How to Can & Jar Sauces

Use a hot water bath when canning sauces.

Making sauces from vegetables you have grown in your garden or purchased at the local farmer's market offers a healthy alternative to commercial produce that may contain high levels of preservatives. Using a home canning process to store sauces you make from scratch provides the opportunity for enjoying homemade meals when you are too busy to cook. All canned foods should be stored in an area that has a temperature between 50 degrees Fahrenheit and 70 degrees Fahrenheit and eaten within one year. Does this Spark an idea?

Print this article

Pint- or quart-size canning jars with lids and seals.
Water bath canner
Metal tongs

Instructions

- 1
  
  Wash the canning jars in the dishwasher. If you do not have a dishwasher, wash and rinse the jars by hand using very hot water.
- 2
  
  Place the canning lids into a pan of water and boil for at least three minutes.
- 3
  
  Pour the sauce you wish to preserve into the canning jars, filling them to within 1/4 inch of the top. Place the lid on the jar and hand-tighten the ring to secure.
- 4
  
  Place the filled jars in the water bath canner, covering them with at least 1-inch of water. Boil the water 35 minutes for pints and 40 minutes for quarts.
- 5
  
  Use metal tongs to remove the jars from the canning bath and allow to cool for 24 hours. Press the middle of the lid with your thumb after cooling to test the seal. If the lid springs up when you release your finger, the lid is unsealed and must be reprocessed. If the lid remains intact, the cans are ready for storage.