Ball® Basil-Garlic Tomato Sauce Canning Recipe
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Even as we officially enter the autumn season, the tomatoes are still sharing their bright and tangy flavors with us. We have been making our way out to the vegetable garden each day to bring in the harvest. After a few days, we usually have enough to make up a batch of tomato sauce!
This sauce recipe is by the makers of Ball® Home Canning, and it has been tested and approved as safe for home canning practices. As I am a Ball® Home Canning ambassador, I absolutely love using their recipes and highly recommend them. This Basil-Garlic Tomato sauce is absolutely delightful. It’s thick and rich and packed with flavor from the minced garlic, onions, and fresh basil.
tips for canning tomatoes:
Use Firm, Ripe Fruits. For the best flavor and results, make sure that you are using fully ripened fruits that are red but are still firm. Fruit with soft spots is generally not recommended for canning.
Use Paste Tomatoes. If you can, make sure that you use paste tomatoes, which are a variety of tomatoes that have a much meatier inside and altogether have less juice than an heirloom or salad tomato. Some paste varieties include Roma, San Marzano, and Amish Paste.
Use the USDA Safe Canning Times:
Tomato juice
35 minutes for pints
40 minutes for quarts
Crushed tomatoes
35 minutes for pints
45 minutes for quarts
Tomato sauce
35 minutes for pints
40 minutes for quarts
Ketchup
15 minutes for pints
20 minutes for quarts
the method:
STEP ONE: Begin by choosing ripe, firm tomatoes. Paste tomatoes are best! Chop the tomatoes into quarters and remove the cores. You will add them to a large stock pot along with chopped onion, garlic, and some olive oil. Cook the vegetables down, simmering for about 20 minutes.
STEP TWO: After the 20 minutes are up, the vegetables are run through a food mill. I highly recommend using a hand crank food mill for making tomato sauce, such as a Foley Food Mill or the vintage kind with a pedestal. Run the sauce through the mill, removing all of the skins, seeds, and large chunks. Place the sauce into a large saucepan and put it over medium-high heat. Stir in the chopped, fresh basil.
STEP THREE: The sauce is then simmered until it becomes thick, or is reduced by half. This takes about 1 to 2 hours. Once the sauce has thickened, it is time to can! To see the canning instructions, please read the recipe card below.
final thoughts:
This sauce is absolutely fantastic. The flavor is delicious, garlicky and earthy from the bright, fresh basil. It’s thick and beautiful, perfect for accompanying pasta, pizza, or other dishes. I recently used this sauce for pizza making, and it worked so well. I love that it does not have any salt nor pepper, too, as you can season it while you cook.
I hope that you enjoy this recipe. The original recipe is from Ballmasonjars.com
xoxo Kayla
Ball® Basil-Garlic Tomato Sauce
Ingredients
- 20 lb tomatoes (about 60 medium)
- 1 cup chopped onion (about 1 large)
- 8 cloves garlic, minced
- 1 Tbsp olive oil
- 1/4 cup finely minced, fresh basil
- ¼ tsp Ball® Citric Acid or 1 Tbsp bottled lemon juice per hot jar
Instructions
- Prepare boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
- Wash tomatoes; drain. Remove core and blossom ends. Cut into quarters. Set aside.
- Saute onion and garlic in olive oil until transparent. Add tomatoes. Bring to a boil. Reduce heat and simmer 20 minutes, stirring occasionally.
- Puree tomato mixture in a food processor or blender, working in batches. Strain puree to remove seeds and peel.
- Combine tomato puree and basil in large saucepot. Bring to a boil. Reduce heat and simmer until volume is reduced by half, stirring to prevent sticking.
- Add ¼ tsp Ball® Citric Acid or 1 Tbsp bottled lemon juice to each hot pint jar; Add 1/2 tsp. Ball® Citric Acid or 2 Tbsp. bottled lemon juice to each hot quart jar. Ladle hot sauce into hot jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.
- Process pint jars for 35 minutes and quart jars for 40 minutes. 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.
