Tomato Sauce Canning Recipe

Do you grow your own tomatoes? I am so excited to share my homemade tomato sauce recipe and tomato sauce canning guide with you all.

Tomatoes are my absolute favorite product to preserve. While I love jams, jellies, and pickles, too, tomatoes hold a special place in my heart.

Now that I grow and preserve my own tomatoes, I have my own little grocery store supply that I can dip into throughout the winter.

Prep Time: 2 H & 30 M
Cook Time: 35 Min
Total Time: 3 H & 5 M

INGREDIENTS

10 lbs (4.5 kg) paste tomatoes, chopped into chunks
2 large yellow or white onions, diced
6 cloves garlic, minced
6 tbsp (90 ml) bottled lemon juice

INSTRUCTIONS

Prepare a boiling water bath canner. Place clean, sterilized jars into the canner and simmer them until ready to use. Wash the lids and bands in warm soapy water and set these aside.
Add the tomatoes, onion, and garlic to a large heavy-bottomed pot. Place it over medium-high heat and bring the vegetables to a boil, stirring occasionally to prevent burning.
Once boiling, reduce the heat to a simmer and cover the pot. Check the sauce occasionally, stirring, until the sauce is reduced by half and thickened slightly. This should take about 1 1/2 to 2 hours.
Remove the sauce from heat. Transfer the sauce to a food mill, running it through to remove the skins and seeds.
Place the sauce into a clean pot and bring it back up to a boil. Once it is boiling, remove the pot from heat and begin to fill the jars.
Remove a jar from the canner. Add 1 tablespoon (15 ml) of lemon juice to the jar and fill with the hot tomato sauce to 1/2-inch headspace. Remove air bubbles and adjust headspace as necessary. Wipe the rim clean with a damp towel, apply the lid, and adjust the lid to fingertip tight. Place the jar back into the canner. Then, repeat the same process with the remaining jars.
When all of the jars are filled, close the canner. Increase the temperature and bring the water to a boil. Process the jars for 35 minutes. Turn off the heat and remove the canner lid. Leave the jars in the water for 5 more minutes, then remove them from the canner and place them on the counter. Check the seals after 12 to 24 hours and store the jars in a dark cupboard without the bands for up to 18 months.