Pressure Canned Tomato Sauce
Nutritional Info
- Servings Per Recipe: 12
- Amount Per Serving
- Calories: 41.5
- Total Fat: 0.6 g
- Cholesterol: 0.0 mg
- Sodium: 209.5 mg
- Total Carbs: 9.2 g
- Dietary Fiber: 2.0 g
- Protein: 1.6 g
View full nutritional breakdown of Pressure Canned Tomato Sauce calories by ingredient
Introduction
This simple, garlicky marinara is great for your favourite pasta, but my preferred way to eat it is over a bed of roasted cauliflower and grilled shrimp. By pressure canning the sauce you don't have to add acid, which throws off the flavour balance IMHO. Freeze and thaw your tomatoes for the ultimate concentration of flavour with less cook down time! This simple, garlicky marinara is great for your favourite pasta, but my preferred way to eat it is over a bed of roasted cauliflower and grilled shrimp. By pressure canning the sauce you don't have to add acid, which throws off the flavour balance IMHO. Freeze and thaw your tomatoes for the ultimate concentration of flavour with less cook down time!Number of Servings: 12
Ingredients
-
4 ½ lbs fresh tomatoes, frozen, thawed and drained
½ cup water
6 cloves garlic, halved
1 small onion, quartered
1 tsp cabernet salt
1 tsp black pepper
1 tsp paprika
1 tbsp basil
1 tsp oregano
1 tsp dried parsley
½ tsp dried thyme
1 tsp raw sugar
Directions
Combine tomatoes, water, garlic and onion in a large pot. Bring to a brisk simmer and cook, uncovered, 20 minutes or until everything is soft.
Puree in a food processor or blender, or by using an immersion blender, then run through a food mill to remove any remaining debris and seeds.
Return to pot, add remaining ingredients and simmer, uncovered, for 2 hours, until thick and dark red.
Fill sterilized jars, leaving 1 inch of headspace.
Process in a pressure canner 20 minutes for pints, 25 minutes for quarts.
**If using a weighted-gauge canner, set at 10 pounds pressure at 0-1,000 feet above sea level; set at 15 pounds pressure at higher altitudes.
**If using a dial-gauge canner; set at 11 pounds pressure at 0-2000 feet above sea level; 12 pounds at 2,001-4,000 feet; 13 pounds at 4,001-6,000 feet; 14 pounds at 6.001-8,000 feet; or 15 pounds above 8,000 feet.
Serving Size: Makes ~3 cups, 12 (1/4 cup) servings
Number of Servings: 12
Recipe submitted by SparkPeople user JO_JO_BA.
Puree in a food processor or blender, or by using an immersion blender, then run through a food mill to remove any remaining debris and seeds.
Return to pot, add remaining ingredients and simmer, uncovered, for 2 hours, until thick and dark red.
Fill sterilized jars, leaving 1 inch of headspace.
Process in a pressure canner 20 minutes for pints, 25 minutes for quarts.
**If using a weighted-gauge canner, set at 10 pounds pressure at 0-1,000 feet above sea level; set at 15 pounds pressure at higher altitudes.
**If using a dial-gauge canner; set at 11 pounds pressure at 0-2000 feet above sea level; 12 pounds at 2,001-4,000 feet; 13 pounds at 4,001-6,000 feet; 14 pounds at 6.001-8,000 feet; or 15 pounds above 8,000 feet.
Serving Size: Makes ~3 cups, 12 (1/4 cup) servings
Number of Servings: 12
Recipe submitted by SparkPeople user JO_JO_BA.