Directions: |
Directions:Prepare the Ingredients
1. Weigh the tomatoes, rinse well under clean, running water, and air dry on a clean towel.
2. Remove the peelings from the onions. Chop and measure 3 cups of chopped onions. Peel the garlic and mince.
Make the Sauce:
1. Heat a large skillet over medium heat, add the olive oil, and sauté the onions until softened. Add the garlic and cook briefly until fragrant, then add the mixture to your saucepan.
2. Cut the tomatoes in half or quarters and add to the pot along with the bay leaves, oregano, sugar, black pepper, and red pepper flakes if using.
3. Bring the pot to a simmer over low heat, and continue simmering to thicken the sauce until reduced by one-half. Stir occasionally to prevent sticking.
4. Once the volume is reduced by half, turn off the heat, and let the sauce cool slightly before straining.
Can the Sauce:
1. Remove the bay leaves, and purée the tomato sauce using a food strainer or food mill to remove skins, seeds, and to smooth out the sauce. Return the strained tomato sauce to the saucepot, and bring back to a simmer (180˚F).
2. Use a clean spoon and taste the sauce. Add salt and stir in. Taste again. Add more salt if needed.
3. Spread a kitchen towel on the counter. Place the citric acid or lemon juice along with the measuring spoons next to the towel.
4. Use your jar lifter to remove a jar from the canner, drain, and place on the towel. Keep the remaining jars in the canner so they stay hot.
5. Add citric acid or lemon juice to the jar. For pints, add 1/4 teaspoon of citric acid, or 1 tablespoon of bottled lemon juice to each jar. For quarts, add 1/2 teaspoon citric acid or 2 tablespoons of bottled lemon juice to each jar.
6. Use your canning ladle and funnel and add the hot sauce to the warm jar leaving 1/2-inch headspace. Swirl your bubble popper through the jars to release air bubbles. 7. Wipe the rim of each jar with a damp towel.
8. Center a lid on the jar, and screw on the band until it is fingertip tight. Water bath process pints for 35 minutes and quarts for 40 minutes.
Yeilds 6-7 pints |
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