How to Can Tomato Pasta Sauce

You can make your own sauce for pasta.

When garden tomatoes begin to ripen, you could find yourself with bushels of the luscious red fruit. A person can only eat so many salads and tomato sandwiches before her thoughts turn to what else to do with so many tomatoes. With a little effort, you can produce homemade tomato pasta sauce. Can the sauce and enjoy it all winter, or give as gifts to friends, family and co- workers.

Things You'll Need

• Large pot
• Water
• Ice
• Slotted spoon
• Sharp knife
• Food mill
• Spices
• Large saucepan
• Canning jars
• Soap and water
• Water-bath canner
• Canning jar lids and rings
• Small saucepan
• Tongs
• Towel
• Label and marker

Instructions

1. Bring a large pot of water to boil. Fill the sink with cold water and add ice. Sort and wash your tomatoes. Discard any that are overripe or rotting.

2. Transfer the tomatoes, a few at a time, to the pot of boiling water. Allow the tomatoes to boil about one minute. Remove from boiling water with a slotted spoon and put in the ice water in the sink. Leave for one minute.

3. Remove the tomatoes from the ice water and pull off the peel. The peel should be split and should come off easily. With a sharp knife, remove the stem and the core around the stem at the top of the tomato. Cut the tomato into chunks and place chunks in a food mill.

4. Turn the crank on the food mill to force the tomatoes through the screen. This removes the seeds and produces a tomato puree.

5. Add spices according to your favorite pasta sauce recipe. Many recipes call for oregano, basil and garlic. Cook the pasta sauce in a large saucepan with the spices for 20 to 30 minutes to blend the flavors.

6. Wash canning jars in hot, soapy water and rinse in hot water. Leave the jars in the water while you fill a large water-bath canner with water to within 4 or 5 inches of the rim. Place the lid on the canner and heat over high until it comes to a boil. Put jar lids in a small saucepan of water and set to simmer.

7. Fill each canning jar with hot pasta sauce to within 1/2 inch of the top of the jar. Wipe the top of the jar clean with a damp paper towel and remove one lid from the simmering water with tongs. Place the lid on the jar, top with a jar ring and tighten.

8. Place filled jars in the rack of the water bath canner and lower into boiling water. Cover the pot with the lid and return the water to a boil. Boil the jars 40 minutes. Remove the rack with the jars and set it on the counter on a towel. Remove the jars with tongs and allow them to cool several hours or overnight.

9. Label your pasta sauce with a date and the name of the sauce. You can attach an adhesive label or write on the jar lid with a marker.

Tips & Warnings

• A jar funnel makes it easier to fill the jars without spilling sauce. A jar lifter allows you to safely lift jars from the canner.

• Adjust processing times according to your altitude. Higher altitudes require more processing time.

References

• National Center for Home Food Preservation: Standard Tomato Sauce
• Colorado State University Extension; Canning Tomatoes and Tomato Products; P. Kendall; November 2006