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
