How to Can Sauce at Home In Jars

Chef Dan Catanio , On June 17, 2023

Canning Sauces at Home Requires the Right Hot Water Bath Process and Can Only Be Accomplished with More Acidic Ingredients For Food Safety Reasons.

Canning Sauces at Home Overview

Canning sauces at home can be simply done with the right technique and the proper equipment. Home canning is a nice method to preserve seasonal produce, and have access to nutritious, homemade food throughout the year. Ensuring proper technique in the canning process and ensuring proper acidity levels essential for jarring food at home safely. In this at home sauce canning step-by-step instructions I’ll be sharing a simple method for canning your own sauces at home using the water bath technique and glass mason jars. Due to the acid content of tomatoes, tomato sauce makes for great at home canning and is used in this example.

How to Jar Sauces at Home Video

In this at home jarring video you can see the exact process for how to can sauce jars at home.

What ingredients or foods can be canned at home to ensure proper food safety?

Acidity of the ingredients used determines what foods can be canned at home. Acidity may be natural, as in most fruits, or added, as in pickled food. The term “pH” is a measure of acidity; the lower its value, the more acid the food. The acidity level in foods can be increased by adding lemon juice, or vinegar. For ingredients to be canned at home they need acidity ph values to be lower than 4.6.

High PH Value of foods

Canning Sauces at Home Requires High Acidity Ingredients

In summary, food acidity determines what foods can be canned at home and which can not be canned at home. Acidity can be added to alkaline foods in the form of lemon juice, or vinegar in order to get their “pH” values to less than 4.6.

Ingredients Equipment Needed to Jar Sauces at Home:

Tools needed to jar sauces

Tools needed to jar sauces

  • Sauce of your choice

  • Glass mason jars for canning

  • Pot of water

  • Tongs

  • Funnel

  • Paper towels

Instructions for Jarring Sauces at Home

Step 1: Sanitizing the Mason Jars and Caps

place cap and jar in boiling water

Submerge mason jar and its cap in boiling water

  1. Fill a pot with water and bring it to a low boil or simmer.

  2. Place the jars and caps into the simmering water for approximately 10 minutes to sanitize them.

  3. Remove the jars from the water, leaving the water in the pot for later use.

  4. Turn the jars upside down briefly to drain out any excess water.

  5. Use tongs to remove the sanitized caps from the water.

Step 2: Filling the Jars

fill the jars

Pour the sauce in your mason jars

  1. Ensure that your sauce is heated to the same temperature as the water used to sanitize the jars.

  2. Place a funnel on top of the jar.

  3. Using the double dipping technique, carefully pour the hot sauce into the jar, dipping it in and out to prevent dripping.

  4. Once filled, place the jar on a clean surface, and remove any clutter from around it.

  5. Take the sanitized cap and loosely place it on the jar.

  6. Twist the cap tightly to seal the jar, ensuring a secure closure.

Step 3: Processing the Jars

fill the jars

Return the filled mason jar to the water

  1. Return the sealed jars to the pot of simmering water.

  2. Allow the jars to simmer for approximately 30 minutes to complete the canning process.

  3. After 30 minutes, carefully remove the jars from the water using tongs.

Step 4: Allowing the Sauce to Set and seal

turn the jar

Turn the jar upside down until you hear the pop or it seals

  1. Place the jars on a cutting board, ensuring not to put them on a heat-conductive surface like marble.

  2. Flip the jars upside down and let them sit undisturbed for around 10 minutes.

  3. During this time, the weight of the sauce will push any air out, creating a vacuum seal.

  4. This sealing process prevents the jars from making a popping sound and ensures a longer shelf life.

  5. Once the jars have set, they can be stored in a pantry for up to 12 months. Remember to use the sauce once opened.

That’s it! You’ve successfully canned your own delicious sauce at home. This recipe features a Tomato mother sauce made from San Marzano Tomatoes, a true culinary delight. Thank you for tuning in, and enjoy your homemade canned sauce!

Chef Dan Catanio

A Culinary Institute of America graduate from the 1990s, Chef Dan began his career as a saucier at the Waldorf Astoria in Manhattan under the Hilton Corporation. Over the years, he has held key positions such as Corporate Executive Chef Director at 5-star restaurants, country clubs, and Indian Casino Resorts.