Homemade Tomato Sauce and How to Can It

There is something so special about making your own tomato sauce. Whether you nurtured your tomato plants in the garden or selected them from the stand at the farmer’s market, homemade tomato sauce is a simple and fun way to preserve the essence of summer.

Homemade tomato sauce is a versatile pantry staple that serves as the base for countless dishes. In this post, you will learn the process of making and canning pure tomato sauce, without any extra garden flavors.

This recipe only calls for tomatoes (and lemon juice, of course, to ensure adequate acidity levels) because I prefer to doctor up my canned homemade tomato sauce when I am actually cooking with it. This, however is completely personal preference. You could add onions, garlic, basil, oregano, thyme, really any flavors you’re looking for!

Remember, for safe canning practices, always use tested recipes and follow proper canning guidelines.

Ingredients for homemade tomato sauce:

• Fresh, ripe tomatoes, preferably a paste variety (as many as desired)
• Lemon juice or citric acid (for acidity)

Equipment:

• Food mill/fruit and vegetable strainer attachment on Kitchen Aid mixer or blender/food processor and fine mesh strainer
• Large stockpot
• Quart-sized canning jars with lids and bands
• Water-bath canner
• Funnel
• Jar lifter

How to make homemade tomato sauce

Step 1: Preparing the Tomatoes

1. Select ripe tomatoes: Choose ripe, unblemished tomatoes for the best flavor and results. A mix of tomato varieties can create a complex flavor profile in your sauce.
2. Remove skins and seeds: Using a tomato mill or food mill, process the tomatoes to remove the skins and seeds. This creates smooth tomato juice that forms the base of your sauce.*

*If you do not have a food mill, score the tomatoes with a knife, blanch them in boiling water for 60 seconds. Immediately place tomatoes in ice water. This will make it easy to remove the skins. Next, blend the tomatoes in a blender or food processor and then strain the mixture through a fine mesh strainer.

*Don’t discard your tomato skins and seeds. Use them to make tomato paste.

Step 2: Cooking Down the Sauce

1. Transfer to stockpot: Pour the juice into a large stockpot.
2. Simmer and reduce: Over medium heat, bring the tomato juice to a gentle simmer. Allow the sauce to reduce and thicken. This process can take several hours, during which the flavors concentrate beautifully.

Step 3: Acidification and Canning

1. Prepare water-bath canner: Fill a water-bath canner with water and bring it to a boil.
2. Sterilize canning jars: Place jars in your water bath canner and boil for about 10 minutes. Remove jars after this time and prepare for next steps.
3. Add acid: It is essential to ensure safe acidity levels for water-bath canning. Add lemon juice or citric acid as per recommended guidelines from a tested canning recipe.
4. Fill jars: Ladle the hot tomato sauce into clean quart-sized canning jars, leaving about ½-inch headspace. It is best to have a funnel of some kind to avoid a large mess.
5. Remove air bubbles: Run a rubber spatula up and down the sides of the jar to remove any air bubbles.
6. Wipe jar rims and apply lids: Clean the jar rims with a clean cloth, apply the lids, and screw on the bands until fingertip-tight.

Step 4: Water-Bath Canning

1. Process Jars: Carefully lower the filled jars into the boiling water using a jar lifter. Ensure the jars are submerged by at least 1 inch.
2. Process Time: Process the jars in the boiling water for the recommended time according to altitude and the type of canner you’re using.
3. Remove and Cool: After processing, carefully remove the jars from the canner and place them on a clean towel. Allow the jars to cool undisturbed for 12-24 hours. You will hear the lids popping as they fully seal. This is normal.

Step 5: Enjoying Your Homemade Tomato Sauce

1. Check Seals: After cooling, check that the lids have sealed by pressing the center of each lid. If it doesn’t flex, the jar is sealed. If it is not sealed, refrigerate and consume within 7-10 days.
2. Label and Store: Label your sealed jars with the date and store them in a cool, dark place. Your homemade tomato sauce can last for up to a year or more.

Conclusion

Making and canning your own pure tomato sauce is a wonderful way to preserve the vibrant flavors of summer. Also, it gives you the freedom to flavor dishes to your unique taste when you use the sauce in the future. Additionally, you can be sure that your homemade tomato sauce is healthy for you and your family without worrying about any added flavors and preservatives.

Remember, while the process may take time and patience, your winter self will thank you. Happy canning!

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