Tomato Sauce- Water bath canned

Discover the secret to delicious home canned tomato sauce made with just five ingredients and no preservatives.

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5 from 1 vote

Prep Time 2

Cook Time 2 34

Course canning

Cuisine sauce

Servings pints

Calories 70 kcal

Preheat the oven to 400℉
Slice tomatoes in half lengthwise and place them cut side down onto the sheet pan.
Roast the tomatoes for 30-45 minutes. The skins from the tomatoes should begin to separate and wrinkle and will be slightly charred.
Remove the 1st batch from the oven. The skins of the tomatoes should easily peel off.
Prepare the sheet pan full of halved tomatoes and continue roasting. Two sheet pans in the oven at a time is faster and fine to do.
Process the skinned tomatoes in a blender until smooth and begin simmering in the stockpot.
Continue roasting and pureeing the tomatoes until the batch is finished, filling the stockpot as you go.
Once all the tomatoes are in the pot, simmer over medium heat until the liquid is reduced to half. This takes about 2-3 hours.

Prepare the water bath by filling the canning pot with water. Turn the burner on high to boil the water.
Wash the jars with very hot, soapy water.
Place 1 tablespoon of lemon juice and 1/2 tsp of canning salt into each jar.
Using the funnel, fill each jar with the tomato sauce, leaving 1/2-inch headspace.
Run the bubble popper through each jar to ensure that the bubbles are removed.
Wipe each jar rim with a clean paper towel.
Place a clean lid on each jar and turn the bands fingertip tight.
Using the jar lifter, place the jars into the boiling water bath.
Place the lid on the water bath and process for 35 minutes.
Turn off the stove and carefully remove the jars from the water bath with the jar lifter.
Place the jars onto a towel lined cutting board to cool.
Leave the jars for 12 hours to cool before checking for the lids to be secured and labeling the jars.
Store in a cool dry place for up to 2 years.

Serving: 1cupCalories: 70kcal

Keyword tomato

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