreen! I just saw a post with shelves filled with canned food, and I thought that was wonderful, but yes, I am one who is intimidated by the process. I can’t think of anything that would be better than opening a jar of your own sauce. I’m pinning this, just in case I get adventurous someday!
Julie says
Hi Doreen, wow how nice to be canning fresh tomatoes for sauce! This is so fantastic and a lot of work but worth it! Thanks so much for sharing this with us.
Julie
kelly says
I have never canned anything before but really should try it sometime since we have a small garden. We often have too many tomatoes and end up giving them away or even throwing them out before we can use them all! Thanks for sharing the recipe and the tips on how to do it. We barely have any more vegetables in the garden, so maybe we can try it next year.
Amy @ StowandTellU says
I remember trips to Michigan and berry picking when I was young. My mom even did some canning. Great memories!! I’ve never done any canning myself, but I hope to one of these days. Thank you for the tips, Doreen, now I have an idea of what it entails. I think they look so pretty and cozy feeling setting on a shelf, too! Hope you are enjoying RI;)
Patty Marker says
My garden was such a disappointment this year. I had visions of canning beautiful tomatoes but not this year. The recipe sounds delicious, though and I will definitely be giving it a try. This is my first time stopping by and I will be back for sure.
andi says
Canning scares the crap out of me. Mostly because I remember how much sweat it produced on my mother and what the steam did to her hair. And I’m always afraid they won’t seal properly and I’ll die of some canning disease. So far, that has not happened. Of course, I haven’t canned anything yet, either.
-andi
Feral Turtle says
This recipe came at the perfect time. I seem to be drowning in tomatoes! Pinning and thanks for sharing.
Tammy says
Wow Doreen… this sounds wonderful!!!
Doreen@househoneys says
Thanks so much for stopping by Tammy! Hope you’re doing well!
I actually made 19 more jars of this sauce yesterday. It was a lot more than just the two of us need or want, so it looks like some friends will be getting some. lol
It’s safe to say I’ll be sharing some recipes in the future that make use of this sauce!
xxx