How to can tomato sauce


1. Order a half bushel of tomatoes.

2. No, really, just do it, don’t think about it. 
3. Because when they arrive, you’ll have to do something about it.
4. Problem solved.
(Made a different sauce this year. 8 litres of tomatoes + 1 and 1/4 lb of butter + 4 onions + 4 tsp salt = butter tomato sauce. Yields 7 quarts. I doubled the recipe. Thanks to my friend Ann, for the recipe.)
What?! We went to another soccer tournament this weekend? Why, yes, yes, we did.
Patrolling the back yard


  1. Em

    I’ve never canned a thing, but am keen to give it a try. Is it worth investing in a pressure canner, or is a boiling water bath fine? Which do you use?

    Really enjoy your blog, by the way!

    • Carrie Snyder

      Hi Em, thanks for commenting! I used a water bath, but a friend who is more experienced at canning says I should have pressure canned the sauce … (My friend Ann never has, however.) I would recommend canning plain old tomatoes, which is safe in a water bath. I usually put whole peeled tomatoes in jars with a hot pack, salt, and lemon juice.

  2. Em

    Thank you! Yes, I think I’ll start with plain old tomatoes — good idea.


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