Home Boiling Water Heat Processing and Canning Guide Lines

1. Wash all jars and sealing closures in hot soapy water, rinse. It is not required to dry them. If using previously used bottles and or seals carefully inspect for any imperfections and if present discard.

2. Heat the jars, place a rack within the bottom section of a boiling- water canner. Next place required number of jars into canner and fill with water. Bring to a simmer and temperature of 182° F. Keep jars hot until needed.

3. Prepare and sterilize the closures. The screw seals do not require heating, actually it is required that the screw bands be at room temperature for sealing. However, the flat closures must be sterilized, place in small pan, cover with water and bring to a simmer (182° F). Keep hot until needed.

4. Prepare the recipe as per method. If doubling the recipe or if cooking time is greater than 30- 40 minutes, the jar sterilization process (steps 2 and 3) can be postponed until the tomato sauce is returned to saucepan and brought to a boil (as this step usually takes time).

5. Fill the jars one jar at a time. Remove each jar as needed from water canner. Place jar on wood/ towel (heat resistant) surface to prevent jar temperature shock and breakage. Place funnel in jar and ladle hot sauce/liquid leaving ½ inch headspace from top. Next to reduce air bubbles place rubber utensil in jar and move around 2- 3 times. With a clean damp cloth wipe rim. Using a utensil (tongs) retrieve a flat closure from water and place over jar opening, place screw seal on jar and tighten with hands. Do not use tools to over tighten seals as it can cause seal failure. Caution- jars are hot, oven mitts/tea towels can be useful in this process to prevent discomfort.

Return filled jar to hot water canner and repeat process until all jars are filled.

6. Heat process. Once all jars are filled in the canner correct water level so all jars are covered by 1 inch of water over top. Place lid over canner and turn heat to high, bring to a rolling boil. Process 1 litre jars for 40 minutes under a constant boil.

7. Cooling and removal of jars. Remove canner lid and let jars stand for 5 minutes in canner to release the pressure. Lift jars straight wards out using utensil. Place jars upright on a towel in an undisturbed area for 24 hours. Place tea towel over jars to prevent any drafts from interfering with the sealing process.

8. Checking for proper sealing. Jars after being processed and left to cool for 24 hours will demonstrate a concaved centre with regards to the flat sealing closure on top. There should be no movement from the flat seal closure. Refrigerate any bottles that have not been sealed properly and use within 1-2 days.

9. Store sealed jars in a cool dry place and consume within 1 year for best quality. Label each jar with the date processed and main ingredients.

Tomato Sauce

Recipe Yield: 12 – 1 Litre Jars

 

Notes:
a. Depending on the size and liquid yield of the tomatoes the quantity will vary. On average a single 1 litre jar (1 quart) will require 5 lbs (pounds) of tomatoes.

b. Each bottle will require a preserving agent. There are two options of either bottled lemon juice or citric acid. Choose one of these two ingredients and follow the quantity requirement per single 1 litre jar as follows:

Preserving Agent Options	Required Amount Per 1 Litre Bottle
Bottled lemon juice	2 Tablespoons
Citric Acid	½ Teaspoon

Ingredients:

60 lbs tomatoes

24 tablespoons bottled lemon juice OR 6 teaspoons of citric acid

12 teaspoons Italian spice blend (recipe below)

12 teaspoons salt

Italian Spice Blend
4 teaspoons dried parsley

4 teaspoons dried oregano

4 teaspoons dried basil  

Method:

1. Blend spices together using a spoon until combined. Set aside.

2. Refer to and follow the ‘Home Boiling Water Heat Processing and Canning Guide Lines’ above.

3. Wash and sort tomatoes, discard any bruises or discoloured sections.

4. In a large half full pot of boiling water add tomatoes until pot is almost full. Bring back to a boil and blanch tomatoes, approximately 4-5 minutes or until tomato skins are cracked.

5. Working in batches using a slotted ladle to discard excess water, pass the blanched tomatoes  through a tomato press (electric or manual) and discard seeds and skins. Catch tomato juice with a bowl.

6. Repeat process until all tomatoes have been pressed. Return tomato juice to saucepan and bring to a boil over high heat. Reduce heat to medium and simmer until liquid is reduced by 1/3 for a medium to thin bodied sauce.

7. Before adding tomato sauce to jars, make sure to follow the ‘Home Boiling Water Heat Processing and Canning Guide Lines’. In addition, add 1 teaspoons of salt, 1 teaspoons of Italian spice blend and your choice of either 2 tablespoons of bottled lemon juice or ½ teaspoon of citric acid per jar. Continue to follow the canning guidelines to process jars. 

Products/Ingredients - available at Consiglio’s

Tomato Press-

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Propane Burner-

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Canning Utensil Kit-
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Boiling Stainless Basket-

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