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Easy Small-Batch Canned Tomato Sauce: No Canner Needed

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This simple, beginner-friendly recipe lets you preserve summer’s best tomatoes without a fancy canner. Just a big pot, a few jars, and patience yield a rich, flavorful sauce perfect for pasta, pizza, and soups.

Ingredients

Scale
  • 5 to 6 pounds fresh tomatoes (Roma or plum preferred)
  • 1 to 2 teaspoons kosher salt (Diamond Crystal recommended)
  • 2 tablespoons extra-virgin olive oil
  • 4 to 6 garlic cloves, smashed
  • A handful of fresh basil leaves, roughly torn (optional)
  • 2 to 3 sprigs fresh oregano or 1 teaspoon dried (optional)
  • 1 tablespoon bottled lemon juice per pint jar, or 1/4 teaspoon citric acid per pint jar

Instructions

  1. Prepare your tomatoes: Wash thoroughly. Cut a small X on the bottom of each tomato.
  2. Blanch the tomatoes: Bring a large pot of water to a rolling boil. Drop tomatoes in, a few at a time, for 30 to 60 seconds until skin peels back. Transfer to a bowl of ice water.
  3. Peel and core: Once cool, peel off skins, cut out cores, and roughly chop tomatoes.
  4. Start the sauce: In a large stockpot or Dutch oven, heat olive oil over medium heat. Add smashed garlic and cook for 1 minute until fragrant.
  5. Add the tomatoes: Pour in chopped tomatoes and their juices. Stir in salt, basil, and oregano if using. Bring to a gentle simmer, then reduce heat to low. Cook uncovered for 45 minutes to 1 hour, stirring occasionally, until thickened by about a third.
  6. Blend if desired: Use an immersion blender to puree until smooth, or leave chunky. If using a regular blender, let sauce cool slightly first.
  7. Prepare your jars: Wash jars, lids, and bands in hot soapy water. Keep jars hot in a 200°F oven or hot water until ready to fill.
  8. Add acid to jars: Place 1 tablespoon bottled lemon juice or 1/4 teaspoon citric acid into each clean, hot pint jar.
  9. Fill the jars: Using a canning funnel and ladle, fill each jar with hot sauce, leaving 1/2 inch headspace. Run a clean knife around inside to release air bubbles. Wipe rims clean.
  10. Seal the jars: Place lids on jars and screw bands fingertip-tight.
  11. Process in a water bath: Place jars in a large pot of boiling water, covered by at least 1 inch of water. Bring to a full boil, then process pint jars for 35 minutes (adjust for altitude above 1,000 feet).
  12. Cool and check seals: Carefully lift jars out and place on a clean towel. Cool undisturbed for 12 to 24 hours. Press center of each lid—if it doesn’t flex, it’s sealed. Refrigerate any unsealed jars.

Notes

Do not skip the blanching step—it makes peeling easy. Simmer low and slow to avoid burning. Taste as you go and adjust salt gradually. For water bath canning, adding lemon juice or citric acid is non-negotiable for safety. If you add onions or other low-acid vegetables, do not water bath can—refrigerate or freeze instead. Sealed jars can be stored in a cool, dark place for up to 18 months. Once opened, refrigerate and use within 7 to 10 days.

Nutrition

Keywords: small-batch tomato sauce, canned tomato sauce, no canner, homemade tomato sauce, garden tomatoes, water bath canning, beginner canning, summer preserve

Find it online: https://bakebelle.com/easy-small-batch-canned-tomato-sauce-no-canner-needed/