Phil, I understand your concern, especially when it comes to food safety. That is why it is very important to use lab tested recipes from reputable sources like Ball, the National Center for Home Food Preservation (NCHFP), or university extensions. These recipes are carefully developed to maintain the right balance of acidity, even when low-acid ingredients like onions and garlic are included. When you follow a tested recipe exactly and process the jars in a water bath canner, you’re ensuring that your home-canned food is safe and protected from harmful bacteria that can cause spoilage.

If you’d like to learn more about how canning works and the science behind it, I highly recommend visiting the National Center for Home Food Preservation. A good place to start is with the USDA Guide to Home Canning: Part 1: Principles of Home Canning.

Carol-Ann, Wow, 300 to 500 pounds of tomatoes is incredible! I’m so glad to hear that the sauce is a hit in your household and with your family. It’s a lot of work, but knowing it’s worth it makes all the difference, right? Thank you so much for your kind words and for trusting my recipe.

Rachel thank you so much for replying. That will certainly make things much easier for me. I process anywhere between 300 to 500 pounds of tomatoes into sauce. My household and other family members Love this sauce. It’s a ton of work but So worth it. This sauce truly is delicious.

Thank you for sharing this delicious recipe.

Hi there, Carol-Ann! Thank you so much for your kind words. I’m glad to hear that this sauce recipe brings back memories of your mom’s and grandma’s cooking! Yes, it is safe to break the process over two days. You can roast and cook down the tomatoes, remove the skins and seeds, and then refrigerate the sauce overnight. However, when you’re ready to can the next day, don’t worry about bringing the sauce to room temperature. Instead, place it directly on the stove, heat it to a boil, and then reduce it to a simmer while you warm your jars for the water bath canning.