How to Can Tomato Sauce
Homemade tomato sauce preserved for pasta, pizza, and cooking.
The Short Answer
Plain tomato sauce can be water bath canned with added lemon juice. Process pints for 35 minutes and quarts for 40 minutes. Sauce with meat or vegetables requires pressure canning.
Canning Method at a Glance
Source: USDA NCHFP | Last verified: March 30, 2026
Water Bath Canning Tomato Sauce
Plain tomato sauce only. Add 2 tablespoons bottled lemon juice per quart.
Headspace: 0.25 inches
Pressure Canning Tomato Sauce
Required if sauce contains meat or vegetables.
Headspace: 0.5 inches
Step-by-Step: Canning Tomato Sauce
- Wash and core tomatoes.
- Quarter and cook until soft, about 20 minutes.
- Press through food mill to remove seeds and skins.
- Simmer to desired thickness.
- Add lemon juice to jars. Ladle hot sauce in.
- Remove air bubbles, wipe rims, apply lids.
Thickness matters for safety. Very thick sauces heat unevenly. If your sauce is thicker than store-bought, increase processing time or thin it slightly.
Safety Notes
Important: Plain tomato sauce with lemon juice can be water bath canned. Adding meat, mushrooms, or peppers requires pressure canning with a tested recipe.
The Bottom Line
Tomato Sauce can be canned using either a water bath or pressure canner. Always use tested recipes from the USDA, Ball, or university extension programs. Follow processing times exactly, and adjust for your altitude if you live above 1,000 feet. When in doubt about any canning procedure, consult the USDA National Center for Home Food Preservation at nchfp.uga.edu.
Frequently Asked Questions
Small amounts of dried herbs and garlic are generally safe. Adding significant onions, peppers, or mushrooms requires a tested pressure canning recipe.