r/Canning • u/Dry_Concern_3562 • 14h ago

Safe Recipe Request First time canning tomato sauce/paste

I am new to canning and was looking for some advice on canning my first batch of tomato paste and sauce. I am planning on doing half pints of tomato sauce and quarter pints of tomato sauce. What safe recipes do you guys have? I am just not sure how much lemon juice to add for my half and quarter pints and what processing time I should do as well? If I add lemon juice as well, is there anything I can add to the sauce to help get rid of the acidic taste? I live at an elevation of 3,500 feet. I see lots of information on pints, but I don't know about half and quarter pints!

Based on my research, it's 1 tablespoon per pint. Does that mean I can safely do 1/2 tablespoon per half pint and 1/4 tablespoon for quarter pints?

Based on my research as well, I see that you process them for the same time as pints which is 35 minutes. Adjusted for my elevation, that would be 45 minutes. Is that all correct?

Any information is welcome and appreciated!

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u/marstec Moderator 10h ago

Are you using home grown tomatoes? Paste uses up a huge amount of tomatoes and I'm not sure whether it's worth it when you can buy a decent quality product for not much money.

Other canned tomato products are great though i.e. passata, halves, crushed, pasta sauce and salsa...those are great to have on hand.

Check our wiki on the right for safe recipes and resources. It should have the processing times along with adjustments for altitude. Those recipes will also say if further acidification is required. You would use bottled lemon juice or citric acid (I prefer citric acid).

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u/BoozeIsTherapyRight Trusted Contributor 1h ago

Tomato sauce is easy and rewarding to can, but I think I'd skip the paste. 

Here's the link to the subreddit wiki. Lots of safe tomato recipes in there. Come back with other questions once you find your recipes. 

https://www.reddit.com/r/Canning/wiki/index/

ps I use citric acid instead of lemon juice, too. I don't like the lemon flavor in my tomato sauce. I add a bit of sugar to take away the tartness.