Tomato Sauce (Tomato Ketchup)

Processing: Boiling Water Canner 15 minutes
Storage: 12 months +
Yield: 12 cups
It’s easy to preserve your home grown tomatoes as tomato sauce!

24lbs (11kg) tomatoes
3 cups diced onions
3 cups apple cider vinegar (minimum 5% acidity)
1 ½ cups sugar
¼ cup salt
Prepare tomatoes.
Wash and core tomatoes. Roast on a tray in the oven until skins split. Remove and cool to touch. Discard skins and chop. Combine tomato and onion in a large pan and boil gently for 20 minutes. Puree. Run through a food mill (or sieve).
Prepare jars.
Cover jars with water and bring to a boil, boiling for 10 minutes while you prepare the sauce.

Make tomato sauce.
Combine tomato puree, vinegar, sugar and salt in a large pan. Boil gently for 30 minutes or more, until thickened to your liking.
Prepare lids.
Place lids into a bowl of boiled water. Remove the lids from the water when you are ready to place them onto the jars to seal.
Fill hot jars with hot tomato sauce.
Ladle hot tomato sauce into jars, filling to ¼ inch (0.5cm) headspace. Remove bubbles, wipe rims and add lids. Process in boiling water canner (start timer when water returns to a boil).
Tomato Sauce
Boiling Water Canner Processing
Altitude Processing Times
Packing Style
Jar Size
Hot Pack
Pints (500ml)
or smaller
15 minutes
20 minutes
20 minutes
25 minutes
Next day: check for seals before labelling jars and storing in a cool, dark and dry place.

Kaya Wanjoo. Food Preserving kaditj kalyakoorl moondang-ak kaaradj midi boodjar-ak nyininy, yakka wer waabiny, Noongar moort. Ngala kaditj baalap kalyakoorl nidja boodjar wer kep kaaradjiny, baalap moorditj nidja yaakiny-ak wer moorditj moort wer kaditj Birdiya wer yeyi.
Hello and Welcome. Food Preserving acknowledges the Traditional Custodians of the land on which we live, work and play, the Nyoongar people. We recognise their connection to the land and local waterways, their resilience and commitment to community and pay our respect to Elders past and present.
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