How to Can Tomato Sauce (My Favorite All-Purpose Version)
As the summer sun blesses your garden with an abundance of ripe, juicy tomatoes, preserving their vibrant flavor for the colder months is a rewarding task. Learning how to can tomato sauce allows you to capture the essence of summer’s bounty and enjoy it all year round. In this comprehensive guide, I’ll walk you through my easy, all-purpose method to can tomato sauce safely and deliciously.
Why Can Tomato Sauce?
Canning tomato sauce is a fantastic way to preserve the peak flavor and nutrients of fresh tomatoes. By following the right canning process, you extend the shelf life of your sauce, making it a versatile ingredient for pasta, soups, stews, and more. Here are some key reasons why you should learn how to can tomato sauce:
- Save Money: Homemade canned sauce is more economical than store-bought versions.
- Year-Round Freshness: Enjoy the taste of summer tomatoes even in winter.
- Convenience: Have a ready-to-use ingredient for quick, flavorful meals.
- Preserve Flavor and Nutrients: Lock in the fresh tomato taste and essential nutrients.
- Emergency Preparedness: Store shelf-stable food for unexpected situations.
What You’ll Need
Equipment:
- Canning jars with sealing lids and rings
- Jar lifter for safe handling
- Large canning pot with rack
- Canning thermometer
- Bubble remover or non-metal spatula
- Rubber gloves and protective clothing
Ingredients:
- Ripe tomatoes (Roma tomatoes recommended)
- Onions and garlic for flavor
- Spices such as salt, pepper, oregano, basil, or thyme
- Sugar (to balance acidity)
- Citric acid or lemon juice (for safe acidity)
Step-by-Step Guide on How to Can Tomato Sauce
Step 1: Prepare Tomatoes
Wash tomatoes, remove stems, and blanch by scoring an “X” on the bottom and boiling for 30 seconds. Transfer to ice water and peel off skins easily.
Step 2: Make the Sauce
Quarter peeled tomatoes, remove cores, and cook until soft. Use a food mill or strainer to remove seeds and skins, creating a smooth sauce.
Step 3: Simmer and Season
Return sauce to pot and simmer 1–2 hours, stirring frequently. Add salt and spices to taste.
Step 4: Acidify
Add 1 tablespoon lemon juice or 1/4 teaspoon citric acid per pint jar (double for quart jars) to ensure safe acidity for canning.
Step 5: Sterilize Jars and Lids
Wash jars and lids, then sterilize jars by boiling for 10 minutes. Keep lids warm in hot (not boiling) water.
Step 6: Fill Jars
Ladle hot sauce into jars, leaving 1/2-inch headspace. Remove air bubbles with a bubble remover. Wipe rims clean.
Step 7: Seal Jars
Place lids on jars and screw on rings fingertip-tight.
Step 8: Process in Water Bath
Submerge jars in boiling water canner and process for recommended time based on jar size and altitude. Let jars sit in water for a few minutes after processing.
Step 9: Cool and Seal
Remove jars with a lifter and cool undisturbed for 12–24 hours. Check seals by pressing lids—no movement means sealed.
Step 10: Store
Label jars with date and store in a cool, dark place.
Tips for Success When Canning Tomato Sauce
- Use fresh, ripe tomatoes for the best flavor.
- Always add acid (lemon juice or citric acid) to ensure safety.
- Sterilize jars and equipment thoroughly.
- Leave proper headspace for sealing and expansion.
- Adjust processing time based on altitude and jar size.
