Canned Tomato Sauce (The Best)
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Prep Time
4 hrs
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Cook Time
1 hr
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Additional Time
1 hr
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Total Time
6 hrs
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Servings
8 pints
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Calories
196 kcal
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Course
Condiments
-
Cuisine
American, Eastern European
Canned Tomato Sauce (The Best)
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Detailed instructions for how to make delicious tomato sauce.
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Ingredients
- 11 lbs tomatoes cored, blanched, peeled and diced
- 6 lbs beef ground chuck; optional
- 1/4 cup olive oil
- 3 Tbsp sea salt coarse, or kosher salt, plus more to taste
- 2 Tbsp granulated onion or onion powder
- 2 Tbsp granulated garlic or garlic powder
- 2 Tbsp dried basil
- 1 Tbsp black pepper coarsely ground
- 1 1/3 Tbsp white sugar or to taste; sweet tomatoes don't need added sugar
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Instructions
- Rinse, core, blanch, peel and dice the tomatoes.
- In a large pot, preferably in a large cast-iron jambalaya pot, mix the tomatoes with the oil, salt, granulated garlic and onion, dried basil, and peppers. Taste and add sugar if the sauce tastes tart. Do not fill the pot more than 3/4 of the way. If your pot is too small, make your batches smaller.
- If making meat tomato sauce, heat the 1/4 cup of oil and brown the ground beef. Then add the rest of the ingredients as described in the step above.
- Bring to a boil, turn down the heat to medium-low and simmer, uncovered, frequently stirring, until the desired thickness is achieved. I usually stop when the sauce is about 3/4 of the original volume. This will take about 40 to 60 minutes.
- Fill clean pint-size jars with the hot tomato sauce, leaving one-inch headspace. Wipe the rims and cover them with the lids. Tighten the bands finger-tight.
- Process in a pressure canner for 60 minutes at 10 lb weighted gauge for 0 - 1000 ft elevations above sea level and 15 lb weighted gauge for elevations above 1000 ft. If using quart jars, the processing time should be increased to 70 minutes.
- When the processing is done, turn off the heat and let the pressure canner depressurize on its own.
- Remove the jars and let them fully cool down at room temperature. Check the jars to ensure that each is properly sealed. Store in a cool, dry, and dark place. Properly sealed and stored tomato sauce will keep its freshness for at least a year and up to 2-3 years before noticeable loss of taste qualities.
- Refrigerate the tomato sauce once the jar is open.
Notes
- The yield from 11 lbs of peeled and cored tomatoes is exactly 8 pints.
- The yield from 11 lbs of peeled and cored tomatoes and 6 lbs of ground beef is roughly 12 pints.
- Nutrition values are calculated per pint of tomato sauce without beef.
- In place of dried garlic, dried onion and dried basil use fresh herbs/veggies. Per recipe batch, I use 2 medium onions (finely chopped), 5 garlic cloves (pressed or minced) and 1/2 cup chopped fresh basil.
- Empty jars used for vegetables, meats, and fruits to be processed in a pressure canner need not be pre-sterilized. It is also unnecessary to pre-sterilize jars for fruits, tomatoes, and pickled or fermented foods that will be processed 10 minutes or longer in a boiling-water canner. Source - Healthy Canning.
Nutrition Information
Show Details
Calories
196kcal
(10%)
Carbohydrates
30g
(10%)
Protein
6g
(12%)
Fat
8g
(12%)
Saturated Fat
1g
(5%)
Polyunsaturated Fat
1g
Monounsaturated Fat
5g
Sodium
2651mg
(110%)
Potassium
1556mg
(44%)
Fiber
8g
(32%)
Sugar
19g
(38%)
Vitamin A
5207IU
(104%)
Vitamin C
86mg
(96%)
Calcium
98mg
(10%)
Iron
3mg
(17%)
Nutrition Facts
Serving: 8pints
Amount Per Serving
Calories 196 kcal
% Daily Value*
| Calories | 196kcal | 10% |
| Carbohydrates | 30g | 10% |
| Protein | 6g | 12% |
| Fat | 8g | 12% |
| Saturated Fat | 1g | 5% |
| Polyunsaturated Fat | 1g | 6% |
| Monounsaturated Fat | 5g | 25% |
| Sodium | 2651mg | 110% |
| Potassium | 1556mg | 33% |
| Fiber | 8g | 32% |
| Sugar | 19g | 38% |
| Vitamin A | 5207IU | 104% |
| Vitamin C | 86mg | 96% |
| Calcium | 98mg | 10% |
| Iron | 3mg | 17% |
* Percent Daily Values are based on a 2,000 calorie diet.
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