Canning and Processing Instructions for Tomato Sauce
For canning Tomato Sauce use the following techniques:
  1. Canning using hot pack method with 1/2” of headspace.  
  2. Processing with a Water Bath; 30 minutes for pints or 35 minutes for quarts at 212
    degrees.  For elevations above 1,000 foot level see Altitude Time Adjustments.  After
    processing, remove from boiling water and place the jars on a towel, separated by 1”
    to cool naturally as quickly as possible.
  3. Labeling and Storing
Return to Main Table of Contents for other recipes and canning information
For comments and questions please write: webmaster@CanningUSA.COM
© 2004 David G. Blackburn
CanningUSA.COM
A Simple Approach to Preserving Homemade Foods
Visit the
USA Canning
Supply Store!
Video 3:
Canning Tomatoes;
Crushed, Whole,
Tomato Sauce and
Salsa
Google
Follow jar and cap manufacturer's recommendations and instructions and visit their
websites for updates on a regular basis.
Click here to find out more about our  
Click here for canned tomato recipes
Learn how to can