Tomato Sauce Canning Recipe Ball

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Tomatoes: A Family Tradition

Canning Seasoned Tomato Sauce

Growing tomatoes is a family tradition of sorts for us. Our Uncle Larry is arguably the best gardener ever. He always has an immaculate garden, and has studied and taught about gardening. The man knows ALL the tricks to get plants to grow. Uncle Larry has 10 green thumbs! His techniques have been passed around the family, lucky for us. He shared his secrets with our mom, who also grows a bountiful garden every year. To learn more about our tips and tricks for growing tomatoes, click here.

Tomato growing is our familys way to connect year after year. We compare notes on everything from how our crops are faring, to what varieties we planted, to what has been canned so far. And of course, we love talking about all the delicious ways we can eat them! Along with the abundance of tomatoes comes a million ways to prepare them. One of our fondest memories growing up with our mom was making her delicious Homemade Canned Spaghetti Sauce. Weve tweaked the recipe over the years and now its darn near perfection!

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Seasoned Tomato Sauce For Canning

If youre looking for a seasoned tomato sauce for easy dinners, youll like this recipe. It reminds me of my familys traditional sauce that we use all the time. This recipe uses a water bath canner and added acidity, but if you want to forego the extra acid, youll need to use a pressure canner.

Ive Shied Away From Posting A Canned Tomato Sauce Recipe Forever

Not because its hard

Not because I dont make tomato sauce

Not because I dont have tomatoes

Mostly just because Ive just been too lazy to write down my ingredients any time I make a batch.

So there you have it.

Now thats off my chest, I feel better.


Of all the things I can , tomato sauce is the most important. We use our canned tomato sauce in so many recipes during the long winter months, from homemade pasta dishes, homemade pizzas, chili, and more.

If I play my cards right, I can grow enough paste tomatoes in my raised bed garden to keep us stocked in tomato sauce for the whole year.

Homemade tomato sauce can easily be frozen, BUT since freezer space is always at a premium on our homestead, this is absolutely a item I prefer to can.

Plus, this particular tomato sauce recipe for canning uses a waterbath canner, so its the perfect recipe for beginners. .

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What Is The Difference Between Marinara And Spaghetti Sauce

This recipe is for an Italian-style tomato sauceits not a traditional marinara sauce, although the two recipes are quite similar. In fact, many people use the two terms interchangeably.

While tomato sauces can vary quite a bit from region to region, in general:

  • Spaghetti sauce is typically a thicker and richer tomato-based sauce. Some recipes have a more complex herb and aromatic veggie profile than classic marinara sauce.

The phrase spaghetti sauce is a bit of a misnomer, because any sauce you use on spaghetti can be considered a spaghetti sauce. Here in the US, though, most folks think of the thick, red, tomato-based sauce when they say spaghetti sauce, so were going with it!

Homemade Spaghetti Sauce Recipe

Pin by Mona Raygoza on canning and freezing

After the tomatoes are pureed, add them to a large pot on the stove and add the Ball ® Italian-Style Pasta Sauce Mix. Bring to a boil, then reduce heat and simmer for 30-45 minutes. Next comes filling the jars. Remove the jars from the Home Canning System one at a time, use the jar funnel and fill the jars with the pasta sauce.

Canning Tomato Sauce Recipe Instructions. Now you have sauce and are ready for canning. This sauce you just created can be used in recipes like stewed tomatoes or spaghetti sauce if you want. Canning tomato sauce unseasoned is a great idea. It is very easy to use for many recipes when you are ready to cook supper.

Be careful about canning spaghetti sauces that have high levels of low-acid vegetables , contain olive oil, come from sources earlier than 1994, and/or are not attributable to sources like the NCHFP, the Ball Blue Book or others like Small-Batch Preserving where canning safety has been assured.

Add the tomato purée to an extra-large heavy-bottomed kettle. Stir in the prepared onion, herbs, fennel, spices, and salt. Bring to a boil, reduce to a low boil, and cook until reduced at least ¼ or until thick like a sauce, about 2-4 hours. Add tomato paste, if using, and cook an additional 5 minutes, ensuring the paste is worked into the sauce.

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Tip #: Use Optimal Tomato Varieties For Canning

I primarily grow either Amish Paste, Roma or San Marzano plum tomatoes in our garden, since tomato sauce is the #1 way my family consumes tomatoes. These paste-type varieties are meatier and contain less juice and seeds, so youll spend less time simmering and reducing the sauce.

However, even though certain tomato varieties are preferred for canning, you can still use any type you want, so dont let your tomato type stop you from enjoying some home-canned tomato sauce!

Canning Tomato Sauce: Extended Step

Wash tomatoes and remove stems and bruised portions. Youll need to remove skins.

Removing seeds is optional. When Im canning tomato sauce, seeds dont bother me for things like spaghetti sauce or stews and chili. But I would not want seeds in something with a smoother consistency like ketchup or tomato soup. Depending on what your use is for the sauce, you may leave the seeds if you like.

Ive described three ways to prepare your tomatoes for canning. The method you choose will depend on how you want to preserve it.

  • Option one Use a blancher to remove skins but not seeds.
  • Option two Use a food mill, which will remove both seeds and skins.
  • Option three Use a blender, which does not remove either skins or seeds.
  • Ill explain the options for canning tomato sauce. Then you can continue at the bottom for ideas of how to use your tomato sauce. Or if you want to can it up just like it is without seasoning, I give full canning instructions below as well.

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    Canning Tomato Sauce Pressure Cooker Instructions

    Disclosure Policy Privacy Policy

    Summertime is the best time of year to enjoy fresh fruits and vegetables. One of my favorite summer vegetables is tomatoes. You can do a lot with fresh tomatoes, but one of my favorite ways to enjoy them is by making homemade tomato sauce. In this blog post, I will show you how to make canned tomato sauce in a pressure cooker. This method is much faster than traditional canning methods and produces great results. So lets get started!

    How Many Tomatoes Do I Need To Make Tomato Sauce


    You need a lot of tomatoes at once to make tomato sauce. This may be difficult if you don’t have a large number of tomato plants and your tomatoes are ripening over a long span of time.

    To allow for this without needing to make small batches of sauce, you can freeze your tomatoes whole in gallon ziplock bags until you have enough to move forward with this recipe.

    The bonus of freezing tomatoes is that, as they defrost, you’re actually able to peel the skins off, eliminating the step of having to roast them in the oven in batches .

    If you didn’t grow enough tomatoes in your garden for sauce, you can buy a flat or two at the local farmer’s market or barter with a friend. It’s up to you how you source them, but for this canned tomato sauce recipe, you’ll want at least 20 pounds of tomatoes to make about 7 pints of sauce.

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    Peeling Tomatoes For Stewed Tomatoes

    Start by preparing your jars and getting water in your canner heating.

    Youll start by skinning your tomatoes.

    Blanching tomatoes to remove skins is the easiest way for me. Use a blancher or a basket to dip your tomatoes, or you can just use a slotted spoon and a big pot of boiling water.

    I have a Polder Stainless Steel Strainer and I love it! Highly recommended for all kinds of projects. Here is a link to it on Amazon: Polder Strainer

    Depending on the size of the tomato, blanch 4 to 6 at a time. In these pictures I am working with Roma tomatoes. I like them for canning, because they are meatier than other tomatoes. They are smaller, so I can fit more in the strainer.

    Wash tomatoes and dip in boiling water for 30-60 seconds or until you see the skins split. Start counting as soon as your tomatoes hit the water. Dont wait for the water to come back to a boil to start your count time.

    Quick Cleanup Tip

    When I am canning stewed tomatoes or any other style of tomatoes, I love this super easy cleanup tip!

    I have pots and containers set up in my double sink. The one on the left is for the cold water to cool the tomatoes as they come out of the hot water. The one on the right is to slide the skins off into. I slip the peeled tomatoes into a measuring bowl to measure how much I am getting done.

    The work area is lower than if you set them on a counter. This make is easier on the arms and the sink makes for easy cleaning up later. Love that easy cleanup!

    Water Bath Canning Tomato Sauce

    Processing times for unseasoned tomato sauce in a boiling water canner are as follows:

    For pints, the processing time is 35 minutes at an altitude of 0-1,000 feet, 40 minutes at an altitude of 1,001-3,000 feet, 45 minutes at 3,001-6,000 feet, and 50 minutes at altitudes over 6,000 feet.

    For quarts, the processing time is 40 minutes at an altitude of 0-1,000 feet, 45 minutes at an altitude of 1,001-3,000 feet, 50 minutes at 3,001-6,000 feet, and 55 minutes at altitudes over 6,000 feet.

    The same times are summarized in the table below:

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    Canned Seasoned Tomato Sauce Is Prepared With Summer Fresh Locally Grown Tomatoes And Seasoned With Classic Tomato Sauce Ingredients Like Onion Garlic Basil And Oregano Not Only Will You Contain All Of That Fresh Tomato Flavour But Youll Cut Dinner Time Prep In Half

    Ive already shared with you how to make a very simple and classic Canned Tomato Sauce. But, sometimes, you need a little more than simple and classic. In this recipe, Canned Seasoned Tomato Sauce is everything you love about simple and classic with all of the additives that make a good sauce and delicious one!

    Did I need to publish this recipe on its own if its so close to a basic sauce? I think so! There are some of you who will prefer the simple, classic sauce, but there are others who will want to dive right into the seasoned sauce only. So, this way, you can pick one or the other. Or, if youre like me, make both, because theres a time and place for simple and classic, and theres a time and place for everything else. This, Dear Reader, is everything else!

    In full disclosure, if you have recently read my Canned Tomato Sauce post, you can go ahead and use the jump to recipe just up there under the title of this recipe. Everything youre about to read here has been previously said, so save yourself from the Google-forced banter! Ha!

    Spaghetti Sauce For Canning Recipe

    Crushed Tomatoes

    Ladle the hot chili sauce into hot jars, leaving 1/2 inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot sauce. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight. Process jars in a boiling water canner for 20 minutes, adjusting for altitude. Remove jars and cool.

    Puree 2 large onions in food processor then add to tomatoes. Chop 2-3 bell peppers into small pieces and add to tomatoes. Mince ½ head garlic and add to tomatoes. Add 2 cans tomato paste. Simmer 30 minutes. Add all spices and Worcester Sauce. Simmer 10-30 minutes depending on thickness. Can or store as desired.

    To Can Tomato and Spaghetti Sauce: Bring water bath canner to a boil and sterilize glass canning jars. Bring sauce to a low boil. Sterilize screw bands for lids. Dip out a small amount of hot water into a bowl and place canning lids in water. Remove canning jars from boiling water. Fill with tomato sauce, leave 1/2 head space.

    Last year I canned spaghetti sauce using my own recipe. I added grated parmesan cheese to the ingredients. Instead of canning it in a “hot water bath”, I used the method my mother used to use: “hot packing”, which is simmering the sauce for hours, then pouring into hot jars, sealing with hot lids.

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    Supplies You Need To Start Canning Tomatoes

    Before you try any of these tomato canning recipes, you need to gather the supplies. I suggest looking for canning jars and lids at your local stores its almost always the best price rather than shipping them.

    Here are things you need to have on hand.

    • Water Bath Canner: You need a water bath canner for salsas and other high-acid tomato canning recipes.
    • Pressure Canner: Technically, a pressure canner can also be used as a water bath canner if you dont tighten the lid down to create pressure. If you only can buy one, I suggest getting a pressure canner! I know a lot of people recommend the All American Canner I know its amazing but Ive used my Presto 23 Quart Pressure Canner for about 7 years now with major success at a fraction of the cost.
    • Canning Books: Even though I list some awesome recipes for you to try, I suggest getting at least one canning book. I tried the season tomato sauce recipe from The All New Ball Book of Canning and Preserving last year and my family loved it! You never know where you find the perfect recipe your family loves.
    • Citric Acid: Your local grocery store will have lemon juice and vinegar to add acidity, but chances are youll need to get citric acid online. Grab a big bag itll last for years! You really only use a teaspoon or so at a time.

    Draining Chopping And Measuring The Tomatoes

    After the skins come off , place the tomatoes in a colander set over a bowl or the sink and let them drain for 30 minutes to an hour until most of the watery liquid has drained off.

    You can speed up this process by using your hands to mash and squeeze the tomatoes or a spoon works too.

    You can see the before and after below.

    I throw the tomatoes in the food processor and give them a whirl until they are pretty well blended .

    Measure the tomatoes afterthey have been drained and chopped.

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    How To Water Bath Can


    Some canners say that if you need to boil the jars longer than 10 minutes, then you dont need to sterilize the jars. I say no! Canning is not as simple and cheap as frying an egg. It takes time, and an investment if you dont already have the equipment. Eliminate any risk whatsoever by always sterilizing your jars. Its easy to do and your Canned Tomato Sauce will thank you! Wash the jars in hot, soapy water. Rinse the jars well under running water to get rid of any soap residue.

    Transfer the jars to a large pot of water. Bring to a boil and boil for 2-3 minutes. Using a jar wrench/lifter, lift the jars out of the water, tilting to pour out the water. Be careful its hot! Stand the jar up onto a baking sheet. Once all of the jars are on the baking sheet, place them into your preheated oven at 200 degrees F. This will keep them hot and away from any contamination.


    Mason jars are equipped with three parts. The first is the jar. The second and third parts combine to form the lid. The flat disc with the rubber ring on the bottom is the seal. Finally, the circular part that actually screws onto the jar is called a screw band. Depending on the brand or the recipe youre reading, the names of these things can vary. But, they all do the same thing.

    Tip #: Always Follow A Safe Canning Recipe

    Ball Sweet Roma Sauce Kit = easy home canned spaghetti sauce.

    Ive talked countless times in the past about the importance of following a safe canning recipe, because heres the deal folks botulism is no joke. And yes, people do indeed still get stick from improperly canned foods.

    Also, tomatoes can be deceiving as they *are* an acidic food, but there are many aspects that factor into their exact acidity. To save yourself the hassle of becoming a tomato acidity detective, the simplest course of action you can take is to add a bit of lemon juice to each of your jars.

    You can get the exact measurements for different sizes of jars here. Adding lemon juice or vinegar ensures your home-canned tomato recipes are acidic enough to be canned in your water bath canner easy peasy.

    Another important reason to always use an approved recipe for your tomato canning adventures is the ratio of tomatoes to other vegetables. Tomatoes are an acidic food, but many common tomato sauce additions, , are not. You can safely add *some* of these non-acidic ingredients to home-canned tomato sauce, youll just need to watch your ratios.

    Or, if you want to ditch ratios entirely, you can do that, but youll just want to pressure can the sauce instead.

    A good rule of thumb is to use no more than 3 cups of other vegetables per each 22 pounds of tomatoes.

    My tomato sauce recipe is safe because it is based on the recipe in the Ball Blue Book

    You can learn more about canning safety in my articles here:

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