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Canned Tomato Sauce (Water Bath Method)

This safe, water bath canned tomato sauce is made from ripe summer tomatoes and properly acidified for shelf stability. A simple, from-scratch pantry staple perfect for pasta, soups, and slow-simmered meals.
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Cuisine: American
Keyword: canned tomato sauce water bath tomato sauce safe tomato sauce canning how to can tomato sauce homemade canned tomato sauce USDA approved tomato sauce recipe
Prep Time: 45 minutes
Cook Time: 2 hours
Total Time: 2 hours 45 minutes
Servings: 7 quarts (or 14 pints)
Pin Recipe
Author: Victoria Herbert

Equipment

  • Water bath canner with rack
  • Pint or quart canning jars
  • New lids and bands
  • Jar lifter
  • Large stock pot
  • Food mill or sieve (recommended)

Ingredients

  • 20-25 lbs ripe paste or sauce tomatoes
  • 1 teaspoon salt per quart optional, for flavor only
  • Bottled lemon juice OR citric acid for safe acidification, see below

Per Quart Jar

  • 2 tablespoons bottled lemon juice OR
  • ½ teaspoon citric acid

Per Pint Jar

  • 1 tablespoon bottled lemon juice OR
  • ¼ teaspoon citric acid

Instructions

Prepare Tomatoes:

  • Wash tomatoes thoroughly. Remove cores and blemishes. Quarter large tomatoes.

Cook Tomatoes:

  • Place tomatoes in a large pot. Simmer over medium heat until softened and skins loosen (about 20 minutes).

Remove Skins & Seeds (Recommended):

  • Run softened tomatoes through a food mill or sieve to remove skins and seeds. Return pulp to pot.

Reduce Sauce:

  • Simmer uncovered until sauce reaches desired thickness (1–2 hours). Stir frequently to prevent scorching.

Prepare Jars & Canner:

  • Wash jars in hot, soapy water and keep hot until filling. Fill water bath canner halfway and begin heating.

Add Acid to Jars:

  • Add bottled lemon juice or citric acid directly to each hot jar according to jar size (see measurements above). Add salt if desired.

Fill Jars:

  • Ladle hot sauce into jars, leaving ½ inch headspace. Remove air bubbles. Wipe rims clean. Apply lids and bands fingertip-tight.

Process:

  • Place jars in canner. Ensure water covers jars by at least 1–2 inches. Bring to a rolling boil.
  • Process pints for 35 minutes
  • Process quarts for 40 minutes
  • (Adjust processing time for altitude if above 1,000 feet.)

Cool & Check Seals:

  • Remove jars and cool undisturbed for 12–24 hours. Check seals before storing.

Notes

Always use bottled lemon juice, not fresh, for safe acidity levels.
Do not skip acidification.
Adjust processing time for your altitude.
Store sealed jars in a cool, dark place for up to 12–18 months.
If a jar does not seal, refrigerate and use within a few days or reprocess within 24 hours.
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