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STANDARD TOMATO SAUCE
Canned Tomato Sauce
Yield:
-
Thin sauce: ~5 pounds tomatoes per quart
-
Thick sauce: ~6 ½ pounds tomatoes per quart
Ingredients
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Fresh, ripe tomatoes (washed, stemmed, blemishes removed)
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Bottled lemon juice or citric acid (for acidification, see below)
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1 teaspoon salt per quart (optional)
Acidification (Required for Safety)
-
Per Quart Jar: Add 2 tablespoons bottled lemon juice or ½ teaspoon citric acid
-
Per Pint Jar: Add 1 tablespoon bottled lemon juice or ¼ teaspoon citric acid
Preparation
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Prepare Juice: Wash tomatoes, prepare, and press as for tomato juice (removing skins and seeds with a sieve or food mill).
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Cook Sauce: Place juice in a large, wide saucepan.
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For thin sauce: simmer until reduced by about one-third.
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For thick sauce: simmer until reduced by about one-half.
-
-
Stir frequently to avoid scorching.
Packing
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Add bottled lemon juice or citric acid directly to jars (see Acidification above).
-
Add 1 teaspoon salt per quart, if desired.
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Fill jars with hot sauce, leaving ¼-inch headspace.
-
Wipe rims, adjust lids, and prepare for processing.
Finishing
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Process jars in a boiling-water canner or pressure canner according to USDA-recommended times for tomato sauce.
-
Adjust for jar size and altitude.
⚠️ Safety Note: Acidification is mandatory for tomato sauce, even when pressure canning.
| Style of Pack | Jar Size | Process Time | 0-1,000 ft | Above 1,000 ft |
|---|---|---|---|---|
|
Hot |
Pints or Quarts |
20 min |
5 lb |
10 lb |
|
Hot |
Pints or Quarts |
15 min |
10 lb |
15 lb |
|
Hot |
Pints or Quarts |
10 min |
15 lb |
Not recommended |
