How to Can Tomato Sauce: A Simple Recipe for Homemade Goodness
Fresh tomatoes are transformed into homemade jarred tomato sauce, with complete canning instructions for preservation.
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Instructions
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Start boiling a pot of water for blanching and a canning kettle with water for sterilizing.
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Rinse 8 lbs red tomatoes, make a small "X" on each, then blanch in boiling water for 30 seconds.
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Transfer blanched tomatoes to an ice bath to cool.
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Peel, halve, deseed, and coarsely chop the cooled tomatoes.
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Place chopped tomatoes and 1 tsp sea salt in a pot; bring to a boil, then simmer for 45 minutes, stirring until reduced by one-third.
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Meanwhile, sterilize jars and lids in the boiling canning kettle water for 10 minutes, then transfer jars to a cooling rack.
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Add 1 tbsp lemon juice to each of 4 hot jars.
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Fill hot jars with hot tomato sauce, leaving 1/2 inch headspace.
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Secure lids, place jars in a canning rack, and lower into the boiling canning water.
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Process for 40 minutes, ensuring jars are covered by at least 1 inch of water.
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Remove jars, cool completely, and store in a cool, dark place.