Canning San Marzano Tomato Sauce

5 from 1 vote

Make your own tomato sauce with San Marzano tomatoes. Canning tomato sauce is the perfect way to have fresh delicious sauce in your dish.

Course: Canning

Cuisine: American

Author: Regina Sober

Take your San Marzano tomatoes, cutting the tops off and removing the seeds from inside.
Place in a colander and sprinkle the extra salt onto the tomatoes. Allow to sit for 1-2 hours, covered.
Cook the tomatoes in a pot until softened.
Process the tomatoes through a food mill.

In your small batch canner, place 3 1/4 cups of the tomato sauce and select the jam mode for 25 minutes.
After it beeps at 4 minutes, slowly add the remaining amount of tomato juice trying to maintain the temperature.
Add the pepper, garlic powder and salt, cover and allow the canner to process the remaining time.
Prepare lemon juice, the cans, seal and bands to can the sauce. Heat the water in the water bath canner as well.
Once the sauce is done processing, remove the top and begin canning into jars.
Wipe the rim of the jar with a wet sterile towel.
Place the seal and band on the jar and hand tighten.
Place the jar into the water bath canner and process for 35 minutes for pints. (adjust based on your elevation).
Once done processing, remove from the heat and place a towel around the jars to allow them to cool slowly.
Place the date and label what is in the jars.

If you don't have a Jam/Jelly Maker to stir for you, can use a timer and a spatula to stir and can.
Placing a towel around the jars allow them to slowly cool This will take several hours, so place in a location that will not be disturbed.
You can use Roma tomatoes if you do not have San Marzano.
You can use oregano instead of Italian seasoning to make it pizza sauce.
Cook the sauce before you use it in your dish, to reduce and thicken further.
We have other canning recipes for tomatoes