Canning tomato sauce

With the summer bounty of tomatoes, I am making tomato sauce and canning it for later use.

The recipe for the sauce varies based on what’s available in the garden at the time I make the sauce. But I usually start by sautéing an onion with a couple padrón peppers (mine are quite hot this year), and then adding the tomatoes (I only chop the big ones and don’t peel them). I let it simmer for about 45 minutes to concentrate the flavors. This time I added basil at the end. Then I mix everything with an immersion blender.

For canning, I use mason jars with lids and bands. I reuse the jars and bands over the years, but replace the lids after one use for safety.
Here are the steps:

1. Sterilize jars and lids with boiling water.
   
2. Fill jars with simmering sauce.
   
3. Place lid and band on jar.
   
4. Turn jar upside down.
   
5. Let cool.
   
6. Store in pantry and enjoy in the winter :)

Note that I use the same canning method for jams.