HOW TO MAKE AND PRESERVE TOMATO SAUCE

HOW TO MAKE AND PRESERVE TOMATO SAUCE
Turkish food, Turkish food recipes, Turkish food channel,
Turkish food at home

Music: J. S. BACH - Prelude in C Major - BWV 870
Piano: Elvan A. ULUCINAR

In this episode, I'd like to share with you how I preserve tomatoes for the winter. Any tomato that tastes good to you, can be used to make tomato sauce. At the end of every summer, I prepare my jars and enjoy tomatoes all over the year in the form of delicious tomato sauce. Although I use medium sized jars, you can definitely use smaller or larger jars that fit your needs.

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INGREDIENTS

4 kg. (almost 9 pounds) tomatoes (rinsed)
4 teaspoon pickling salt

YOU MIGHT ALSO NEED

7 jars (1/2 quart)
7 lids (new)
Immersion blender
Tongs
Oven gloves
2 pots


DIRECTIONS:

I think the skin is one of the most nutritious part of the tomato, so I don't peel it.
Peel tomatoes if desired, then remove the stems and cut out the bad spots.
Coarsely chop, place into a big pot and sprinkle salt in between layers.
I use 1 tsp salt per kilo, so I add 4 tsp in total.
Repeat until all the tomatoes are used.
And bring to a boil over medium high heat, stirring occasionally and cook for about
10 minutes or until the mixture is reduced about three-quarters of its original volume.
(In the meantime, fill another pot with water and bring to a boil.)
Then reduce the heat and using an immersion blender puree until smooth.
Cook tomato sauce for another 5 minutes, over medium heat.
Meanwhile, pour the lids into the boiling water and leave them in the hot water for 5 minutes.
Turn off the heat then carefully fill the jars with hot tomato sauce, making sure to leave some headspace.
With a clean cloth or paper towels wipe the rims of each jar carefully.
Using the tongs, remove the lid from the hot water, drain it over the pot and place on top of the jar.
Use oven gloves to hold the jar and close the lid tightly.
Immediately flip the jar upside down.
Repeat the process and let cool completely for about 7-8 hours, undisturbed.
Jars that don't seal can be refrigerated and used first, or you can reprocess the jar.
Store in a cool, dark place and enjoy all year long.
In order to open your canning jars, carefully slide a knife between the lid and the jar and twist a little bit until you hear a "ps-s-t" :)

READY :) Thank You For Watching!

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