Heritage-Style Crushed Tomato Sauce for Canning
Transform your summer tomatoes into a luscious crushed tomato sauce that captures the essence of garden-fresh flavors, perfect for canning. This easy recipe, developed by Amy Thielen for Country Living magazine, allows you to savor the taste of summer year-round. With a well-balanced blend of sweetness and acidity, it's versatile enough to use in soups, stews, or pasta dishes. Ensure you follow the recommended processing times for safety, making this recipe perfect for both first-time canners and seasoned chefs. You can easily double, triple, or quadruple this recipe to fill your pantry with delicious homemade goodness. Enjoy the comfort of homemade flavors at your fingertips!
7
Servings
N/A
Calories
6
Ingredients
Ingredients
Tomatoes
12 lbs (Peeled and quartered)
Salt
2 teaspoons (None)
Sugar
2 teaspoons (Optional)
Fresh Basil
4 sprigs (Whole)
Lemon Juice
1 tablespoon per pint jar (Freshly squeezed)
Sterilized Jars
7 (Prepared and warm for filling)
Instructions
1
Begin by peeling the tomatoes and cutting them into quarters.
2
In a large pot over medium heat, add the quartered tomatoes. Using a potato masher, gently crush the tomatoes, leaving some chunks for texture. Stir in the salt, sugar (if using), and fresh basil. Bring the mixture to a simmer while skimming off any foam that rises to the surface.
3
Increase the heat to high and cook the tomato mixture for about 15 minutes, stirring frequently to prevent sticking. Cook until the tomatoes reduce and thicken to your desired consistency.
4
Prepare your sterilized jars by adding 1 tablespoon of fresh lemon juice to the bottom of each pint jar.
5
Ladle the hot crushed tomato mixture into the warm, sterilized jars, filling them to within 1/4 inch of the top. Wipe the rims of the jars with a clean cloth to ensure a good seal.
6
Top each jar with a sterilized lid and gently screw on the banded top, ensuring not to over-tighten.
7
Carefully lower the jars into a boiling water bath. Process the pint jars for 35 minutes, or for quart jars, process for 40 minutes. Remember to add an additional 5 minutes to the processing time if you are at an altitude of 1,000 feet or more.
Nutrition Information
Frequently Asked Questions
Frequently Asked Questions
What is Heritage-Style Crushed Tomato Sauce?
It is a luscious, garden-fresh tomato sauce developed by Amy Thielen that captures summer flavors for year-round use through canning.
How many pounds of tomatoes are required for this recipe?
You will need 12 lbs of tomatoes, which should be peeled and quartered before starting.
Is it necessary to peel the tomatoes?
Yes, the instructions specify beginning by peeling the tomatoes and cutting them into quarters for the best texture.
What tool should I use to crush the tomatoes?
A potato masher is recommended to gently crush the tomatoes while leaving some chunks for texture.
Is the sugar in the recipe mandatory?
No, the sugar is listed as an optional ingredient to help balance the acidity if desired.
How much salt is used in this recipe?
The recipe calls for 2 teaspoons of salt to be stirred in with the tomatoes.
What herbs are used to flavor the sauce?
The recipe uses 4 sprigs of whole fresh basil to provide a classic Italian flavor profile.
Why do I need to skim the foam off the top?
Skimming the foam while the mixture simmers helps ensure a clearer, higher-quality final sauce.
How long should I cook the sauce on high heat?
Once the heat is increased to high, cook the mixture for about 15 minutes, stirring frequently.
How do I know when the sauce is finished cooking?
Cook the sauce until the tomatoes reduce and thicken to your desired consistency.
Why is lemon juice added to the canning jars?
Lemon juice is added to ensure proper acidity levels, which is vital for safe home canning of tomatoes.
How much lemon juice should be added per pint jar?
You should add 1 tablespoon of freshly squeezed lemon juice to the bottom of each pint jar.
What type of jars should be used for this recipe?
The recipe suggests using sterilized pint or quart jars that are warm for filling.
How much headspace should be left in the jars?
Fill the jars with the tomato mixture to within 1/4 inch of the top.
Why do I need to wipe the rims of the jars?
Wiping the rims with a clean cloth ensures there is no residue that could prevent a proper airtight seal.
How tight should the jar lids be screwed on?
Gently screw on the banded tops, making sure not to over-tighten them.
What is the processing time for pint jars?
Process pint jars in a boiling water bath for 35 minutes.
What is the processing time for quart jars?
Process quart jars in a boiling water bath for 40 minutes.
Does altitude affect the canning process?
Yes, you must add an additional 5 minutes to the processing time if you are at an altitude of 1,000 feet or more.
Can this recipe be scaled up?
Yes, you can easily double, triple, or quadruple this recipe to fill your pantry.
Is this sauce suitable for vegetarians?
Yes, the recipe is tagged as vegetarian and contains no meat products.
What dishes can I make with this sauce?
It is versatile enough to be used in soups, stews, or various pasta dishes.
Who developed this recipe?
This recipe was developed by Amy Thielen for Country Living magazine.
How many servings does the standard recipe make?
The recipe yields approximately 7 servings (typically 7 pint jars).
Do the jars need to be hot when filling?
Yes, the instructions specify ladling the hot mixture into warm, sterilized jars.
Can I use bottled lemon juice?
The recipe recommends freshly squeezed lemon juice for the best results.
What categories does this recipe fall into?
It is categorized under Sauces and labeled with tags like canning, homemade, and preserving.
Should the heat be adjusted during cooking?
Yes, start at medium heat to simmer, then increase to high heat for 15 minutes to thicken the sauce.
Is this recipe appropriate for beginners?
Yes, the description states it is perfect for both first-time canners and seasoned chefs.
How can I prevent the sauce from sticking to the pot?
Stir the mixture frequently, especially when cooking over high heat, to prevent sticking.