Homemade Glass-Canned Tomato Sauce from Greenhouse to Jar 🍅
Transform your garden tomatoes into shelf-stable sauce that'll last all winter! Here's how:
Step-by-Step Guide
1. Harvest & Prep
- Pick 5-7 kg of ripe tomatoes
- Wash thoroughly, remove stems and any blemishes
2. Peeling is optional. You can boil your tomatoes and remove the peel
3. Crush & Cook
- Quarter tomatoes, remove seeds if desired
- Simmer in heavy-bottomed pot for 45-60 minutes
- Season with salt, herbs (basil, oregano), garlic if desired
- Use a mixer or food processor to make your tomato sauce creamier.
4. Sterilize Jars
- Boil glass canning jars and lids for 10 minutes
- Keep hot until ready to fill
5. Fill & Seal
- Ladle hot sauce into hot jars, leaving ¼ inch headspace
- Wipe rim clean, apply lid and ring finger-tight
6. Pasteurization process
- Process jars in boiling water bath for 45 minutes
- Start timing when water returns to full boil
- Remove and cool on towel
Pro tip: Label with date - properly canned sauce keeps 1-2 years in cool, dark place. Nothing beats the taste of summer captured in a jar! 🌱
#Homesteading
