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Homemade Canned Sauce – Safe & Flavorful Guide

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Homemade Canned Sauce is a rich and flavorful tomato sauce made from fresh ripe tomatoes and safely preserved using water bath canning. This versatile pantry staple is perfect for pasta, pizza, soups, and everyday cooking.

  • Author: Emily
  • Prep Time: 45 minutes
  • Cook Time: 1 hour 15 minutes
  • Total Time: 2 hours
  • Yield: 7 quarts 1x
  • Category: Condiments & Sauces, Salsa
  • Cuisine: American, Mexican

Ingredients

Scale
  • 20-25 pounds fresh Roma or paste tomatoes
  • 2 tablespoons bottled lemon juice per quart or 1 tablespoon per pint
  • 1 teaspoon salt per quart optional
  • 1-2 teaspoons sugar per quart optional to balance acidity
  • 1 teaspoon dried basil per quart optional
  • 1/2 teaspoon dried oregano per quart optional
  • 1/4 teaspoon black pepper per quart optional

Instructions

  1. Wash tomatoes thoroughly. Score a small X on the bottom of each tomato and blanch in boiling water for 30 to 60 seconds. Transfer to an ice bath and peel off skins. Core and quarter the tomatoes.
  2. Place peeled tomatoes in a large stockpot. Crush as they heat and bring to a boil over medium high heat, stirring frequently to prevent scorching.
  3. Reduce heat and simmer uncovered for 45 to 90 minutes, stirring occasionally, until the sauce reaches desired thickness.
  4. Prepare sterilized jars and keep them hot. Add bottled lemon juice directly into each jar using 2 tablespoons per quart or 1 tablespoon per pint. Add salt and sugar if using.
  5. Ladle hot tomato sauce into jars leaving 1/2 inch headspace. Remove air bubbles and wipe jar rims clean.
  6. Place lids on jars and screw bands on fingertip tight.
  7. Process jars in a boiling water bath canner for 35 minutes for pints or 40 minutes for quarts, adjusting for altitude as needed.
  8. Remove jars and let cool undisturbed for 12 to 24 hours. Check seals before storing in a cool dark place.

Notes

  • Always use bottled lemon juice to ensure consistent acidity for safe canning.
  • Do not reduce the amount of lemon juice as proper acidity prevents bacterial growth.
  • Use paste tomatoes like Roma for thicker sauce with less simmering time.
  • Avoid adding flour cornstarch butter or dairy before canning.
  • Properly sealed jars can be stored for up to 12 months in a cool dark pantry.

Nutrition

Find it online: https://recipeshots.com/homemade-canned-sauce/