tomato sauce canning recipe
The Best tomato sauce canning recipe
The health benefits are a bonus, too. Fresh tomatoes are packed with vitamins and antioxidants, and canning preserves those nutrients while giving you a convenient way to enjoy them year-round. It’s a great way to use up summer harvests or store extra tomatoes without waste. Plus, it’s a fun project for the whole family—kids can help measure ingredients and watch the sauce simmer, making it a little more than just cooking. And once it’s done, it’s ready to use in so many ways: as a base for soups, marinades, or even as a topping for grilled meats. It’s practical, versatile, and always a crowd-pleaser.
Easy Tomato Sauce for Canning
A simple, homemade tomato sauce that’s perfect for preserving and enjoying all season long. This recipe yields a rich, flavorful base for pasta, pizza, or as a standalone side.
🥘Ingredients
- 6 lbs fresh tomatoes (or 4 cans whole tomatoes, drained)
- 3 tbsp tomato paste
- 2 tbsp olive oil
- 2 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp salt
- ½ tsp black pepper
- 1 bay leaf
👨🍳Directions
-
1
Wash and hull the tomatoes by hand or use a potato ricer for a smoother texture. Place them in a large stockpot and cover with cold water. Bring to a boil, then simmer for 30–40 minutes until tomatoes break down easily. -
2
Drain the tomatoes and discard the water. Add tomato paste, olive oil, garlic, oregano, salt, pepper, and bay leaf. Stir well to combine. -
3
Simmer the sauce over medium-low heat for 20–25 minutes, stirring occasionally, until it thickens enough to coat the back of a spoon. -
4
Remove the bay leaf before filling jars. Ladle hot sauce into clean, sterilized jars, leaving ½-inch headspace. Seal with lids and process in a water bath for 10 minutes (adjust for altitude).
🔧Equipment
- Large stockpot
- Wooden spoon
- Canning jars with lids
- Jar lifter
- Canning funnel
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Easy Tomato Sauce for Canning Works
❓ Frequently Asked Questions About Tomato Sauce for Canning
1. What’s the best way to ensure my tomato sauce is safe for canning?
Use a water bath canning method, which involves submerging jars in boiling water for the required processing time (usually 10–15 minutes). This kills bacteria and extends shelf life. Always follow USDA guidelines for your jar size and sauce type to avoid spoilage.
2. Can I skip adding salt in the sauce if I prefer a milder flavor?
Yes, but adjust the seasoning later. Salt enhances flavor, so if you skip it, taste and add gradually after cooling the sauce. For best results, salt after canning to avoid crystallization.
3. How long does homemade tomato sauce last in the pantry?
Properly canned sauce lasts 1–2 years if stored in a cool, dark place. Check the jars for leaks or spoilage before opening. Discard any sauce that smells off or shows mold.
4. What if my sauce isn’t acidic enough for canning?
Tomato sauce naturally contains enough acid, but if you’re unsure, add 1 tablespoon lemon juice or vinegar per quart before canning. Test pH if concerned—ideal is 4.6 or lower for safe storage.
5. Can I reuse the cooking liquid from boiling tomatoes for the sauce?
Yes, but strain it first to remove seeds and skin. Reuse the liquid to reduce waste and add depth to the sauce. Just ensure it’s fully cooled before mixing into the final batch.
