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pasta sauce canning recipe

Pasta Sauce Canning Recipe

Discover the joy of preserving summer flavors with a pasta sauce canning recipe. Learn step-by-step techniques for safe and delicious homemade sauce.
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Prep Time 30 minutes
Cook Time 1 hour
Total Time 1 hour 30 minutes
Servings: 7 quarts
Calories: 100
Ingredients Equipment Method Nutrition Notes

Ingredients
  

  • 20 pounds fresh tomatoes (Roma recommended)
  • Olive oil for sautéing
  • Aromatics (garlic, onions, and herbs) (e.g., basil, oregano, thyme)
  • 1 c. Lemon juice or citric acid to boost acidity for safe canning
  • 1 tablespoon Sugar to balance flavors, optional
  • 1-2 cups Optional vegetables (carrots, zucchini, bell peppers)
  • 1-2 pounds Optional meat (for heartier sauce, requires pressure canning)

Equipment

  • Large pot for blanching
  • Bowl for ice bath
  • Large pot or Dutch oven for making sauce
  • Funnel
  • Canning jars and lids

Method
 

  1. Wash the fresh tomatoes thoroughly.
  2. Blanch tomatoes briefly in boiling water to loosen skins.
  3. Plunge into an ice bath to stop cooking.
  4. Peel, chop, and remove excess seeds and liquid from tomatoes.
  5. Sauté garlic and onions in olive oil until fragrant.
  6. Add chopped tomatoes and your choice of herbs and seasonings to the pot.
  7. Simmer the sauce, adjusting salt and sugar to taste.
  8. Sterilize jars and lids before filling.
  9. Use a funnel to fill jars, leaving 1 inch of headspace.
  10. Wipe jar rims clean and seal properly.
  11. Process in a water bath for 35 minutes (pints) or 45 minutes (quarts) or in a pressure canner following the manufacturer's instructions.
  12. Allow jars to cool and check seals after processing.

Nutrition

Calories: 100kcalCarbohydrates: 24gProtein: 3gFat: 2gSaturated Fat: 0.4gSodium: 200mgPotassium: 400mgFiber: 4gSugar: 6gVitamin A: 900IUVitamin C: 15mgCalcium: 40mgIron: 1mg

Notes

Don't skip adding lemon juice or citric acid to ensure safety during canning. Save excess tomato juice for soups or stews. Experiment with herbs and spices to create your unique sauce flavor. Label the jars with dates and contents for future reference. If using meat, ensure it’s cooked thoroughly and process using a pressure canner for safety.
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