Basil Garlic Tomato Sauce - Auto Canner

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Preserving Method: Water Bath Canning

Note that this recipe will only perform as expected when using the Ball® freshTECH Automatic Home Canning System.

Prepare Your Sauce

  1. WASH and sort tomatoes, removing any bruised or discolored ones. Remove core and blossom ends. Cut into quarters; set aside.
  2. SAUTE onion and garlic in olive oil in a large stainless steel saucepan until transparent. Add tomatoes; bring to a boil over medium-high heat. Reduce heat and simmer 20 minutes, stirring occasionally. Remove from heat.
  3. PUREE tomato mixture in a food processor, food mill or Victorio Strainer, working in batches. Strain puree to remove seeds and peel. Discard skins and seeds.
  4. COMBINE tomato puree and basil in a large saucepan. Cook over medium-high heat until volume is reduced by one-half, stirring frequently to prevent sticking. When you have about 20 minutes left, begin pre-heating your jars.

Pre-Heat Your Empty Jars

  1. REMOVE Inner Pot from Appliance. Remove Rack; set aside. Fill Inner Pot with warm tap water to fill line. Return Inner Pot to Appliance. Place Rack back into Inner Pot. Place empty jars onto Rack in Inner Pot. Set preserving lids and bands aside in your work space. Close and lock Appliance Lid.
  2. PRESS Pre-Heat button, then press Start. The red Pre-Heating light will illuminate, and the Appliance will begin pre-heating your jars. Jars will be pre-heated when the green Ready light is flashing. Keep jars in Appliance, with Lid closed and locked, until ready to fill with sauce.

Preserve Your Sauce

  1. UNLOCK and open Appliance Lid.
  2. REMOVE one hot jar. Close Lid, but do not lock, to keep remaining jars hot. Add 1/4 tsp Citric Acid per pint or add 1 tbsp bottled lemon juice per pint. Add 1/2 tsp salt per pint, if using. Ladle hot sauce into jar, leaving 1/2-inch headspace. Remove air bubbles. Wipe any sauce from rim of the jar. Center new lid on jar. Twist on band until fingertip tight. Return filled jar onto Rack in Inner Pot.
  1. REPEAT step 2 until all jars are filled with sauce and returned to Inner Pot. Close and lock Lid.
  2. PRESS Sauces, then press Recipe 3. Press Start to begin preserving.
  3. THE APPLIANCE will start sensing your recipe, indicated by the orange Sensing light. Then, the preserving phase will begin, indicated by the orange Preserving light. When your appliance beeps and the green Ready light is flashing, your sauce has been successfully preserved! Press Stop. Unlock and open Lid.
  4. REMOVE jars from Inner Pot using jar lifter and place upright on a towel. Allow to cool, undisturbed, for 12 to 24 hours. Check lids for seal. Label and store.
Basil Garlic Tomato Sauce - Ball® Auto Canner Recipes is rated 3.3 out of 5 by 4.
Rated 5 out of 5 by from Great, simple sauce recipe This is a very simple, basic sauce recipe. It comes together very easily and is very versatile. Use it straight on some pasta, or add it to ground pork and beef for a delicious meat sauce. Like other reviewers I did find that it took much longer to reduce, almost twice as long as the recipe states. Plan to spend the afternoon in the kitchen! I've made sauce from about 200 lbs of tomatoes this week and it's come together fairly easily thanks to this recipe.
Date published: 2016-08-30
Rated 1 out of 5 by from Basil-Garlic Tomato Sauce I made this on the 21st of August. Mine turned out like water. I did everything according to the ball canning book. The hard part is how long to cook the sauce to reduced to one-half the volume. Do you measure the liquid or do you measure down from top of pan to the liquid and than cook down by half? I cooked it for more than a hour. It would be easier to know a little bet more on how to do it right.
Date published: 2016-08-22
Rated 4 out of 5 by from Good, basic sauce I like to can lots of pasta sauce in the summer when I have tomatoes from the garden. This was a good, basic pasta sauce. I agree with the previous reviewer that it does take quite a while to reduce. I didn't read the beginning instructions thoroughly, and peeled and seeded the tomatoes before proceeding, but I don't think that made a difference (except for making it more time-consuming, maybe!).
Date published: 2015-07-19
Rated 3 out of 5 by from Easier than I thought but longer for reduction Today I made Tomato Basil and Garlic Tomato sauce that was rated as an easy recipe. I was worried about using the processor and then straining to remove seeds and skins but that turned out to be much easier than I thought it was going to be. I had viewed a lot of videos about how to remove seeds and skins and this is an easy method. There are 2 problems with the recipe though. The first is after the onions and garlic are sauteed it doesn't tell you what to do with it and I added it in with the tomato and fresh basil. That is minor. The second issue is that the reduction of the tomato sauce takes a long time. I reduced the sauce for 1.5 hours and I think I should have done it for 2 or more. So make sure you have the time to spend on the reduction. I have an electric stove and I think it would be easier to regulate the temperature with a gas stove. This recipe is for the Automatic Canner which I have used regularly and really like since it makes it easy for a beginning canner.
Date published: 2014-08-21
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