Home canning gives you the ability to harvest large yields and keep your food waste low. Tomatoes are one crop that have a variety of canning options. Canning tomato sauce is a good way to use leftover crops over time. This excerpt from the United States Department of Agriculture’s Complete Guide to Home Canning shows you the hot pack process for how to can tomato sauce. Try this and our other canning resources to help you stock up after each harvest.
The following is an excerpt from the USDA Complete Guide to Home Canning covering how to can tomato sauce.
Canning Tomato Sauce
Procedure: Prepare and press as for making tomato juice. Simmer in large-diameter saucepan until sauce reaches desired consistency Boil until volume is reduced by about one-third for thin sauce, or by one-half for thick sauce. Add bottled lemon juice or citric acid to jars (See acidification directions). Add 1 teaspoon of salt per quart to the jars, if desired. Fill jars, leaving 1/4-inch headspace. Adjust lids and process.
Recommended process times are given in the Image Gallery.