Tomato Canning Stage 3

 

What do you do with all this tomato? Yes, make a sauce. We could not possibly eat all these tomatoes and hate to see them go to waste. I exercise the new skilled that I learned, to make tomato sauce. It was pretty easy. 

Wash, and cut your tomatoes. Discards parts that bugs have bitten. Place them in a dutch oven. Place it on the stove on a high medium heat. 

Get all your canning gear ready. Have the cleaned jars in the water bath simmering with the rings. Place the lids in a hot water bath and have it ready. 

As the skin begins to separate from the cut tomatoes take it off from the heat and let it run through your potatoes mill with the smallest hole sieve. This will not allow the seeds to mix with the sauce

Sauté, garlic, oregano, and thyme. When this is translucent, add the prepared tomato. Let it come to a boil, add finely cut blanched basil leaves, and start canning. Next, all the jars are filled immerse them in hot water. Let it  come to mild rolling boil and time it for about ten minutes. Then turn off the heat let the jars sits in the water another five minutes. Now, take them out of the the canner and place them on a kitchen towel until cold. 

Take the rims off and check for vacuums seal. Store them in a cold dark place until you are ready serve pasta.