How To Can Tomato Sauce

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I love growing lots of tomatoes in my garden. If you have had a great crop of tomatoes too then you need to learn how to can tomato sauce so you can enjoy yummy homemade tomato sauce all year!

There are a lot of ways to can tomato sauce one of my favourite tomato sauce recipes to can is my roasted tomato sauce it’s a rich tomato sauce that is easy to can, but needs to be pressure canned.

But I always like to can some plain tomato sauce as well because you never know what recipe you might want to use it in later. Having a great tasting but simple tomato sauce means you can season it to fit each recipe before using it.

This tomato sauce is also safe to can in a water bath canner because it only contains tomatoes. My roasted tomato sauce recipe needs to be pressure canned.

Can You Leave The Skin On Tomatoes When Making Sauce?

Most tomato sauce recipes tell you to blanch the tomatoes to remove the skins before you cook them into a sauce. But this is a lot of work when you have bushels of tomatoes to put up!

So you might be wondering if you really need to remove the tomato skins at all. The skins of tomatoes can get tough after cooking for a long time or canning, this is why they are normally removed.

But I’ve found that if I blend the tomatoes in a food processor or blender really well before cooking the skins are so small that we hardly notice them in our sauce at all!

Another easy way to remove the skins and seeds from tomatoes is to run the tomatoes through a food mill. This can be done before or after cooking them into a sauce. The food mill has a fine sieve and will separate the skins, seeds and thick pulp from the sauce.

How Many Tomatoes Do I need To Can Tomato Sauce?

How many tomatoes you need to make tomato sauce will depend on what type of tomatoes they are. Past tomatoes contain less water and will yield more sauce per pound then slicing tomatoes.

You will need about 21 pounds of tomatoes to make 9 pints of tomato sauce. 37 pounds is needed to make 7 quarts of tomato sauce for canning.

How To Make Tomato Sauce

1. Wash The Tomatoes And Prep The Tomatoes

Wash your tomatoes well then remove the stems and any bruised parts.

If you are not going to run the tomato sauce through a food mill after cooking to remove the skins and seeds then you can use my quick method.

Cut the tomatoes in half and squeeze out the seeds and liquid. Then trim off the blossom and stem ends.

2. Cook The Tomatoes

Puree the tomatoes in a food processor and pour into a heavy stockpot.

Bring to a boil over medium heat, then turn down to simmer.

3. Strain The Sauce

If you don’t want any seeds or skin in your tomato sauce, once it’s cooked down nice and thick run it through a food mill like this and it will separate the seeds and sauce out from the tomato sauce.

How To Can Tomato Sauce

When your sauce has cooked down and is as thick as you like add salt to taste and, ladle into your canning jars. Add 2 TBS. of lemon juice per quart jar, and 1 TBS per pint jar to raise the acidity level.

Release air bubble by running a plastic spatula around the inside edge of the jars.

Wipe the rims clean and add the lids and rings finger tight.

Place the jars into your water bath canner and process pints for 35 minutes and quart jars for 40 minutes, adjust the time to your altitude.

When the jars have finished processing take them out of the canner and place onto a towel in a draft-free place. Let them sit undisturbed for 24 hours.

After 24 hours check to see if all the jars have sealed. Place your finger on top of the canning jar lid and press down gently. If it has sealed it will be in the pressed down position.

If the lid moves under your finger then the jar has not sealed. If you have jars that haven’t sealed you can place them in the fridge to use soon or reprocess the jars with new lids.

How Long Do You Water Bath Tomato Sauce?

How long you need to process tomato sauce in a water bath canner depends on the altitude that you live at. The chart below follows the USDA guidelines for canning plain tomato sauce in a water bath canner.

Canning Times For Tomato Sauce

Pack Style Jar Size 0-1,000 ft. 1,001-3,000 ft. 3,001-6,000 ft. Over 6,000 ft.
Hot Pints 35 min. 40 min. 45 min. 50 min.
Quarts 40 min. 45 min. 50 min 55 min.

 

Print

How To Can Tomato Sauce

This simple tomato sauce recipe is really quick to make. A great way to use up tomatoes from your garden and enjoy this homemade tomato sauce all year!

  • Author: Kim @ Homestead Acres
  • Prep Time: 00:20
  • Cook Time: 05:00
  • Total Time: 5 hours 20 minutes
  • Yield: 7 quarts
  • Category: Sauces
  • Method: Canning

Ingredients

  • 35 lb. Tomatoes
  • Lemon Juice
  • Salt, to taste

Instructions

  1. Wash your tomatoes well then remove the stems and any bruised parts.
  2. Cut the tomatoes in half and squeeze out the seeds and liquid, if you’re not using a food mill to strain the sauce. Then trim off the blossom and stem ends.
  3. Puree the tomatoes in a food processor and pour into a heavy stockpot.
  4. Bring to a boil over medium heat, then turn down to simmer. Let the sauce simmer until it’s as thick as you like your tomato sauce to be.
  5. If you don’t want any seeds or skin in your tomato sauce, once it’s cooked down nice and thick run it through a food mill like this and it will separate the seeds and sauce out from the tomato sauce.
  6. When your sauce has cooked down and is as thick as you like, ladle into your canning jars. Add 2 TBS. of lemon juice per quart jar, and 1 TBS per pint jar to raise the acidity level.
  7. Release air bubble by running a plastic spatula around the inside edge of the jars.
  8. Wipe the rims clean and add the lids and rings finger tight.
  9. Place the jars into your water bath canner and process pints for 35 minutes and quart jars for 40 minutes, adjust the time to your altitude.

Notes

This is a basic tomato sauce recipe that is unseasoned other than adding salt and lemon juice. It’s perfect for using as a base in any tomato dish.

Keywords: tomato sauce, homemade tomato sauce, canning tomato sauce

 

Kim Homestead Acres

Kim Mills is a homeschooling mom of 6 and lives on an urban homestead in Ontario, Canada. Blogging at Homestead Acres she enjoys sharing tips to help you save money, grow and preserve your own food.


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