How to Can Your Own Tomato Sauce or Salsa

Preserve the flavors of your garden all year long.

There’s nothing quite like opening a jar of homemade tomato sauce or salsa in the middle of winter and tasting summer's bright, fresh flavors. Canning your tomato-based recipes isn’t just a great way to preserve your harvest—it’s also cost-effective, delicious, and incredibly satisfying.

Whether you're working with garden-fresh tomatoes or a bounty from the farmer’s market, making your sauce or salsa puts you in control of ingredients, flavor, and quality. Here’s everything you need to know to safely and successfully can your own tomato sauce or salsa at home.

🥫 What You'll Need

Basic Equipment:

• A large pot or water bath canner

• Canning jars (pint or quart size)

• Lids and rings

• Jar lifter and canning funnel

• Ladle

• Clean cloth or paper towels

• Large mixing bowls

• Cutting board and knives

🍅 Tomato Sauce Recipe (For Canning)

Ingredients:

• 10 lbs fresh tomatoes (Roma is best for sauce)

• 1 medium onion, chopped (optional)

• 4 cloves garlic, minced

• 2 tbsp olive oil

• 1 tbsp salt

• 2 tbsp bottled lemon juice per quart jar (1 tbsp per pint)

• Optional herbs: basil, oregano, thyme (fresh or dried)

Instructions:

1. Prep the TomatoesBlanch tomatoes in boiling water for 1-2 minutes, then transfer to ice water. Peel off skins and remove cores. Chop or crush.

2. Cook the SauceIn a large pot, heat olive oil and sauté onion and garlic (if using). Add tomatoes and bring to a simmer. Cook for 45 minutes to 1 hour, stirring occasionally, until thickened. Add salt and herbs if desired.

3. Prepare JarsWhile the sauce is simmering, sterilize jars and lids by boiling them in water for 10 minutes.

4. Add Lemon JuiceAdd bottled lemon juice to each jar to ensure safe acidity levels.

5. Fill JarsUsing a funnel, ladle hot sauce into jars, leaving 1/2-inch headspace. Wipe rims clean and apply lids and rings.

6. Process in Water BathPlace jars in a boiling water bath canner. Process pints for 35 minutes and quarts for 40 minutes.

7. Cool & StoreLet jars sit undisturbed for 12–24 hours. Check for seals, label, and store in a cool, dark place for up to a year.

🌶️ Simple Salsa Recipe (For Canning)

Ingredients:

• 10 cups tomatoes (peeled, chopped)

• 5 cups chopped onions

• 2 ½ cups chopped bell peppers

• 1 ¼ cups chopped hot peppers (adjust to taste)

• 1 ½ cups bottled lemon or lime juice

• 1 tbsp salt

• 1 tbsp sugar

• 1 tbsp ground cumin (optional)

• 3 cloves garlic, minced

Instructions:

1. Combine All ingredients a large pot, combine all ingredients. Bring to a boil and simmer for 10–15 minutes.

2. Sterilize Jars & LidsSame as above: boil in water for 10 minutes.

3. Fill Jars & Process Ladle hot salsa into jars, leaving 1/2-inch headspace. Wipe rims, apply lids, and process in a boiling water bath:

   • Pints: 15 minutes

   • Do not can salsa in quart jars (pints are safer and standard)

4. Cool & StoreLet cool and check seals. Store in the pantry for up to one year.

✅ Safety Tips for Canning Tomato-Based Foods

• Always use bottled lemon juice or vinegar to ensure acidity is safe for water bath canning.

• Never change quantities of acid, especially in salsa recipes.

• Use only tested and approved canning recipes if you're new to the process (like this one).

• If you're unsure about your tomato’s acidity, err on the side of caution and add extra acid.

🌿 Final Thoughts

Canning your own tomato sauce or salsa is a beautiful way to connect with your food, reduce waste, and fill your pantry with something truly homemade. Once you get the hang of it, you’ll never want to go back to store-bought jars again.

Do you have a favorite tomato sauce or salsa recipe? Let us know in the comments below—or share your canning tips and tricks!