09/03/2026
Last year I started canning my Roma tomatoes for homemade tomato sauce. It’s now become a necessity in my home 😊
First, I wash them really well to get all of the dirt off, and then I boil them for about 3 minutes to help loosen the skin.
I put the warm tomatoes through my strainer and I actually will take the scraps and run them through 2 more times. You’d be amazed how much “meat” you get out of them!
Then I simmer the sauce for about 2-3 hours until it becomes thicker or the consistency you prefer.
Then I boil the jars I use to can. Fill them with fresh basil from my garden and the sauce. Be careful not to overfill, it shouldn’t go past the first lip or ridge of the jar. Clean the rim off with distilled vinegar to ensure a clean seal. Then tighten the lid, only finger tip tightness. Then place the jars in the water with the lid on (turn your burner/stove off at this point). For me it only takes 4-5 minutes. Then take them out and let them cool!
Thanks for watching and have a great day!