Italian-Style Pasta Sauce


Preserving Method: Water Bath Canning

Prepare Pasta Sauce
  1. WASH tomatoes. Peel skins, remove cores and puree in food processor until smooth consistency.
  2. COMBINE puree and mix in large saucepan. Heat to a boil. Reduce heat and simmer about 30 minutes, or until the consistency of a commercial pasta sauce. 
  3. ENJOY using 1 of the 3 ways listed below.

QUICK TIP: To peel tomatoes, make an “X” on the bottom of tomatoes using a knife.  Plunge in boiling water for 30 to 60 seconds, or until skins start to crack.  Dip into cold water and slip off skins.  *Increase processing time: 5 minutes for 1,001 to 3, 000 ft; 10 minutes for 3,001 to 6,000 ft; 15 minutes for 6,001 to 8,000 ft; 20 minutes for 8,001 to 10,000 ft. 

ENJOY NOW! (Refrigerate up to 1 week)
FREEZE (Up to one year):

  1. COOL to room temperature, about 30 minutes.
  2. LADLE sauce into jars.  Label

FREEZE sauce for up to 1 year.
FRESH PRESERVE (Store up to one year)

  1. PREPARE canner, jars, lids, and bands according to manufacturer’s instructions.
  2. LADLE hot sauce into hot jars leaving ½ inch headspace.  Remove air bubbles.  Wipe rims.  Center lids on jars.  Apply bands and adjust to fingertip tight.
  3. PROCESS in boiling water canner for 65 minutes, adjusting for altitude.*
RECIPE VARIATION: For Basil-Garlic Pasta Sauce, add 1Tbsp finely minced, fresh basil and 2 cloves garlic, minced to saucepan before cooking.