How to Make and Can Tomato Sauce
Prep time
Cook time
Total time
  • 5 lbs Roma tomatoes
  • 2 onions
  • 6 garlic cloves
  • 4 carrots
  • Bernardin® full canning set
  • Bernardin® 500 ml or 1 L Smooth Jars
  • Lemon juice
  1. For the sauce: cut veggies into smaller pieces, throw in a heavy stock pot or dutch oven, bring to a boil on medium heat, and let simmer and reduce until sauce thickens, at least 2 hours. No spices or herbs needed, but you can definitely add if you want.
  2. For canning: As the sauce is thickening, prepare your canning bath and all your needed supplies. Once water is boiling in canning bath, add 1 tbsp lemon juice to hot Bernardin® Smooth 500 ml or 2 tbsp lemon juice to Bernardin® Smooth 1 litre jars, leaving ½" headspace.
  3. Ladle hot tomato sauce into jars, remove bubbles, and adjust headspace as needed.
  4. Wipe jar rim clean, centre the hot sealing disc onto the clean jar rim, and screw the band down until fingertip tight.
  5. Return jar to canning bath and repeat until finished. Make sure water completely covers all jars, place lid on canner and bring to a full rolling boil.
  6. Process according to jar size:
ml jars: 35 minutes
    litre jars: 40 minutes
      Recipe by Nurse Loves Farmer at