Go Back
Tomato Sauce
Print Recipe

Tomato Sauce (seasoned)

Servings: 5 half-pint jars

Equipment

  • Large saucepan or pot
  • Food mill or juicer
  • pH test strips (for 3.0-5.5 values recommended)
  • Half-pint or pint size canning jars and lids
  • Canner (choose method)
  • Canning pot and lid (Water Bath Canning method)
  • Dial gauge pressure canner OR Weighted gauge pressure canner (Pressure Canning method)

Ingredients

  • 10 lbs Tomatoes – peeled, cored and chopped
  • 3 bulbs Onions (medium sized) – finely chopped
  • 3 cloves Garlic – minced
  • 2 leaves Bay leaf
  • 1 ½ teaspoons Oregano
  • 1 teaspoon Salt
  • 1 teaspoon Black pepper
  • 1 teaspoon Sugar
  • ½ teaspoon Crushed red pepper (spice)

Instructions

Making the Sauce – HOT PACK

  • Place all ingredients in a large saucepan or pot and bring to a boil.  
  • Simmer for 2 hours, stirring occasionally to prevent burning.  
  • Press mixture through a food mill or juicer and discard seeds.  
  • Cook mixture until thick over medium-high heat, stirring frequently.
  • Test for pH, adjust as needed – For Hawaii, pH must be 4.2 of lower *~  Always sterilize canning jars and lids just before using ~
  • Pour hot sauce into jars; leave ½-inch headspace. 
  • Wipe jar rims and threads.  
  • Adjust lids and begin canning.

CANNING TIME - CHOOSE OPTION 1 OR 2

  • Water Bath Canning (half-pint and pint jars) 35 minutes
  • Pressure Canning (half-pint and pint jars) 15 minutes
    Dial gauge pressure canner @ 11 pounds OR Weighted gauge pressure canner @ 10 pounds

Notes

*Note on Acidifying Tomatoes and Tomato Products:
To ensure the safety of whole, crushed, or juiced tomatoes; add acid whether they will be processed in a boiling water bath or pressure canner. To acidify these tomatoes, add 1 Tablespoon of lemon juice or ¼ teaspoon of citric acid per pint of tomatoes. For quarts, use 2 Tablespoons of lemon juice or ½ teaspoon of citric acid. Vinegar can be used as an alternative. Retest pH and repeat if necessary.
*Note on high altitude canning:
If you live at altitudes of 1,000 feet or more, water boils at lower temperatures as altitude increases. Lower boiling temperatures are less effective for killing bacteria. Increasing the process time or canner pressure compensates for lower boiling temperatures. Therefore select the proper processing time or canner pressure for the altitude where you live.