Canning Tomato Sauce

Name: Canning Tomato Sauce
Prep time: 15 min
Cook time: 60 min
Total time: 75 min
Ingredients: 2 large Vidalia onions (chopped); 8 cloves of garlic (diced); 2 Tablespoons olive oil; 60 large heirloom tomatoes (or tomatoes of your choice); 8 fresh basil leaves (chopped); 8 Tablespoons lemon juice; 8 pint jars (16 ounces each)

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This easy guide to Canning Tomato Sauce will teach you everything you need to know to enjoy fresh garden flavor all year long! Learn how to can tomato sauce using a water bath canner and discover tips to making the process much easier.

Discover what equipment you'll need, types of tomatoes to use, and step by step instructions on how to preserve summer's bounty.

heirloom tomatoes in a colander getting ready to be processed for canned tomato sauce.

Jump To

First Canning Experience
Heirloom Tomatoes
Choosing a Recipe
Ingredients
Equipment
How to Cook Tomato Sauce
How to Can Tomato Sauce
Recipe FAQS
Top Canning Tips
Related Recipes
Recipe Card
Reviews

First Canning Experience

When my friends Becca and Travis posted their first canning experience on social media, I begged them to share it on this blog. I thought it would be fun for folks to learn about the canning process through the eyes of beginners.

I also had a personal reason for asking because I'd never canned tomato sauce myself! So, by sharing their story, I actually learned some helpful tips too.

Homemade tomato sauce has a unique flavor that's perfect when used in pasta recipes such as Cheesy Skillet Spaghetti, Baked Ziti or Baked Meatballs with Feta. You could also use a pressure canner to make other tomato products like tomato juice, paste tomatoes, or a different types of spaghetti sauce.

You'll love Travis and Becca's small batch sauce recipe which features a tasty blend of basil, garlic and onions. It's perfect served over a variety of pasta, and a great way to enjoy fresh tomato flavor all year long.

When asked about their first time canning, Becca said, "There's not much to brag about considering it's been done for hundreds of years. But, it turned out to be a momentous occasion!"

It all started with some seeds, a few solo cups, dirt, and a grow light.

Heirloom Tomatoes

Travis and Becca's original plan was to grow their own tomatoes and preserve them in jars for the winter months. Thanks to the pandemic, it was everyone else’s plan for 2020 as well.

Becca and Travis used heirloom tomatoes harvested from their home garden to make their basil garlic sauce recipe. With names like Brandywine, Black Prince, Abe Lincoln, and Hillbilly, it's hard to believe these heirlooms started out in a solo cup!

Mason jars were impossible to find (or at least ones that weren’t price gouged). So for their 2020 harvest, the bulk of their homegrown tomatoes had to be frozen.

Choosing a Recipe

When 2021 rolled around, Becca and Travis were determined to start canning. They chose the water bath canning method which is a simple process recommended for high acidic foods. It uses a boiling water bath to safely seal food in a jar.

Becca looked though several options before deciding on a sauce that originated from the Ball Canning Website. Becca thought, "It’s from the Ball website!? I’m going to choose this tried and true recipe! I don’t want botulism!!" Smart girl. 🙂

Ingredients

The Ball Canning Recipe calls for 20 pounds of raw whole tomatoes. Wow! That sounds like a lot, but they cook down quickly.

You can use either hybrid or heirlooms, but tomatoes fresh from the garden taste best. If you don't have a home garden, purchase them from your local Farmer's Market, road side produce stand or grocery store.

To add layers of flavor, include vidalia onions, fresh basil and garlic to the mix. This marinara recipe also calls for a small amount of lemon juice to ensure the correct amount of acidity. See recipe card for exact quantities.

Equipment

Below is a list of equipment you'll need to create a water bath canner. Becca said she got the propane burner from her Nana who saved everything her grandfather ever owned.

propane burner (only needed if your stove isn't big enough for a canning pot)
large stock pot with lid
large canning pot with lid (ad)
sieve or strainer (ad)
baking sheet
canning funnel
slotted spoon
jar tongs or jar lifter (ad)
8 pint size mason jars, canning lids and bands (ad) Quart jars are fine to use if necessary.

How to Cook Tomato Sauce

The process isn't difficult, but it's a good idea to set up cooking and canning stations before you begin.

Wash tomatoes well in cold water.
Cut the whole tomatoes into small chunks.
Add vidalia onion and garlic to a large pot with a little olive oil. Sauté for a few minutes until onions are soft.
Place tomatoes in the pot.
Bring contents of pot to a boil, then simmer for 30 minutes.
While tomatoes are cooking, wash canning jars, bands, and lids thoroughly.
Once the sauce cooks down, blend in a blender. Then, strain with a sieve to remove skins and seeds. (This step is done in batches, but isn’t extremely time consuming.)
Pour sauce back into pot. Add basil to the sauce.
Cook the blended sauce down further (until it has reduced in volume by half).

tomatoes cut in pieces. — Chop tomatoes into pieces

tomato sauce in a large stock pot. — Chop tomatoes into pieces

How to Can Tomato Sauce

Fill up the canning pot half way with cold water. Cover and let simmer.
Keep lids and bands cool so they won't burn you when tightening.
Place canning jars in water bath in the canning pot to preheat.
Carefully remove emptied jars from simmering water with tongs or jar lifter.
Place emptied jars on a baking sheet to reduce mess.
Using a canning funnel, begin to fill jars by ladling sauce into them one at a time.
Leave ½ inch head space from the top of the jar.
Wipe the tops of the jars clean with a towel.
Apply lids and lightly screw band using a kitchen towel.
Repeat until all jars are filled and fastened finger tight, but not tightly.
Using tongs, return the jars to the pot of water and make sure it covers jars 2 inches.
Put lid on pot. Heat to boiling. Allow the jars reach a processing time of 35-40 minutes.
Turn off heat and remove lid from pot.
Let the hot jars cool down slowly for 5-10 minutes.
Remove from water with tongs and wipe jars dry with towel.
Store jars upright for 24 hours. Do NOT tighten lids.
Listen for the seals to pop closed.
Fasten lids. Test seals and if they do not close, refrigerate the jar.
Store jars in a cool, dark place for up to 18 months.

canning pot on propane stove processing canned tomato sauce.

Recipe FAQS

What's the difference between water bath canning and pressure canning?

Water bath canning uses a lower temperature to can foods that are higher in acid such as tomatoes, jams, fruits, and pickles. Pressure canning is used for foods that are lower in acid like green beans. They require a higher temperature in a pressure canner to safely preserve them.

How does canning work to preserve food?

It's all about time and temperature. Your goal is to prevent any mold or enzymes from spoiling your food. When the jars of tomatoes are processed in the water bath at the right temperature, it creates a vacuum seal that keeps the bacteria out.

How long do canned jars of tomato sauce last?

Tomato sauce that has been canned in a water bath can last up to 18 months on a shelf in a cool and dry location. Be sure to label jars properly with the date.

Top Canning Tips

Wash and dry lids and bands before using. Use new lids for every recipe so they will close properly.
For best results, gather all of your equipment and ingredients in one place. This will help prep time go much faster.
Be sure to read these food safety tips from the National Center for Home Food Preservation before canning tomato sauce.

If you're looking for some great recipes that use fresh tomatoes from the garden, check out these favorites...

Recipe Card