Canning recipe
Basic Tomato Sauce for Canning
A simple basic tomato sauce for pasta, rice dishes, soups, or stews. Canned without cream, flour, or starch.
40 min.
90 min.
-
6
Easy
Ingredients
- 5 kg ripe tomatoes
- 180 ml bottled lemon juice
- 3 tsp salt
- 2 tsp sugar, optional
- 2 tsp dried oregano
- 2 tsp dried basil
- 1 tsp black pepper
Preparation
2. Wash the tomatoes, remove the stem ends, and chop roughly.
3. Heat the tomatoes slowly in a large pot and cook until soft.
4. Pass the mixture through a sieve or food mill.
5. Return the strained tomatoes to the pot.
6. Add salt, optional sugar, oregano, basil, and pepper.
7. Simmer the sauce uncovered until it becomes slightly thick.
8. Add 30 ml bottled lemon juice to each 500 ml jar.
9. Fill with hot tomato sauce and leave about 2 cm headspace.
10. Wipe the jar rims clean, apply lids, and close securely.
11. Process in a canner or water bath at 90 °C for about 35 minutes.
12. Let the jars cool completely and check the seal.
Storage
Store in a cool, dark, and dry place. Keep opened jars in the refrigerator and use within 2 to 3 days.
Shelf life
Keeps for about 6 to 12 months when prepared cleanly.
Safety note
Do not reduce the lemon juice and use only bottled lemon juice because its acidity is more consistent. Do not add cream, milk, oil, flour, starch, meat, or fresh onions. Discard jars with bulging lids, mold, fermented smell, bubbling, or leaking seals.