Canning Tomato Juice and Tomato Sauce
ByOkay, we’ve covered the basics of canning…freezing corn…freezing green beans…canning and freezing peaches…making and canning applesauce…
Now lets talk about tomatoes!
Last year, I planted 40…yes FORTY tomato plants. On purpose. Because I’m crazy.
I ended up having SO MANY tomatoes, that by the end of the summer, I had canned almost two years worth of tomato sauce, tomato juice and tomato soup. And, I still had tomatoes! I was begging people to please come pick my tomatoes and take them far, far away from my house.
While canning that many tomatoes was a wonderful thing…I still hadn’t fully recovered from it when it came time to plant tomatoes this year. Therefore, I only planted 20 tomato plants this spring. *cough*
The good thing is…I never have to buy any tomato juice, sauce or soup. Ever. And the home-canned stuff is SO GOOD!!!
Here’s the way I make tomato juice and tomato sauce…
First, you start with bunches and bunches of pretty tomatoes, like these. You can take the skins off and the seeds out if you want to…I pretty much just WASH them. I leave the skin on and and the seeds in…mostly because I’m just too lazy to do otherwise. My family doesn’t know the difference, and you can’t really even tell that the seeds and skin are still there. At all.
Next, I cut the tomatoes into fourths and put them into my blender.
The tomatoes are then blended up until they are liquid.
(Mmm, tomato smoothie anyone?)
After I blend up my tomatoes, they go into a big pot. Obviously this pot was not quite big enough! Filling your pot this full will just about guarantee that your pot will boil over and spill all over your stovetop creating a cooked on tomato mess. (Picture of the boiled over mess not available…because I scooped some out before it boiled over, thank you very much.)
Next, I boil my tomatoes, uncovered, stirring occasionally. After a while it begins to look like this. Once that bubbly froth is just about all gone from the top (about an hour and a half or so after beginning the boiling process), you have made tomato juice, and you’re able to go ahead with the hot water bath process of canning tomato juice.
But, if you want tomato sauce, continue to let it boil for another hour or so. You’ll know your tomato sauce is done “saucing” when most of the watery liquid has evaporated. If you continue to cook it at this point, you will have tomato paste…which is fine…if you want tomato paste.
Can your tomato sauce for 25-30 minutes following the hot water bath instructions here.
Then, you will have tomato juice for yummy veggie soups and such…and tomato sauce for sloppy joes, pizza sauce, spaghetti sauce, enchilada sauce…and whatever else you use tomato sauce for. (If you want to, you can add your herbs and spices into the sauce while your making it so that you’ve got your spaghetti and pizza sauce already put together in your jars!)
AND, if you’ve got other veggies laying around, like yellow squash or zucchini…throw those in while you’re blending up your tomatoes…and add them to your sauce before you cook it down. No one will ever know!
I have a wonderful recipe for tomato soup that I’ll be sure to share soon!
Yumm-eeee!
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You’ll find more Frugal Friday tips here.
OH, I can hardly wait… I have already canned MANY Pints of diced tomatoes and I just walked through my garden while pulling the carrot and saw all the red tomatoes ready to be picked… I think I am TOTALLY going to do some sauce now! THANKS for the inspiration!
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Thank you for the permission to not peel and remove seeds. I LOVE that!!! I’m not a canning girl YET (will be looking hard at your dad’s auction bills all year to get supplies for next summer!)but I’ve got lots of freezer space. Have you ever frozen tomato sauce, or juice?
Oh, and… 40 tomato plants? Wow.
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Sherry Reply:
August 10th, 2011 at 1:49 pm
I just thought I would let you know that this freezes very well. After the blending (or Ninja Chopper as I prefer), just pour the tomatoes into freezer bags. Very handy for winter soups and chili.
I thought I was the only one to use the blender for my tomato sauce.
Thanks
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Thanks Laura for this tutorial! I am excited to can some tomatoes soon! Do you can diced tomatoes at all? Curious if this is done differently. I can’t wait to hear your tomato soup recipe! Yum!
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You have a great way of just leaving us hanging!!! :-) Can’t wait to see your recipe for that tomato soup!
You make canning look so easy! and fun!
Speaking of tomato smoothies….I have snuck a tomato in on occasion..shh! (-not to mention spinach, thanks 2 U 4 the tip!;)
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I have always wanted to try canning tomatoes. Next year I will have to plant more. I only have 2 plants,just enough to enjoy fresh. It would be so nice to not have to buy tomato sauce.
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This is great! I agree with Amy, thanks for giving us permission not to peel and de-seed. I am doing a happy dance about that :)
Stacy
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Tag Your It!!
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we do a really big garden and plant at least 200 tomato plants but then we have a big family too. We can lots of tomato stuff, but nothing beats fresh salsa!
Loved your post.
blessings, Penny Raine
http://www.pennyraine.com/blog
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OH my those tomatoes look SOOO good!!
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My poor tomato plant died this season. (It was growing in a pot on our porch. We kept it watered but it succumbed to disease). I only got about 7 tomatoes off of it. :( Maybe once we move to a place with a yard, we can grow more tomatoes, hopefully enough to can!
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My husband and I have tomatoes coming out our ears right now, but we are thankful for it. Last year they were damaged by hail…twice. So, that crop only yielded about 20 jars of salsa and 10 of stewed tomatoes. This year we have so much we needed to diversify. This recipe came at just the right time! We both love juice and it tastes great. We both like it a little saltier, but b/c preference changes we didn’t change a thing. We just add salt or (pepper) when we are ready to drink it.
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Thank you! Thank you! Thank you!
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I tried this yesterday and it worked great!! It took me an age to peel and de-seed the tomatoes before. Your method was so fast! Thank you!
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Do tomatoes always have to be canned using the Water Bath method…. Why not the Open Kettle method?
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Thank you thank you thank you!!!!!!! I planted 51 tomato plants on purpose this year, but now that I have already done wheel barrow loads of tomates and salsa I am working on sauce. I started the way I have always done it which is slow going. Then I did a search for fast tomato sauce. And here is where I found my answer! I am going right back into my kitchen and get out my blender! Thanks and bless you!
I am also saving your blog to my favorites to come back and read later.
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40 plants!!!! I had to can at least once a week with just 8 plants last year. I only did tomato sauce because my family won’t eat diced tomatoes. We got a two maybe 3 year supply between July and November. You must have a huge family:) I did 4 plants this year and I think next year I’ll just do one.
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Thank you for the information and I am glad you said not to peel the tomatoes. I have a lot of Roma’s because we make salsa and I wanted to make tomato sauce with them.
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Do you recommend a certain type of tomato for canning? I’ve never canned tomatoes before. But I am looking forward to it so I can have them for homemade soups, especially the homemade tomato soup recipe you shared with us.
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Laura Reply:
September 30th, 2009 at 9:18 pm
I like roma tomatoes best just because they are “meatier” and will go a bit farther in sauces and soups. Otherwise…if it’s a tomato…I’ll use it!! :)
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Do you add lemon juice?? I’ve never canned before but my tomatoes (straight from my blender) are on the stove and another site said to put lemon juice in???
Thanks!
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Laura Reply:
October 1st, 2009 at 2:26 pm
Tomatoes are very acidic…therefore I don’t feel the need to add lemon juice. Most of the directions I’ve seen do not say to add lemon juice…BUT I have seen some that recommend it just to be on the safe side. I’ve never had any trouble and I’ve never added lemon juice, but from what I understand, it doesn’t change the taste of your tomatoes if you do add it.
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Can I use mostly green tomatoes for this tomato sauce recipe?
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Laura Reply:
October 19th, 2009 at 9:48 pm
I don’t think the flavor would be very good with the green tomatoes. I’ve never tried it before though!
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evwood Reply:
August 9th, 2011 at 6:09 am
I canned green tomato-green pepper relish last year and everyone went
nuts over it. I am going to try making green tomato sauce at the end of the season
of the season. We like the tang.
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I wonder why i have to peel the back and remove the seeds – many say so but no one says why. Thanks for your posting. My worry is, i need to start canning NOW!My family needs it, but how long would this last on shelf without going back or losing taste? – i need it to last between 6months and 1 year. What do i do – can’t wait! chibuzo
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Laura Reply:
November 23rd, 2009 at 5:32 pm
Your canned food should have a shelf life of 2-3 years!
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There is an quick and easy way to peel tomatoes. Cut an x on the bottom center of the tomato. Put the tomato in boiling water (just enough to cover tomato) for 15-20 seconds. Take out of boiling water and put under cold water for a few seconds. Cut off stem end and the skin will slip off.
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my husband told me to find out how to do turnups and beets,
i have found turnup greens but he said he thought we would do them like potatoes, which i did last year but will do more then i did last year we have about 15lbs before planting he is not sure how many plants will come up as we got hit with frost this year lost a lot. had to replant tomatoes.
do i cook turnups just like i did the potatoes useing pressure cooker?
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Laura Reply:
June 10th, 2010 at 7:32 pm
I guess so…I don’t have a lot of experience with turnips. No matter how I cook them, we don’t really like them. :)
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Thank you for the great instructions and pictures! I just made my first batch of tomato sauce today with your instruction. I did decide to peel them, but we left the seeds in and it looks and tastes great. Do you add salt or any flavoring? I also found citric acid with the jars at the store, so I added that just in case. Is it necessary?
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Laura Reply:
July 14th, 2010 at 1:10 pm
Congrats on your first batch of sauce!! I do add salt and spices later when I’m using the sauce to make spaghetti or pizza or whatever. Tomatoes are pretty acidic by themselves, so I’ve never found need to add citric acid.
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Laura,
This is the second year I’ve used your method and thanks. It is quick and easy and as you say, I throw everything in. Eggplant, squash etc. Throw some spices in too and the sauce is to die for. I’ve got demands from others this year, looks like you’ve created a monster.
Ralph
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Thank you so much for such an easier way to can tomatoes. I will share this with everyone. I am making tomato sauce with red tomatoes and a second pot of bright yellow tomatoes. I can’t wait to see how beautiful they look on my shelf ready to eat. I will share them with family and friends too. Thank you again for making this a look forward to all those tomatoes kind of year. Easy, easy, easy. Beth
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Hi Laura
Have you ever just frozen the sauce when it is done or do you always can. I have very little space for canning, but have a deep freezer to use.
Thankyou
Debra
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Laura Reply:
August 9th, 2010 at 6:34 pm
Yes, you can freeze it for sure!
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If I add a bunch of herbs and vegetables to my sauce, then do I have to pressure can it ya think? I’m going to do that tonight, I have the sauce on the stove now. It would be nice not to have to deal with the pressure canning though.
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Laura@HeavenlyHomemaker Reply:
August 1st, 2010 at 8:38 pm
No, you won’t have to use a pressure cooker…although you may want to add some lemon juice just to make sure it’s acidic enough.
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I canned tomato sauce and it’s very acidic. Makes our stomachs burn. Never had this happen before. Do you have any suggestions on how to cut the acid.
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Kaci Reply:
August 24th, 2010 at 11:43 am
Sugar cuts acid.
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Laura Reply:
August 27th, 2010 at 8:10 pm
Yes, try throwing in a little sugar (I would use sucanat).
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I would be really intrested to see your tomato soup recipe. we use the cans of tomato soup from the store in 2 major winter recipes and it would be wonerful if i could make it myself :)
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Laura Reply:
August 24th, 2010 at 8:14 pm
Here’s the link to my tomato soup recipe! http://heavenlyhomemakers.com/awesome-easy-tomato-soup
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Hi, I wanted to know if you have a recipe for tomato juice?
Do you spice it up?
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Laura Reply:
August 27th, 2010 at 8:11 pm
I don’t make tomato juice to drink. I just make it as directed in this post, then use it for vegetable soup. I should look for a good recipe though!
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I bought a bunch of organic tomatoes at the farmer’s market for this purpose. I will be making and freezing sauce.
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Please refer to the cooperative extention of the Blue Book to make sure you add lemon juice to your canning of tomatoes or you are in jeopardy of botolism.
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just found your site. love it! so i am actually posting with the lemon juice question….i see someone posted about this right ahead of me. do you put some in? i have my own little blog and posted about trying to can and i used your recipe…but then i got all sorts of feedback(crabby at that) saying i was irresponsible not adding lemon juice…my mother never did so i figured why? well, my mother tells me that is because tomatoes are lower and lower acid these days? she grows and cans heirloom seed tomatoes, which is probably why she never bothered.
so, do you use it? what are your thoughts?
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Laura Reply:
September 11th, 2010 at 7:50 pm
Oh, dontcha just love crabby comments? (yeah, me neither)
I DON’T, but maybe I should start since everyone is saying that we should?! Your mom is right…it’s about the hybrid tomatoes being so much less acidic. So if you use mainly heirlooms, you’ll be fine, but if you’re using a lot of hybrids it may be a good idea…just in case. :)
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Thanks for this! I’m cooking some sauce as I write this! have about 20 pounds of tomatoes- about how much sauce will this make (in quarts)?
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Laura Reply:
September 28th, 2010 at 2:20 pm
Oh shucks…I’m very behind in answering questions. How many quarts did you get? Every tomato is different, so it would be hard for me to answer your question.
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I love your tomato recipes!!! They are so simple and healthy. I copied you to my blog. Thank you so much!!! Mary (O:
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My dad planted 72…yes, seventy-two…tomato plants one year. His family and neighbors were very happy :)
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I was looking at this thinking about canning spag sauce. I always add yellow squash or zuccini etc but was wondering if you knew if I could add the meat too. I know people can meat sauce but am not sure if its the boil method they use. Do you know or have your tried?
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Laura Reply:
April 11th, 2011 at 3:59 pm
If you add meat, you’ll have to use the pressure cooker to can it. That’s not a method I’m familiar with though, so I can’t help you on the “how” part of that!
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Hi Laura,
I love your method of making tomato sauce…so easy! Do you have a good spaghetti sauce recipe? Thanks!
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Laura Reply:
July 4th, 2011 at 2:42 pm
I have so many requests for this, I’ll share this summer while I’m making sauce!
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Laura, do you add italian seasoning or what sort of spices for spaghatti and pizza sauce? Also, when canning something like this – if you wanted to freeze it do you do the same thing (follow the same instructions?) thanks!
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Laura Reply:
July 4th, 2011 at 2:44 pm
Yes, you could freeze it instead of canning it. I add basil, oregano, onion and garlic to my tomato sauce for spaghetti and pizza sauce. I’ll share more detail this summer when my tomatoes are ready for canning!
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Trying your recipe for the sauce and love the fact I don’t have to de-skin or de- seed my tomatoes. I’m try a variety all together.I added fresh zucchini and vadalia onions with a red and alittle spice and is it yummie.Boiled down till water is evaporated and just about ready to can and process.Last year my sauce came out so good so I’m hoping for sucess this batch.I cannned raspberry and strw/rhubard jams and canned peaches,cause once the seasons over I’ll have fresh canned fruits and veg.’s all winter.
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I am very new to this :) how, any tomatoes do I need (using Romas) before I start canning? This is my first year to be growing tomatoes successfully and I have 15 plants. Right now we are getting like five ripe here… feeding a tomato worm one there… I wasn’t sure how many I need to accumulate before I make some sauce and I don’t want them to go to waste sitting on my counter waiting… any ideas as to how many?
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Laura Reply:
July 21st, 2011 at 7:20 am
You’ll need a good, large amount before it’s worth going to the trouble to make the sauce and can it. If you blend them up and fill up a large pot, it will cook down to almost half of what you started with.
So…I don’t really have a number for you, but I usually wait until I have around 25-30 tomatoes at least before I make a batch of sauce. Go ahead and stick those other tomatoes in the fridge while you’re waiting. With 15 tomato plants, I bet it won’t be long until you have PLENTY of tomatoes ready all at once to make some sauce! Hope it goes well for you!
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Janine Reply:
August 22nd, 2011 at 12:18 pm
if you aren’t getting many off the plants at a time, you could always cut up the ones you do have and stick them in the freezer in freezer bags until you have enough, or the time to get the sauce done. I an working my way through 2 bushels of roma tomatoes right now to go mostly in the freezer for soup and sauce, salsa I make from fresh tomatoes and can that day. I’ve only just started canning this year so I am still very new. Lately my partner in crime has ditched me for the boyfriend, but will be back eventually. I’m just waiting to do the sauce and soup to be canned once the kids are back in school and I have the house to myself during the day.
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I was under the impression if you added any other vegetables to tomato sauce, you had to pressure can it. Have you had success water bath canning tomato sauce with other purreed veggies in it? Should one maybe add a bit of lemon juice to raise the acidity if doing so?
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Laura Reply:
September 11th, 2011 at 3:56 pm
Yes, you can still just water bath it, but if you do add some extra veggies go ahead and add a couple tablespoons of lemon juice.
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Laura, okay, maybe this is a dumb question or two… but I need to ask since I’m going to venture to do my very 1st canning of tomato sauce soon… If I can “sauce” is that going to be versitale then for pastas and pizzas?? I just add spice when I go to actually heat them up for a meal?? Or if I want pasta sauce and pizza sauce do I do them differently?? Little confused… thanks
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I went and bought about 50 lbs of canning tomatoes today, wanting to turn then into sauce. I’m so happy to see this method, because otherwise I’d be peeling a boatload of tomatoes. I want to make it a simple sauce-salt, pepper, and onions, so it’s versatile. How much lemon juice would you add to make sure it’s acidic enough? and how do you know when it’s acidic enough?
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Laura Reply:
August 20th, 2011 at 5:38 pm
If you’re only adding salt, pepper and onions, you don’t need to worry much about having enough acid – your tomatoes are acidic enough! I’d say add about 1 Tablespoon of lemon juice per pint jar of sauce, which will be plenty. Have fun making sauce!
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just finished reading through the comments, what size jar are you using for sauce, and for the tomato soup recipe on the other page? I found the 30 min water bath time for the soup, but I think I’ve missed the time for the sauce somewhere here.
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Laura Reply:
August 23rd, 2011 at 10:54 am
I use either quart or pint, depending on what I need. For the sauce, you can water bath it for 20-25 minutes. :)
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I just started canning a few years ago-too many bad memories of jars exploding in the pressure cooker when my parents used to can!! Noticed when I was doin salsa that many times the buttons on the lids popped down before I had even done the water bath-I usually put the salsa in jars when I’ve just removed from the burner/boiling. So skipped the hot water bath last year and had no problems with many jars…until my husband opened a jar of juice and it EXPLODED ALL OVER!!! Won’t be taking that chance again. I’m hot bathing three jars of juice right now.
FYI-to give juice that “bite” of Spicy V-8, I add 1/2 of an onion, 1-2 cloves of garlic, and 1 finely chopped jalapeno pepper when I’m boiling everything down and before I put it thru the food mill.
I also quit removing the skins and seeds and using the food processor to mulch it all up, and I Love It!!Gr8 advice
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Ok, so you got me a little nervous, this was my first year starting from seed and I have 48 tomato plants out there just starting to ripen in my salsa garden….. am I crazy? I just could not get rid of my little seedling (babies) when I was thinning so I put them into other containers…. haha… now I am looking for ideas for what to do with it all while I wait for the green peppers to catch up. This may work!
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Neighbor gave me his overload of cherry tomatoes. Would have been way too much work to skin all those little guys and a waste because it was way too may to eat. Thank you!
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Why do some recipes call for using lemon juice and some do not? I am hoping that the three cases of spaghetti sauce that I just finished putting up will not spoil as they dont have any lemon juice in them.
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Laura Reply:
September 11th, 2011 at 3:57 pm
Some say that you MUST add lemon juice, but I’ve just not been too concerned since tomatoes are so acidic on their own. I’ve never added it and we’ve always been fine. :)
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