- Calories: 87.0
- Fat: 2.7g
- Carbohydrates: 16.3g
- Protein: 2.7g
- 10 pounds fresh organic tomatoes, quartered
- 2 tbsp organic olive oil or grass fed butter
- 1 stalk of organic celery, chopped
- 1 medium organic onion, chopped
- 4 oz sliced organic mushrooms
- 2 cloves organic garlic, minced
- 2 heaping tbsp organic cane sugar
- 1 bay leaf
- 2 tsp dried basil, or 2 tbsp fresh basil
- 2 tsp dried oregano, or 2 tbsp fresh oregano
- 2 tsp dried parsley, or 2 tbsp fresh parsley
See step by step instructions below
Serving Size: Makes 8 cups or 2 quarts, Serving size is 1/2 cup
Number of Servings: 16
- In a heavy Saucepan, bring tomatoes to a boil, stirring often.
- Reduce heat and simmer for 20-30 minutes, stirring often.
- Process the tomatoes through a food mill and set aside.
- In a large dutch oven, heat olive oil and saute mushrooms, onions, celery and garlic.
- Saute, stirring often, until soft, about 8-10 minutes.
- Add strained tomato sauce to the mushroom mixture and place in a 375 F oven. If you don’t have a large enough dutch oven, you can simmer your sauce on low on the stovetop for about 4-6 hours, stirring every half hour.
- Cook for several hours or until the sauce thickens (mine took about 3 hours, in oven, and reduced to about half), stirring every 30 minutes to prevent sticking.
How to Can Foods Using Boiling Water Method
Here is the equipment you will need to can. You will need a pressure canner or water bath canner. Mine is 22 quarts so I am able to can quarts too. You will also need the following equipment. I will show you how they are all used in the steps below. Click here to purchase 5 piece canning kit for under $10. Also, here is the pressure canner/pressure cooker/water bath canner that I have featured in this video. Click here to view.
Step 1. Place cooking/canning rack on bottom of canner. If using a pressure canner, remove overpressure plug and pressure regulator from lid and set aside. (See manufacture instruction for further details) Fill canner halfway with water.
Step 2. Preheat water to 140 F for raw-packed foods and to 180 F for hot-packed foods.
Step 3. Make sure your jars are sanitized and clean and are free of any chips. Fill them with boiling water until you are ready to fill them with your hot tomato sauce. Put your lids in a bowl with some boiling water.
Step 4. Use the funnel and ladle to pour your hot tomato sauce in your hot jars (empty water out of them). Add 1 TBSP of lemon juice to each jar (this is to make sure your sauce has the right acidity to can safely). Leave a 1 inch headspace (space between the sauce and the top of the jar).
Step 5. Wipe the rim of the jar with a clean towel and place the lid top onto the clean surface.
Step 6. Lightly screw on the top. Do not screw on to tight. With your jar lifter tongs, lower the sauce into your water canner.
Step 7. Check water level. Add more boiling water if needed, so the water level is at least 1 inch above the jar tops. Turn the heat to its highest settings until water boils vigorously. If using a pressure canner make sure the vent pipe is clean and opened (See manufactures instruction for further details). Place cover on canner, according to your manufactures instructions. Set a timer for the minutes required for processing your food. For this tomato sauce, you will need to process pints for 25 minutes and quarts for 35 minutes. Lower the heat setting to maintain a gentle boil throughout processing. Add more water if needed, to keep the water level above the jars.
Step 8. When jars have been processed for the recommended time, turn off the heat and remove the canner cover. Using jar lifter, remove jars and place them on a towel, leaving at least 1 inch spaces between jars during cooling. Allow jars to cool naturally 12-24 hours before checking for a seal. Do not retighten bands.
Step 9. The next day (after the 12-24 hours) be sure to check the seal. There are several ways to do this. First, when you take the food out of the canner, you might hear a popping noise from each jar. This is a sign that you canned properly. The other way is to check the individual jars the next day by lifting them up (without the bands on) by the rim of the lid. If it stays sealed, then this is a good seal and it is sealed properly. Once you have made sure your food is properly sealed, you can store your canned goods in a cool dry place. It is recommended to leave the bands off. If you decide to leave them on, make sure they are on loosely.PAID ENDORSEMENT DISCLOSURE: In order for me to support my blogging activities, I may receive monetary compensation or other types of remuneration for my endorsement, recommendation, testimonial and/or link to any products or services from this blog. Your support keeps this blog running and is greatly appreciated.