Canning is one thing that I have learned since I moved here in the US. My father-in-law taught me the process when we were still living in his house. I will be forever grateful for that because I have loved to can since then. I love making my own tomato/pasta sauce. In the country where I came from, you can pretty much grow your tomatoes all year round but over here, you can only do it during the warm weather, unless of course if you have a geen house, then you can grow veggies during the cold season. Anyway, here's how:
Well, I did four batches of canning this year and I think I am done but let us see because I still have so many green tomatoes in the garden. Canning requires a lot of work but it is worth doing because you are sure what's in the sauce that you are using when you cook. I love doing it as I don't have to buy commercially made sauce from the store.
- Make sure to wash all your tomatoes. The riper the tomatoes are the better, it's easier to peel.
- Boil a big pit of water and dump it on the tomatoes. You can put the tomatoes in the sink or you can use a basin big enough to hold all the tomatoes and the water.
- Wait till you see the skin of tomatoes cracks up and the water is cool enough to handle, then start peeling the skin off the tomatoes.
- You can slice the tomatoes according to the size that you like. The smaller size you cut them, the easier it is to put in the jar when it is done cooking.
- When you are done peeling all the tomatoes, put it in a big pot.
- Add water (I just estimate how much water I put, usually, half amount of how much tomatoes are in the pot. Add salt and sugar (for sweetener, I used my NuStevia quick dissolve tabs from NunNaturals since I have a lot of them at home)
- Slice the ingredients that you like to put in the sauce. Since I usually use my sauce to make pasta or chili, I always add onions, peppers (hot and bell peppers), and sometimes, I add mushrooms.
- Here are the herbs I usually add: parsley flakes, oregano, black pepper, and basil.
- Add everything in the pot and let it cook for about 1 and half hours till everything is cooked.
- Make sure to sterilize your jars and lids very well so that the sauce would be preserved without problem.
- It is always great to taste your sauce if it needs salt or something that is missing.
- I usually use this measuring cup when canning because it easier to pour the sauce inside the sauce inside the jar especially if your jar has the small mouth.
- I love the jars with big lids because it is so much easier to pour the sauce especially if it has chunks of tomatoes in it.