Plain Tomato Sauce: Small Batch Canning Recipe
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If you’re looking for an easy way to preserve a small harvest of ripe tomatoes from your garden, this small batch plain tomato sauce canning recipe is perfect for you. Learn how to preserve tomato sauce with this water bath canning recipe.
Home-canning tomato sauce allows you to enjoy the fresh taste of summer tomatoes all year round, providing a wonderful way to preserve your garden’s bounty. Starting with just 10 to 15 pounds of tomatoes and some bottled lemon juice, you can preserve about 4-pint jars of home-canned tomato sauce for your food storage shelves.
Having jars of unseasoned tomato sauce in your pantry is incredibly versatile, providing a blank canvas for all your recipes and offering numerous benefits:
- Customizable Flavor: Since the sauce is unseasoned, you have complete control over the flavors in your dishes. Whether you’re making a spicy arrabbiata, a hearty chili, or a delicate tomato basil soup, you can season it to match your recipe perfectly.
- Time-Saving: Having jars of tomato sauce on hand significantly cuts down on meal prep time. Instead of starting from scratch with fresh tomatoes, you can open a jar and get cooking. This is especially handy for busy weeknights when time is of the essence.
- Healthier Option: Home-canned tomato sauce means you know exactly what’s in your food. You won’t have to worry about preservatives, added sugars, or artificial ingredients.
- Convenience: Having a stash of tomato sauce in your pantry means you always have a key ingredient on hand. It’s perfect for impromptu pasta nights, quick pizza sauces, or as a base for various soups and stews.
Tips for Canning Tomato Sauce
Canning your own tomato sauce is a rewarding way to preserve the flavors of summer, but it’s important to follow safe practices. Here are some helpful tips to ensure your home-canned tomato sauce is both delicious and safe:
Follow a Safe Canning Recipe
Always use a recipe developed and tested for safe home canning. This canning recipe is from the Ball Blue Book Guide to Preserving, a trusted resource for home canners
Use Fresh, Ripe Tomatoes
Any variety of tomatoes, including cherry, plum, and slicing tomatoes, can be used in this recipe. Choose firm, good-quality tomatoes with no signs of disease. Avoid canning tomatoes from dead or frost-killed vines, as the pH changes, and they may not be safe for home canning.
Remove Skins and Seeds
Remove the skins and seeds from the tomatoes to ensure safety. The peels may harbor bacteria and add an unwanted texture to the sauce. Additionally, peels and seeds can affect the sauce’s density, preventing proper heat penetration during processing.
Method for Removing Skins and Seeds:
- Using a Food Strainer: Cook the tomatoes briefly to soften them, then run them through a Victorio food strainer or food mill to remove skins and seeds and puree them.
- Without a Food Strainer: Blanch and peel the tomatoes, scoop out the seeds, then cook and puree the tomatoes using a stick blender, food processor, or fine mesh strainer sieve. Refer to “How to Peel Tomatoes” for a detailed, step-by-step tutorial.
Acidify with Bottled Lemon Juice or Citric Acid
To ensure safety, tomatoes need to be acidified when water-bathed canned. Add bottled lemon juice or citric acid, as described in the recipe, to adjust the pH and prevent botulism and other bacterial concerns. Don’t use freshly squeezed lemon juice. Bottled lemon juice is standardized and contains the acidity required for safe canning.
Use a Large Pot as a Water Bath Canner
A large water bath canner isn’t necessary for this small batch canning recipe. A large pot and a small cooling rack can serve as your boiling water bath. Ensure the pot is tall enough to cover the tops of the jars with a few inches of water, plus an additional two inches to prevent boiling water from splashing out. Place a rack in the bottom to elevate the jars and allow water to circulate during processing.
I use an 8-quart tall saucepot with an 8-inch canning rack that holds 4 pint-sized canning jars for small-batch boiling water bath canning recipes.
Safe Adjustments
While canning recipes are thoroughly tested for safety as written, you can safely make some minor adjustments to this research-tested recipe.
Add Flavor: According to the Ball website, you can add certain ingredients to this recipe without compromising safety. These ingredients can be added directly to the jars along with the citric acid or bottled lemon juice before filling them with tomato sauce. Here are some options:
- Salt: Add up to ½ teaspoon per pint or 1 teaspoon per quart.
- Dried Herbs: Add up to ½ teaspoon per pint or 1 teaspoon per quart.
- Fresh Basil: Rinse thoroughly and add 1 basil leaf per pint or 2 leaves per quart.
Jar Sizes: While this recipe uses pint-sized jars, it is also adaptable for half-pint and quart-sized jars. Be sure to make the following adjustments
- Half-pints: Add 1/2 tablespoon of bottled lemon juice or 1/8 teaspoon citric acid to each jar, and process half-pint jars in a water bath canner for the same time as pints.
- Quarts: Add 2 tablespoons of bottled lemon juice or 1/2 teaspoon citric acid to each quart jar and increase the processing time to 40 minutes (Adjust for altitude: Above 1,000: 1,000 to 3,000 = 45 minutes, 3,001-6,000 = 50 minutes, and 6,001 to 8,000 = 55).
By following these tips, you can ensure that your home-canned tomato sauce is flavorful and safe to enjoy throughout the year. So grab those ripe tomatoes, get your canning supplies ready, and enjoy the satisfaction of creating this versatile pantry staple.
Steps for Canning Tomato Sauce
This is a standard tomato sauce recipe that can be found in various publications, such as the Ball Blue Book Guide to Preserving and the Ball Mason Jars website. Before starting, it may be helpful to review the information on using boiling water canners on the National Center for Home Food Preservation website.
You can find the full, printable recipe at the bottom of the article, but here are the detailed steps to making and canning plain tomato sauce:
Step 1: Gather Your Equipment
You will need:
- Water bath canner with a canning rack
- 4 pint sized canning jars
- Canning lids and ring bands (new lids for each jar, bands can be reused)
- Canning tools: jar lifter, funnel, and bubble popper
- Plus basic kitchen supplies such as a knife, cutting board, large pot, large prep bowl, measuring spoons, ladle, and clean kitchen towels.
Step 2: Prepare the Tomatoes
Wash the Tomatoes: Rinse the tomatoes well under running water. Remove the stems and cut a shallow “X” in the bottom of each fruit.
Blanch the Tomatoes: Bring a large saucepan of water to a boil over high heat. As the water is heating, fill a large bowl with ice water. Once the water boils, dip the tomatoes into the boiling water until the skins crack and loosen, about 30-60 seconds. Transfer the tomatoes from the boiling water to the bowl of ice water to cool. Repeat for all the tomatoes.
Peel and Seed the Tomatoes: Once the tomatoes are cool enough to handle, remove the skins, scoop out the seeds, and cut out any thick cores. To remove the seeds, slice the tomato in half, hold each half over a bowl, and squeeze or scoop out the seeds with a spoon.
Step 3: Make the Sauce
Cook the Tomatoes: To help prevent the tomato juice from separating, cut about 6 tomatoes into quarters and place them in a large sauce pot. Bring to a boil over medium-high heat. Stir to prevent sticking and crush the tomatoes with the back of your spoon once they soften. Cut the remaining tomatoes in half and add them to the pot as you work. Stir frequently to cook evenly and prevent sticking.
Simmer and Soften: When all the tomatoes have been added, continue to cook, stirring occasionally, until the tomatoes are soft and juicy, about 10 minutes.
Puree the Tomatoes: Remove the pot from the heat and let the tomatoes cool slightly, then use a food processor, blender, food mill, or sieve to smooth the sauce.
Thicken the Sauce: Return the tomato puree to the saucepot and simmer uncovered over medium-low heat until the sauce thickens and reduces in volume, about 1 to 2 hours. Reduce by 1/3 for a thin sauce or 1/2 for a thick sauce.
Step 4: Prepare the Canning Equipment
Wash the Equipment: While the tomato sauce is cooking, wash the jars, lids, bands, and canning tools in warm, soapy water. Rinse thoroughly and set aside to air dry on a clean kitchen towel.
Heat the Jars: Place the large pot or water bath canner on the stove. Place the jar rack into the pot, set the jars in the canner, and fill with enough water to cover the jars. Bring to a simmer (180˚F) for 10 minutes, and keep warm.
Step 5: Fill the Jars
Remove One Jar: Spread a kitchen towel on the counter. Use the jar lifter to remove one jar from the canner, draining the water back into the canner. Place the jar on the towel, keeping the remaining jars in the canner so they stay warm.
Add Acid and Sauce: Add 1 tablespoon of bottled lemon juice or ¼ teaspoon of citric acid to the jar for pint jars. Use the canning funnel and ladle to fill the jar with the tomato sauce, leaving a 1/2-inch headspace.
Remove Air Bubbles: Run the bubble popper through the jar slowly to release any air bubbles. Wipe the rim with a clean, damp towel to remove any residue.
Seal the Jar: Add the lid and secure it with a screw band until it’s fingertip tight. Return the jar to the canner. Repeat with the rest of the jars.
Step 6: Process in a Water Bath Canner
Boil the Jars: Once the filled jars are all in the canner, adjust the water level so it is at least 2 inches above the tops of the jars. Cover the pot and bring it to a boil over medium-high heat. Once the water boils vigorously, set a timer and process for the times indicated in the recipe below.
Cool the Jars: When the processing time is complete, turn off the heat, remove the lid, and let the canner cool and settle for about 5 minutes. Spread a dry kitchen towel on the counter. Use the jar lifter to remove the hot jars from the canner and place them on the towel. Keep the jars upright, and don’t tighten bands or check the seals yet. Let the jars sit undisturbed for 12 to 24 hours to cool.
Check the Seals: After 12 to 24 hours, check to ensure the lids are sealed by pressing on the center of each cover. Refrigerate any jars that failed to seal and consume within a week.
Store the Jars: Prepare your jars for storage by removing the ring bands and washing them thoroughly in warm, soapy water to eliminate residue. Dry the jars, then label and date them. Store in a cool, dark place between 50 and 70°F. For optimal flavor, use within 12 to 18 months. This recipe yields about 4 pints depending on how much you reduce your sauce.
This small batch canning recipe is an easy way to preserve the fresh, vibrant flavor of summer tomatoes harvested from your vegetable garden. With just a little effort, you can enjoy the taste of ripe, garden-fresh tomatoes all year. This versatile, unseasoned tomato sauce is perfect for a wide range of dishes, allowing you to customize your meals to your liking.
Small Batch Plain Tomato Sauce Canning Recipe
Ingredients
- 10 to 15 pounds ripe tomatoes
- bottled lemon juice or citric acid
Instructions
Prepare the Tomatoes:
- Wash the tomatoes well under running water. Remove the stems and cut a shallow “X” in the bottom of each fruit.
- Bring a large saucepan of water to a boil over high heat. As the water is heating, fill a large bowl with ice water.
- Once the water comes to a boil, dip your tomatoes into the boiling water until the skins crack and loosen, about 30 to 60 seconds.
- Transfer the tomatoes from the boiling water to the bowl of ice water to cool. Repeat for all the tomatoes.
- Once the tomatoes are cool enough to handle, remove the skins, scoop out the seeds, and cut out any thick cores.
- To remove the seeds: slice the tomato in half, hold each half over a bowl, and squeeze and scoop out the seeds with a spoon.
Make the Sauce:
- Cut about 6 tomatoes into quarters, and place these in a large sauce pot.
- Bring to a boil over medium-high heat. Stir to prevent sticking, and crush the tomatoes with the back of your spoon once they soften.
- Cut the remaining tomatoes in half and add them to the pot as your work. Stir frequently to cook evenly and prevent sticking.
- When all the tomatoes have been added, continue to cook, stirring occasionally, until the tomatoes are soft and juicy, about 10 minutes.
- Remove the pot from the heat and let the tomatoes cool slightly before pureeing.
- Puree the tomatoes using a food processor, food mill, or sieve to smooth out the sauce.
- Return the tomato puree to the saucepot and simmer uncovered over medium-low heat for 1 to 2 hours until the sauce thickens and reduces in volume: Reduce by 1/3 for a thin sauce. Reduce by 1/2 for a thick sauce.
Prepare the Canning Equipment
- While the tomato sauce is cooking, wash the jars, lids, bands, and canning tools in warm, soapy water. Rinse thoroughly, and set aside to air dry on a clean kitchen towel.
- Place the water bath canner on the stove. Place the jar rack into the pot, set the jars in the canner, and fill with enough water to cover the jars.
- Bring the canner to a simmer (180˚F) for 10 minutes, and keep the jars hot until you are ready to fill them.
Fill the Jars:
- Spread a kitchen towel on the counter. Use the jar lifter to remove ONE jar from the canner. Drain the water back into the canner, and place it on the towel. Keep the remaining jars in the canner so they stay hot.
- Add 1 tablespoon of bottled lemon juice or 1/4 teaspoon of citric acid to the jar.
- Use the canning funnel and ladle to fill the jar with the tomato sauce. Leave a 1/2-inch headspace.
- Run the bubble popper through slowly to release any air bubbles. Wipe the rim with a clean, damp towel to remove any residue.
- Add the lid and secure it with a screw band until it’s fingertip tight.
- Return the jar to the canner. Then, repeat with the rest of the jars.
Process in a Boiling Water Bath Canner:
- Once the filled jars are all in the canner, adjust the water level so it is at least 2 inches above the tops of the jars.
- Cover your canner and bring it to a boil over medium-high heat. Once the water boils vigorously, set a timer and process pints for 35 minutes at altitudes of less than 1,000 ft. Adjust processing time for your altitude if necessary. (See notes.)
- When the processing time is complete, turn off the heat, remove the lid, and let the canner cool and settle for about 5 minutes.
- Spread a dry kitchen towel on the counter. Then, use the jar lifter to remove the hot jars from the canner and place them on the towel. Keep the jars upright, and don’t tighten bands or check the seals yet. Let the jars sit undisturbed for 12 to 24 hours to cool.
- After 12 to 24 hours, check to be sure the lids are sealed by pressing on the center of each cover. Refrigerate any jars that fail to seal and consume them within a week.
- Yields about 3 to 4 pints depending on how much you reduced your sauce.
Notes
Nutrition
You May Also Like these Water Bath Canning Recipes:
- Italian Seasoned Tomato Sauce: Ripe paste tomatoes simmered with onions, garlic, and Italian herbs into a flavorful sauce perfect for tossing with your favorite pasta.
- Roasted Roma Pizza Sauce: Roasting tomatoes, onions, and garlic creates a richly flavored sauce perfect for homemade pizza.
- Stewed Tomatoes and Vegetables: Infused with celery, onions, and peppers, these stewed tomatoes are versatile for pasta, stews, chilies, soups, and casseroles.
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