Canning Tomato Sauce
Tomato sauce is a staple in many kitchens—perfect for pasta, pizza, soups, and more. But let’s face it—making it from scratch every single time? That can be a bit much. That’s where canning comes in. With just a little effort upfront, you can preserve a homemade batch and have delicious sauce ready to go for up to a year.
Ready to stock your pantry with jars of homemade goodness? Let’s walk through the canning process together—step by step.
How to Can Tomato Sauce at Home
Canning tomato sauce isn’t complicated, but it does require attention to detail. Follow these steps to make sure your sauce stays safe and tasty.
Step 1: Get Your Jars Ready
Sterilizing your jars is super important—this is what keeps your sauce safe to eat months down the line.
- Pick mason jars with tight-fitting, two-piece lids.
- Boil the jars and lids in water for about 20–25 minutes to sterilize them.
- Use tongs to lift the jars out of the water and place them upside down on a clean towel to air dry.
- Wipe off any leftover moisture with a paper towel and avoid touching the inside.
Step 2: Fill the Jars
Time to get that sauce into the jars!
- First, let your tomato sauce cool down to room temperature. Hot sauce in jars = not a good idea.
- Use a spatula or a funnel to pour the sauce in, leaving about 1 inch of headspace at the top.
- Run a non-metallic utensil (like a plastic spatula or chopstick) around the inside edge to release trapped air bubbles.
- Add 1 tablespoon of bottled lemon juice or 1/4 teaspoon of citric acid per pint (or 2 tablespoons per quart) to make sure the acidity level is safe.
- Wipe the rims clean with a damp cloth, then screw the lids on tightly.
Step 3: Process the Jars
Now comes the actual canning part—don’t worry, it’s easier than it sounds.
- Fill your water bath canner with enough water to cover the jars by at least 1 inch.
- Bring it to a gentle boil.
- Carefully lower the filled jars into the water using tongs, keeping them upright and fully submerged.
- Let them boil for 35 minutes (and adjust time for altitude if needed).
- Once they’re done, turn off the heat and let the jars sit in the canner for 5 minutes before taking them out.
- Place the jars on a towel or cooling rack and let them sit undisturbed for 12–24 hours.
Check the seals—press down on the lids. If they don’t pop back, you’re good to go.
Can You Leave the Skins On Tomatoes When Making Sauce?
Short answer: Nope. The skins and seeds can mess with the texture and don’t hold up well in storage. You’ll usually remove them during the sieving step, so you don’t have to worry too much about it.
Is Canning Tomato Sauce Safe?
Absolutely—as long as you follow proper canning practices. Since tomatoes sit right on the edge in terms of acidity, adding bottled lemon juice or citric acid is a must.
Sterilizing jars properly is also non-negotiable. Skipping steps could invite dangerous bacteria like Clostridium botulinum, a risk of botulism—and that’s a big no. But follow the rules, and you’ll be safely stocked with sauce for the whole year.
Canning your own tomato sauce might take a little time, but the payoff is worth it. Homemade, ready-to-use sauce in your pantry whenever you need it? That’s a win. Happy canning!
