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Mason jar of vodka sauce that has been canned sitting on a dark surface.
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Vodka Sauce Recipe for Canning

This Vodka Sauce Base Recipe comes from the All New Ball Book of Canning and Preserving. Since you can not can dairy products this is the base of Vodka Sauce and you would add in the heavy cream when opening the jar.
Prep Time45 minutes
Cook Time1 hour 30 minutes
Water Bath or Steam Canning Time40 minutes
Total Time2 hours 55 minutes
Course: Main Course
Cuisine: Italian
Keyword: Sauce, Steam Canning, Water Bath Canning
Servings: 2 Quart Jars

Equipment

Ingredients

  • 6 lbs Plum tomatoes, cored and coarsely chopped
  • 1 1/2 cups finely chopped onion (about 1 large onion)
  • 1 cup Vodka
  • 1/2 cup water
  • 2 tsp salt
  • 1 tsp Freshly Ground Black Pepper
  • 5 cloves garlic, minced
  • 2 large basil sprigs
  • 1/4 cup Bottled Lemon Juice

Instructions

  • Clean jars and lids with warm soapy water. Ensure the jars do not have any chips or bubbles in the glass.
  • With your knife and cutting board, core, and coarsely chop your tomatoes. Place them in a large bowl.
  • Finely chop your onion and mince your garlic cloves.
  • Combine onions, vodka, water, salt, pepper, and garlic in an enameled Dutch oven or Stainless Steel Pot. Bring to a boil over medium-high heat, stirring occasionally.
  • Reduce heat and simmer uncovered for about 10 minutes.
  • Stir in tomatoes and any accumulated juice. Return mixture to a boil.
  • Reduce heat and simmer uncovered until onion and tomatoes are very soft.
  • Press the tomato mixture, in batches through a food mill into a large bowl. Discard skins and seeds.
  • Return the tomato mixture to the pot or Dutch oven.
  • Add basil
  • Cook stirring constantly, over medium-high heat for 45 minutes or until reduced by half.
  • Remove basil.
  • Stir in lemon juice.
  • While cooking prepare your canner
    Using Water Bath Canner: 
    Put your water bath canner on your stove. Add your canning rack to the water bath canner. Add your quart jars to the water bath canner. They will warm as you heat the water. Add enough water to cover jars with at least 2-3 inches of water. Start to bring your water to a boil.
    Using a Steam Canner: 
    Put your steam canner on your stove. Add the steam canner rack to the bottom of the steam canner. Add the recommended amount of water to the steam canner according to the manufacturer. Add your quart jars to the steam canner. Put the lid on your steam canner and start your stove. The jars will warm as you heat your steam canner.
  • Once you have hot jars and hot sauce.
    Water Bath Canner:
    Remove your jars from the water bath canner one at a time using your jar lifter. Dump the water out of the jar into your water bath canner to ensure there is still 2-3 inches of water above your jars.
    Steam Canner:
    Remove the steam canner lid and remove your jars one at a time using your jar lifter.
  • Ladle hot sauce into hot jar leaving 1/2 inch (1 cm) headspace. (Check with headspace measurer). Remove air bubbles with a de-bubbler and adjust the headspace by adding more hot sauce if necessary.
  • Wipe the rim to ensure a good seal is made with the lid. Center the lid on the jar and screw the band down to fingertip tight.
  • Using your jar lifter place the full jar back into the canner. Repeat the process until all sauce is used.
  • Water Bath Canner:
    Lower the water bath canner rack into the boiling water. Ensure your jars are covered by at least 2 inches of water.
    If your water is not boiling start your processing time when the water is boiling. Process your quart or pint jars for 40 minutes. Make sure to adjust your time for altitude.
    Set a timer, it makes it much easier to make sure you process for the correct time. When your timer goes off turn off the heat and remove the canner lid.
    Leave the jars in the water for 5 minutes.
    Steam Canner:
    Put the lid on the steam canner. Turn your stove on high until your steam canner water comes to a vigorous boil. Continue heating so the indicator is in the correct "Zone" per your altitude. 
    Start your processing time when the needle reaches the maximum point you have tested your steam canner to reach in your "Zone".
    Adjust the burner so that it maintains an even rolling boil throughout the entire processing time. Usually, this will be much lower than where it was set for the vigorous boil. If the top lid is lifting and/or spitting water from the edges this is an indication that you have the heat turned up too high. Slowly reduce the heat until this stops. Watch the indicator to ensure the temperature does not decrease.
    The processing times for steam canning are the same as for water bath canning. Process quart or pint jars for 40 minutes.
    Make sure to adjust your time for altitude. Set a timer, it makes it much easier to make sure you process for the correct time.
    When your timer goes off turn off the heat and let the canner stand for 5 minutes with the lid on before removing the jars. The lid MUST remain ON the canner during this time. This cool-down period is necessary to ensure the jar contents are properly processed.
    Carefully remove the lid by tilting it away from you to avoid steam burns.
  • Using your jar lifer carefully move the jars onto a wire rack or kitchen towel to allow them to cool. When moving the jars try not to tilt them to the side as this could affect the seal of the jars. Allow your jars to cool for 12-24 hours before handling.
  • Once cool, remove the canning rings from the jars. Wash your jars off to ensure no food residue on the outside of the jar from processing. Label your jar with the name of the recipe and date. This will help you remember what recipe you used to can and the date will allow you to use the oldest canned goods first.

Notes

This Vodka Sauce Base Recipe comes from the All New Ball Book of Canning and Preserving. Since you can not can dairy products this is the base of Vodka Sauce and you would add in the heavy cream when opening the jar.
Vodka Sauce (After opening a jar): Heat Vodka Sauce Base in a saucepan over medium heat until thoroughly heated. Stir in 2 Tbsp. heavy cream for a 1-pint jar or 1/4 cup of heavy cream for a 1-quart jar and the desired amount of chopped fresh basil. Serve immediately over pasta or grilled meat. Sprinkle with shaved parmesan cheese.