Over the summer, I got a case of tomatoes at the farmer’s market and they were so tasty that I decided I needed to save some for over the winter. Sun drying was out of the question. Too much rain and too much humidity. So, I decided to make sauce and can it. My previous sauces have been too watery, so this time I tried a new approach. Lydia from Lydia’s kitchen, says the tomato seeds can make the sauce bitter, so I quartered and seeded them and filled 2 pots with the pieces, skin and all. I cooked them down for 2 or 3 hours, then let them sit overnight to cool, so I could put them through the blender. The next morning, I processed the cooked tomatoes in a high speed blender on the smoothie setting for a couple minutes, including the skins, which were now soft. I poured the thick, rich sauce back into the pots and cooked it down to half.
boiling canning jars to sterilize
The following day, I heated the sauce, sterilized jars, filled them and capped them. I processed them in a boiling water bath for the amount of time indicated by the Ball Blue Book for 7800 ft. elevation.
ball blue book of canning
This is my new favorite way to preserve tomatoes. Sadly, we have already used up all the sauce for spaghetti, pizza, and soup. The good news is, I seemed to have cooked out enough of the water for the sauce to stay thick. The flavor was incredible. I think next season I will be getting several cases of those tomatoes.