If you’ve ever wondered how to jar tomato sauce to preserve the fresh flavors of summer all year round, you’re in the right place! Canning tomato sauce is a rewarding and practical way to enjoy homemade sauce without the preservatives found in store-bought versions. Plus, it’s a fantastic way to make the most of a tomato harvest or bulk purchase. Let’s walk through the process step-by-step in an easy and friendly way.
Why Jar Tomato Sauce?
Jarring or canning tomato sauce allows you to store it safely for months-up to 12 to 18 months-without refrigeration. When done correctly, the sauce keeps its vibrant taste and nutritional value. This method also helps you avoid waste and gives you a pantry stocked with ready-to-use homemade sauce for pasta, pizza, soups, and more.
What You’ll Need
– Fresh tomatoes (Roma or plum tomatoes are ideal for sauce because they have less juice)
– Salt
– Bottled lemon juice or citric acid (to ensure acidity and safe preservation)
– Clean canning jars with sealable lids (pint or quart-sized)
– Large pot or water bath canner
– Food mill or immersion blender (for smooth sauce)
– Ladle and funnel for filling jars
– Clean towels and utensils
Step-by-Step Guide to Jarring Tomato Sauce
1. Prepare Your Jars and Equipment
Start by sterilizing your jars and lids. Place the jars in a large pot of boiling water for about 10 minutes to kill any bacteria. Keep them hot until you’re ready to fill them to avoid cracking when adding hot sauce. Wash lids and bands in warm soapy water and set aside to dry.
2. Make the Tomato Sauce
– Wash and core your tomatoes.
– For a smoother sauce, peel the tomatoes by blanching them in boiling water for about 30 seconds, then slipping off the skins.
– Chop tomatoes and add them to a large pot with optional aromatics like onion and garlic.
– Bring to a boil, then reduce heat and simmer, stirring occasionally, until the sauce thickens and reduces by about half-this usually takes 1.5 to 2 hours.
– Use a food mill or immersion blender to remove seeds and skins and achieve a smooth consistency.
3. Acidify the Sauce
Even though tomatoes are naturally acidic, adding bottled lemon juice or citric acid is essential to ensure the sauce is safe for shelf storage. Add 1 tablespoon of bottled lemon juice per pint jar or 2 tablespoons per quart jar directly into each jar before filling it with sauce.
4. Fill the Jars
– Ladle the hot sauce into the sterilized jars, leaving about ½ inch of headspace at the top. This space is crucial for proper sealing during processing.
– Remove any air bubbles by gently running a plastic spatula or knife around the inside of the jar.
– Wipe the jar rims clean with a damp cloth to ensure a good seal.
– Place the lids on the jars and screw on the bands until fingertip tight-not too loose, not too tight.
5. Process the Jars
– Place the filled jars into a boiling water bath canner, ensuring they are covered by at least an inch of water.
– Process pint jars for about 35-40 minutes and quart jars for 40-45 minutes, adjusting for altitude if necessary.
– After processing, turn off the heat and let the jars sit in the hot water for 5 minutes before removing them.
6. Cool and Seal
– Remove the jars carefully and place them on a towel or cooling rack.
– You should hear a popping sound as the lids seal while cooling.
– After 12 to 24 hours, check the seals by pressing the center of each lid. If it doesn’t flex up or down, the jar is sealed properly.
– Remove the screw bands and store the jars in a cool, dark place for up to 18 months.
Tips for Perfect Jarred Tomato Sauce
– Use fleshy, ripe tomatoes like Roma or Early Girl for less watery sauce.
– Simmer the sauce low and slow to concentrate flavor.
– Always use bottled lemon juice or citric acid for consistent acidity.
– Use new lids each time to ensure a safe seal.
– Avoid filling jars to the brim; headspace is key.
– Label your jars with the date for easy tracking.
Flavor Variations to Try
Once you master the basic tomato sauce, experiment with adding herbs and spices during the simmering stage:
– Dried Italian herbs like oregano, thyme, and basil
– Fresh basil leaves added before jarring for a fragrant touch
– Red pepper flakes for a spicy kick
– Roasted red peppers or garlic for deeper flavor
– A smoky barbecue twist with smoked paprika and spices
These variations make your homemade sauce even more versatile and delicious.
Using Your Jarred Tomato Sauce
Your jarred tomato sauce is perfect for:
– Pasta dishes
– Pizza bases
– Slow-cooked stews and roasts
– Soups and casseroles
– As a gift tied with a pretty label and twine
Once opened, keep the jar refrigerated and use within a week for best freshness.
Jarring tomato sauce is a simple, satisfying way to capture the taste of summer and enjoy it all year long. With just a few steps and some patience, you can create delicious homemade sauce that’s safe, flavorful, and ready whenever you need it. Happy canning!