Canning Tomato Sauce

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With a summer full of tomatoes, I like to can as many for the winter as possible. Today I am canning tomato sauce but it will work for diced tomatoes to sauces and pastes. The process is fairly simple and great for beginning canners, homesteaders or self reliance efforts. Canning tomato sauce is great for pasta, pizza and casserole dishes. I just add the seasoning with each meal at the time of making it.

Make tomato sauce by simmering pureed tomatoes until the sauce is the desired thickness. I have a recipe for basic tomato sauce if needed. Sauce must be hot when canning into jars.

Measure out how much sauce needs to be canned.

Calculate what size and how many jars you will need. I had 3 cups of sauce to can, so I opted for 2 pint jars that didn't fill up all the way. I will also use quarter pint and half pint jars if my intensions are using the sauce for pizza or other smaller servings. That way I don't have half open jars in the fridge.

Sterilize jars, lids and bands by boiling them in water for at least 10 minutes. Using the canning tongs, take out jars, lids, and bands to dry on a wood surface or heat safe towel right before sauce is ready to be canned.

Measure out citric acid and put into hot jars. Ratio is 1/4 teaspoon per pint (500 ml) of sauce.

Using a wide mouth funnel, pour the hot tomato sauce into the hot jars. Leave one inch of space at the top. Wipe the rim to clean off any residue from the jars.

Place lid on jar and screw on band to finger tightness.

Submerge jars into the hot water and making sure the jars are completely covered. When not filled all the way, some air will make the jars float too much and not seal properly.

Boil canned tomato sauce for 40 minutes. Turn off heat and let sit for 5 minutes before taking out jars.

Using tongs, place jars back onto the wood or heat safe towel. Let jars rest for at least 24 hours before storing. Each one should pop sealing the lids closed.

If a lid did not seal, you will notice the lid will be able to push down and pop back up. If not sealed, either re-boil jar or place in refrigerator and use within 7 days.

Label and date each jar.

Store canned jars in a cool dark place for up to 18 months or the recommended time on the jar manufactures website.

Canning Tomato Sauce

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freshly made tomato sauce that is canned and shelf stable

Prep Time 30 minutes

Cook Time 40 minutes

Additional Time 10 minutes

Total Time 1 hour 20 minutes

Ingredients

• freshly made tomato sauce
• citric acid powder
• canning jars
• canning lids and bands
• heavy bottom stock pot with lid
• canning tongs
• wide mouth funnel
• wood surface or heat safe towel

Instructions

1. Make tomato sauce by simmering pureed tomatoes until the sauce is the desired thickness.
2. Sauce must be hot when canning into jars.
3. Measure out how much sauce needs to be canned.
4. Calculate what size and how many jars you will need.
5. I had 3 cups of sauce to can, so I opted for 2 pint jars that didn't fill up all the way. I will also use quarter pint and half pint jars if my intensions are using the sauce for pizza or other smaller servings. That way I don't have half open jars in the fridge.
6. Sterilize jars, lids and bands by boiling them in water for at least 10 minutes.
7. Using the canning tongs, take out jars, lids, and bands to dry on a wood surface or heat safe towel right before sauce is ready to be canned.
8. Measure out citric acid and put into hot jars. Ratio is 1/4 teaspoon per pint (500 ml) of sauce.
9. Using a wide mouth funnel, pour the hot tomato sauce into the hot jars.
10. Wipe the rim to clean off any residue from the jars.
11. Place lid on jar and screw on band to finger tightness.
12. Using tongs again, place canning jars into the hot water and make sure they are completely submerged.
13. If they are not filled all the way, some air will make the jars float too much and not seal properly.
14. Boil canned tomato sauce for 40 minutes.
15. Turn off heat and let sit for 5 minutes before taking out jars.
16. Using tongs, place jars back onto the wood or heat safe towel.
17. Let jars rest for at least 24 hours before storing. Each one should pop sealing the lids closed.
18. If a lid did not seal, you will notice the lid will be able to push down and pop back up.
19. If not sealed, either re-boil jar or place in refrigerator and use within 7 days.
20. Label and date each jar.
21. Store canned jars in a cool dark place for up to 18 months or the recommended time on the jar manufactures website.