Canning Tomato Sauce at Home
Canning Tomato Sauce
Allways remember, when Canning Tomato Sauce it will be very hot and can burn you if you do not have the correct utensils! Be sure to check out all the utensils we offer below if you do not have your own. Do a good check and see if you have everything you need before starting. You will need pots and pans for this task!
Table of Contents
Barbecue Sauce
This recipe will make approx. 8 half pints of 4 pints. Half pints are more convenient for our use.
Ingredients:
4 Quarts Tomatoes, peeled and cored. (Approx 24 large ones)
2 Cups Chopped Celery (Approx 3 stalks)
2 Cups Chopped Onions (Approx 2 medium sized)
1 ½ Cups Sweet Green or Red Peppers (Approx 2 medium sized)
2 Hot Red Peppers chopped fine. (Always wear gloves when doing this to prevent skin burns or eyes being irritated if you by chance rub them afterwards.)
1 Tsp Peppercorn
1 Cup Brown Sugar
2 Garlic Cloves, minced
1 Tbsp Dry Mustard
1 Tbsp Paprika
1Tbsp Salt
1 Tsp Hot Pepper Sauce
1/8 Tsp Cayenne Pepper
1 Cup Vinegar
Directions for Canning Tomato Sauce – Barbecue Sauce:
Combine first 4 ingredients, Tomatoes, Celery, Onions and Peppers in a large Saucepot.
Cook until all the vegetables are soft.
Puree by using a good Food Processor or Food Mill.
Measure Puree and simmer Puree until reduced to half of amount measured.
Place Peppercorns in a spice bag and tie. Add bag and remaining ingredients to saucepot.
Simmer until the sauce is the consistency of Ketchup. (Stir frequently to prevent sticking)
Remove the spice bag of Peppercorn.
Ladle Hot sauce into your hot jars leaving ¼” head space.
Add caps and snug down.
Process half pints or pints for 20 minutes in your Boiling Water Canner.
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Chili Sauce
This recipe makes approx. 6 pints.
Ingredients:
4 Quarts Tomatoes, peeled, cored and chopped. (Approx 24 large ones)
2 Cups Chopped Onions (Approx 2 medium sized)
2 Cups of chopped Red Sweet Peppers. (Approx 4 medium peppers)
1 Hot Red Pepper chopped fine. (Always wear gloves when doing this to prevent skin burns or eyes being irritated if you by chance rub them afterwards.)
1 Cup Sugar
3 Tbsp Salt
3 Tbsp Mixed pickling spices
1 Tbsp Celery Seed
1 Tbsp Mustard Seed
2 ½ Cups Vinegar
Directions for Chili Sauce, with Canning Tomato Sauce:
Combine Tomatoes, Onions, Peppers, Sugar and Salt in a large Saucepot.
Simmer 45 minutes.
Tie all spices in a spice bag and place in saucepot.
Simmer until reduce to half of the amount. (Stirring frequently to prevent sticking)
Add vinegar and simmer to the desire thickness is reached.
Remove the spice bag and ladle hot sauce into hot jars leaving ¼” head space.
Add you caps snug and process for 15 minutes in your Boiling Water Canner.
Red Hot Sauce
This recipe makes about 4 half pints.
Ingredients
2 Quarts Tomatoes, peeled, cored and chopped. (Approx 12 large ones)
1 ½ Cups Hot Red Peppers, chopped and seeded. (Always wear gloves when doing this to prevent skin burns or eyes being irritated if you by chance rub them afterwards.)
1 Quart Vinegar – Divided
1 Cup Sugar
1 Tbsp Salt
2 Tbsp mixed pickling spices
Directions:
Combine the Tomatoes, peppers and vinegar in a Large Saucepot.
Cook until tomatoes are soft.
Puree using a Food Processor of Food Mill.
Add the sugar and salt. Tie the spices in a Spice Bag and add to the tomato sauce.
Simmer until thick while stirring to prevent sticking.
Add the 2 cups of vinegar
Simmer to the desired thickness.
Ladle hot sauce into the hot jars leaving ¼ inch head space. Add lids.
Process 15 minutes in your Boiling Water Canner.
Tomato Ketchup
This recipe makes about 3 pints.
Ingredients:
4 Quarts Tomatoes, peeled and cored. (Approx 24 large ones)
1 Cup chopped onions. (Approx 1 medium)
½ Cup red sweet pepper, chopped. (Approx ½ Medium pepper)
1 ½ Tsp celery seed.
1 Tsp whole allspice.
1 Tsp Mustard Seed.
1 Stick of Cinnamon.
1 Cup Sugar.
1 Tbsp salt.
1 Tbsp Paprika
1 ½ Cups vinegar.
Directions for Tomato Catchup using Canning Tomato Sauce:
Add Tomatoes, onions and peppers to a large saucepot.
Cook until the tomatoes are tender.
Puree in a Food Processor of Food Milll.
Cook the puree rapidly until thick and one half of starting amount.
Tie the spices in a spice bag.
Add spice bag sugar, salt and paprika and add to mixture.
Simmer 25 minutes stirring frequently to prevent sticking.
Add vinegar and simmer until thickens stirring frequently to prevent sticking.
Remove the spice bag and ladle mix into hot jars leaving ¼” head space.
Add lids and process for 10 minutes in your Boiling Water Canner.
Thank you for reading our article on Canning Tomato Sauce.
Be sure to check our other Ball Canning Recipes below!
Fora list of Canning essentials hop over to our “Equipment for Ball Canning Recipes“
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