Canning & Processing Time for Tomato Sauce in Quart Jars
- Published on March 15 2011
- Written by David Blackburn (All Rights Reserved)
- Add 2 tablespoons of bottled lemon juice to each empty quart canning jar, plus optional salt and pepper.
- Canning using hot pack method with 1/2" of headspace
- Processing with a Water Bath for 40 minutes for quart jars, at 212 degrees.
- For elevations above 1,000 foot level see Altitude Time Adjustments.
- After processing, place the jars on a towel, separated by 1" to cool.
- Labeling and Storing
- Waterbath canner
- Lifting tool
- Canning funnel
- Large stove-top pot
- *Jars and lids
- Clean Cloth Towels
- Paper towels
- *See manufacturer's instructions
These instructions are adapted from the United States Department of Agriculture's Complete Guide to Home Canning.
Go to the following page for Canning and Processing Homemade Tomato Sauce in Pint Jars.
This third video will teach you how to use a waterbath canner for home canning tomatoes in several ways; home canning whole tomatoes, home canning diced tomatoes, home canning tomato sauces and home canning salsa.
For other tomato canning recipes, including low acid tomato sauce or tomato sauce with meat go to our Canning Tomatoes (Recipes) page.