Got Tomatoes? Make Homemade Jarred Sauce (2024)

FAQs

How much sauce will 25 pounds of tomatoes make? ›

A 25-pound box of tomatoes will yield about 7 quarts of tomato sauce. To make sauce for canning, in the largest pot you have, add as many chopped tomatoes as will fit.

Coarsely chop the tomatoes.

Working in batches, place the tomatoes in the food processor fitted with the blade attachment. Pulse a few times for chunkier sauce, or process until smooth for a puréed sauce. Alternatively, chop the tomatoes by hand. For a smoother sauce, process through a food mill.

How Long Homemade Tomato Sauce Lasts in the Refrigerator. Homemade tomato sauce isn't made with shelf-stable preservatives so it has a shorter life in the refrigerator and generally will last for three to five days.

You'll need only five basic pantry ingredients to make this delicious marinara sauce: good canned tomatoes, onion, garlic, dried oregano and olive oil. That's it! This marinara is exceptionally easy to make, too, so it's perfect for busy weeknights. You don't even have to chop the onion and garlic.

Remove canner lid. Wait 5 minutes, then remove jars, cool and store. For each quart jar of thin sauce, you'll need about 5 lbs of tomatoes.

I have learned that 25 pounds of tomatoes make about 40 cups of sauce (20 small jars, or 8-10 large jars). So if you need more (or less) than that, grab tomatoes accordingly.

You don't need to worry about removing the seeds if you're making a soup or sauce. The seeds will actually add an extra dimension to your dish and if you blend well you won't have to worry about them getting stuck in your teeth. It's a different story if you're making a salad, salsa, omelette or casserole.

To ensure a uniform, smooth texture. Tomato skins are tough and hard to chew, so removing them before you make sauces – especially canned sauces – is important. Avoid bitter flavor.

If you made your sauce properly and stored it properly in hermetically sealed containers like a sterilized mason jar, it can last indefinitely. I still have two jars that I made and put into storage in my pantry, not the fridge, last summer.

Can you eat 10 year old home canned food? ›

As long as the can is in good shape, the contents should be safe to eat, although the taste, texture and nutritional value of the food can diminish over time. Home canned foods should be used within 1 year.

Freezing is a great way of preserving fresh tomato sauce. Freezing eliminates the need for glass jars and canning… which also saves time. I would recommend storing your sauce in freezer safe containers like these I found on Amazon… or try freezing flat in freezer bags, for quick thawing later!

To ensure safe acidity in whole, crushed or juiced tomatoes, add 2 tablespoons of bottled lemon juice or ½ teaspoon of citric acid per quart of tomatoes. For pints, use 1 tablespoon of bottled lemon juice or ¼ teaspoon of citric acid.

A generous sprig or two of fresh herbs like basil, parsley, rosemary, or sage can all amp up the flavor of a jarred pasta sauce. Alternatively, some of those herbs, like parsley, sage, and rosemary, can be great minced up and gently fried into fresh olive oil before adding the sauce to the pot.

If you're looking to can tomato sauce in bulk or make your own tomato paste, Roma tomatoes are your best bet! The best Roma tomatoes for canning include: San Marzano – Known for their sweet flavor, dense flesh and small seed cavities, San Marzano tomatoes are a traditional Italian favorite.

The jars will ping to indicate a good seal. If the jar does not seal, store in the refrigerator and use within a month. A 25-pound box of tomatoes will yield about 7 quarts of tomato sauce.

A 25-pound box of tomatoes may contain the following: 5x6 (formerly extra large tomatoes) about 38-62 tomatoes.

There are about 3 large tomatoes in a pound. One pound of fresh tomatoes is about 2 ½ cups chopped, 3 cups sliced or 2 cups puréed. One medium tomato yields about ¾ cup chopped and a large tomato yields about 1 cup chopped.