Tomato Season is here what to do with all those wonderful San Marzano Tomatoes that are ripe. Canning Italian Tomato Sauce is perfect solution to bumper crop of tomatoes. The San Marzano tomatoes are the best flavor for making Italian Sauce.
Start first Mise en place
Mise en place is important part of canning process. Always have work space sanitized, and sterilize jars, lids and rims for canning. Be sure to wash all canning equipment, canner or large stock pot. Most efficient method is to get water boiling to sterilize jars, lids and rims. This takes some time to get up to boil and sterilize. While sterilize processing mise en place ingredients for sauce. The most time consuming process is blanching tomatoes and peeling skins off tomatoes.
Getting Processing done quickly
Processing the tomatoes after the skins are removed can be done quickly with aid of VitaMix Blender. Running the VitaMix Blender on low 5 speed setting works very well. Blend for short periods of time, just enough to chop tomatoes into slightly chunky sauce. Running VitaMix on too high of speed too long will turn into smooth puree. A smooth puree is fine if your making that type of sauce. My preference is having some texture to Italian Sauce. Blend tomatoes in small batches filling the blender container 1/2 full gives plenty of head room to process. Running the bender only 35 to 45 seconds making gallon sauce goes quickly.
A food processor works too but it is messy and having to deal with a sharp blade everytime you dump batch into stock pot. The extra hassle of using food processor takes more time then it’s worth.