Even though this recipe has basil, garlic and onions, tomatoes are a high-acid food, therefore you can waterbath this recipe. I add lemon juice to this too to increase acidity. You will need to make sure it is bottled lemon juice at 5% acidity. Never use fresh lemons in canning recipes, you can not guarantee the acidity level therefore you can’t guarantee safety. You can mix pints and quarts but make sure you are processing for the higher time. Make sure you also add time for your altitude.
I also highly recommend you check any recipe you are going to can with the National Center For Home Preservation. They do laboratory testing to make sure food is safe for consumption.
There are several ways to process tomatoes based on the tools you have. The fastest and easiest way I have found it to first put your tomatoes in a roasting pan in the oven at 400° for 1 hour. After an hour run them through either a food mill or sauce maker. I use this attachment for my kitchen aid mixer. This is a great option if you don’t have a mixer that can attach.
Now I’m sure you’re thinking “Roast for an hour? How is that quick?” Well, what happens when you roast the tomatoes first is a good chunk of excess water from your tomatoes is released. Then once you put them through the food mill, your cook down time is cut down by hours depending on how thick you like your sauce.
While you shouldn’t adjust the tomato/onion ratio, you can adjust seasonings to taste. If you do not have fresh herbs substitute dried.
The Pizza Dough recipe can be found here.
To make chopping easier, I use this. It is super easy to use, really works, and makes everything uniform. It’s super handy for things like salsa.
You can check out all the stuff I use in canning/ the kitchen here.
- 13 cups paste tomatoes
- 1/2 cup lemon juice
- 1 Tbsp sugar (more to taste)
- 1 Tsp Salt
- 1 Tsp garlic powder
- 1 tsp ground black pepper
- 1 tsp oregano
- Roast tomatoes in oven at 400° for 1 hour. Run tomatoes through food mill to remove skins and seeds.
- Combine tomato, garlic, oregano, sugar and salt in a medium saucepan. Bring to a boil and let simmer until sauce thickens. About 15 minutes. Meanwhile prepare waterbath canner and jars.
- Ladle hot sauce into hot jars leaving 1/2 inch headspace. Remove bubbles and wipe rim. Place lid and ring on jar tightening to fingertip type. Place jars into water at her canner. Make sure water is 1 inch above jars.
- Process pint jars for 35 minutes. Adjust time for altitude. Remove canner lid. Wait 5 minutes, then remove jars and cool. check lids for seal after 24 hours; they should not flex up and down when center is pressed.
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