Recipe

Tomato Sauce for Canning

A bright, all-purpose tomato sauce for canning with real tomato flavor, clear steps, and the safety basics that keep your jars shelf-stable. Includes standard jar-by-jar acidification guidance, plus specific headspace, processing time, and altitude adjustments from a tested Ball recipe reference.

By Matt Campbell

•

4.8

A row of sealed glass mason jars filled with deep red tomato sauce cooling on a wooden kitchen counter with a canning pot nearby

Jump to Recipe

If you have tomatoes coming out of your ears, this is the sauce I want you to make. It is the kind of “always useful” tomato sauce that can turn into pasta night, a quick pizza situation, or the base of a cozy soup the minute you twist a lid.

We are keeping ingredients simple and the process calm. The big canning key is this: for water-bath canning, you must acidify each jar. That is what keeps the sauce in the safe zone. The other key is keeping low-acid add-ins (like onion, garlic, and oil) modest, and not improvising with extra vegetables. From there, it is just good cooking: cook off some water, build flavor, then let tomatoes do their thing.

One more grown-up note: Canning is not the place to freestyle. For safety, you need a tested formulation plus a tested processing method. I am using the processing details and altitude adjustments from a specific tested Ball seasoned tomato sauce reference, and keeping the add-ins modest to match that style of recipe.

Whole Roma tomatoes beside peeled garlic cloves and a halved yellow onion on a clean kitchen counter in natural window light

Why It Works

Tomato-forward, not watery: A long simmer concentrates flavor so your sauce tastes bold straight from the jar.
Built-in canning safety basics: Each jar is acidified with bottled lemon juice or citric acid, and the processing details include specific altitude adjustments from a tested Ball reference.
Flexible seasoning: Dried herbs hold up beautifully in jars and stay versatile for Italian, American, or “whatever is in the fridge” dinners.
Clear texture control: Blend it smooth or keep it rustic, then reduce to a pourable thickness before you ever fill a jar.

Pairs Well With

Storage Tips

After sealing

Let jars cool undisturbed for 12 to 24 hours, then check seals. The lid should not flex up and down.
Remove bands, wipe jars, label with the date, and store in a cool, dark place (like a pantry or basement shelf).
For best quality, use within 12 months.

Once opened

Refrigerate and use within 5 to 7 days.
Or freeze in smaller containers for up to 3 months.

If a jar does not seal

Refrigerate and use within 3 to 5 days, or reprocess within 24 hours using a new lid and full processing time.

An opened mason jar of tomato sauce with a spoon resting beside it on a kitchen counter, with a small bowl of pasta nearby

Common Questions

Is this a tested canning recipe?

This is a seasoned tomato sauce for water-bath canning written to stay within the spirit of tested, USDA-style tomato guidance: jar-by-jar acidification, modest low-acid add-ins (onion, garlic, oil), and a tested-style water-bath process.

For the processing time and headspace used here (1/2-inch headspace; 40 minutes for pints and quarts, with altitude adjustments), the reference point is the tested recipe “Basil-Garlic Tomato Sauce” in the Ball Complete Book of Home Preserving (Judi Kingry and Lauren Devine, 2006).

Important: Acidification does not make any random “freestyle” tomato sauce safe. Safety comes from a tested formulation plus the tested processing method. Do not increase the onion, garlic, oil, or add extra vegetables unless you are using a tested pressure-canning recipe made for that.

Do I have to add lemon juice or citric acid?

For water-bath canning, yes. Acidification is what helps keep tomatoes reliably in the safe zone for shelf storage. Add it to each jar before filling: bottled lemon juice or citric acid are the standard options.

Can I use vinegar instead?

Not as a casual swap. Vinegar is not a direct substitute for bottled lemon juice or citric acid unless a tested recipe specifically tells you the exact type and amount to use.

Can I water-bath can tomato sauce with onion, garlic, and oil?

Only in small, tested amounts. This sauce keeps onion and garlic modest and uses just a little oil for flavor, while relying on proper jar-by-jar acidification and a tested-style processing time. Still, do not increase the onion, garlic, or oil here.

If you want a sauce with lots of onion and garlic, or you want to add peppers, mushrooms, or other vegetables, use a pressure canner and a tested recipe designed for that (examples include “spaghetti sauce without meat” style recipes from Ball, Bernardin, or NCHFP).

Can I water-bath can tomato sauce with meat?

No. Meat changes the safety requirements. If you want a meat sauce, you need a pressure canner and a recipe designed for it.

Can I add fresh basil or fresh herbs before canning?

You can, but I recommend using dried herbs for canning. The flavor stays consistent and you avoid adding extra plant material that can change the texture. Save fresh basil for when you open the jar.

Why can’t I just use any lemon juice?

Use bottled lemon juice for canning because its acidity is standardized. Fresh lemons vary a lot, and canning is not the moment for mystery pH.

My sauce looks separated in the jar. Is it bad?

Separation is common with tomatoes. As long as the jar is sealed and processed correctly, it is usually a quality issue, not a safety issue. Shake the jar after opening or stir while heating.

Do sweet or low-acid tomatoes change anything?

Even if your tomatoes are very sweet, very ripe, or a low-acid variety, you still need to acidify every jar for water-bath canning. Tomato acidity varies more than people think.

Can I skip the onion and garlic?

Yes. They are there for flavor. The safety pieces are the added acid and following the tested headspace and processing time.

Can I use bigger jars?

Stick to the jar sizes written here (pints or quarts). Do not can in half-gallon jars for this style of product unless you are following a tested recipe that specifically allows it.

Do I need special lids?

Use 2-piece canning lids (flat lid plus band) designed for home canning. Follow the lid manufacturer’s directions for handling and tightening.

Matt Campbell

I have always had a huge passion for the culinary arts, people, working as a team, and so on. I wanted to pursue my love for cooking initially at Virginia Commonwealth University with a culinary arts degree; however, I instead decided to apply myself and acquire more practical skills. My end goal is to eventually open my own restaurant or similar establishment.

Kitchen Essentials

Water-bath canner or large deep stockpot with a rack
6 to 7 quart heavy pot or Dutch oven
Jar lifter
Canning funnel
Bubble remover or chopstick
Magnetic lid wand (helpful, not required)
Clean towels
Immersion blender or blender (optional for smooth sauce)
6 pint jars with 2-piece lids and bands (or 3 to 4 quart jars)

A large stockpot set up for water-bath canning with a jar rack inside on a home stove

I used to think canning was this perfectly choreographed, no-mistakes-allowed thing. Then I actually did it. It turns out it is mostly: big pot, steamy windows, tomato splatters you pretend were intentional, and the very satisfying sound of lids popping as they seal.

This sauce is my go-to because it is reliable and flexible. On a chaotic weeknight, opening a jar feels like sending a past version of yourself a thank-you note.

Tomato Sauce for Canning

(4.8 Reviews)

Prep Time 45 minutes

Cook Time 2 hours 15 minutes

Total Time 3 hours

Servings About 5 to 7 pint jars (or 3 to 4 quarts), yield varies

Ingredients

20 pounds Roma or paste tomatoes (or other meaty tomatoes)
1 tablespoon olive oil
1 cup finely chopped yellow onion (about 1 medium onion)
4 garlic cloves, minced
2 tablespoons kosher salt (optional, and brand varies, start with less if you are unsure)
2 tablespoons sugar (optional, balances acidity)
2 tablespoons dried basil
1 tablespoon dried oregano
1 teaspoon dried thyme
1 to 2 teaspoons red pepper flakes (optional)
2 tablespoons bottled lemon juice per quart jar or 1 tablespoon bottled lemon juice per pint jar
Optional alternative to lemon juice: 1/2 teaspoon citric acid per quart jar or 1/4 teaspoon per pint jar

Safety note: For water-bath canning, safety depends on a tested formulation plus a tested processing method. This sauce uses standard jar-by-jar acidification for tomatoes and keeps low-acid add-ins (like onion, garlic, and oil) modest. Do not increase the onion, garlic, or oil, and do not add extra vegetables. For a heavily vegetable-loaded sauce, choose a tested pressure-canning recipe instead.

Salt note: Salt is for flavor only. You can reduce it or leave it out without affecting safety.

Note: Do not add butter, cheese, meat, or starch thickeners before canning. Save those for when you open the jar.

Instructions

Cook the sauce

Set up your canning station. Wash jars, lids, and bands. Keep jars hot until ready to fill (in a simmering pot of water or a dishwasher “keep warm” cycle). Fill your canner with water and start heating it so it is ready when the jars go in.
Lid note: Follow your lid manufacturer’s directions for prepping lids. Many modern lids no longer need simmering.
Peel the tomatoes. Bring a large pot of water to a boil. Score an X on the bottom of each tomato. Boil 30 to 60 seconds, then move tomatoes to an ice bath. Slip off skins, core them, and roughly chop.
Cook the aromatics. In a big Dutch oven, heat olive oil over medium heat. Add onion and cook 6 to 8 minutes until soft. Add garlic and cook 30 seconds, stirring.
Add tomatoes and simmer. Add chopped tomatoes with any juices. Stir in salt (if using), sugar (if using), dried basil, oregano, thyme, and red pepper flakes. Bring to a gentle boil, then reduce to a steady simmer.
Reduce to a canning-friendly thickness. Simmer uncovered 90 to 120 minutes, stirring occasionally, until the sauce is thicker and tastes concentrated. It should no longer look soupy. A spoon dragged through should leave a trail that slowly fills in, and the sauce should mound slightly on a spoon but still pour.
If you want a smooth sauce, use an immersion blender (or blend in batches, then return to the pot). Simmer a little longer if you blended and it looks loose.
Do not thicken with flour, cornstarch, or other starches before canning. If you want it thicker later, simmer after opening.

Fill and process (water-bath)

Keep everything hot. Keep the sauce hot while you fill jars. Hot sauce into hot jars helps everything process evenly.
Acidify each jar. Add bottled lemon juice to each hot jar before filling: 1 tablespoon per pint or 2 tablespoons per quart. Or use citric acid: 1/4 teaspoon per pint or 1/2 teaspoon per quart.
Do not swap in vinegar unless a tested recipe tells you exactly how much to use.
Fill jars. Ladle hot sauce into jars using a canning funnel, leaving 1/2-inch headspace. Remove bubbles with a bubble remover or chopstick, then re-check headspace.
Wipe rims and apply lids. Wipe jar rims with a clean damp towel. Place lids on and screw bands on fingertip-tight.
Process for 40 minutes (then adjust for altitude). Lower jars into the boiling water bath. Water should cover jars by at least 1 inch. Cover and return to a full boil, then start timing.
Processing time: Process pints and quarts for 40 minutes in a boiling water bath.
Altitude adjustments (boiling water bath):
- 0 to 1,000 ft: 40 minutes
- 1,001 to 3,000 ft: 45 minutes
- 3,001 to 6,000 ft: 50 minutes
- Above 6,000 ft: 55 minutes
Source note: The 1/2-inch headspace, 40-minute baseline, and the altitude increases above are based on the tested recipe “Basil-Garlic Tomato Sauce” in the Ball Complete Book of Home Preserving (Kingry and Devine, 2006). Always follow the directions for your exact jar size and your altitude.
Cool and check seals. Turn off heat, remove lid, and let jars rest in the canner 5 minutes. Lift jars out and cool 12 to 24 hours. Check seals. Remove bands, wipe jars, label, and store.
If a jar did not seal, refrigerate it and use within 3 to 5 days, or reprocess within 24 hours using a new lid and full processing time (only if the product has been kept hot or refrigerated in the meantime).

Flavor notes

If you want it richer when serving, simmer with a Parmesan rind or finish with butter or olive oil after opening the jar.
If the sauce tastes flat, add a pinch of salt and a splash of vinegar or lemon at serving time, not before canning.

Nutrition information is estimated.

Did you make this? Tag @Mom's Best Recipes

Tomato Sauce for Canning

Why It Works

Pairs Well With

Recommended

Canned Salsa

Sweet and Savory Tomato Jam

Sunday Sauce

Classic Stewed Tomatoes

Storage Tips

Storage Tips

After sealing

Once opened

If a jar does not seal

Common Questions

Common Questions

Is this a tested canning recipe?

Do I have to add lemon juice or citric acid?

Can I use vinegar instead?

Can I water-bath can tomato sauce with onion, garlic, and oil?

Can I water-bath can tomato sauce with meat?

Can I add fresh basil or fresh herbs before canning?

Why can’t I just use any lemon juice?

My sauce looks separated in the jar. Is it bad?

Do sweet or low-acid tomatoes change anything?

Can I skip the onion and garlic?

Can I use bigger jars?

Do I need special lids?

Tomato Sauce for Canning

Ingredients

Instructions

Cook the sauce

Fill and process (water-bath)

Flavor notes