Putting away the summer harvest is an ancient tradition that you can carry on today! Canning summer fruits and vegetables are a great way to preserve them for future use without refrigeration. It’s not as hard as you might think. All you need is a big pot of boiling water, clean jars and the filling of your choice! There are a few specific steps involved to ensure health and safety. The folks over at Sunset Magazine have a great step-by-step guide, if you want to try it yourself. Click here to read it.

If you have an abundance of tomatoes, you might want to try this delicious recipe!

Canned Roasted Garlic Tomato Sauce

tomatoes

Recipe thanks to Better Homes and Gardens Canning Magazine

INGREDIENTS:

  • 6 heads of garlic
  • 3 tablespoons olive oil
  • 4 medium red, yellow or green sweet peppers – halved and seeded
  • 12 pounds ripe tomatoes – peeled
  • 3 tablespoons brown sugar
  • 2 tablespoons kosher salt
  • 1 tablespoon balsamic vinegar
  • 1 teaspoon freshly ground black pepper
  • 2 cups lightly packed fresh basil leaves – chopped
  • 1 cup lightly packed assorted fresh herbs – oregano, thyme, parsley
  • 6 tablespoons lemon juice

DIRECTIONS:

Preheat oven to 400 degrees. Peel away the dry outer layers of skin from garlic bulbs, leaving other skin and cloves intact. Cut about 1/2 inch off pointed top portions, leaving bulbs intact but exposing the individual cloves. Place the garlic heads, cut side up, in a 1 to 1 1/2 quart casserole dish. Drizzle with 1 tablespoon of the oil. Cover casserole dish.

On another foil lined baking sheet, arrange peppers cut side down and brush with the remaining 2 tablespoons of oil.

Roast garlic and peppers for 40-50 minutes or until pepper skins are charred and garlic cloves are soft. Cool garlic on a wire rack until cool enough to handle.

For the peppers, pull up sides of foil and pinch together to fully enclose the peppers. Let peppers stand for 15-20 minutes or until cool enough to handle. Peel off skins and discard. Chop peppers, set aside.

Remove garlic cloves from paper skins by squeezing the bottoms of the bulbs. Place garlic cloves in a food processor. Cut peeled tomatoes into chunks, add some chunks to the garlic in food processor. Cover and process until chopped.

Transfer chopped garlic and tomatoes to a 7-8 quart stainless steel, enamel or nonstick heavy pot. Repeat chopping the remaining tomatoes, in batches, in the food processor. Add all tomatoes to the pot.

Add brown sugar, salt, vinegar, and black pepper to the tomato mixture. Bring to boiling. Boil steadily, uncovered, for 50 minutes, stirring often. Add chopped peppers to tomato mixture. Boil for 10 to 20 minutes more or until mixture is reduced to about 11 cups and reaches desired consistency. Remove from heat, stir in basil and herbs.

Spoon 1 tablespoon of the lemon juice into each of the six hot, sterilized pint canning jars. Ladle hot sauce into jars with lemon juice, leaving a 1/2 inch headspace. Wipe jar rims, adjust lids.

Process filled jars in a boiling water canner for 25 minutes (start timing when teh water returns to boiling) Remove jars from the canner, cool on wire racks.