How Do You Can Tomato Sauce

Cynthia May

2 min read

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24-01-2025

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Making your own canned tomato sauce is a rewarding experience, offering a delicious, cost-effective alternative to store-bought options. This guide provides a comprehensive, step-by-step process, ensuring safe and successful canning. Remember, proper canning techniques are crucial to prevent spoilage and ensure food safety.

Getting Started: Preparation is Key

Before you begin, gather your necessary supplies:

• Ripe Tomatoes: Choose tomatoes at their peak ripeness for the best flavor. Approximately 6-8 pounds of tomatoes will yield about 4 pints of sauce.
• Canning Jars and Lids: Use clean, sterilized jars and new lids. Follow the manufacturer's instructions for sterilization.
• Large Pot: A large stockpot is needed for cooking the sauce.
• Ladle: A ladle makes transferring the sauce to jars easier.
• Jar Lifter: This tool prevents burns when handling hot jars.
• Canning Rack: This ensures even heating and prevents the jars from cracking.
• Water Bath Canner: Essential for safe canning.

Making the Tomato Sauce

1. Prepare the Tomatoes: Wash the tomatoes thoroughly. You can either peel them (blanching in boiling water for 30-60 seconds makes this easier) or leave the skins on – it’s a matter of personal preference. Core and roughly chop the tomatoes.

2. Cook the Sauce: Place the chopped tomatoes in a large pot and bring to a boil over medium-high heat. Reduce the heat and simmer, stirring occasionally, until the tomatoes have broken down and softened, approximately 30-45 minutes.

3. Seasoning: Add your preferred seasonings. Basic options include salt, pepper, garlic powder, onion powder, oregano, and basil. Adjust the seasoning according to your taste. Simmer for another 15 minutes to allow the flavors to meld.

4. Purée (Optional): If you prefer a smoother sauce, use an immersion blender or carefully transfer the sauce to a regular blender to purée. Be cautious when blending hot liquids.

Canning the Tomato Sauce

1. Fill the Jars: Carefully ladle the hot tomato sauce into the sterilized jars, leaving about ½ inch of headspace. Remove any air bubbles by running a non-metallic utensil around the inside of the jar.

2. Wipe the Rims: Clean the rims of the jars with a damp cloth to ensure a good seal.

3. Apply Lids and Rings: Place the lids and rings on the jars, tightening the rings fingertip-tight.

4. Process in a Water Bath Canner: Place the jars in the water bath canner, ensuring they are covered by at least 1-2 inches of water. Bring the water to a rolling boil and process for the recommended time based on your altitude. Consult a reliable canning resource for specific processing times. This information is crucial for safe canning.

5. Cool and Check Seals: Remove the jars from the canner and let them cool completely. You should hear a popping sound as the jars seal. Check that the lids are concave (pushed down) indicating a proper seal.

Storage

Properly canned tomato sauce, stored in a cool, dark, and dry place, can last for 12-18 months. Always check the seals before using. Any jars that don't seal should be refrigerated and consumed promptly.

This comprehensive guide should equip you to safely and successfully can your own delicious tomato sauce. Remember to always prioritize food safety and consult reliable canning resources for detailed instructions and altitude-specific processing times. Happy canning!