Making & Canning Tomato Sauce

Step 1

Wash tomatoes.

Step 2

Remove stems and bruises.

Step 3

Remove the skins by blanching tomatoes.

Step 4

Add tomatoes to large stockpot and bring to a boil.

Step 5

Simmer (uncovered) until thickened, stirring frequently.

Step 6

Wash tomatoes.

Step 7

Remove stems and bruises, slicing tomatoes in half.

Step 8

Simmer tomatoes to soften. Use a potato masher to crush the tomatoes to start juices flowing.

Step 9

Cool slightly and run tomatoes through a food mill to remove all skins and seeds.

Step 10

Simmer (uncovered) until thickened, stirring frequently.

Step 11

Now your sauce is ready for use. If you want to can the sauce just as it is, proceed using the directions below. You can also stop here and use the sauce in specific recipes, like spaghetti sauce.

Step 12

Start by preparing jars and getting water in the canner heating. You want the canner hot, but not boiling, when the jars are ready to be processed.If you are new to using a pressure canner, see this article for full pressure canning instructions. This includes more detailed information and step-by-step instructions on how a pressure canner works. See full water bath canning instructions here.

Step 13

Add lemon juice to jar (1 Tbsp. per pint or 2 Tbsp. per quart).

Step 14

Add 1 tsp. salt per quart or 1/2 tsp. per pint (optional, but recommended).

Step 15

Fill hot jar, leaving 1” headspace.

Step 16

Remove air bubbles. Wipe the rim clean and place seal and ring.  Place jar in the warm canner. Proceed to fill all jars. Process according to directions below.