Summer is time for tomatoes, but if you happen to have ripe, local tomatoes available at a good price, you might want to take the time to not only can plain tomatoes but go ahead and make tomato sauce to use throughout the year.

To can tomatoes or tomato sauce, you need to start with buying canning jars which are available throughout the year but more plentiful in summer canning season. Reading about canning, if you have never canned, would be a good idea also. Because the whole reason behind taking the trouble to can is that you can use what you have canned for a year or so, you need to be fairly organized and meticulously clean. Jars and tops should be washed thoroughly before using as well as sterilized at high heat.

Pickles, because of their high acid content. and jams because of their high sugar content. can be canned rather quickly, but tomatoes and tomato sauce are another matter. They need to be canned for 40 minutes in a water bath or 20 minutes at 12 pounds of pressure if you use a pressure cooker.

When canning tomatoes you need to keep in mind all the steps that are required to allow the time. The time will vary with the amount of canning you do. Obviously, if you are canning 25 pounds of tomatoes it will take much more time than if you simply can 5 or 10 pounds.

This recipe for canning can be adjusted for the time it takes depending on what you will be preparing. I usually make 25 pounds of tomato sauce at a time which will yield between 15 and 18 pint jars of sauce. I also cook my sauce down quite a bit, allowing 3 hours, but if you choose to cook your sauce for an hour or two hours, the sauce will be less concentrated and will yield more sauce.

A note: Since this recipe is for 25 pounds of tomatoes, two pots are used. In the instructions, the olive oil mentioned, as well as the onions, garlic, and herbes are divided into the two pots.

I use pint jars to can my sauce. A pint is two cups which is perfect to add to a pound of ground beef to make spaguetti sauce or add to a soup. However, canning a quart of sauce – yielding 4 cups might fit your family needs better.

What you will need:

To can the tomato sauce, you will need a canner or a pressure cooker as well as canning jars and tops which are specially made to withstand very high heat. To aid in the preparation you will need a small “canning set” which will include at a minimum

1. a canning funnel
2. a jar lifter
3. a magnet wand

Ingredients:

1. 4 cups chopped sweet onions
2. 2 heads of garlic
3. 2 bunches basil
4. 1 bunch of parsley
5. oregano
6. sage
7. thyme
8. rosemary
9. 4 tablespoons olive oil
10. 25 lbs. tomatoes

Directions:

Prepare your garlic, onion, and herbs. This can be done the day before. I use basil, parsley, oregano, sage, thyme, and rosemary because I have an herb garden where I get my herbs, however, I tend to add whatever the spirit guides me when it comes to herbs, sometimes by simply adding basil and sometimes the full array of herbs at my disposal.

Prepare your tomatoes: Tomatoes need to be peeled. This is done in a water bath, but before this process, de-stem them and make a criss cross on the bottom of the tomatoes.

Organizing the tomato peeling: To effectively and easily peel the tomatoes you will need a bit of organization. First, bring a pot of water to boil. While waiting for the water to boil, get 3 bowls. Fill one bowl with ice water. The other two bowls will be to put your tomatoes and skins.

Place the tomatoes that you have de-stemmed and scored in the boiling water. They will float to the top and you will notice that where have scored them the skin is beginning to blister and curl.

Remove with a slotted spoon and plunge each one in the ice water bath. While the tomatoes are cooling off, allow the water to return to boil and repeat the process with another batch of tomatoes.

When the tomatoes are cool enough to handle, peel them (the peel should slide right off) with the aid of small knife. Put the peeled tomatoes in a bowl and the skins in the other bowl.

Making the sauce: When all the tomatoes are peeled, on medium heat, warm the olive oil. Add the chopped onions and stirring occasionally, cook them until soft but not brown. Add the garlic. Cook for a couple of minutes longer and then add the herbs.

Adding the tomatoes: When adding the tomatoes, use a slotted spoon as you want to avoid incorporating the added liquid from the water bath. First, liquify enough tomatoes to make 4 cups per pot either with a food processor or by mashing them thoroughly. Chop up or simply (with very clean hands!) crush the tomatoes as you place them in a pot. If you are processing 25 pounds of tomatoes you will have two pots going at the same time. Stir the tomatoes, onion, garlic, and herbs.

Cooking the sauce: As stated, the sauce needs to cook down so that the flavors blend, but how long you cook your sauce is up to you. The more you cook the tomatoes, the more concentrated the sauce will be. I usually cook the sauce between 2 and 3 hours stirring frequently and keeping an eye on what is going on as the sauce cooks and whether the heat should be regulated.

Preparing the canning jars: Starting with clean jars, they first need to be freshly sterilized. One method is to use the canner or pressure cooker to sterilize the jars by leaving them in boiling water for 10 minutes. Another method is to sterilize them in the oven set at 425 degrees for the same amount of time.

Sterilize the tops: Using a small pan, insert the tops you will use and fill with water. Bring to a boil and simmer until you have filled the jars and are ready to close them. You will use the magnet wand to lift the tops and place them on the jars.

Canning the sauce: Once the jars are sterilized, using your jar lifter (the jars will be very hot) you will place them on the counter. Place the canning funnel on the jar and using a ladle to “spoon out” the sauce, fill the jars up to 1/2″ from the top. Make certain that no sauce gets on the edges of the jar. If so, clean them off with a wet paper towel. Using your wand, pick up the top and place on the jar and screw on the ring tightly.

Processing the sauce: Once the jars are filled, using your jar lifter (the jars should still be hot to the touch) place them in your canner or pressure cooker. Process as per manufacture’s instructions. I process my sauce for 40 minutes in a water bath canner or for 20 minutes in a pressure cooker at 12 pounds of pressure. Turn off the stove, allow to cool a bit, release the pressure if using a pressure cooker, open the canner if using the canner, and take the jars out using the jar lifter. Watch out for steam which will burn!

Place the jars on the counter where they will not be disturbed for 24 hours. The tops should start popping shortly after the jars are fully processed. They should have a small round indention in the center.

Store the jars in a cool place. The sauce should have a shelf life of a year.