Canned Tomato Sauce: Plum Tomatoes for Sauces and Salsa

I still remember the first time I stood in my kitchen, surrounded by buckets of ripe plum tomatoes, asking myself what on earth I was going to do with them all. That’s when I discovered the beauty of homemade canned tomato sauce the simple, old-fashioned process that lets me bottle up the summer sun for cold winter nights.

If you’ve ever opened a jar of your own sauce in January and smelled that sweet, rich tomato aroma, you know what I mean. It’s comfort. It’s self-reliance. It’s a little bit of garden magic sealed under a lid.

Over the years, I’ve learned a lot about preserving plum tomatoes for sauces and salsa, and today, I’m walking you through everything I’ve picked up from sterilizing jars and choosing the best heirloom varieties, to perfecting your water bath canning tomatoes routine.

Homemade Salsa Canning Recipe

When I set aside a batch of tomatoes for sauce, I always reserve a few pounds for salsa. It’s the perfect balance sauce for the pantry, salsa for the table.

Here’s my go-to homemade salsa canning recipe, the one that never fails to please my family and disappears faster than I can make it.

Ingredients:

• 8 pounds of ripe plum or Roma tomatoes (peeled and chopped)
• 2 cups chopped onions
• 1½ cups green bell peppers
• ½ cup diced jalapeños (or more if you like it spicy)
• 1 cup apple cider vinegar (5% acidity)
• 3 teaspoons salt
• 2 teaspoons cumin
• 1 tablespoon sugar
• ½ cup fresh cilantro, chopped

Instructions:

1. Combine all ingredients in a large pot. Bring to a gentle boil, stirring often.
2. Simmer for about 15 minutes to let the flavors meld.
3. Add 1 tablespoon bottled lemon juice to each pint jar before filling.
4. Ladle hot salsa into jars, leaving ½ inch headspace.
5. Process in a water bath for 15 minutes (pints) or 20 minutes (quarts).

Once you hear those satisfying “pings,” you’ll know your salsa is safely sealed ready for tacos, eggs, and late-night snacking sessions all year long.

Water Bath Canning Tomatoes

If you’re new to canning, water bath canning tomatoes is the perfect place to start. It’s safe, simple, and doesn’t require a pressure canner.

Tomatoes are naturally acidic, but modern varieties can vary slightly, which is why we always add bottled lemon juice or citric acid to each jar. This guarantees that your canned sauce and salsa are shelf-stable and safe.

Here’s how I do it:

1. Fill your canning pot with enough water to cover jars by 1–2 inches.
2. Warm your clean jars in hot (not boiling) water.
3. Prepare your sauce or salsa.
4. Add 2 tablespoons bottled lemon juice to each quart jar (or 1 tablespoon for pints).
5. Ladle hot sauce into jars, leaving ½ inch headspace.
6. Wipe rims, apply lids, and process according to the recipe’s time.

The bubbling pot, the steam, the aroma — it’s an entire experience that feels timeless.

Best Way to Preserve Tomatoes

Through trial and error, I’ve tested nearly every method imaginable. For me, the best way to preserve tomatoes depends on how you plan to use them later.

• Canning: My top pick for long-term storage and sauces.
• Freezing: Quick and easy — just peel, core, and freeze whole.
• Roasting: Great for flavor concentration before blending into sauce.
• Dehydrating: Slice thin and dry into chips or powder.

Still, nothing quite compares to the feeling of pulling a jar of your own homemade canned tomato sauce from the shelf in midwinter.

How Long to Water Bath Can Tomato Sauce

If you’ve ever wondered how long to water bath can tomato sauce, here’s the simple rule I stick to:

• Pints: 35 minutes
• Quarts: 40 to 45 minutes

Start timing once the water returns to a rolling boil. After the timer goes off, turn off the heat and let jars rest in the hot water for 5 minutes before removing them. This helps prevent siphoning (when sauce leaks out during cooling).

That small pause makes a big difference your seals will be stronger, and your jars cleaner.

Homemade Tomato Salsa

While sauce is the heart of the pantry, homemade tomato salsa is pure joy in a jar. It’s fresh, zesty, and endlessly versatile.

Here’s what I’ve learned over the years:

• Use plum tomatoes for thick, non-watery salsa.
• Balance acidity with vinegar or lemon juice.
• Avoid adding too much water or juicy vegetables.
• Always test your spice level before canning.

My favorite variation adds roasted corn and smoked paprika for a rich, smoky flavor that’s just as good on eggs as it is with chips.

Sterilizing Jars for Canning

Canning success begins long before the sauce hits the stove. Sterilizing jars for canning is the unsung hero of food safety — and the part most beginners rush through.

Here’s my simple routine:

1. Wash jars, lids, and bands in hot, soapy water.
2. Boil jars in water for 10 minutes.
3. Keep them hot until filling.
4. Wipe rims before sealing — always.
5. Use new lids every time (reusing them risks a bad seal).

When in doubt, stay clean and stay cautious. A well-sterilized jar means peace of mind on your pantry shelf.

Tomato Sauce from Scratch

Making tomato sauce from scratch feels like a love letter to your garden. It’s slower than store-bought — but infinitely better.

My go-to recipe:

• 10 pounds of fresh plum tomatoes
• 2 tablespoons olive oil
• 1 onion, finely chopped
• 4 cloves garlic, minced
• 2 teaspoons salt
• 1 teaspoon sugar (optional)
• Fresh basil or oregano
• 2 tablespoons bottled lemon juice (per quart jar)

Steps:

1. Blanch and peel your tomatoes (30–60 seconds in boiling water, then ice bath).
2. Sauté onion and garlic in olive oil until fragrant.
3. Add tomatoes, salt, and herbs. Simmer 45–60 minutes, stirring often.
4. Adjust thickness — longer simmer equals thicker sauce.
5. Ladle into jars, leaving ½ inch headspace.
6. Process quarts for 40–45 minutes in boiling water.

It’s pure comfort food, whether poured over pasta, spooned into soup, or used as a pizza base.

Canning Equipment and Supplies

Investing in proper canning equipment and supplies is worth every penny — it saves time, keeps you safe, and makes your workflow smoother.

Here’s what I always keep on hand:

• Large stockpot or water bath canner
• Mason jars with new lids and bands
• Jar lifter, funnel, and bubble remover
• Timer and thermometer
• Clean towels for drying and handling

Optional but helpful tools include:

• Food mill (for silky-smooth sauce)
• Dehydrator (for making tomato powder)
• Scale (for consistent measuring)

Once you have the right setup, canning days become less stressful and more like a favorite ritual.

Homemade Pantry Staples

Learning how to preserve your harvest turns your kitchen into a treasure chest. A few jars of homemade pantry staples can change how you cook every day.

Imagine opening your cabinet to find:

• Tomato sauce for quick pasta dinners
• Salsa for tacos and breakfast burritos
• Pickled vegetables and jams for gifts
• Broths, soups, and relishes from your own garden

Each jar represents a day’s work, but also a year’s worth of satisfaction. That’s what makes this process addictive — it’s not just food; it’s freedom.

Heirloom Tomato Varieties

Not all tomatoes are created equal, and some heirloom tomato varieties make extraordinary sauces and salsas.

Here are a few I’ve grown and loved:

• Amish Paste: Sweet, meaty, and great for sauce.
• San Marzano: Classic Italian, perfect for canning.
• Opalka: Fewer seeds, rich and silky when cooked.
• Roma VF: Consistent, dependable, and easy to grow.
• Yellow Pear: Fun to mix in for a touch of color and sweetness.

Blending different heirlooms adds complexity to your homemade canned tomato sauce, giving it depth and balance.

The Joy (and Simplicity) of Homemade Canning

The first time I made my own homemade canned tomato sauce, I expected it to be complicated. But it turned out to be simple deeply satisfying work that connects you to your food in a way that grocery shopping never can.

Yes, it takes time. Yes, your kitchen will look like a tomato exploded in it. But when those jars start pinging on the counter, you’ll know why we do it.

This is more than a recipe. It’s a rhythm — one that ties us to generations before us, to the soil in our gardens, and to the simple joy of eating something we grew ourselves.

So grab your jars, heat up that pot, and preserve the taste of summer before it fades.

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