Canned tomato sauce

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Published on 420 min preserve summer

A must-do every summer!

Ingredients

For about 15–20 jars

  • 10 kg tomatoes
  • Salt
  • 5 tsp citric acid (or 20 tbsp lemon juice)
  • Celery, diced optional
  • Carrots, diced optional
  • Onions, sliced optional
  • Garlic, cut small optional
  • Dry herbs (laurel, rosmarin, etc.) optional

Instructions

  1. Wash, trim, and halve tomatoes.
  2. Add the tomatoes to a big pot, and start simmering as soon as possible. Reducing the sauce takes a lot of time, you can add more tomatoes to the pot as you cut them.
  3. Add the optional dry herbs and cut vegetables to the pot.
  4. Simmer until reduced to the desired thickness, blend to your liking. Add salt to taste.
  5. Add enough citric acid (little flavor change) or lemon juice to reach a more acidic preparation (4.6 pH or less) — botulism is a real risk, don't skip it.
  6. While the sauce cooks, clean and heat jars in boiling water.
  7. Fill each jar with hot sauce, leaving 1.5 cm headspace.
  8. Fpr each jar, debubble, wipe the rim for a better seal, and close with a lid. Set the jar aside upside down.
  9. Sterilize your jars in a pressure cooker (30 min from the whistle) or in a regular pot with boiling water (45 min).

Notes

  • Botulism is a real risk. The only way to properly prevent it is for the preparation to be acidic enough (4.6 pH or less).
  • To keep your recipe acidic enough, make sure that the total weight of carrots, onions, and garlic is not more than 15 % of the tomatoes. E.g. For 10 kg of tomatoes, the add-ons should not be more than 150 g.

Adapted from this original recipe