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–+ servings
Two pint jars of seasoned tomato sauce for canning on a wooden table.

Seasoned Tomato Sauce Recipe for Canning

Rachel at Grow a Good Life
No store-bought sauce compares to homemade. This seasoned tomato sauce for canning is rich with fresh tomato flavor, herbs, and garlic. Preserve the taste of summer in every jar.
4.95 from 17 votes
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Prep Time 1 hour
Cook Time 5 hours
Processing Time 40 minutes
Total Time 6 hours 40 minutes
Course Canning
Cuisine American
Servings 28 servings
Calories 60 kcal

Ingredients
  

Instructions
 

Prepare the Ingredients

  • Weigh the tomatoes, rinse them well under clean, running water, and air-dry on clean towels.
  • Remove the peelings from the onions. Chop and measure 3 cups of chopped onions.
  • Peel the garlic and mince it.

Make the Tomato Sauce

  • Heat a large skillet over medium heat, add the olive oil, and sauté the onions until softened.
  • Add the garlic and cook briefly until fragrant, then add the mixture to your saucepan.
  • Cut the tomatoes into quarters and add them to the saucepan.
  • Add the bay leaves, oregano, sugar, black pepper, and red pepper flakes.
  • Bring the pot to a boil over medium-high heat. Once the tomatoes begin to soften and release their juices, reduce the heat to low and simmer uncovered. Stir occasionally to prevent sticking.
  • Continue simmering until the sauce reduces by about half its original volume. Cooking time will vary depending on how juicy your tomatoes are, plan on 3 to 4 hours. Stir occasionally to prevent sticking and scorching.
  • Once the volume is reduced by half, turn off the heat, and let the sauce cool slightly before straining.

Prepare the Canner and Jars

  • Wash your jars, lids, screw bands, and canning tools in hot, soapy water. Rinse thoroughly to remove all suds. Set aside to air dry on a clean kitchen towel.
  • Place the jar rack in the water bath canner, then add the jars upright in the canner and cover them with water. Bring the canner to a simmer (180˚F) for 10 minutes, and keep the jars hot until you are ready to fill them.

Strain the Sauce

  • Once the sauce has cooled slightly, remove the bay leaves, then run the sauce through a food strainer or food mill to separate the seeds and skins from the tomato pulp. Work in batches and collect the smooth sauce in a clean pot.
  • Use a clean spoon and taste the sauce. Add salt and stir in. Taste again. Add more salt if needed.
  • Return the sauce to the stove and bring it back to a steady simmer (about 180°F) over low heat. Keep the sauce hot as you fill the jars.

Fill the Jars with Sauce

  • Spread a dry kitchen towel on the counter. Place the canning tools, lids, bands, citric acid or lemon juice, along with the measuring spoons, next to the towel.
  • Use your jar lifter to remove a jar from the canner, drain it, and place it on the towel. Keep the remaining jars in the canner to keep them hot.
  • Measure and add citric acid or lemon juice to the jar:
    • Half-pint jar: Add 1/8 teaspoon citric acid or 1/2 tablespoon bottled lemon juice
    • Pint jar: Add 1/4 teaspoon citric acid or 1 tablespoon bottled lemon juice
    • Quart jar: Add 1/2 teaspoon citric acid or 2 tablespoons bottled lemon juice
  • Use your canning ladle and funnel to add the hot sauce to the warm jar, leaving 1/2-inch headspace.
  • Swirl your bubble popper through the jars to release air bubbles.
  • Wipe the rim of each jar with a damp towel. Center a lid on the jar, and screw on the band until it is fingertip tight.
  • Use the jar lifter to place the jar back into the canner, and repeat with the remaining jars.

Process in a Boiling Water Bath Canner

  • Once all the jars are in the canner, adjust the water level to 2 inches above the tops of the jars.
  • Cover the canner and bring to a boil over high heat.
  • Once the water boils vigorously, set your timer and process half-pints and pints for 35 minutes and quarts for 40 minutes at altitudes of less than 1,000 feet. Adjust the processing time for your altitude if necessary (see notes).

Cool and Store

  • When the processing time is complete, turn off the heat, remove the cover, and let jars rest in the canner for 5 minutes.
  • Spread a kitchen towel on the counter, and remove the cover by tilting the lid away from you so that steam does not burn your face.
  • Use the jar lifter to carefully lift jars from the canner and place them on the towel. Keep the jars upright, and don't tighten bands or check the seals yet.
  • Let the jars sit undisturbed for 12 to 24 hours to cool and seal.
  • After the jars have cooled for at least 12 hours, check to be sure the lids have sealed by pushing on the center of the lid. The lid should not pop up. If the lid flexes up and down, it did not seal. Refrigerate the jar and use it within a few days.
  • Remove the screw on bands and wash the jars to remove residue. Label, date, and store your jars in a cool, dark place. Use within 12 to 18 months for the best flavor. Refrigerate the sauce once opened and consume within a few days.
  • Yield: About 16 half-pints, or 8 pint jars, or 4 quart jars, depending on how much the sauce reduces.

Notes

This recipe is safely adapted from the Seasoned Tomato Sauce in the Ball Blue Book Guide to Preserving. Altering the recipe may make it unsafe for canning.
Altitude Adjustment: Processing time applies to altitudes below 1,000 ft. Make the following adjustments for altitudes above 1,000 ft:
Half-Pints and Pints:
  • 1,001–3,000 feet: 40 minutes
  • 3,001–6,000 feet: 45 minutes
  • 6,001–8,000 feet: 50 minutes
  • 8,001–10,000 feet: 55 minutes
Quarts:
  • 1,001–3,000 feet: 45 minutes
  • 3,001–6,000 feet: 50 minutes
  • 6,001–8,000 feet: 55 minutes
  • 8,001–10,000 feet: 60 minutes

Nutrition

Serving: 0.5cupCalories: 60kcalCarbohydrates: 7gProtein: 1gFat: 3gSaturated Fat: 0.5gSodium: 180mgPotassium: 350mgFiber: 2gSugar: 4gCalcium: 20mgIron: 0.5mg
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