How to Safely Can Tomato Sauce Without a Pressure Canner or Water Bath

The process of safely canning tomato sauce at home without the use of a pressure canner or water bath can be a bit challenging, but it is not impossible. Here, we will explore various methods that allow you to preserve your tomato sauce safely and effectively.

The Necessity of Acidic Content

Canning tomato sauce does not require a pressure canner or a water bath. However, it is important to ensure the acidity level of the sauce to prevent the growth of harmful bacteria. One common method is to add a tablespoon of apple cider vinegar to each pound of tomatoes to achieve the necessary acidity. This step is crucial for ensuring the safety of your canned tomatoes.

Alternative Methods for Canning Tomatoes

Water Bath Canning: If you have access to a water bath canner, it is a tried and true method that is relatively simple and effective. Refer to guidelines for detailed instructions on how to can tomatoes in a water bath. However, if you don't have a water bath canner, you can explore other methods.

Non-Pressure Oven Method: You can achieve similar results by sterilizing your containers and lids in an oven. Clean the glass jars and metal lids thoroughly, then place them upright in a 120°C oven to sterilize. When they are dry, carefully fill them with hot tomato sauce and seal tightly. Be sure to use oven gloves and a sterilized funnel. Invert the jars for 2 minutes to seal, then allow them to cool. Store in a dark, temperature-stable area, and refrigerate immediately after opening.

Bottling Method: Some traditional methods, particularly from Italy, do not require canning equipment. Instead, you can use recycled glass jars. Sterilize the jars and lids by baking them in the oven at 120°C. Once they are dry, fill them with hot tomato sauce and seal tightly. Invert for 2 minutes to seal, then store in a dark, temperature-stable area. For timing, ensure the sauce has cooled before storage.

Alternative Preservation Method: Freezing

While canning tomato sauce is a traditional method, if you do not have the necessary equipment or prefer a simpler method, consider freezing your tomato sauce. Freezing can be an excellent alternative, especially during the summer when you have a glut of tomatoes. Here are the steps to freeze your tomato sauce:

Prepare the Tomatoes: Bring a large pot of water to a boil. Gather a large bowl of ice water. Cut an "X" in the bottom of each tomato, then plunge it into the boiling water for about 30 seconds until the skin starts to split. Remove the tomato and immediately submerge it in the ice water to stop the cooking process. Once the tomatoes are cool enough to handle, the skin should easily peel off. Cut the tomatoes into pieces or puree them into sauce.

Freeze the Tomato Sauce: Place the prepared tomatoes or tomato sauce into freezer-safe zipper bags. Press out as much air as possible, then seal the bags. Lay the tomatoes or sauce on a flat tray and freeze them. Once they are frozen, you can stack them or store them like books in a bookcase right back in the freezer.

Conclusion

Home-canning tomato sauce does not have to be complicated. Whether you choose to use a water bath canner, an oven method, or simply freeze your sauce, the key is to ensure the proper acidity and correct sterilization techniques. Dedicated time to canning during the summer can provide summer tomatoes to last all year round. Happy canning!