I’m canning my tomato sauce for the first time this year. Last year I just froze it in freezer bags, which is easier. Unless the power goes out. ;( Plus, I like the idea of using reusable glass containers rather than plastic bags.
Dog Island Farm has a great post which sums up everything you need to know about using a hot water bath for canning tomatoes. You need to add lemon juice these days, which I knew…but here she gives you amounts and times and everything in one place. Very useful!
A food mill takes the skins and seeds out pretty quickly. I think the one I have came from my mom! It gets the seeds and skins out of the tomato sauce. I also have an attachment for my KitchenAid mixer which does the same thing but for this quantity the hand cranked one works great.
What I’m canning tonight is what follows. The earlier batch was a plain one (without garlic, oil or basil) so I can use that tomato sauce in a variety of dishes. These ones will be for pizza and pasta.
I’m NOT an expert canner by any means so please refer to sites like the Ball Canning Recipes. Here’s their version of a tomato basil tomato sauce that is pretty close to mine. There’s lots of other good info there, too.