Wash and organize all the canning equipment ahead of time.
Use your garden's surplus tomatoes to make seasoned tomato sauce. This versatile sauce is the basis for soups, pasta sauces or enchilada sauce and, when properly canned, will store for up to two years on a dark, cool shelf. To make sure the tomato sauce has the proper pH, always add 1 to 2 tbsp. lemon juice or vinegar to the recipe. Cover the jars with at least 1 inch of water and keep the water simmering at a low boil the entire time. Cooking time ranges from 35 to 40 minutes, depending on the size of your jars. Increase the time by five minutes for every 3,000 feet you live above sea level.
Instructions
1. Wash and drain the tomatoes in a colander. Remove the cores and stems, and cut the tomatoes into quarters. Set aside.
2. Saute the onions and garlic in olive oil in a large stockpot over medium heat. Add the tomatoes, oregano, bay leaves, salt, black pepper, sugar and crushed red pepper. Simmer 20 minutes, stirring occasionally, until the tomatoes are tender and juicy. Remove the bay leaves.
3. Puree the mixture in a food processor or blender until smooth. Strain the pulp through the colander to remove seeds and peels. Return the pulp to the stockpot and cook over medium heat for 10 to 20 minutes, until the mixture thickens. Stir it frequently so it doesn't burn.
4. Fill the boiling water canner with water and heat on high to simmering. Wash the jars in very hot, soapy water and rinse. Pour simmering water over the lids and rings.
5. Ladle the tomato sauce into hot jars, leaving 1/4-inch head space. Add 1 tbsp. bottled lemon juice to each pint jar, or 2 tbsp. bottled lemon juice to each quart jar. Wipe the tops of the jars with a clean cloth to remove any sauce from the edges. Place the lids and rings securely on the jars.
6. Place the jars in the canner using a jar lifter to avoid burns. Put the lid on the canner and turn the heat up so the water reaches a rolling boil. Adjust the heat to keep the water slightly boiling. Process pint jars for 35 minutes; process quart jars for 40 minutes.
7. Remove the jars from the canner and place them on a clean cloth on the counter, allowing 2 inches between each jar so the air can circulate freely. Allow them to cool for several hours or overnight before storing them in a pantry. Press down lightly on the lids to make sure they've sealed. If the lids pop or indent, they didn't seal. Use the sauce immediately, or reprocess.
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