Latest recipes

Canning Tomatoes Sauce

Canning Tomatoes Sauce

We are searching data for your request:

Forums and discussions:
Manuals and reference books:
Data from registers:
Wait the end of the search in all databases.
Upon completion, a link will appear to access the found materials.

  • Prep 60min
  • Total9hr0min
  • Servings8

I use less basil and oregano than the original recipe so this can be used in many other dishes. I can always add those again later!MORE+LESS-


Updated May 6, 2015



tablespoons olive or vegetable oil


medium onions, diced (2 cups)


medium carrots, shredded (2 cups)


medium green bell pepper, diced (1 cup)


cloves garlic, finely chopped


large tomatoes, peeled and diced (8 cups)


can (6 ounces) tomato paste


tablespoons packed brown sugar

1 1/2

teaspoons dried oregano leaves


teaspoons dried basil leaves


Hide Images

  • 1

    Heat oil in 12 inch skillet over medium heat. Cook onions, carrots, bell pepper and garlic in oil, stirring occasionally, until tender.

  • 2

    Place vegetable mixture and remaining ingredients in 5 quart Crock-Pot slow cooker. Cook on high heat setting 8 hours. When sauce is done, divide into 2 cup portions and freeze for later use.

Nutrition Information

No nutrition information available for this recipe

Canning Tomatoes Recipes

Family Food Garden may collect a share of sales or other compensation from the links on this page.

To view this video please enable JavaScript, and consider upgrading to a web browser that supports HTML5 video

SUMMER IS here and you have a great crop of tomatoes, or you got a cheap deal at the farmers market. Preserve that summer freshness by home canning your beautiful ripe tomatoes.

You will feel so good when you take down a jar that you personally can to prepare your favorite spaghetti sauce or tomatoes sauce recipe when the summer is long gone.

I suggest you review the YouTube video Canning Tomatoes with Ball Canning or check out

You will need to prepare your quart 32oz jars. It is recommended to use wide-mouth jars. Check your jars for any cracks and new lids to make sure the seals are not scratched and uniform.

Wash jars and lids in hot soapy water, rinse well. Place the lids and metal bands in hot water but don’t boil them. Place the jars in hot water as they need to be filled while hot. Have a large pot of boiled water ready for your hot water preserving. For each quart jar, you will need 2 ½ -3 ½ pounds of fresh ripe tomatoes.

To prepare food for canning you need to wash, clean, pare and cut up food just like if you were intending to use it for cooking and eating without canning.

You can peel off the skins by either blanching the tomatoes in a hot water bath for 30-60 seconds or until the skins start to crack and immediately put the hot tomatoes into a bowl of very cold water, or you can do the same by putting the tomatoes in an oven.

Cut the tomatoes in half after coring them and place them skin up on a paper-lined tray for three to five minutes.

Let them cool and peel them.

You can pack the tomatoes into the jars whole, halved, or quartered. Pack the tomatoes in an empty hot jar that you prepared adding 2 tablespoons of lemon juice or ½ teaspoon citric acid to each quart jar and one teaspoon of pickling or kosher salt to each jar.

Carefully ladle tomatoes into hot jars leaving ½ inch headspace for each jar. Fill the jar with boiling hot water and remove any bubbles.

There should be ½ inch headspace. Wipe the rim of the jar clean with a towel. Take the lid out of hot water and place it carefully on top of the jar and then secure the band that has also been removed from the hot water. Fill your big pot with the boiling water with the packed jars.

It is helpful to have a wire or silicone basket in the hot water to help with the removal of the jars from the hot water bath. Make sure the jars are covered with at least 2 inches of water. Place lid on the pot and bring to a gentle boil for 45 minutes, if using pint jars process for 40 minutes.

Compensate for altitude if necessary. Shut off the heat let everything sit for 5 minutes. Gently place the jars on a towel-lined counter where they will not be disturbed for 12-24 hours as they cool to room temperature.

The vacuum seal is formed during the cooling process.

Make sure to label and date your jars clearly. Check lids for the seal before storing. The lids should not click up or down when pressed.

Remove lids to check the seal. If a lid does not seal within 24 hours, reprocess or refrigerate. Store properly sealed jars in a cool dark place for up to a year.

What types of tomatoes to use?

If you are making tomatoes sauce in bulk or your own tomatoes paste, Roma tomatoes are your best bet. The best Roma tomatoes are San Marzano, they are sweet, dense-fleshed and small-seeded. They are an Italian favorite.

Why peal the tomatoes?

Tomatoes skins can be bitter and tough. Some people use ice water to help cool tomatoes during the skinning process and that helps.

Why do you need to add lemon juice to canned tomatoes?

Tomatoes need a lower pH value so that they can be water bath processed. Citric acid naturally lowers the pH without changing the flavor of the tomatoes and can be a substitute.

Use ½ teaspoon citric acid per quart of tomatoes. For pints use a ¼ teaspoon. Citric acid can also be substituted in your favorite Salsa recipe that calls for lemon juice, but because of its low pH generally all canned tomatoes products use either lemon juice or citric acid.

A great homemade canned soup recipe is on the Diy Natural site, under “A Homemade Tomato Soup Recipe Made for Canning.”

The tricky thing about canning tomato soup, according to Sarah Ozimek is that many recipes call for cream or flour which does not do well with water bath canning. You also have to make sure the pH level of the soup will be high enough to make it stable for a shelf life of a year.

The National Center for Home Food Preservation advises that you use no more than 3 cups of vegetables for each 22pounds of tomatoes. If you add too many veggies you inadvertently dilute the natural acid from the tomatoes.

The best tomatoes for soup are again those used in tomato paste because they are fleshier, sweet, and less watery. You need to add some lemon juice or citric acid to the soup, the citric acid seems to affect the tasteless, but again it is a matter of personal taste. Your canned soup may be thicker than you are used to so you can water it down with water or cream or milk, once you reheat your canned soup. The site can be reached here.

So when you see all those tomatoes, especially the plum shaped ones, be like a squirrel and store them up by canning them while they are fresh so you can have that summer goodness all year round. There is something very satisfying about a kitchen pantry with jars of homemade canned goods, especially tomatoes bursting with flavor.

My name is Isis Loran, creator of the Family Food Garden. I’ve been gardening for over 10 years now and push the limits of our zone 5 climates. I love growing heirlooms & experimenting with hundreds of varieties, season extending, crunchy homesteading and permaculture.

Best Tomato Varieties for Canning Tomato Sauce

The best tomatoes for home canning are the roma/paste tomatoes because there are fewer seeds and water content to them creating a thicker sauce. Some of my fav heirloom tomatoes to grow and can tomato sauce with are black icicle, san marzano and amish paste. However depending on the growing season and when harvests need to be used up, I often use an assortment of tomatoes, even the cherry tomatoes, just to use up the harvests. This means a longer boil time if you want a thicker sauce and more seeds to strain.

Marinara Sauce Recipe

It’s hard to beat a simple dish of fresh pasta topped with homemade marinara sauce. The key is using quality products and when you have those these simplest of dishes come to life.

The Italians have relied on the best of the best tomatoes for centuries: Sun-kissed San Marzano tomatoes. They’re stronger in flavor and much sweeter than most any other variety. And for that reason it’s hard to replicate the flavor of the marinara sauces you find in southern Italy. Our tomatoes require the help of a few flavor boosts, a dash of sugar being one of them.

This marinara sauce is slow-simmered with a variety of herbs and seasonings for 2 hours. The end result is a delicious sauce you can either eat right away, freeze or can for long-term storage so you can enjoy the vibrancy of Summer all year long! This is the BEST marinara sauce for canning!

The use of dehydrated onions is especially suited to canning as it provides a better flavor long-term.

Let’s get started!

Select the best tomatoes you can find. The ideal tomatoes are ones that are very meaty with few seeds. Roma tomatoes fall into that category and are the most readily available and they, like other paste tomatoes like San Marzano’s, develop the best flavor when cooked down into a sauce. That said, you can use whatever tomatoes you have available and if they’re grown in your own garden so much the better.

Blanch the tomatoes for a minute in boiling water to loosen the skins. Peel the tomatoes and squeeze out and discard the seeds. Chop the tomatoes.

Place the tomatoes in a large pot with all the ingredients (except for the citric acid/lemon juice). Bring it to a boil, reduce the heat to low and simmer, uncovered, for 2 hours, stirring every once in a while. Adjust seasonings to taste. Discard the bay leaves.

Use an immersion blender or transfer to a blender and puree until desired consistency.

I use and recommend Cuisinart’s Immersion Blender, I’ve been using mine for 8 years and it’s still going strong.

The sauce is ready but the flavor is even better after a day or two.

You can either enjoy the sauce now, freeze it, or can it for future use.

If you want to can your marinara for long-term storage, here’s how:

Before you fill the sterilized jars with the marinara sauce, add 1/4 tsp Citric Acid per pint or add 1 tbsp bottled lemon juice per pint (double those quantities for quarts). This is per USDA guidelines as a requirement for safe canning. Fill the hot marinara sauce into the jars leaving 1/2 inch headspace. Wipe the rims of the jars with a damp cloth. Screw on the clean lids and rims.

Next you’ll use a water canner to process the jars. This complete canning set has everything you’ll need.

Place the jars in the boiling water canning and process for 35 minutes for pints and 40 minutes for quarts (wait for the water to return to a boil before you start the time). Turn off the heat and let the jars rest for 5 minutes before removing.

Adjustments for canning at high altitude:

  • At 1,001 to 3,000 feet (305 to 914 meters) above sea level: increase processing time by 5 minutes.
  • At 3,001 to 6,000 feet (914 to 1,829 meters) above sea level: increase processing time by 10 minutes.
  • Above 6,000 feet (1,829 meters) increase processing time by 15 minutes.

Carefully remove the jars from the water canner and let them sit undisturbed for 24 hours. Check the seals. Stored in a dark, cool place the jars will keep for at least a year but for best flavor use within six months.

Recipe Summary

  • 30 tomatoes, peeled and chopped
  • 10 cups chopped onions
  • 2 cups vinegar
  • 2 (8 ounce) cans tomato paste
  • 2 green bell peppers, chopped
  • 2 red bell peppers, chopped
  • 4 banana peppers, chopped
  • ½ cup white sugar, or more to taste
  • 10 cloves garlic, chopped
  • 8 teaspoons pickling salt
  • 2 teaspoons ground black pepper
  • ½ bunch fresh cilantro, chopped
  • 17 (1 pint) canning jars with lids and rings

Combine tomatoes, onions, vinegar, tomato paste, green bell peppers, red bell peppers, banana peppers, sugar, garlic, pickling salt, and black pepper in a large stockpot bring to a boil, reduce heat to medium-low, and simmer for 30 minutes. Mix cilantro into salsa.

Sterilize the jars and lids in boiling water for at least 5 minutes. Pack salsa into hot, sterilized jars, filling to within 1/4 inch of the top. Run a knife or thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids and screw on rings.

Place a rack in the bottom of a large stockpot and fill halfway with water. Bring to a boil and lower jars into the boiling water using a holder. Leave a 2-inch space between the jars. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Bring the water to a rolling boil, cover the pot, and process for 35 minutes.

Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Canning Tomatoes by the pound! Spicy BBQ sauce

Writing this post gives me a sense of satisfaction after tackling 109lbs of tomatoes and realizing how much fun I actually had doing it. I had planned on doing just two recipes Roasted Garlic Pasta Sauce and Bloody Mary Mix, but the Big Ball Book and still staring at about 24 lbs of these beautiful tomatoes put me in the mood to adapt a BBQ sauce and an Italian Herbed Tomato Sauce which I will post next.

The sweet and spicy of the brown sugar and jalapenos leave a really lingering flavor with eat bite. I think it’s one of the better sauces to use for the purpose of basting. Note: the more you cook down the sauce which is true of all of these tomato base sauces the thicker they will get. Enjoy!

My Crazy Life as a Farmers Wife

I've had so many requests for these canning recipes, that I think it will be easier to post them here and refer people to this post ) Here are all the recipes I use for canning tomatoes.

Please note that these are all recipes. When I actually can my tomatoes, I use what is ripe. sometimes it is much more than the recipe, or much less. I don't follow the recipes exactly, but more as a guideline. I just keep an open mind and taste the sauces along the way. Because of varrying amounts, I am not able to tell you exactly how many pints/quarts each recipe makes. Also, please note that these are old recipes passed down over the years. New canning reccomendations state that modern varieties of tomatoes do not contain high amounts of acid as they did in the past. This puts you at risk for botulism poisoning. My grandmother and I have canned thousands of jars of tomatoes using these recipes, and never once had a problem. Modern canning guidelines suggest adding 1 Tbs. per pint or 2 Tbs. per quart of lemon juice to help bring up acidity levels. This does not change the flavor of the finished product, and will help protect you from the possibility of botulism forming in your jars, because it cannot form under high acidity levels. My suggestion would be to follow the recipes below, and add the lemon juice straight to your jars before filling them with your finished product.

Instructions for Peeling Tomatoes

Canned Stewed Tomatoes Recipe

1. Start by selecting ripe tomatoes from your garden. I usually pick all of the ripe tomatoes out of my garden and then sit them in a basket on my cupboard for a few days, allowing them to get really ripe. This will give you much more flavor and sweetness in your stewed tomatoes.

2. Once you have a decent amount of ripe tomatoes, wash them all.

3. Place a large pot of water on the stove over high heat and bring to a boil.

4. Clean out both sides of your sink. Fill one side full of cold water.

5. Now you need to remove the tomato skins. Skins do not preserve well, so you will need to remove them. Place a strainer over a bowl and place next to your pot. Take 7-8 tomatoes at a time and drop them all into the boiling water. Let them boil until the skin cracks, or a minute-a minute and a half have passed. If the skin does not crack, remove it anyways and place in the strainer using a slotted spoon. Once you have removed all of the tamatoes from the water, place more tomatoes in the boiling water and dump the ones from the strainer into the sink of cold water. Repeat until all tomatoes have been in the boiling water and then placed in cold sink water.

6. Remove skins from tomatoes. they should come right off after the boiling process. You should be able to peel them right off. I just do it over the sink and throw all of the skins in the sink, and clean them out when I'm done. Peel all of the tomatoes and place them in a clean bowl.

7. Place a large empty pot on the stove and turn on low heat. Rough chop eat tomato into bite sized pieces. They don't have to be perfect. Trasfer to the pot as your cutting board gets full. Don't waster the tomato juice. it adds wonderful flavor. Repeat until all tomatoes have been chopped, and tomatoes and juice are all in the pot. Turn heat up to medium low and start adding seasoning. I like to add plenty of salt, pepper and then some celery salt. I also add a tiny bit of sugar to bring out the sweetness of the tomatoes.  I usually add a half cup, but I make a HUGE pot. so you'll want to play around with seasonings until it tastes good, depending on how much you're making. Add a few Tbs. of lemon juice. Some people like to add chopped onions and celery at this point, but I prefer to just have the tomatoes plain because I like to add them to so many different recipes. Simmer for 10-15 minutes.

8. Transfer tomatoes into clean canning jars. Leaving at least 1/2" head space at the top of jar. Wipe rims clean and place lid and ring on top. Tighten.

9. Process jars in a hot water bath. For those of you who aren't canners. this is the large canning pot (not a pressure cooker). You fill it with enough water to cover all of the jars when submerged, and then you bring it to a roaring boil. Once the boiling starts, you put the lid on and allow the jars to boil. Quarts should process 35-40 minutes and pints 25-30 minutes.

My secret to processing large batches, is using an outdoor camp stove with extra large canning pots. I can keep the heat outside during the hot summer, and I can also process 20 quarts at once, which really saves a lot of time.

10. Once they are done processing, remove from heat and allow to cool. If the seal pops downward, you're good to go. Immediately use or discard any of the jars that do not seal.

11. Use your stewed tomatoes. here is just a quick list of how I use my stewed tomtaoes.

-poured over cooked macaroni

-tomato macaroni soup (this is an old fashioned family favorite at our house. the recipe came from my great grandma. I will have to share the recipe sometime)

-poured over seasoned chicken breasts in the crock pot (this is one of Grace's favorite meals)

-poured over a seasoned roast in the crock pot

-in homemade chili and vegetable soup

-in tortilla and taco soup

-blended and added to homemade salsa

-baked macaroni & cheese with stewed tomatoes

-you can use them to make pasta sauce. you just need to simmer it long enough to thicken it up

-You can blend it and make homemade tomato soup

-you can basically use it in any recipe that calls for stewed tomatoes, canned tomatoes, or diced tomatoes

Tangy Spaghetti Sauce for Canning 

-1 cup banana peppers, chopped

-2 pkg. fresh sliced mushrooms (optional)

-16 cups tomatoes, peeled and chopped (see instructions for peeling above under stewed tomato recipe)

-2 tablespoons Italian seasoning

Add all ingredients to stock pot. Heat until boiling. Reduce heat and simmer, partially covered for about 1-2 hours, stirring occasionally. Fill clean, sterilized jars within ½” of top. Put on tops and tighten. Process for 35 minutes for quart jars in water bath. Serve over pasta.

 Grandma Betty's  Salsa 

-4 quarts tomatoes, peeled and chopped (see instructions for peeling above under stewed tomato recipe)

-2 medium onions, chopped (one yellow & one red)

-2 bunches green onion, chopped

-1 bunch fresh cilantro, finely chopped

-1 jalapeno pepper, seeded and chopped fine

Bring to boil in large stock pot and simmer for 25 minutes. Fill jars and seal while still hot. Put in boiling water bath 35 minutes for pints, 45 minutes for quarts. Water should be boiling when you put the bottles in, and should cover the bottles at least 1”.

  Homemade Canned Pizza Sauce 

-a bit of tomato juice to help blend

Blend until smooth. Add to:

-25-28 tomatoes, peeled and pureed in blender (see instructions for peeling above under stewed tomato recipe)

-3 large cans tomato paste (regular soup can size, or 5-6 of the mini cans)

Combine all ingredients in large pot on stove. Simmer for about 3-4 hours until moisture is cooked out and sauce thickens. When sauce is done, transfer to jars and seal. Process for 25 minutes in a hot water bath.

Family Tested, Dad Approved

Part of the reason we worked so hard to perfect this canned spaghetti sauce recipe is because of our dad. To know him is to know his passionate love for Italian food. He is super picky about spaghetti sauce it has to be just right. Well, we’re happy to report that we served this sauce at family dinner recently and our dad loved it! He couldn’t get enough. In fact, he used a spoon to get all the excess off his plate. He’s crazy about this savory sauce, and you will be too!

Pressure Canning Wild Game Meat

Since game meat is often a bit tough, and harvests are sometimes much larger than even the biggest freezer, pressure canning recipes can come to the rescue. They tenderize the meat while at the same time allow you to store a huge harvest without additional freezer space.

This can be a lifesaver if you’re in a rural cabin without dependable access to electricity.

    – Cornell University – The Canning Diva – On Big Turtle Creek – National Center for Home Food Preservation – Meats & Sausages – Life With A Good Wife – Simply Canning – Montana Outdoor Radio Show

How to Use Your Tomato Harvest: Canning Beefsteak Tomatoes

Every Italian girl should can tomatoes at least once in her life to appreciate the soul and love that goes into making exceptional Marinara sauce. Well, OK, you don’t have to be Italian to love canning tomatoes. For me, it feels primal to harvest and put up a bushel of tomatoes for the winter. I feel like I have accomplished something special, and just love looking at the bright red jars in my pantry. I also love good imported canned San Marzano tomatoes (see my Marinara sauce recipe) but having my own canned local, organic tomatoes is very satisfying as well. At first it seems like a big deal but once you do it and realize how simple it is, you will look forward to harvest time every year with a smile.

The best tomatoes for canning are Roma tomatoes. They are more dense and less watery which produces a thicker and meatier sauce. However I used organic Beefsteak tomatoes from our local CSA (Community-Supported Agriculture), Sandhilll Family Farms . I had the pleasure of trying them recently at a Farm to Table dinner, and was captivated on how rich and sweet they were. Since the Beefsteak tomatoes were at their peak, I bought 40 pounds. I canned 30 pounds and used the rest for tomato jam, Caprese Salad, and BLTs. Please support your local CSA for the freshest, healthiest local produce you can get. Plus I like supporting local businesses!

Crushed tomatoes are ideal for sauce, soup and stew recipes. Crushing them also makes it easier to strain out some of the watery juice while canning, which I needed to do with the Beefsteak variety. The meat and flavor of the Beefsteaks were incredible.

Since food safety is very important with preserving and canning, I used the classic canning recipe from the Ball Jar Company, the maker of the canning jars. You can read more about canning at their website.

The following is a step-by-step look at the process. The printed recipe can be found at the end.

Wash tomatoes and cut a large cross on the bottom of each tomato.

Blanche a few at a time in boiling water for about 30 seconds.

Immediately dunk in ice cold water to stop the cooking.

The skin will easily slip off.

Core the tomatoes and cut in quarters.

Cook in large enameled pot, gently crushing the tomatoes as they cook down.

Fill quart-sized jars with crushed tomatoes and 2 tablespoons of lemon juice to increase acidity.

Place the sealed jars in boiling water in a large canning pot. Be sure to place them in a wire rack or on a towel to keep the jars off the bottom. Simmer for 45 minutes to achieve a good solid seal.