You will enjoy the taste of this basic homemade tomato sauce.  There is nothing better than going to your pantry and pulling out a jar of your own homemade tomato sauce that you have canned. MMMM! Yummy!

When you do your own canned tomato sauce recipe or your own homemade tomato sauce recipe there is just no comparison to store bought.

If you do this recipe with fresh tomatos, peppers, and basil then you are really packing in the nutrients.

This homemade tomato sauce may also be frozen into containers if you wish not to put it into canning jars.

Canning Tomato Sauce Recipe

14 cups tomatos peeled and choppped

1-2 green peppers chopped

1-2 cups onions chopped

6 stalks celery chopped

3-4 cloves of garlic

2 tbsp. salt

18oz. can tomato paste

1/4 cup olive oil

1 tbsp. Itailian seasoning

1/2-1 tbsp. basil

1 bay leaf

3/4 cup sugar (or less if you perfer)

1 1/2 tsp. chilli powder

1/2 tsp. pepper

Blance peel and chop up your tomatos.  Put them into a stock pot that holds about 8-10 quarts of liquid.  Add the rest of your chopped vegetables and then your seasonings and oil.  Stir well. 

Simmer for 1-2 hours.  This canned tomato sauce recipe reduces down nicely.  So depending on the thickness of how you would like your tomato sauce will determind if you go the full 2 hours of cooking.  Remeber to stir often.

Take out the bay leaf.  Have your canning jars sterilized, hot and ready.   Or if you are going to freeze your tomato sauce then have your containers washed and ready.  Pour your hot homemade tomato sauce into your jars.  Seal.  Let cool, label and store your canned tomato sauce.

This canned tomato sauce is delicious on pasta by itself or you can add ground beef.  It is also nice on chicken pieces in the crock pot.

Enjoy!

This canning green beans recipe was passed down to me from my grandmother when we lived on the farm. It has been my favorite and I have since used it to can my green beans. It is a very quick way to can your beans.

As you will notice this recipe is for canning green beans without a pressure canner or water bath. The reason for that is because vinegar is used in the recipe. There isn’t much vinegar so that you get a pickled bean but just enough to keep your beans fresh and not soggy.

                        Quick Canned Beans

6 qts. cut up beans – green or yellow

water

4 tbsp. pickling salt

1/2 cup vinegar

Cut beans in pieces.  Cover with enough water to add juice to jars.  Add pickling salt and bring to a boil.  Boil for 10 minutes then add the vinegar.  Bring back to a boil.  Put beans into sterilized hot jars add some liquid to cover and seal.  No need to process after. 

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