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Canned Tomato Sauce

Close-up of homemade canned tomato sauce in a glass jar, ready for canning.
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A safe, tested recipe for water-bath or pressure-canning tomato sauce with herb variations and acid guidelines.

Ingredients

Scale
  • 10 lbs ripe tomatoes
  • 1/4 cup lemon juice or citric acid
  • 1 tsp salt per pint jar
  • 2 cloves garlic (optional)
  • 1 tbsp dried basil or oregano (optional)

Instructions

  1. Wash tomatoes and remove stems.
  2. Blanch tomatoes in boiling water for 1 minute, then transfer to ice water.
  3. Peel and crush tomatoes, then simmer for 30 minutes until thickened.
  4. Add lemon juice or citric acid to each jar.
  5. Fill jars with sauce, leaving 1/2-inch headspace.
  6. Process pints in a water bath for 35 minutes or pressure can at 10 lbs for 20 minutes.

Notes

  • Use only tested canning methods for safety.
  • Adjust herbs to taste.
  • Check jar seals after cooling.

Nutrition

Find it online: https://carlacooking.com/canned-tomato-sauce-recipe-safe-canning/