Directions: |
Directions:Instructions
Wash tomatoes thoroughly.
Quarter tomatoes and add to a slow cooker, electric turkey roaster, and/or stockpot on the stove. Cover with lid.
If using frozen/quartered tomatoes, let thaw long enough to easily dump into pot.
On low heat, cook tomatoes down to desired consistency, removing excess liquid with a ladle as needed for a thicker sauce. If using a slow cooker(s), you can cook them all day or even overnight on low. If cooking on stovetop, the process will go much faster but you need to keep the heat on the lowest setting and stir often.
If you have a large quantity of tomatoes or several gallons stored in the freezer, you can continue to add to your cooker(s) as the tomatoes cook down towards the beginning of the process. I usually get around 1/3 volume of sauce from my tomatoes. (6 gallons of quartered tomatoes = approximately 8 quarts of finished thick sauce. ) If you're using ALL paste tomatoes, you should yield a little more. (See notes section.)
Once tomatoes are broken down thoroughly, turn off your cooker/ stock pot for a few minutes. Then blend with an immersion blender until smooth. This may take a few minutes.
Turn cooker back to low heat. You can vent the lid a little or leave off if you need to thicken your sauce any further.
While sauce is simmering after blending, prepare your canning jars.
Use your preferred method to sterilize quart or pint jars and lids, and warm them in the canning pot for at least 15 minutes on low heat.
If using water bath method, add 2 Tbsp bottled lemon juice to each quart jar, or 1 Tbsp lemon juice to pint jars. Or, use 1/2 tsp citric acid to quarts and 1/4 tsp to pints.
You do not need to add acid to your jars if you are pressure canning.
Ladle sauce into jars using a funnel. Leave 1/2-in headspace.
Use bubble wand to release air pockets in jars.
Add lids and rings to jars. Rings should be finger-tight.
PRESSURE CANNING PROCESSING TIMES: Pressure cook pints or quarts for 15 minutes.
WATER BATH PROCESSING TIMES: Process quarts for 40 minutes, pints for 35 minutes.
Let jars sit for 10 minutes after processing is complete, before using jar lifter to remove jars to a clean towel on the counter to cool, untouched, for 24 hours. Check seals after 24 hours and refrigerate any jars that did not seal.
Notes
• Sealed jars should have an 18-month shelf life (approximate).
• There is debate about the need to add acid to canned tomatoes. But there is some evidence that tomatoes can vary greatly in acidity and it's best to add it just in case, when using the water bath method.
• Yield will vary greatly depending on type of tomatoes used, how much liquid is removed, how long tomatoes are cooked, etc.
• If you need another shortcut, you can also pressure cook tomatoes in the Instant Pot rather than slow cooking them for several hours. Pressure cook for 30 minutes on normal setting with rapid release. This works great for smaller batches (or if you have more than one Instant Pot).
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