Well, I did it. I made and canned tomato sauce and to be quite honest, I don’t think I’m gonna do it again. It was a big, messy, pain in my ass that took hours, especially since we experienced a power outage during the cook down. Just look at my messy stove!!
For 2 hours my sauce sat there idle. Why did the power go out you ask? Not from the storm, which turned out to be light rain, some thunder, and a little bit of wind, but due to the fact some idiot drove their car into a pole and wiped out the power. It had been very hot and very dry for WEEKS and we all know (apparently not) that the oil in the asphalt makes its way to the surface. Then when it rains the roads become extremely slick. That was annoyance number one. Then there was the fact that 3 days later I was still soaking and scrubbing the bottom of my heavy-duty 16 quart stock pot trying to clean off the burnt sauce. I ended up resorting to the use of my hand sander. Worked like a charm!
All of that work and I still end up with a measly count of 16 pints of ridiculously bangin’ sauce! I used the recipe from the Ball Blue Book for Canning and made some slight adjustments. I used a blend of chippilinni and stuttgarter onions and instead of pepper flakes I used my mombasa powder.
I prefer a chunky sauce so I blanched the tomatoes to remove the skins and then quartered them. The recipe called for quartering, cooking and then running it through a food mill. Seeing as how I did not want to lose my chunks of garlic and onion so I skipped that step.
I dehydrated my ‘mater skins and then attempted to powder them for future use in soups. Yeah, that didn’t work so well. Try as I might to lead a low impact waste not want not kind of life, sometimes I fail. I could not get the leathery skins to chop in my grinder so I gave the mortar and pastel approach a whirl, nope. In the end they were composted, so on the green scale it still evens out.
Seasoned Tomato Sauce – from the Ball Blue Book
45 lbs of tomatoes
6 cups chopped onions
12 cloves garlic, minced
1/2 cup olive oil
2 Tbsp oregano
6 bay leaves
1/4 cup salt
1 Tbsp black pepper
1 1/2 Tbsp sugar
2 Tsp crushed red pepper (I subbed mombasa powder)
bottled lemon juice
Quarter tomatoes and set aside. I blanched mine then removed the core and skins. Saute onion and garlic in oil in a large sauce pot. Add tomatoes and spices. Simmer for 20 minutes stirring occasionally. Remove bay leaves. Press mixture through a food mill or sieve, discard seeds and skins (I skipped this step). Cook pulp in a large uncovered sauce pot over med-high heat until sauce thickens, stirring to prevent sticking. Reduce volume by one half for a thick sauce. Add 2 Tbsp bottled lemon juice per quart jar and 1 Tbsp per pint jar. Ladle hot sauce into hot jars leaving 1/4″ head space. Wipe rims and adjust two-piece caps. Process pints 35 minutes and quarts 40 minutes in BWB.