The tomato plants in our garden are producing like crazy! I have been enjoying slices with a little salt pretty much daily. David is not a tomato fan, but I absolutely love them.
David made homemade spaghetti sauce for me a few years ago and I asked him to do it again. Once we started getting a good yield from our tomato plants daily, it was time to start putting the sauce up.
We used 6 lbs. of tomatoes from our garden. But, if we didn’t have fresh tomatoes, then all supplies and ingredients can be purchased at Wal-Mart and/or Amazon.
You will need:
-6 cans (14.5 oz each) petite diced regular or low sodium tomatoes, drained.
-5 pints wide mouth quart jars
NOTE: (We used quart jars and it made 2 quart jars for every package of Mrs. Wages sauce)
-1 package of Mrs. Wages pasta seasoning for every 5 pint jars you will be putting up.
-Sugar or sugar substitute. (You will need 1/4 cup for each package of Mrs. Wages pasta sauce)
Need a canning pot or canning supplies? Here are some links to make it easy for you.
Wide mouth Pint Canning Jars-click here
Canning basics-click here
Amazon has a kit that has everything for a great price!
Amazon canning kit-click here
Mrs. Wages Pasta Sauce-click here
Ball wide mouth quart jars-click here
We recently started the Keto way of eating, because I am diabetic. This is the sweetener that we use. It has no after taste and can be measured out cup for cup, just like sugar. You can buy it on Amazon Here You can also find it at HEB grocery stores. You can use sugar, but if you are wanting to cut down on sugar for health reasons, this is an excellent one!
1.) We weighed out 6 lbs. of tomatoes on our food scale.
2.) Then we froze them overnight
3.) Next, you just run water over them and rub the skin right off. It’s so easy to peel them this way!
4.)Next, cut off ends and cut them up and put them in a big pot.
5.) Add 1/4 cup of sweetener of your choice.
6.) Add Mrs. Wages seasoning
7.) Over medium heat let the tomatoes and seasoning cook down about 25 minutes.
8.) With an immersion blender, blend out the chunks of tomato. (I forgot a pic for this step!)
If you are not canning the sauce. The directions say: Store covered in refrigerator up to 1 week.Freeze it! Pour into freeze-safe containers and let cool. Store covered in freezer up to 1 year. Store thawed product in refrigerator up to 1 week.
If you are canning…continue reading.
9.) In a canning pot get some water boiling, while you are filling the jars.
10. Fill your jars. Use a funnel to make the process easier. Put the lid on the jar. Now they are ready to go in the water bath.
11.) Put them in the water bath using tongs. 10 minutes on quarts and 5 minutes on pints.
12.) Pull them out when the time is up and set them on the counter.
13.) POP! When you hear the POP, they are done sealing! (Usually about 15-20 minutes.)
We accidentally did ours in quart jars, so we had some sauce left over. No problem…we just ate it immediately for dinner. We are keto, so we added ground meat & serve ours over zucchini noodles (“zoodles) Tastes so great!
Enjoy! Comment and let me know when you try it!