TIPS FOR MAKING HOMEMADE TOMATO SAUCE
TIPS FOR MAKING HOMEMADE TOMATO SAUCE
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For a thin sauce , you ' ll need an average of 35 lbs of tomatoes to produce 7 quart jars of sauce . For a thick sauce , you ' ll need an average of 46 lbs to yield 7 quart jars . For the bestquality product and vacuum seal , pack tomato sauce one jar at a time . For each jar , add the lemon juice or citric acid , then the salt and dried herbs , if using . Then ladle in hot sauce as indicated in Step 8 and place the jar in the canner . Repeat until all jars are filled .
Dried basil , oregano , rosemary , thyme and Italian seasoning mixes are excellent seasonings for this sauce . Use those preferred by your family . Add the dried herbs to each jar , rather than trying to season the entire batch of tomatoes . Start with 1 / 2 tsp per pint jar - you can always add more when using the sauce . Many families like to add a fresh basil leaf to each jar . This is acceptable , but remember to use only unblemished leaves that have been thoroughly rinsed .
Preventing Siphoning - Considerable pressure builds up inside jars of tomatoes and other home-canned foods while they are being heat-processed . Improper packing and processing procedures can lead to liquid loss , or siphoning , which , in turn , can lead to seal failure . Seal failure is caused when food particles pass between the sealing compound and the rim of the jar , preventing formation of a secure seal . Siphoning is a greater danger when you are processing jars with larger volumes . To prevent siphoning , first make sure to follow headspace guidelines precisely . When packing whole foods such as tomatoes , peaches and pickles into jars , pack them firmly , but not too tightly . Food expands when heated and can " boil over " if too tightly packed , causing siphoning .
Finally , be careful to follow the correct heating and cooling procedures associated with processing . To prevent siphoning in a boiling-water canner , when the processing time has been completed , turn the heat off , remove the canner lid and wait 5 minutes , then remove jars . To prevent siphoning in a pressure canner , monitor the pressure closely during processing , making only gradual adjustments to the heat level . Allow the pressure canner to cool completely and naturally before releasing the lid . Once the lid is removed , let the jars cool inside the pressure canner for a further 10 minutes . In either case , when removing jars , be sure to lift them straight up , without tilting , and cool them upright , undisturbed , for 24 hours . www . freshpreserving . com
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