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