|Jars prepped for canning|
For this sauce we used San Marzano tomatoes and fresh basil. This is a modified version of the recipe we used in class.
- Wash jars and lids in hot soapy water. Place the jars in a large pot lined with a jar rack or clean towels. Cover with water and bring to a boil. Sterilize the jars in the boiling water for 10 minutes. Heat the lids in a small saucepan of freshly boiled water (do not boil).
- Clean the tomatoes and sort out any that are rotten or damaged (the damaged ones can be salvaged by cutting off the bruises).
- Blanch the tomatoes in boiling water for 2-3 minutes and scoop them out when the skin begins to crack. Poke with a skewer or a fork and strain to release any excess juices. Run the tomatoes through a tomato mill (hand crank or electric) or a food mill.
- Place a few basil leaves in the bottom of each jar and a 1/4 tsp of citric acid*.
- Fill the jars with sauce leaving 1cm or 1/2" in headspace. Remove air bubbles with a non-metallic utensil and wipe the rims with a clean damp papertowel. Centre the hot lids on the clean rims and screw the bands on slightly.
- Place the filled jars back into your large pot and cover with at least 1 to 2 inches of water. Place the lid on the pot and bring to a full boil. Process the jars for 35 minutes from the point of boiling.
- When the time is up, turn off the heat and remove the lid from the pot. Let the jars rest for an additional 5 minutes. Place the jars on a cooling rack or on a counter lined with a towel. Leave then undisturbed for 24 hours. If the lids seam loose, that is ok, do NOT tighten them.
- Check the jars to make sure they have sealed properly. The lids should be curved down. Note: if the jars fail to seal, refrigerateand use within 2 days.
- Store the jars in a cool, dark place and use within one year. Labeling is recommended.
|Jars filled with Tomato Passata|