Disclaimer: I am NOT an expert canner. This is my first attempt. EVER. I have not poisened anyone yet but no one has tried any of my sauce yet either! So forgive me if the science and amounts or anything is not up to par.
The first step in canning is getting the equipment. I started off by reading tons of books! I reccomend the Ball recipe book since they are in fact the canning experts. Also the book on the far left is wonderful as well! I bought mine on Amazon! Book One, Book Two, Book Three
Next comes the actual hardware. From all the sources I read you need a stainless steel stock pot. Other materials will react with your sauces. Copper is good too, but crazy expensive. I bought my big ole pot on Amazon. It is the Cuisinart kind that I knew I would use for other things as well as canning.
As far as canning supplies go I ordered this kit also found on Amazon. It comes with tongs, funnel, timer, stirer, magnetic lid placer and jar lifter tongs.
This recipe makes 3 Pints
First you need 10 lbs of tomatoes. I bought roma. Luckily, my Kroger had a scale so I could weigh them! Cut off the ends and quarter them. Peel out the seeds with your fingers. Be prepared. It is A LOT of tomatoes. I watched some Pretty Little Liars while cutting :)
Here is where I veered a little from my recipe...they wanted me to heat everything and THEN puree it...instead of pouring hot tomatoes everywhere I pureed them first (don't worry, I found another recipe where someone did this).
In a separate little pot simmer the lids (not the rings).
Aren't they so cute?!?
Here is the original recipe from Ball for Basil-Garlic Tomato Sauce.
My final word on this is that it is not nearly as scary as I first thought it would be! I am sooo excited to try it all! Yum!