Canning Tomato Sauce
Canning tomato sauce is a wonderful way to preserve the taste of summer tomatoes for use all year round. This method captures the freshness and flavor, making it a versatile ingredient for pasta, soups, and more. Whether you’re using tomatoes from your garden or those bought from a market, making tomato sauce is simple and rewarding.
Why Make This Recipe
Making your own tomato sauce allows you to avoid preservatives and additives commonly found in store-bought sauces. Plus, it can be a budget-friendly way to enjoy this essential ingredient. Canning your sauce ensures you have a supply of flavorful and fresh tomato sauce ready to use whenever you need it.
How to Make Canning Tomato Sauce
Ingredients:
- 26 lb Ripe tomatoes
- 14 tablespoons of bottled lemon juice
Directions:
Prep the tomatoes: Begin by washing and coring the tomatoes. Cut a small X at the bottom of each tomato. Bring a large pot of water to a boil. Add the tomatoes in batches and let them cook for two minutes. Use a large spoon to transfer the tomatoes to a bowl. Set the bowl in the sink and run cold water over the tomatoes for a couple of minutes to cool them. Once cooled, skin the tomatoes and quarter them. Place the quartered tomatoes in a large stockpot.
Cook the tomato sauce: Bring the pot to a boil, then lower the heat to medium so the sauce bubbles gently. Stir frequently. After about an hour, puree the tomatoes using a stick blender or a food mill. Cook until the sauce reaches your desired thickness. This may take about 3 hours. If you’d like, you can season your sauce with salt, pepper, garlic powder, and more, but many prefer it unseasoned.
Prep for canning: Fill the water bath canner with enough water to cover the jars by about an inch. Set it on the stovetop and turn the heat to high to bring the water to a boil. Wash the jars, lids, and bands thoroughly in hot water and dish soap and set them aside. Since this sauce will be processed for more than 10 minutes, there’s no need to sanitize the jars beforehand.
Canning tomato sauce: For each quart jar, add two tablespoons of bottled lemon juice (or one tablespoon for each pint). Use a ladle and a canning funnel to fill the jar with tomato sauce, leaving about 1/2 inch of headspace. Use a bubble remover to remove air bubbles by scraping the inside of the jar. Clean the rim of the jar with a damp paper towel, then center the lid and secure it with the band.
Process the jars of tomato sauce: Place the jars on the rack of the canner and lower them into the boiling water. Cover the canner and process pint jars for 35 minutes and quart jars for 40 minutes. If you live above 1,000 feet in elevation, adjust the processing time accordingly. Once the time is up, turn off the heat and uncover the canner. Let the jars remain in the hot water for 5 minutes before removing them. Use jar lifters to take the jars out and set them on a kitchen towel on the counter to cool completely (8-12 hours) before storing.
Storing the tomato sauce: After cooling, wipe the jars, remove the bands (as they can rust and make it hard to open the jar later), and store them in a cool, dark place, like a pantry or kitchen cabinet, for up to 18 months.
How to Serve Canning Tomato Sauce
Canned tomato sauce is incredibly versatile. Use it as a base for pasta dishes, pizza, soups, and stews. You can also use it in recipes for chili or as a topping for meats and vegetables to add rich flavor.
How to Store Canning Tomato Sauce
Store your canned tomato sauce in a cool, dark place. Keep the jars upright and check regularly for any signs of spoilage. If properly sealed, your sauce can last up to 18 months.
Tips to Make Canning Tomato Sauce
- Choose ripe, fresh tomatoes for the best flavor.
- Use bottled lemon juice to ensure safe acidity levels.
- Make sure your jars and lids are clean and free of any cracks or flaws.
Variation
You can add herbs like basil or oregano to your sauce for added flavor, or include chopped onions and garlic while cooking for a more robust taste.
FAQs
Q: Can I use any type of tomatoes?
A: Yes, but for the best flavor and consistency, use plum or Roma tomatoes.
Q: Do I need to refrigerate the jars after canning?
A: No, if properly sealed and stored in a cool dark place, the jars do not need refrigeration.
Q: How do I know if my jars sealed properly?
A: The lid should not pop up when pressed. If it does, the jar did not seal properly and should be refrigerated and used within a few days.
