This post is sponsored by Ball® Canning
Basil-Garlic Tomato Sauce
Basil-Garlic Tomato Sauce
This recipe is courtesy of Ball® Blue Book Guide to Preserving and Ball® Canning
20 pounds tomatoes (about 60 medium)
1 cup chopped onions (about 1 large)
8 cloves garlic, minced
1 tablespoon extra-virgin olive oil
1/4 cup finely minced fresh basil
Ball Citric Acid or bottled lemon juice
PREP: Wash tomatoes and basil under cold running water; drain.
Remove core and blossom ends from tomatoes. Cut tomatoes into quarters.
Peel onion. Chop onion; measure 1 cup chopped onion. Peel garlic and mince.
Finely mince basil, discarding stems; measure 1/4 cup finely minced basil.
COOK: Saute onion and garlic in olive oil, in a large saucepan, until onion is transparent. Add tomatoes and simmer for 20 minted, stirring occasionally. Puree tomato mixture using an electric food strainer or food mill to remove peels and sends. Return puree to saucepan.
Stir in basil. Cook puree, uncovered over medium-high heat until reduced by one-half, stirring to prevent sticking.
FILL: Add 1/4 teaspoon citric acid or 1 tablespoon bottled lemon juice into a hot pint jar, 1/2 teaspoon citric acid or 2 tablespoons bottled lemon juice into a hot quart jar.
Ladle hot sauce into jar, leaving a 1/2-inch headspace. Remove air bubbles.
Clean jar rim. Center lid on jar and adjust band to fingertip-tight. Place jar on the rack elevated over simmering water (180 degrees) in boiling-water canner. Repeat until all jars are filled.
PROCESS: Lower the rack into simmering water. Water must cover jars by 1 inch. Adjust heat to medium-high, cover canner and bring water to a rolling boil. Process pint jars for 35 minutes or quart jars for 40 minutes. Turn off heat and remove cover. Let jars cool 5 minutes. Remove jars from canner, do not retighten bands if loose. Cool for 12 hours. Test seals. Label and store jars.
Basil-Garlic Tomato Sauce Tags and Labels
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Can It Forward Day
Can-It-Forward Day is just around the corner! On August 1st Can-It-Forward Day will be broadcast live at FreshPreserving.com from the new state-of-the-art Jarden Home Brands headquarters in Fishers, Indiana. This fun event celebrates the joys of fresh preserving. I am thrilled to be one of four blogger ambassadors from across the country who will be sharing out preserving expertise during the live webcast. Each of us will be sharing a recipe unique to our communities. Since I’m from Washington state, I’ll be sharing a Apple-Blueberry Jam Recipe.
Tune into the live webcast of canning demos on the website for the Ball brand home canning www.FreshPreserving.com or click this link from 11:00am – 4:00pm EST. You can even submit your home canning questions and get answers in real time.
Plus you can host a home canning party on August 1st. Visit www.FreshPreserving.com for the official Can-It-Forward Day Recipes
Finally, use the hashtag #canitforward to share your home canning creations, tips and tricks via social media!
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