My tomato harvest came to a close in early October. I stored just about every Roma tomato that was pulled from the garden in the freezer until I was ready to process them all (find all the info about What to do with Roma Tomatoes here). That time finally came a few weeks ago as I pulled out my pressure canner and spent many, many hours making and canning tomato sauce.
If you’d like to learn more about canning, check out the difference between a Water Bath Canner vs. Pressure Canner, How to Can with a Water Bath Canner, and How to Can Homemade Applesauce. The whole process isn’t too difficult once you have the needed instructions and info!
This post contains the step-by-step instructions for making, processing, canning, and storing homemade tomato sauce. A list of needed supplies is also available down below. I’ve even listed off some of the most helpful tips I could think of for canning tomato sauce, so I highly recommend checking those out before you get started!
Keep in Mind:
- Following canning safety guides is extremely important!
- For best results, use tomatoes that are labeled as being great for sauce (these are often called “paste-varieties”). Roma tomatoes are my preference for a delicious sauce!
- This whole process takes much longer than you think! The first time I tackled canning my own sauce…I unintentionally spread it out over whole weekend because I didn’t plan, my pot for simmering was much too small, and I was in the first trimester of pregnancy with another small baby crawling at my feet. Quick and easy recipes are nice, but producing a sizable amount of tomato sauce will take an entire day, so be sure to plan for that.
- Freezing tomatoes for later processing is a great option. My Roma tomato harvest came in small batches. Not enough to justify getting out all the equipment to process sauce, so I threw almost every single one in the freezer and didn’t pull them out until my tomato season was over. On processing day I simply gathered them all out and allowed them to thaw in the sink and shower (do whatcha gotta do!), and proceeded to make the sauce like normal. This is a fantastic way to get all your sauce making done at the end of the season.
- Following canning safety guides is extremely important!
- For best results, use tomatoes that are labeled as being great for sauce (these are often called “paste-varieties”). Roma tomatoes are my preference for a delicious sauce!
- This whole process takes much longer than you think! The first time I tackled canning my own sauce…I unintentionally spread it out over whole weekend because I didn’t plan, my pot for simmering was much too small, and I was in the first trimester of pregnancy with another small baby crawling at my feet. Quick and easy recipes are nice, but producing a sizable amount of tomato sauce will take an entire day, so be sure to plan for that.
- Freezing tomatoes for later processing is a great option. My Roma tomato harvest came in small batches. Not enough to justify getting out all the equipment to process sauce, so I threw almost every single one in the freezer and didn’t pull them out until my tomato season was over. On processing day I simply gathered them all out and allowed them to thaw in the sink and shower (do whatcha gotta do!), and proceeded to make the sauce like normal. This is a fantastic way to get all your sauce making done at the end of the season.
- Feel free to add seasonings! I prefer to leave my sauce plain and simple just because I’m not sure exactly what I’ll use them for, so I like to season it one recipe at a time. Add seasonings like garlic, onion, pepper, salt, oregano, a little sugar (for cutting down the acidity), or Italian to taste.
What You’ll Need
- Pressure canner
- Mason jars
- Lids and rings
- Large pot(s)
- Food mill
- Tomatoes
How to Can Tomato Sauce
1. Wash and remove the ends and any damaged spots on the tomatoes.
2. Run the tomatoes through a food mill.
Utilizing a food mill will save you so much time! Skip peeling, quartering, deseeding, and pureeing in a food blender just by investing in this awesome tool.
3. Pour a liquid from the tomatoes into a large pot and bring to a simmer.
4. Allow the liquid to reduce by half.
This step in the process will help you to achieve a thicker sauce by removing some of the excess liquid. I found that my Roma sauce took about 2-3 hours to reduce by half. Juicier tomatoes will take longer than that.
5. Ladle the sauce into disinfected Mason jars.
Be sure to leave 1/2 headspace in each jar. A canning funnel is a great tool for this! A DIY option is cutting the bottom out of a Solo cup and using it as a funnel.
6. Process each jar according to your altitude and the canning guidelines you are following.
Find your elevation right here. I suggest following along with the guidelines that should come with your pressure canner. This will explain necessary pressures and other safety measures to put into place as you process tomato sauce.
7. Store the tomato sauce in a cool and dark place.
Use for soups, sauces, and whatever else your heart desires!
If you make this recipe and love how it turned out, feel free to come back and comment about your experience. I’d love to hear about your experience!
More on Canning and More in the Kitchen
- How to Can Homemade Applesauce
- Pressure Canning vs. Water Bath Canning
- How to Can With a Water Bath Canner
- Homemade Fermented Pickle Recipe
- Crock Pot Cinnamon Applesauce
- How to Season Cast Iron
- Wooden Spoon Butter Recipe