CANNING TOMATOES

CANNING TOMATOES Whole frozen tomatoes, home grown is best 1/2 cup white wine 1/2 cup burgundy dark wine 1/3 cup balsamic vinegar. 1 cup brown sugar Garden fresh herbs or dried herbs: Hand-full of chopped garlic or couple tbsp. of garlic powder Some basil, bay leaves, Sage, oregano, seasoned salt, white pepper. (At least a few tbsp. of each or to taste

Under running hot water, remove and discard the tomato skins from your frozen tomatoes. Skinned tomatoes go into a large non-aluminum pot, on high heat. Stir as it all comes to a boil and melts.

As water boils off, you can continue to add tomatoes, depending on how much you are wanting to cook or can. About 40 large tomatoes cooked like this will get you close to a gallon of sauce. It can take a couple days to cook most of the water out of the tomatoes resulting in a thick-consistency.

Let cool.

Puree the entire sauce. A blender works well, or food processor will also.

Cooks Note: Tomatoes may be put through a tomato strainer or mill for a puree that doesn't contain skins or seeds without the need to peel or core. If you plan to do a good deal of tomato canning, you should consider investing in one of these which can be purchased for less than $50. Tomato sauce that has been put through a blender or food processor retains the seeds which can add a bitter flavor to the puree. Run the entire puree though a strainer. I use a metal strainer that allows you to pour the sauce though it. Sometimes I use a rubber-scraper to push the puree though it, cleaning it often as all the pulp is filtered out. Return the filtered sauce to the pot place on medium-high heat.

Add all of the herbs and liquids, stirring often and tasting often. Re-season with more and/or adjust herbs according to your own tastes. Sugar (optional) is added last.

Can, freeze, or serve fresh as good home-made tomato sauce.

#canning #tomatoes