Learn the best method for canning tomato sauce and my SECRET tip for getting a thick delicious sauce every time. Home-canned tomato sauce from vine-ripened tomatoes may as well be an entirely new product as there is no comparison to store-bought. It’s incredibly easy to make and you can water bath or pressure can it for long-term food storage.
Follow this easy step-by-step tutorial for my favorite canned tomato sauce recipe and enjoy it spiced up as pizza or spaghetti sauce, use it to make chili or for tomato soup, barbecue sauce, cabbage rolls, and so much more.
Why I Love This Recipe
Learning how to can tomato sauce is life-changing. No, seriously, with a single jar you can create pretty much anything your heart desires with tomato sauce as the base.
Using my principles for growing a year’s worth of tomatoes (and then saving the seeds for the following year’s garden), I am able to can our entire year’s worth of tomato sauce. Never having to purchase tomato, pizza, or spaghetti sauce (or tomato paste) from the store is pretty amazing. In fact, I dare say this may be the most versatile item in my home food storage.
And let me tell ya, if you’ve never had homemade tomato sauce before made from vine-ripened tomatoes, then you’ve never had tomato sauce before. All else is an imitation, my friend. All the prep time is worth it… I promise!
If you’re struggling to grow enough tomatoes to put up for sauce, you can always buy them from the farmer’s market. But you may also be interested in how to prune tomatoes for a better harvest, how I trellis my tomatoes for more growth or even my 10 tomato growing tips for a disease-free harvest.
Be sure to also check out these 129+ canning recipes to put up this year!
How Do You Can Tomato Sauce?
The best part about canning homemade tomato sauce is that you’ve got options! (A girl can never have too many options for canning recipes, right?)
You can use both water bath and pressure canning methods for canning tomato sauce. Update: You can also use a steam canner, as long as the processing time is 45 minutes or less (I incorrectly said 30 minutes, but it is actually 45 minutes, yay). Keep reading below to see which option best suits your needs.
If you feel like you could use a bit more hand-holding for canning tomato sauce, you may be interested in my Tomato Canning eCourse! (It’s only $19 and includes how to can salsa and other sauces as well!)
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What Tomatoes Make the Best Sauce?
First off, you can use any tomato, but truly, paste tomatoes are the best for making sauces.
Why, you ask? (I love it when you ask questions, I truly do!) Paste tomatoes have less water inside and are fleshier. This results in a thicker sauce without so much reduction time. And I’m all about saving time in the kitchen!
Some good paste tomato options are Roma tomatoes and, of course, the mother of all paste tomatoes, San Marzano Lungo No. 2. I grow them every.single.year.
This also happens to be the variety that frequently ripens first, so it’s a double win in my book.
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How Many Tomatoes Do I Need To Make Tomato Sauce?
You need a lot of tomatoes at once to make tomato sauce. This may be difficult if you don’t have a large number of tomato plants and your tomatoes are ripening over a long span of time.
To allow for this without needing to make small batches of sauce, you can freeze your tomatoes whole in gallon ziplock bags until you have enough to move forward with this recipe.
The bonus of freezing tomatoes is that, as they defrost, you’re actually able to peel the skins off, eliminating the step of having to roast them in the oven in batches (watch the video above to see how to do this if you’re working with fresh tomatoes) or blanch them.
If you didn’t grow enough tomatoes in your garden for sauce, you can buy a flat or two at the local farmer’s market or barter with a friend. It’s up to you how you source them, but for this canned tomato sauce recipe, you’ll want at least 20 pounds of tomatoes to make about 7 pints of sauce.
How to Can Tomato Sauce
Supplies Needed
- Canning Jars – I’ve been loving the canning jars from Azure Standard! If you use that link and coupon code “MELISSA15” you can get 15% off your first-time order of $100 or more (to drop locations only). But any Ball or Kerr Mason jars will work, too.
- Two-Piece Lids – Grab your canning lids from ForJars here. Use coupon code “Modern10” for 10% off your order.
- Canner – Either a water bath, pressure canner or steam canner will do. If you want to water-bath can but don’t have a proper canner, you can use a large pot with a rack or a folded up kitchen towel placed at the bottom.
- Canning Tools – It’s helpful to have some canning tools on hand. Especially a funnel, ladle, jar lifters and this head-space measurer/bubble remover.
Ingredients Needed
- Tomatoes – About 20 pounds makes 7 pints of sauce), I recommend San Marzano, Roma and Amish Paste, or another paste tomato, but remember, any tomato will do!
- Bottled Lemon Juice – 1 Tablespoon per pint jar and 2 Tablespoons per quart jar. It’s important to use bottled juice from concentrate as fresh lemons vary in their acidity. According to the National Center for Home Food Preservation, you can use citric acid or vinegar. Use that link for proper ratios.
- Salt – (1/4 teaspoon per pint jar and 1/2 teaspoon per quart jar) I like to use Redmond Real Salt, but any sea salt will do as long as it doesn’t contain iodine or anti-caking agents.
- Dried Basil – (1/2 teaspoon per pint jar and 1 teaspoon per quart jar) I don’t like adding dried herbs to my jars anymore because I feel like they lose flavor during the canning process, instead, now I add my herbs after opening my jars of canned sauce for whatever recipe I’m using it for. You can also add Italian seasoning such as oregano and thyme, just keep the total amount of herbs to 1/2 teaspoon. Wait to season your sauce with anything like olive oil or black pepper until you serve it, you don’t want to add these when canning as it may adjust the pH of the recipe.
Making the Tomato Sauce
- The first step, pick yourself some homegrown tomatoes! I didn’t bother weighing out my haul, it was approximately 90 ripe tomatoes which I’m guessing came close to about 20 pounds of tomatoes. It yielded three one-quart jars plus a one-pint jar in the end.
- Slice the tomatoes in half and remove the inner seeds and white membrane.
- Lay the tomatoes, skin side up, on a cookie sheet and place in a preheated 350 degree F oven for 5 minutes, or until the skins begin to come loose from the flesh.
- Remove skins and reserve in a bowl (I like to either dehydrate or freeze dry my tomato juice, tomato seeds and tomato skins to then pulse into a powder and use to thicken soups or to make thick sauces!). Pro Tip: If you want to skip this step of removing the skins, try using the Weston Tomato Press. Or simply chop the tomatoes and add them to the stockpot, cook them down, mash them, and then put the sauce through a food mill or strainer to remove the skins.
- Place the remaining crushed tomatoes into a food processor or high-powered blender and give it a quick pulse to puree the contents (or until desired consistency is reached). If you don’t have a blender or food processor, you can mash the tomatoes (as shown in the photo above). NOTE: Keep track of how much liquid you end up with. This amount will be necessary to know how many jars to prepare for canning.
- Pour all tomato sauce into a large stockpot and bring up to a simmer and allow to reduce until the sauce is as thick as you like it. For my paste tomatoes, this usually means reducing it for about 40 minutes which allows about 1 inch of the liquid to evaporate. But my sauce is already pretty thick right from the start. This is purely preferential and will vary based on tomato varieties.
- Meanwhile, prepare your jars, gather your lids, and either your water bath canner or your pressure canner.
- To each jar, add a small amount of tomato sauce, then bottled lemon juice, salt, and optional herbs (see ingredients above for amounts). NOTE: Lemon juice (or citric acid), salt, and herbs should be added to each individual jar, not the pot of tomato sauce. You must add the bottled lemon juice for safe canning and shelf stability.
- Fill jars with tomato sauce up to a 1/2-inch headspace for water bath canning and 1-inch headspace for pressure canning. I typically like to pressure can because it takes less time.
- Run a spatula around the jar circumference to remove air bubbles. Add more tomato sauce if needed to keep 1/2-inch or 1-inch headspace, depending upon your method of canning (learn more about canning headspace here).
- With a damp clean cloth, wipe the rim of the jar clean. Place on lids and screw down the bands until resistance is met, then to fingertip tight.
NOTE: Lemon juice (or citric acid), salt, and herbs should be added to each individual jar, not the pot of tomato sauce. And you must add the bottled lemon juice for safe shelf stability.
Water Bath Canning Instructions
- Fill canner about 2/3 full and start getting the water warm.
- Place jars on a rack inside your water bath canner.
- Make sure at least 1 inch of water is covering the tops of the jars.
- Once you’ve got rolling boiling water, add the canner lid and process pint jars for 35 minutes or quart jars for 40 minutes. NOTE: See recipe notes for altitude adjustments above 1,000 feet in elevation to know the proper canning/cook time.
- Turn off heat and remove the lid from the canner. Allow jars to rest inside the hot water bath for 5 minutes. NOTE: If you remove jars immediately, you run the risk of cracking the jars or the siphoning of liquid, which can inhibit a proper seal.
- After the five minutes have passed, using a jar lifter, carefully lift jars out of the canner and place them in a draft-free area on a kitchen towel folded in thirds. Never place hot jars on a cold countertop.
- Allow jars to rest, untouched for at least 12 hours, 24 hours if you have the counter space.
- Remove bands and check seals then move to the pantry for storage. (If any jars didn’t seal, store them in the refrigerator and use them within a day or two.)
Pressure Canning Instructions
- Add water to the pressure canner, place the inner rack inside, and load jars.
- Lock the lid, bring to a boil, and allow the pressure canner to vent steam for 10 minutes.
- Put the weight on and allow the canner to come up to 10 pounds of pressure (or use a weighted gauge, depending on your pressure canner). NOTE: See recipe notes for altitude adjustments above 1,000 feet in elevation.
- Start processing time after weight begins rocking and hissing, or dial gauge reads 10 pounds of pressure.
- Process both pint and quart-size jars for 15 minutes.
- Allow pressure canner to cool down naturally and for pressure to return to normal.
- Carefully remove the hot lid and wait another 10 minutes before taking jars out of canner. NOTE: If you remove jars immediately, you run the risk of cracking the jars or the siphoning of liquid, which can inhibit a proper seal.
- Using a jar lifter, carefully lift jars out of the canner and place them in a draft-free area on a kitchen towel folded in thirds. Never place hot jars on a cold countertop.
- Allow jars to rest, untouched for at least 12 hours, 24 hours if you have the counter space.
- Remove bands and check seals then move to the pantry for storage. (If any jars didn’t seal, store them in the refrigerator and use within a day or two.) NOTE: If you have enough tomato sauce to fill all the jars needed for a run in the pressure canner, I’d use the pressure canner. Food may reach a hotter temperature in the pressure canner, but because it’s processed for less time, it retains more of the nutrients. But, if you don’t have enough jars or don’t have a pressure canner, the water bath is completely safe with this recipe.
Ways to Use Canned Tomato Sauce
Now that you’ve mastered home canning with your very own tomato sauce, stand back and look at those gorgeous scarlet jars, just begging to be simmered all day for spaghetti or pasta sauce, to be used in chili, or in this easy homemade tomato soup. It’s also a main ingredient in my homemade barbecue sauce, and in my cabbage rolls.
Seriously, does anyone else like to sit and stare at the rows of home-canned food, or am I the only one weird that way? I’m hoping now that you know how to can tomato sauce, you’ll be staring at them, too.
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More Tomato-Related Posts
- Weston Tomato Press (+ Tomato Sauce Recipe)
- How to Prune Tomato Plants for a Better Harvest
- Trellising Tomatoes the Right Way
- Storing Green Tomatoes for Fresh Eating
- 10 Tomato Growing Tips for a Disease Free Harvest
- Preventing & Treating Early Blight of Tomato & Potato Plants
- Slow Cooker or Instant Pot Cabbage Rolls Recipe
- Homemade Barbecue Sauce Recipe
- 129+ Best Canning Recipes to Put Up This Year
- Canning Problems and Solutions: Siphoning (Liquid Loss in Jars)
- Pressure Canning FAQ’s
- Pros & Cons of Electric Pressure Canners (+Water Bath)
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Easy Canned Tomato Sauce
Equipment
- Pressure Canner or Water Bath Canner
- Canning Jars and Lids
Ingredients
- 20 pounds tomatoes 20 pounds makes about 7 pints of sauce
- 7 tbsp bottled lemon juice
- 1.75 tsp salt
- 3.5 tsp dried basil optional
Instructions
Prepare Tomatoes
- Pick your fresh tomatoes, slice in half and remove seeds.
- Place tomatoes, flesh side down (skin side up) on a cookie sheet and roast in a 350 degree F oven for 5 minutes (or until skins start to pull away from the tomatoes).
- Carefully remove skins and set them aside in a bowl.
- Add tomatoes to a food processor or high-powered blender. Pulse quickly to liquefy contents.
- Add tomato sauce to a heavy-bottomed pot and bring to a boil.
- Reduce heat and continue simmering until tomato sauce is reduced down to desired thickness. (This will vary based on tomato variety.)
- Meanwhile, prepare your jars, gather your lids, and either your water bath canner or your pressure canner.
- To each jar, add one scoop of tomato sauce, then add 1 Tablespoon bottled lemon juice to each pint jar (or 2 Tablespoons lemon juice to each quart jar).
- Add 1/4 teaspoon salt to each pint jar (or 1/2 teaspoon salt to each quart jar).
- Add the optional 1/2 teaspoon dried basil to each pint jar (or 1 teaspoon dried basil to each quart jar).
- Fill jars the rest of the way with tomato sauce leaving 1/2-inch headspace for water bath canning and 1-inch headspace for pressure canning.
- Run a spatula around the jar circumference to remove air bubbles. Add more tomato sauce if needed to keep 1/2-inch or 1-inch headspace depending upon your method of canning.
- With a damp clean cloth, wipe the rim of the jar clean. Place on lids and screw down the bands until resistance is met, then to fingertip tight.
Water Bath Canning Instructions
- Place jars on a rack inside your water bath canner.
- Make sure at least 1 inch of water is covering the tops of the jars.
- Once you’ve got rolling boiling water, process pint jars for 35 minutes or quart jars for 40 minutes. (See notes for high altitude canning instructions.)
- Turn off heat and remove the lid from the canner. Allow jars to rest inside the water bath for 5 minutes.
- Using a jar lifter, carefully lift jars out of the canner and place them in a draft-free area on a kitchen towel folded in thirds. Never place hot jars on a cold countertop.
- Allow jars to rest, untouched for at least 12 hours, 24 hours if you have the counter space.
- Remove bands and check seals then move to the pantry for storage. (If any jars didn’t seal, store them in the refrigerator and use within a day or two.)
Pressure Canning Instructions
- Add water to pressure canner, put in the rack, and load jars.
- Lock the lid, bring to a boil, and allow the pressure canner to vent steam for 10 minutes.
- Put the weight on and allow the canner to come up to 10 pounds of pressure (or use a weighted gauge, depending on your pressure canner). See notes for high-altitude canning instructions.
- Start processing time after weight begins rocking and hissing, or dial gauge reads 10 pounds of pressure.
- Process both pint and quart-size jars for 15 minutes.
- Allow pressure canner to cool down naturally and for pressure to return to normal.
- Carefully remove the hot lid and wait another 10 minutes before taking jars out of canner.
- Using a jar lifter, carefully lift jars out of the canner and place them in a draft-free area on a kitchen towel folded in thirds. Never place hot jars on a cold countertop.
- Allow jars to rest, untouched for at least 12 hours, 24 hours if you have the counter space.
- Remove bands and check seals then move to the pantry for storage. (If any jars didn’t seal, store them in the refrigerator and use within a day or two.)
Notes
- Keep track of how much tomato sauce you’re blending as you go to have an idea of how many jars to prepare for canning.
- You MUST use bottled lemon juice for this recipe in order for it to be considered safe (or citric acid, see free chart for differing types of acid and amounts right above recipe card).
- Lemon juice, salt, and optional herbs should be added to each individual jar, not the pot of tomato sauce.
- If you have enough tomato sauce to fill all the jars needed for a run in the pressure canner, I’d use the pressure canner. Food may reach a hotter temperature in the pressure canner, but because it’s processed for less time, it retains more of the nutrients.
- If you don’t have enough jars to fill a pressure canner, or you don’t have one, the water bath is completely fine with this recipe.
- Even if you are pressure canning the tomato sauce, you still need to use the bottled lemon juice (or citric acid).
- Allow jars to remain in the canner for the recommended time to prevent siphoning of liquid which can inhibit a proper seal.
- For water bath canning 1,001 to 3,000 feet is 40 minutes for pints and 45 minutes for quarts, 3,001 to 6,000 is 45 minutes for pints and 50 minutes for quarts. For altitudes above 6,001 feet increase by an additional 5 minutes.
- For pressure canning, 1,001 + feet use 15 pounds of pressure with a weighted gauge canner. For dial gauge, if 0 to 2,000 feet use 11 lbs PSI, for 2,001 to 4,000 feet use 12 lbs PSI, for 4,001 to 6,000 feet use 13 lbs PSI, for 6,001 to 8,000 feet use 14 lbs PSI.
I cooked my tomatoes down a bit, but like yours it was already thick. I filled the jars and water bathed. I notice there is some separation. At the bottom is approximately 1/2″ of clear liquid. Is that normal?
I liked the recipe but I also had the same experience – separation of water at the bottom of the jar.
Is there a way to prevent this?
Thanks!
Hi, thank you for the recipe and guide, how long can I expect the canned tomatoe sauce to last for while unopened?
Hello,
I live in the city and don’t have access to farm grown tomatoes. Please tell me if I can make marinara sauce from CANNED tomatoes and then can them in a hot water bath. I have searched the internet and cannot locate a recipe for this nor can I find an answer to my query.
Thanbk you for your help and answer.
Victoria
No, with pressure canning you do not have to add lemon juice. Pressure canning is for low acid foods (beans, carrots, meat etc). I always add lemon juice if water bath canning but it’s not necessary with pressure canning
Pressure canning tomatoes is WITH added acid as this recipe indicates and all updated safety information dictates. The only time you do not add acid when canning tomato products is if you’re canning it for an hour in combination soup recipes.
I always have fresh basil in the summer and was wondering if I could add that rather than dried basil with the same outcome, or if they’re a specific reason it needs to be dried? Thanks!
Laura
Hi there! This is my first time ever making a batch of tomatoes. I after processing, feel like I may have not done 2 tablespoons of lemon juice but only one. Would you think if I had any doubts to not trust the jars? I am a bit nervous about botulism and also noticed the jars had separated the water from the tomato purée at the end. Does this mean I over processed them? Are we still safe to eat these or should we just try again next time?
I absolutely loved this recipe! The sauce was so thick just like store bought! And I’m even dehydrating my seeds and skins like she recommended and I’m going to use that as a substitute for tomato paste
Love this recipe! I’m new to canning. Is there any safety reason I couldn’t make the sauce the day before, then reheat and can it the next day? Thank you!
How can I make plain tomato sauce without lemon juice, acid nor seasonings?
Last year I portioned my sauce into containers and froze it. Then I popped out the portions and put them into freezer bags. This year I wanted to do more, so I tried canning for the first time as well as freezing some to be used sooner.
How much water goes into the pot for pressure canning? I see it says 1″ for water bath, but I don’t see specification for pressure canner.. and is the water level measured before or after the jars go in?
…. also, in the video you say to preheat the water in the canner, for how long, and do you remove from flame before adding jars?
Thank you.
Further to my previous comment…. I googled the salt question, why not iodized table salt, and found the answers. I’ve been canning a long time and didn’t know this! Thanks for the lessons, I love how you’re very safety conscious with canning, I know I can trust your recipes and directions. 🙂
Hi Melissa, I am wondering about the salt. In your notes, you wrote “as it doesn’t contain iodine or anti-caking agents”. I read this after I made it and I used regular table iodized salt. What kind of salt should I have used? We don’t have access to fancy salts where I live up in the sticks. I can get sea salt, pickling salt or table iodized salt though.
This is exactly the recipe I was looking for, regular plain tomato sauce for canning and using later in other recipes. It turned out perfect and will be my tomato sauce recipe from now on! I’ve also bookmarked your website and will now be following you on Pinterest, so much great info, thanks Melissa!
Is it possible to dehydrate tomato sauce as if it’s a fruit leather to have another way of storing tomato goodness?
Appreciate all your guidance!
Yes, you could definitely dehydrate it!
simple and easy to follow. my question is if we can follow the exact same procedure for a shelf stable rose sauce (adding heavy cream and parmigiano to this recipe)
No, cream and cheese (any dairy) aren’t safe for canning.
Never canned before but I’m going to give it a shot !! Just wondering if I can skip the fresh tomatoes and use caned !! I always use San Marzaro tomatoes in the #10 can .
Lots of good tips that even a seasoned canner can use to make tomato sauce. Thank you!
I notice that you recommend lemon juice for both water bath and pressure canner. Is it necessary when using pressure?
Yes it is, the pressure canning times are with the lemon juice.
One thing I forgot in my previous comment is that I have found my time goes better when prepping tomatoes, that have not been frozen first, is to do all my slicing in 1/2 for about what I figure is going to fit on one tray & then go back & remove the seed core. I find for me that doing all of one process & then all of another process goes fast for me. Just what I do, in case others want to try it too. Thanks..
No, you’re not the only weird one…. I like to sit & look at whatever amount of jars I process or even look in the freezer & see all I have frozen (I freeze more than can). And believe me, it’s nothing like the amount you do for a growing family (it’s only 2 of us now). Thanks for all your information & stories from you life. It’s refreshing to hear your honest depictions of what life is really like instead of rosey, pie-eyed fantasies.
Great recipe!! I used the inner part with the seeds and such to make salsa at the same time! It was great! Wish I could add a picture.
Hi Melissa,
I LOVE your site! I’ve never canned before so I’m soaking this all in! I just had a question and a comment:
1- You have a typo; an extra “0” in the elevations for water bath canning. Your 3,001 reads 3,0001.
2- Is there a safety reason we don’t add more seasoning? Would I just have to add garlic and oregano when heating it at opening?
Thank you so much for all the information!! You are my new best friend!!
Amanda
Yes, adding more seasonings (garlic and oregano are not acidic foods) so it changes the acid ratio making it unsafe. It’s better to add them as you said at the time of opening/heating. Thanks for the heads-up on the typo!
I love new ideas for recipes in my kitchen. Thank You!
I am canning with a dial gauge pressure canner at 1,000-2,000 feet. Do I pressure can at 11 lbs of pressure or does it still have to be 15lbs of pressure? I’ve never canned at 15lbs of pressure before. Also I’m using citric acid instead of lemon juice. Do I add the same amount of citric acid as you would lemon juice to pint jars?? Thanks! My sauce is simmering down now.
Hi Melissa,
I was interested in the citric acid chart you mention in your notes but can’t seem to find the link above the recipe card. Is there another way to get the citric acid chart?
I really enjoy everything you post. Thank you for sharing.
Michelle
Why does your article say you can’t use a steam canner? My canner is good for at least 45 minutes. I haven’t run out of water in it yet.
We got that updated, it can’t be longer than 45 minutes, not 30 minutes with the steam canner (I err on the side of caution but remembered the max time wrong)
Since I don’t have a proper scale for weighing; about how many roma tomatoes makes 20lbs?
Hi Melissa! I have 3/4th’s of a gallon of San Marzano/Roma tomatoes that went thru my KitchenAid food mill and then had to put the mixture into the fridge until I can get around to making marinara sauce with them. My question is: Do I have to add the salt? I am trying to reduce the sodium in our food and wondered if I needed to add it at all? I use the lemon juice and have for a long time now. I add the herbs and juice and nothing else and my tomatoes have come out just fine. Just wanted to know if I really needed to add it since I add a little when actually using the sauce. And by the way, There is NOTHING better than home canned tomato Marinara sauce!! Love your site!!
You don’t have to add the salt, it’s not for safety in this case, just flavor. So glad you’re enjoying the site!
I have canned for many years and now due to kidney issues need to lower my salt intake, so glad salt doesn’t have to be in the recipe, Thank you!
Easiest tomato sauce recipe and instructions that I have found. Probably the best sauce i have made. Thank you
Hello!
I want to make tomato pasta sauce with meat and mushrooms. I have a few questions about it because of the meat content.
Once the jars are full with the tomato sauce (still hot) Do I water bath first and then transfer the jars to the pressure canner? Do I place the hot jars from the water bath into the pressure canner and can right away? Thank you !
You can’t water bath can tomato sauce with the addition of meat and mushrooms, it has to be pressure canned from the get-go.
I have been wanting to plant San Marzano tomatoes forever..however because I spend 6 mo in Florida, trying to seed start wasn’t going to work for me. This year I found plants locally that were about 2 feet tall and heavily laden with tomatoes and bought 10. I thought for sure I had dies and gone to heaven…you NEVER see this tomato here… And the the monsoon came…:(….it has rained, no poured almost everyday in July, my garden totally flooded, I lost everything except one cantaloupe plant, a pepper plant and 6 zucchini plants that basically are non producing..ughhhhhh …So my question for you is…do you know any company that I might be able to purchase established San Marzano plants from? Thank you in advance for your attention to this..
The tomatoes don’t need to be peeled before boiling them right? That’s what putting through the sieve/food mill will do?
Thanks for sharing your recipes Melissa! I’ve made a few of them now and everything has been awesome! 🙂
Blanching beforehand helps the skins separate easier from the tomatoes but you can let the food mill do the work too 🙂
Thanks for this great recipe. I was wondering if you have instructions on how to can diced tomatoes. Or if you dont, is there a reputable source you recommend? Thanks!
I used your instructions to guide me in reluctantly making tomato sauce with the Romas that just over-produced this year!! I was already frustrated with hubby for planting them. Seemed like a waste of time when compared to a nice Big Boy slicing tomato. But even with all that bad attitude, the results have changed my mindset completely!! This turned out so well!! I only had 6 quarts and we’ve already devoured 2!!
Hoping to get one more batch in before summer’s end. I did my Roma’s in my food processor and boiled them to reduction like that. However I did not know how to determine the consistency to stop at. After I removed my jars from pressure canner–the basil was still gathered together on the side of the jar–apparently it was too thick to boil out in the processsing. After the jars cooled, I gently swirled them to mix the basil throughout. The deep red is so beautiful! Thank you for your guidance!
Hi Melissa! I found some 24oz Ball jars which is the perfect amount of tomato sauce for our family, better and pint or quart. Just right! Anyways….could I use the same headspace and cook time for a 24oz jar as I could for a pint or quart? What are the rules about changing jar size. I know I would need to modify the acid proportionally, but is there anything else or any reason I couldn’t do this? Thanks so much!
You can’t can anything at home larger than a quart size jar except for specific juice recipes, we don’t have tested times to ensure safety. You can go smaller, for example, if the recipe says quart, you can do pint and process to the quart time if a pint time isn’t listed, but not bigger.
I’ve done this recipe 5 times over the last two and a half weeks. My sauce seems really watery and not thick at all, I’m using beefsteak and Roma tomatoes, I’ve put the hot mush through a food mill (too many seeds and runny), mesh colander and slightly larger holed stainless steel colander (fewer seeds and still runny), food mill, mesh colander, and slightly bigger stainless steel colander (still runny-tried this twice), and lastly I cleaned out as many seeds as I could before cooking the fresh tomatoes, then ran the mush through the food mill and slightly bigger mesh colander (still runny). I’m cooking the sauce over medium heat for 50-60 minutes with the lid off. I’m not seeing it “cook down” at all. Help!
You just have to cook it down longer, is the sauce at a low simmer?
I just put my jars in and I had left the seeds in. Oh no!! Is it unsafe to eat these water bathed tomato sauce jars now?
I water bathed for 50 min because we are above the 1,000 foot altitude.
Do the seeds make this product unsafe to consume?
I have been canning tomatoes 25+ years and use a method called “Open Kettle Canning” I do not have to process my jars at all using this method. I have never had a problem with jars not sealing or spoiled tomatoes. You might want to research this method as it is much faster not having to water bathe or pressure cook the jars. Love reading all your wonderful ideas and tips. Thank you.
That method is extremely unsafe, I’m familiar with it but all tests show it is not sufficient in killing any bacteria that may be present and should not be used. I’d rather know my jars are safe than skip the step of canning, I”m glad you’ve never gotten sick but urge you to use updated safe practices only.
Everywhere for canning when they mention lemon juice they say bottled. What’s wrong with using fresh lemon juice?
Fresh lemons vary in their acidity by lemon type and harvest, in order to ensure the acidity it needs to be bottled from concentrate.
I’ve been canning a lot of years. What is difference of peeling tomatoes first and then cooking down. That’s my method.
Do you have to make adjustments in the water bath processing time for high altitude?
Yes, I just updated the note section with that info for you.
I hope you are setting down I don’t think you are going to believe me about two weeks ago I received Ball Complete Book of Home Preserving Spiral-bound $156.19 for 37.99 + tax and free shipping
Why separate the skins and seeds? I have been washing and trimming my tomatoes, then blending them in the Vitamix for 30 seconds or so, before cooking them down to about one third of the volume. This takes 2 or 3 hours, but I get a nice thick sauce/paste which I then can into pint or half pint mason jars with a little lemon juice. This takes up much less space in the cupboard. I would be interested in your comments on this process.
Because you’re not supposed to can anything with tomato skins, the skins harbor a higher bacteria load and the testing sites specifically warn against canning products with tomato skins.
No, you have to add lemon juice, citric acid or vinegar to each jar to be shelf-stable.
Thank you for making the important note about the necessity for lemon juice. Many of today’s tomato varieties are bred to have less acid, so it is critical to add acid for the shelf stability you correctly mentioned. You can always check with you county Cooperative Extension office for safe canning techniques and information.
Melissa:
I recently canned some Tomato sauce using a spice packet from Mrs Fields I think. It did not say to add vinegar or lemon juice. Is still shelf stable?
Can I use water bath canning with my own sauce recipe adding the lemon juice to the jars?
Not if it has non-acidic ingredients in it like garlic, onions, peppers, etc.
Yesterday I made pizza sauce recipe from Healthy Canning and the recipe said to add the lemon juice to the whole pot. Did 12 small (4 oz) jars in waterbath. Today, finding more ripe tomatoes, I wanted to make a basic tomato sauce and found your recipe…. then realized that my pizza sauce might not be safe since I didn’t add the lemon juice to each jar. Will the sauce be ok if I freeze it instead?
If it was a pizza sauce recipe from healthy canning I’m assuming it followed a tested recipe so in that case it would be okay.
I haven’t met a home canner yet who doesn’t enjoy gazing at their jars of wonderful goodness. My husband even gets excited at the sound of the sealing jars symphony. Thank you and your readers for all the wonderful tips, recipes and enthusiasm.
Hello, does the SALT have to be added? Or can we leave that out? Also, if a bit of peppers and onions were added to the sauce (12 qt pot, included 2 small chopped up peppers and onions) , is it no longer safe for canning?
Thanks 🙂
You can omit the salt but you can’t add peppers and onions as they’re non-acidic ingredients for canning. If you want to do a spaghetti sauce instead of tomato sauce you MUST follow a tested recipe and not alter the ratio of ingredients to keep the pH level 4.6 or lower for safety.
Melissa,
When I put my jars in the water bath the lids had bubbles coming out of them at first. Is this normal? The water had a pink tinge to it after boiling but all the lids pinged afterwards. I’m assuming they are sealed. What do you think? Has this ever happened to you?
You might have had a small amount of siphoning or need to tighten your bands just a tiny bit more. If they jars sealed you should be fine.
Hi Melissa,
Tku for sharing so much wisdom!!!
Do you have fermenting recipes,for zucchini and , cucumbers ?
Any canning recipes for those two veggies?
Truly appreciate your help.
Monica
Yes, I use this recipe for cucumbers and zucchini both with fermenting https://melissaknorris.com/old-fashioned-salt-and-water-fermented-pickles/ I don’t have any of my canning recipes up on the website for canned versions, currently their inside the Home Canning with Confidence course only.
Why can’t you add spices first? What will happen.
They lose their flavor so it’s kind of a waste.
Thank you so much for everything you’ve shared. I’m starting the journey of canning and other natural things to contribute to our family health and well-being and loving it.
I have a question … What wide mouth bulk canning lids do you recommend?
Thank you so much again.
Hi Monica,
I usually can my sauce in regular mouth (the lids are slightly cheaper and I can fit more into my canner at once) but for bulk I tried Lehman’s this year and so far have been pleased. Otherwise the Ball and Kerr lids have always done well by us.
What if I wanted to use 8oz jars
The directions and processing time remain the same.
Your post was entertaining and educational! My favorite part was when you asked “why.” It made me laugh. I am always asking, “why?” since I love to learn and understand. I also have and use my grandma’s sieve!
You feel like a friend already. May God bless your family and ministry!
My husband and I love to look at all our different colors, but most of all we love to hear the little “pings” when each jar seals as it cools down. Thank you for all the recipes.
Ok, I have my tomatoes in the freezer right now ready to go tomorrow to can some salsa for my husband and some tomato sauce/spaghetti sauce. You talk about making spaghetti sauce from the tomato sauce. Do you have a recipe? The recipe I have been using all my life calls for 12 oz. of tomato paste and a can of diced tomatoes, which makes a thick spaghetti sauce. (I am NOT making paste, would take to many tomatoes to get just a couple of half pints.) So how do I make a rich thick spaghetti sauce from a thinner tomato sauce?
Thank you
Andrea Morse
Hi Andrea,
So when I want spaghetti sauce I will either saute some diced onions and garlic in a little bit of olive oil, then add a jar of my tomato sauce, and let simmer if I want it thicker. Right before serving I add in my dried herbs (fresh this time of year) of usually oregano, basil, and thyme, maybe some rosemary, and a little bit of garlic and onion powder if needed based on taste, and a dash of fresh ground pepper. I don’t really follow a recipe but go by taste.
You are not the only one who sits and stares at canned products. I don’t put my work away for a couple of days so I can admire all those jars! Thank for the recipe and the how to hints. I have been freezing tons of San Marzano and Roma tomatoes for a few weeks now to I have plenty to make sauce. The San Marzano tomatoes are really producing. We got 4 plants and we have to pick about every other day! It’s been fun. Maybe this next weekend we’ll be able to get them canned.
THANK YOU for an article that you do not need a way to listen to it. some of us choose not to use all of those new fangled gizmos for whatever reason. I am limited on service for online articles.
Hi Marshall,
Almost all of our podcasts have a full written version that goes with it, glad you found it helpful.
I love your post. And I also think that Roma tomatoes are ‘the mother of all paste tomatoes’. I grow this variety in my garden especially for caning purposes.
I signed up to get the ” click here to get your FREE Tomato Acid Canning Chart”, however it’s not a link, only highlighted in blue. 🙁 Help?
Paula, sorry about that I think I got it fixed! Try again?
I totally stare at my canned food supply… and the sound of the lids pinging as they cool? That’s my heirloom bliss! Lol! I love to honor my great grandma and grandmas canning legacy by feeding home grown and canned food as well as teaching my 4 kids.
Tomorrow we start pickles! We do at least 300 pickles every year and the whole process is done outside on long tables with large stock pots on a camp stove. Makes my heart sing to see the endless rows of goodies and the beautiful pinging rewards as we sit outside and have (usually) the last BBQ of the year!
I just ordered 10 lbs of Beef Steak tomatos from the local farmer . He said they’d be the best ones for making sauce. I’ll let you know how they turn out.
Have you ever thought about using a Victorio strainer? Much less work. If the tomatoes are ripe you don’t even need to cook them first to soften.
This will also be the first year I will be able to can all of our own tomato sauce. So far I have 15 quarts and I am picking about 5 gallons of tomatoes a day.
I am going to pressure can because it is so much easier and a lot less water. Also I can turn off the stove and go to bed and the jars will cool overnight.
Blessings,
Heidi
Just look at the full jars?? Are you kidding? I fuss over the best way to store them in the pantry so that anyone passing would have to be impressed. I take pics of different storage combinations……let’s see, dills, hot peppers, pickled beans..no no, the hot pickled cauliflower looks better beside the peppers, ok, snap! Hubby just smiles and says “You’re funny.” Which I think is his sweet way of saying that I might be dotty.
I use a Squeez-O for tomatoes – just dump them in whole, turn the handle and juice and pulp comes into the bowl, seeds and skin come out the end. $2.00 at a yard sale, and brand new in the box. The fellow called it a “sausage stuffer.” I felt I had to explain what it really was, but he told me to take it away anyway! Score!!
Tomatoes will be next week – right now I am finishing hot pickled peppers, and dealing with the bounty of blackberries. I made jam from them last week – low sugar and no pectin. I should have added some water as you show in your recent 3-ingredient recipe, but I didn’t and it is very very thick. I’ll take you advice and add some water proportionally to the next batch so it will be yummy and more spreadable! Would you also add water to wild grape jam?
There are many wild apple trees and even more wild pear trees in my area (Niagara). If you have any ideas for preserving pears, please let us know? Thanks! Preserving your home-grown food is amazing, and it is just as satisfying to put up food from the wild – when you know it is free of chemicals that is.
Thank you so much for all of the wonderful wisdom and education that you share!
Bless you and your family!
Toni
We don’t have wild grapes here so I’ve never used them, but you could add a small amount of water. I do with my plum jam. I can my pears like this https://melissaknorris.com/can-pears-spiced-pear-canning-recipe/
It would be nice if there was a print button.
I Put my tomatoes in a blender and then cook down in a crockpot without straining. Will these reipes work ? Also, I want to use half pint jars? What would the cook time be?
Half pint will be the same as pint. Yes, the recipes will work, just remember to always include the form of acid to each jar.
My sweet hubby went to an auction and purchased a cabinet rescued from an old barn in a nearby town. It’s perfect to hold my canner and water-bath pot on the bottom (closed cabinet) and display my wonderful jars of canning on the top 4 open shelves. After 50 years of marriage he finally observed that I can for the sheer pleasure of looking at the jars on the shelves!! We are fortunate to live in Florida so have 2 seasons per year and I grow strictly organic. Have so enjoyed your website and videos. Thank you for what you do and please know that you are valued in this crazy world of ours!
Thanks so much Cynthia and what a great hubby, that cabinet sounds wonderful!
I’m relatively new to canning. This is only my second year. Last year I made a pasta sauce (with veggies like pepper and onions added to the tomatoes and herbs as well). The person who gave me her instructions said to add the lemon juice to the top of the jar. Is this going to affect it at all? I see your instructions have adding the lemon juice first. So many people have told me that pasta sauces are best made in a pressure canner so I’m freaking out a bit about this! Even though my friend said that if you add the lemon juice it’s safe to water bath can it. Help! 🙂
Jennifer,
Unfortunately, the addition of the peppers and onions would have to have been done with a tested canning recipe, just adding lemon juice to those vegetables isn’t going to be enough acidity to ensure it’s safe. Adding lemon juice to canned tomatoes is required in both water bath and pressure canning, even when it’s straight tomatoes. You might want to sign up for this free home safety canning class. https://app.webinarjam.net/register/35303/a59553d07a
Eggplant is not acidic so adding it to tomato sauce for canning would alter the acidity level and make it unsafe. You could can the tomato sauce normally and freeze your eggplant, then add it to the sauce at the time of eating.
Most definitely! I admire all my freshly canned vegetables and fruits. I even love to show them off to my family and close friends. I do share with most all of them. Thank you for this tomatoe sauce resipe. This will be by first time making tomatoe sauce. Happy canning and good health to you. Paula Wright
Hi Paula, let me know how the sauce making goes, hope you enjoy it. My tomatoes won’t be ripe for a few more weeks here. 🙂
I am intrigued about adding shredded eggplant to stretch the suace. Any idea how much or if it will affect the canning process? I got a bumper crop of eggplant this year and want to use up a few!
I stare at the jars too. I get a rush when the jars lids pop. That is the sound of success. I am a canning addict. I just got me a brand spanking new pressure canner. I am dying for tomato season so I can use that puppy for all things yummy. And if there is a zombie apocalypse we will not starve. Lol. Thanks for the tutorial. I have a feeling I will need all the help I can get.
I think all canners love to stare at their jars.!! I dont want to label and remove. You mentioned you use this sauce for spaghetti, pizzas, tomato soup,etc. Are there recipes or just adding some garlic, onions and spices, etc. To each his own.??..
Would like to use for soup but not sure how.
[…] How to Make and Can Tomato Sauce […]
[…] Tomato Sauce (water bath or pressure canning) by Melissa K. Norris […]
I am thinking of buy these tomatoes to plant this year. How many plants to you have and on average how much sauce do you get out of them. I made sauce out of Romas once, but got bored with it and still had kids home that weren’t in school yet. Now they are all in school I plan on doing some serious canning this year.
Karen,
I put in about 18 tomato plants and end up canning about 30 pints of sauce, 14 to 20 pints of salsa, 12 pints of vegetable soup, and 10 quarts of canned whole tomatoes. I raise San Marzano Lungo #2 heirloom tomatoes, they’re a paste variety.
Can you please upload a printable recipe like you did at the bottom of your Blueberry jam recipe?
Love your posts. I’ve been doing this for years and love that wonderful sauce. No, you aren’t the only one who loves to look at the jars on the shelf. They’re beautiful and tangible proof of a job well done and good, healthy food for the winter.
Thanks so much, Barbara. I put 5 jars on the shelf just tonight… and lingered a bit ogling them. lol
Where do I get one of those measuring things…the blue one for jars? Never seen one before! Thanks
Kathy,
It comes in this canning kit from Ball and I use it all the time. It’s also my getting out the air bubbles tool. 🙂 http://amzn.to/2c30gsX *affiliate link
Another difference between water bath and pressure canning is that pressure canned products can store for years, while water bath canned produce is generally good for one year.
OK, so I have a rather strange question. If I don’t have a sieve, and I want the nutrients from the peel can I just put the cooked tomato mush in my Vitamix?
Guess what, I did that last year on a batch where I was running short on time. I don’t know of any reason you couldn’t, but make sure you do then simmer it afterwards to get an excess water off and bring it up to proper temperature.
After you’ve added the tomato sauce to the lemon juice and seasonings should you shake up the jar to mix it all together or does it matter? And, does it matter what brand of lemon juice? I’m new to canning and want to have a product I can use. Thanks for your help!
Andrea,
No, you don’t have to mix it, it will “mix” itself while canning as it boils inside the jar. Brand doesn’t matter, just so long as it says lemon concentrate. Congrats on stepping into canning!
Because I run a daycare, I can not use home canned products for the meals prepared for the kids. Would this freeze up ok?
Tina,
Yes, it freezes great. I had a few jars not seal and froze them. Just be sure to thaw in the fridge so your jar doesn’t change temperatures too fast.
Loved your article and your no nonsense approach to canning. Your humor is what really grabbed me. I am always wondering how I can make something rather than buy it ,which led me to making soap. And other personal products. But passion is in canning. Loved your tip for the tomato powder and I will be trying that. Thanks so much God Bless.
Thanks, Myra,
I’m like you, I joke and say I’m addicted to canning… but I’m not really joking. 🙂 So glad you enjoyed it!
One question: does it have to be bottled lemon juice? I would prefer to use fresh. Thanks for all the great canning articles. You are not alone in enjoying looking at the product of your labors – I love the feeling of accomplishment after a long day of canning!
Janette,
It needs to be bottled lemon juice to ensure the acidity content. You can also use vinegar, it’s 4 Tablespoons of vinegar per quart, or citric acid, which would be 1/2 teaspoon per quart. Here’s a link for more tomato canning from the Nation Center of Home Canning http://nchfp.uga.edu/tips/summer/canned_tomato_types.html
I’m so glad I”m not the only one who stares at her jars of home canned goods like works of art.
One trick I’ve found is after you run them through a sieve is to put them in a gallon pitcher and put into the refrigerator to cool. Water will separate from the tomato pulp. I siphon out the water and then cook it. It cuts way down on cooking time to get a nice thick sauce.
Thanks for the tip, Linda!
Thank you for posting your awesome and easy tomato sauce. Made it this morning! I added shredded eggplant to give me more sauce! I will try and remember to let you know how it tastes with that added. I am also making the tomato powder that you talked about! And you are not alone smiling at your canned tomatoes…I posted about it on Facebook and gave you credit for the recipe!
Connie,
So glad it worked for you!! Love to hear how it tastes. Nice work!
[…] Tomato Sauce (recipes for both water bath and pressure canners) […]
Wow! Thanks for this great post. And Amen. You are not the only one who goes to the grocery store and starts to think about how much of it you can make yourself. I have been scared to try to pressure can but after reading this I am inspired to try. Can’t wait.
[…] my tomato sauce recipe with both water bath and pressure canning […]
If my canner fits 7 quart jars, do I have to have 7 jars before I can use it? What is the minimum I can use with the canner?
No, it doesn’t have to be full, the manual should say minimum jars, the All American says you can do it with just one but I always have it at least half way full of jars.
Your video says to broil on high 5 minutes but the recipe instructions say 350*F for 5 minutes. Should not the recipe instructions reflect the video instructions???
Thank you for this very detailed how to! I just canned for the first time Saturday, and it was wonderful. .. I took so many pictures, and YES! I have already randomly stopped whatever I was doing, just to go stare at them. I can’t wait to can tomato sauce. Again, thank you and God bless you!
Why add the lemon juice if you are pressure canning? Isn’t the point of pressure canning to be able to can low acid foods and tomatoes are not low acid.
I grow most of our food. We went vegetarian a year ago due to my husbands cancer. He just got is recent check up test results that shows he is 100% cancer free now. So happy our diet change did the trick. I am so very allergic to GMO grains and can’t eat anything that has GMO stuff in it including most meats and dairy because they are feed GMO grains that ends up in their meat/ milk. We are hoping to start a small aquaponics system this year to extend our growing season. We are also getting a hard freeze tonight way earlier than usual so I was very busy all day into the dark clearing the orchard and the garden. I love seeing all my canning jars filled with lovely organic food.
Thank you for the excellent pictorial tutorial! I learned something: I didn’t know that the lemon juice, salt & spices had to be added per each jar and not the whole kettle. And yes, I will come back and look at my jars again and again. Truly beautiful!