Tomato Sauce for Canning

Super easy and unseasoned tomato sauce recipe made for water bath canning.

4.60 from 5 votes

Prep Time 2

Cook Time 30

Total Time 1 2 30

Course Canning, Homemade Ingredients

Cuisine American

Calories/Serving

Get Recipe Ingredients

Wash, remove stems, cut away bruised or black sections, and cut into halves.
Put all tomatoes into stockpot and heat on low to medium heat until they are soft and able to be pureed or crushed.
I like to use immersion hand blender to puree tomatoes.
Take off heat and press pureed mixture through sieve or food mill to remove all seeds and skins.
Put back on heat and simmer on low boil until tomato sauce thickens. Stir often. Volume should reduce by 1/2 for thick sauce consistency.
Prepare your water bath canning equipment including mason jars, lids and rings.
To every hot pint size mason jar add 1/2 tsp salt and 1 tbsp. bottled lemon juice.
Ladle in hot tomato sauce to mason jars leaving 1/4 inch headspace.
Wipe rims of jars, attach lids and rings finger tight and process for 30 minutes.