Canned Tomato Basil Sauce

I finally gathered enough tomatoes to can something!  Garden-wise, our tomato crop of 53 plants had a rough beginning, as did everyone I talked to near and far around this area, not just up here on the hill.  We had a lot of heavy rains early on this summer followed by very hot, dry days in the 95-100 degree range.  Soaked soil + hot on top isn't good for tender roots of tomato plants apparently, at least that's all we came up with as an excuse.  When our tomatoes did start to turn red on the bottom they also started to rot on the bottom.  Or the tops began bleaching out before the whole thing had a chance to finish turning.  I had to start picking the tomatoes as soon as I saw them even slightly begin to turn colors.

Once our tomatoes seemed to be doing alright, they ALL started to turn.  After having thoughts of "we are never going to have tomatoes" and "just weed-eat and mow 'em down, they are breaking my heart" to "wow here they are... this is going to be a fast and short season!"  I am thankful for what we have gotten and have tried my hardest to make the most of what we have been blessed with.  I also made the most of what our neighbor Mr. Butler shared from his tomato patch in which I didn't have to be told twice to get what I wanted out of!

Since August 4th I have managed to can 7 pints of tomatoes and okra, 4 pints of seasoned tomato sauce, 5 pints of pasta sauce using Mrs. Wages mix (which is my favorite and seems to be obsolete around here) and 12 pints of tomato-basil sauce.  All in all I have used somewhere around 64 pounds of tomatoes.  I would like to put up at least two more batches of sauce that can be used in recipes from spaghetti to minestrone soup throughout the winter so we'll see.

I would also like to share the recipe I used to can the tomato basil sauce.  I wish it only took an hour start to finish and I wish you would end up with mega pints of sauce but sadly... no and no.  But the recipe will be a wonderful base for many dishes that call for pasta sauce and can be seasoned later on with garlic, Italian seasonings, vegetables... whatever you wish.  I know it smells fabulous cooking in the kitchen and will aid in keeping us healthy until next year.

Tomato Basil Sauce

10 pounds tomatoes
3 Tablespoons fresh, chopped basil, or 1 tablespoon dried
Lemon juice
Salt

Peel tomatoes by dipping in to boiling water for about one minute.  Allow to cool to the touch and easily remove skins.  Core tomatoes (cut the top off) and cut in to quarters.  Place half of the tomatoes into a large, stainless steel stock pot and bring to a boil, crushing with a potato masher.  Add remaining tomatoes, turn to a lower temperature and allow to simmer uncovered for two hours stirring often as to prevent sticking.  Remove from heat and stir in basil.  Put 1 tablespoon lemon juice and 1/2 teaspoon salt (I use canning salt) into each hot pint jar.  Ladle hot sauce into jars, wipe rims clean, add hot lids and screw bands on finger-tip tight.  Process in a boiling water canning bath for 35 minutes.  Allow to cool.  Label jar contents and store.  Enjoy as you wish during the coming, fresh tomato-less months.