Canning your own Crushed Tomato Sauce Recipe

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  • encouragement at all, their price, $5 for about 5 lbs of tomatoes, puts me
  • From there it’s into a big stock pot where the tomatoes are heated and a
  • potato masher is used, according to the Times, so that the tomatoes and their
  • juice will not separate in the jar. Once
  • the tomatoes have cooked, you put them in jars with just a teaspoon of salt per
  • quart and most essentially, bottled lemon juice is added. The lemon juice assures that the pH level of
  • the sauce is low enough to avoid botulism, something I am quite scares the
  • dickens out of all home canners. You can
  • also use citric acid but I had Real Lemon Juice on hand and was delighted to
  • find a use for it. Without further ado, here is the recipe:
  • Recipe for Canning Homemade Tomato Sauce:
  • pounds ripe firm red tomatoes (10 to 12, depending on size)
  • hot tomatoes into warm jars, leaving a little more than 1/2 inch head space to
  • Into every quart jar, add 2 tablespoons lemon juice or 1/2 teaspoon citric
  • acid. For pints, use 1 tablespoon lemon juice or 1/4 teaspoon citric acid. If


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Nutrition Facts

Amount Per Recipe %DV
Recipe Size 469g
Calories 84  
Calories from Fat 8 10%
Total Fat 0.94g 1%
Saturated Fat 0.14g 1%
Trans Fat 0.0g  
Cholesterol 0mg 0%
Sodium 23mg 1%
Potassium 1112mg 32%
Total Carbs 18.39g 5%
Dietary Fiber 5.6g 19%
Sugars 12.34g 8%
Protein 4.13g 7%
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