vitamix tomato sauce canning /buy at a cheap price
By vitamix, the process of making and canning tomato sauce can be easily done. The instructions are given to the lover of homemade products to make.
canning tomato sauce
For more detail about how to use it, keep reading.
Because I can do it at home using the easiest home canning process, home-canned tomato sauce is one of the easiest things to can. There is a significant amount of hands-off time, which makes for a pleasant way to can.
Canning tomatoes is one of my favorite things to do. In most years, I manage to produce a very large harvest of tomatoes. Because I have so many, I give a lot of them away.
Not so in the current year. My tomato crop has been pitiful this year. It is by far the greatest source of dissatisfaction in the garden. I do not know what the offender is, but I believe that the heat played a significant role in this.
On the other hand, our good friend Bryn, who is an incredible gardener, has been kind enough to give us pounds and pounds of tomatoes from her harvest.
After preparing 63 pints of salsa, I had the idea of making home-canned tomato sauce out of the remaining cargo of tomatoes that my kind and generous father had given me.
Making tomato sauce doesn't take much time at all. Tomatoes and citric acid or lemon juice are the only two components of this dish. Easy peezy.
I'm here to help you simplify the process of home-canning tomato sauce even further. In case you haven't figured it out by now, one of my primary goals is to simplify as many aspects of my life as possible.
To prepare the tomato sauce, you need to wash your tomatoes, cut them into quarters, and remove the seeds. Toss them in a large stock pot over medium heat.
Because the juice from the tomatoes will eventually collect in the bottom of the pan, there is no need to add any additional liquid.
Cook the tomatoes until they are all mushy and reduced in size.
In this step of the process, the typical approach would be to use a food mill and drain away all of the good pulp, leaving behind only the seeds and skin. Shoulder pain from turning the food mill over and over again is something I can attest to, even though I do own a food mill and have done it many times before. I yelled out to myself, "NO MORE!"
Here comes the reliable vitamix. During the summer of 2016, I took a peek at that incredible machine and remarked, "vitamix, you can liquefy anything." What's wrong with tomatoes? The next step was to put my cooked tomatoes into the vitamix. Skin. Seed.
Everything. It took several cycles of blending before the contents of the big stockpot could be smoothed out. It took considerably less than five minutes to complete. My shoulder expressed its appreciation.
tomato sauce recipe
I give it a whirl in the blender at high speed until there are no more seeds visible in the mixture. Move the contents of the dirty pot into a fresh one and continue cooking until everything is done.
The first step was rather simple after that. Here is the SECOND simple step that has been kindly provided by my buddy Kirsten.
The container that I use to put the tomato puree in must be oven safe.
"Why?" you inquire to me. Because it would be preferable to not stir that pot on the burner for an excessively long time (my shoulders are hurting once... (Just so you know: my arms are the weakest portion of my body.
) when you want the oven to perform the work, you put it in the oven. I do this almost every night before I go to sleep, and then I dream all through the night (thanks to my house smelling of cooking tomatoes).
You might also start doing this in the morning and carry it through to the evening before going to bed.
Adjust the temperature in the oven to 200 degrees. Don't cover your saucepan with the lid just yet. How long you cook the sauce for is going to be determined by two factors: how much liquid is in your tomatoes, and how thick you wish your sauce to be.
When I made this dish the last time, I used an enameled cast iron dutch oven with a capacity of nine quarts.
They went into the oven at lunchtime, and I didn't remove them from there until the following morning. (this could be because I have an outdated and horrible oven.)
It looks like it went down by around two inches. (5-quart pot)
Stay strong and resist the urge to raise the temperature. You may finish it more quickly if you do this, but then you'll have to remove a charred layer off the top (I'm sure you can figure out how I know this).
If you are working on it continuously throughout the day and can stir it occasionally, you have more leeway to experiment with the temperature.
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When I had to use the dreaded food mill, I would first boil the mixture down to about half its original volume. When you blend all of the seeds and skin, it makes the smoothie a little bit thicker to start, which is one of the benefits of doing so.
(having a higher yield is a desirable trait)
Once it has been cooked to the consistency that you want, you can then put it into your sterilized and heated jars.
Make sure that each jar of the pint-size contains either 1/4 teaspoon of citric acid OR 1 tablespoon of lemon juice; each jar of the quart size should contain either 1/2 teaspoon of citric acid OR 2 tablespoons of lemon juice.
Leave 1/2 inch head space. After cleaning the rims of your jars, replace the lids and finger-tighten the screw bands to secure them.
In a water bath at boiling temperature, you can process the tomato sauce for 35 minutes if you are using pints and for 40 minutes if you are using quarts.
You could also do what I did, which was to put it in a pressure canner at 10 pounds of pressure for 15 minutes.
I had 14 pints. When using the pressure canner, it is imperative that you remember to leave a headspace of 1 inch. It is imperative that you only use the pressure canner if you have prior familiarity with its operation.
You are going to need to:
- 10-pound tomatoes (about 30 medium)
- 1/2 cup of chopped onion, which is approximately 1/2 of a large.
- 4 whole garlic cloves, chopped
- 1-1/2 tsp olive oil
- 2 tablespoons of fresh basil that has been freshly minced
- 1 tablespoon of lemon juice from a bottle for each warm jar
- 3 pint-sized glass canning jars with lids and bands, each holding 16 ounces
Directions:
1.) GET THE CANNER READY WITH BOILING WATER. Jars and their lids can be kept warm in a pot of simmering water until they are needed. Never bring water to a boil. Set bands aside.
2.) CLEAN the tomatoes, then let them drain. Remove blossom ends. Create a puree in the vitamix. Set aside.
3.) In a large saucepot, SAUTE the onion and garlic in the olive oil until the onion is translucent. Mix with some tomatoes. Add basil. Bring the liquid to a boil.
Reduce the heat and simmer the mixture, stirring occasionally to prevent sticking, until the volume is reduced by half.
4.) Put one tablespoon of lemon juice from a bottle into each heated jar. Pour hot sauce into heated jars, leaving a headspace of about half an inch. Get rid of any air bubbles.
Wipe rim. Center heated lid on jar. Apply the band, and make any necessary adjustments, until the fit is snug to the fingertip.
5.) PROCESS canning the full jars in a device containing boiling water for a period of 35 minutes, modifying the time according to the elevation. Take the jars out and let them cool.
After a day, check if the seal is still intact. When the center button is pressed, the lids shouldn't wiggle or move up and down.
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