How to Create and Can Homemade Tomato Sauce Using Fresh Tomatoes- A Step-by-Step Guide

How to Make Tomato Sauce from Fresh Tomatoes for Canning

Are you looking to enjoy the flavors of fresh tomatoes all year round? Canning tomato sauce is a fantastic way to preserve the summer harvest and have delicious homemade sauce at your fingertips throughout the year. In this article, we will guide you through the process of making tomato sauce from fresh tomatoes, specifically for canning purposes. Follow these simple steps to create a flavorful and nutritious addition to your pantry.

Step 1: Select and Prepare the Tomatoes

To start, choose ripe, fresh tomatoes with no blemishes or signs of spoilage. The best varieties for canning tomato sauce are plum or Roma tomatoes, as they have fewer seeds and a lower water content. You will need about 20 pounds of tomatoes to make a gallon of sauce. Wash the tomatoes thoroughly and remove the stems.

Step 2: Core and Peel the Tomatoes

Next, core the tomatoes using a small knife or tomato corer. This will help remove the tough part of the stem. Then, blanch the tomatoes in boiling water for about 30 seconds to loosen the skin. Remove them from the water and plunge them into ice water to stop the cooking process. Once cooled, the skin should peel off easily.

Step 3: Crush the Tomatoes

Place the peeled tomatoes in a large pot and crush them with your hands or a potato masher. You can leave them in chunks or puree them for a smoother sauce. Add 1 cup of bottled lemon juice and 2 tablespoons of canning salt to the pot. The lemon juice helps to prevent discoloration and the salt enhances the flavor.

Step 4: Cook the Sauce

Stir the sauce and bring it to a simmer over medium heat. Cook the sauce for about 30 minutes, stirring occasionally, until it reaches your desired consistency. You can adjust the thickness by adding more tomatoes or simmering for a longer period.

Step 5: Prepare for Canning

While the sauce is cooking, prepare your canning jars and lids. Wash the jars and lids thoroughly in hot, soapy water and rinse them well. Sterilize the jars by boiling them in water for about 10 minutes. Keep the lids hot until you are ready to use them.

Step 6: Fill and Seal the Jars

Once the sauce has reached the desired consistency, remove it from heat. Using a ladle, fill the sterilized jars with the hot sauce, leaving about 1/2 inch of headspace. Wipe the rim of the jar with a clean cloth to remove any sauce residue. Place the lids on the jars and secure them tightly.

Step 7: Process the Jars

Place the filled jars in a water bath canner. Make sure the water level is at least 1 inch above the top of the jars. Bring the water to a boil and process the jars for 35 minutes, adjusting the processing time based on your altitude. After processing, remove the jars from the canner and let them cool on a towel for 12-24 hours.

Step 8: Check the Seals

Once the jars have cooled, check the seals by pressing down on the center of the lids. If they are not sealed properly, you may need to refrigerate the sauce and use it within a few days.

Congratulations! You have successfully made tomato sauce from fresh tomatoes for canning. Enjoy your homemade sauce throughout the year and relish the flavors of summer whenever you want.