Tomato Sauce Canning Recipe: Preserve Summer’s Bounty All Year Long!

Imagine the depths of winter, the snow falling softly outside, and you, ladling out a vibrant, homemade tomato sauce, bursting with the sun-ripened flavors of summer. Canning your own tomato sauce is not only a rewarding experience, but it’s also a fantastic way to control the ingredients and quality of the food you’re feeding your family. This recipe provides a safe and delicious method for preserving the taste of summer, ensuring you have a pantry stocked with flavorful tomato sauce whenever you need it.

Why This Recipe Works

This recipe is carefully crafted to ensure both delicious flavor and safe preservation. We prioritize acidity, which is crucial for safe canning. The addition of lemon juice (or citric acid) helps to bring the pH of the tomatoes to a safe level, preventing the growth of harmful bacteria like Clostridium botulinum. We also use a hot-pack method, which involves heating the sauce before filling the jars. This reduces processing time and improves vacuum sealing, resulting in a more stable and longer-lasting product. The instructions are detailed and easy to follow, even for beginner canners. We also emphasize the importance of using proper canning equipment and following tested recipes to ensure food safety.

Ingredients

• Approximately 20 pounds of ripe tomatoes (Roma, San Marzano, or other paste tomatoes are ideal)
• 1 large onion, chopped
• 4-6 cloves garlic, minced
• 1/4 cup olive oil
• 1/4 cup chopped fresh basil
• 2 tablespoons dried oregano
• 1 teaspoon red pepper flakes (optional)
• 2 tablespoons salt (canning or kosher salt preferred)
• 1 teaspoon black pepper
• 1/2 cup bottled lemon juice OR 2 tablespoons citric acid

Instructions

1. Prepare Your Equipment: Wash canning jars, lids, and bands in hot, soapy water. Rinse well. Sanitize the jars by boiling them in a water bath canner for 10 minutes. Keep jars hot until ready to fill. Place lids in a small saucepan with water and simmer over low heat to soften the sealing compound. Do not boil. Keep bands nearby.
2. Prepare the Tomatoes: Wash the tomatoes thoroughly. Core them and remove any blemishes. You can peel the tomatoes by blanching them in boiling water for 30-60 seconds, then immediately transferring them to an ice bath. The skins should slip off easily. Alternatively, you can simply chop the tomatoes with the skins on; the sauce will be slightly thicker.
3. Cook the Sauce: Heat olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the chopped onion and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant.
4. Simmer the Tomatoes: Add the prepared tomatoes to the pot. Stir in the basil, oregano, red pepper flakes (if using), salt, and pepper. Bring the mixture to a boil, then reduce heat to low and simmer, uncovered, for 1-2 hours, or until the sauce has thickened to your desired consistency. Stir occasionally to prevent sticking.
5. Process the Sauce (Optional): For a smoother sauce, use an immersion blender to puree the sauce directly in the pot. Alternatively, you can pass the sauce through a food mill to remove seeds and skins.
6. Add Acid: Stir in the bottled lemon juice (1/4 cup per quart jar or 2 tablespoons per pint jar) OR citric acid (1 teaspoon per quart jar or 1/2 teaspoon per pint jar). This is a crucial step for safe canning!
7. Hot Pack the Jars: Ladle the hot tomato sauce into the hot, sanitized jars, leaving 1/2 inch of headspace. Remove any air bubbles by gently tapping the jar on the counter or using a non-metallic utensil.
8. Wipe Rims and Apply Lids: Wipe the rims of the jars with a clean, damp cloth to remove any food particles. Place the lids on the jars, and screw on the bands fingertip-tight. Do not overtighten.
9. Process in a Water Bath Canner: Carefully lower the filled jars into the boiling water bath canner, ensuring that the water covers the jars by at least 1 inch. Bring the water to a rolling boil.
10. Processing Time: Process pint jars for 35 minutes and quart jars for 40 minutes. Adjust processing time for altitude according to the chart below:
    • 0 – 1,000 feet: Pint 35 minutes, Quart 40 minutes
    • 1,001 – 3,000 feet: Pint 40 minutes, Quart 45 minutes
    • 3,001 – 6,000 feet: Pint 45 minutes, Quart 50 minutes
    • Above 6,000 feet: Pint 50 minutes, Quart 55 minutes
11. Cool and Check Seals: Turn off the heat and carefully remove the jars from the canner using a jar lifter. Place the jars on a towel-lined surface to cool completely, away from drafts. Let the jars cool undisturbed for 12-24 hours.
12. Check Seals: After the jars have cooled, check the seals by pressing down on the center of the lid. If the lid flexes up and down, it is not properly sealed. Unsealed jars should be refrigerated and used within a week, or reprocessed with a new lid.

Tips for Success

• Use High-Quality Tomatoes: The flavor of your sauce will only be as good as the tomatoes you use. Choose ripe, unblemished tomatoes for the best results.
• Don’t Skip the Acid: Adding lemon juice or citric acid is essential for ensuring the safety of your canned tomato sauce. Don’t skip this step!
• Adjust Seasoning to Taste: Feel free to adjust the seasoning to your liking. Add more or less salt, pepper, or herbs as desired. You can also add other vegetables like carrots, celery, or bell peppers for added flavor.
• Use Proper Canning Equipment: Investing in a good quality water bath canner and jar lifter is essential for safe and efficient canning.
• Follow Tested Recipes: Always use tested and approved canning recipes from reputable sources, such as the USDA Complete Guide to Home Canning or the National Center for Home Food Preservation.
• Headspace is Key: Maintaining the correct headspace (1/2 inch in this recipe) is crucial for proper sealing.

Storage Instructions

Store sealed jars of tomato sauce in a cool, dark, and dry place. Properly canned tomato sauce can be stored for up to 18 months. Check the seals before using. If the lid is bulging or the sauce appears discolored or has an off odor, discard it.

FAQ

• Can I use a pressure canner instead of a water bath canner? While you *can* pressure can tomato sauce, it’s generally not necessary if you follow a tested recipe with added acid. Water bath canning is sufficient for high-acid foods like tomato sauce.
• Can I use a different type of acid, like vinegar? While vinegar can be used, lemon juice or citric acid are preferred because they have a less noticeable impact on the flavor of the sauce. If you use vinegar, be sure to use a 5% acidity vinegar and follow a recipe specifically designed for vinegar.
• My sauce is too watery. What can I do? Simmer the sauce for a longer period of time to allow more of the liquid to evaporate. You can also add a small amount of tomato paste to thicken the sauce.
• Can I add meat to this recipe? It is NOT recommended to add meat to this recipe for water bath canning. Meat changes the acidity of the sauce and requires pressure canning for safe preservation.
• What if a jar doesn’t seal? If a jar doesn’t seal within 24 hours, refrigerate it immediately and use the sauce within a week. Alternatively, you can reprocess the sauce with a new lid within 24 hours.

Conclusion

Canning your own tomato sauce is a satisfying and rewarding experience. With a little effort and attention to detail, you can enjoy the taste of summer all year long. So gather your tomatoes, follow this recipe, and get ready to fill your pantry with delicious, homemade tomato sauce! Enjoy!