Preparing and preserving your pasta sauce for canning is a fantastic way to enjoy the richness and versatility of homemade sauces whenever you want. Canning allows you to seal in the freshness and flavors of ripe tomatoes and fragrant herbs, giving you a convenient and delicious pantry staple. Embark on this culinary adventure and discover the joy of creating your exquisite pasta sauce for canning.
Whether you’re a seasoned home cook or just starting your canning journey, this guide will provide you with a comprehensive pasta sauce recipe and step-by-step instructions. Gather your ingredients, sterilize your jars, and let’s dive into the delectable world of homemade pasta sauces.
Before we begin, let’s gather the necessary equipment: a large pot or saucepan, a sharp knife, a cutting board, a canning funnel, a lid lifter, rubber gloves, and sterilized jars with lids and bands. Remember, safety first when handling hot liquids, so wear heat-resistant gloves to protect your hands.
Ingredients
- 6 pounds ripe tomatoes (about 12 medium), cored and chopped
- 1 large onion, chopped
- 2 cloves garlic, minced
- 1 cup chopped fresh basil
- 1 cup chopped fresh oregano
- 2 tablespoons dried thyme
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 cup olive oil
- 1 (28-ounce) can tomato puree
- 1 (15-ounce) can tomato paste
How To Make
1. In a large pot or Dutch oven over medium heat, heat the olive oil. Add the onion and sauté until softened, about 5-7 minutes. Add the garlic and cook for an additional minute until fragrant.
2. Stir in the chopped tomatoes, basil, oregano, thyme, salt, and black pepper. Bring to a simmer and cook for 30-45 minutes, or until the tomatoes have softened and released their juices.
3. Add the tomato puree and tomato paste. Stir to combine and cook for an additional 15-20 minutes, or until the sauce has thickened to your desired consistency.
4. Remove from heat and allow to cool slightly. Puree the sauce using an immersion blender or a regular blender (in batches if needed).
5. Ladle the hot sauce into sterilized jars, leaving about 1/2 inch of headspace at the top. Wipe the rims of the jars with a clean, damp towel to remove any excess sauce.
6. Place the lids and bands on the jars and tighten them securely. Process the jars in a boiling water bath for 35 minutes if using pint jars or 45 minutes if using quart jars.
Tips and Variations
1. For a richer flavor, roast the tomatoes before making the sauce. Toss the tomatoes with olive oil, salt, and pepper and roast them in a preheated 400°F (200°C) oven for 20-25 minutes, or until they are slightly charred and softened.
2. Add additional herbs and spices to your liking. Some popular options include rosemary, bay leaves, chili flakes, or a touch of sugar.
3. If you don’t have fresh herbs on hand, you can use dried herbs instead. Use about 1/3 of the amount of dried herbs compared to fresh herbs.
With its burst of flavors and versatility, this pasta sauce recipe for canning will elevate your pasta nights to new heights. Whether you’re using it to drizzle over a simple plate of spaghetti or as a flavorful base for your lasagna, this homemade sauce is sure to impress both your taste buds and your loved ones.
So gather your ingredients, prepare your jars, and revel in the satisfaction of preserving a piece of summer’s bounty to enjoy all year round. Your pantry will be stocked with a delicious and versatile staple, ready to transform any pasta dish into a culinary masterpiece.
