No. You need to use a water bath canning procedure - but it's not that difficult. You need a large pot with a lid not the more expensive pressure canner because tomato sauce is acidic but you will need to add lemon juice AND USE AN APPROVED recipe. Approved just means it has been tested to ensure that there is enough acid to prevent spoilage.

Vacuum sealing is NOT a safe option

Here's some instructions. http://www.simplycanning.com/canning-tomato-sauce.html

First off, I will let you know that done properly, yes you can store your canned tomoto sauce in the cellar for up to three years.

Second, I am going to talk a little more about what Anita said about approved recipe, that means if you are adding in onions, peppers, carrots or any other low acid foods to cook with your tomato's to make that "sauce" you are in fact taking it from being tomato's to being a full proper sauce, and for safety's safe that means you need to move from a water bath to a proper pressure canner (can get one from Canadian Tire for around 100 dollars)

Now if you are truly only going to cook down tomato's and spices into a sauce, then yes, it is safe to add 1 tbsp of either lemon juice or 7% pickling vinager to a quart jar and 1tsp or 7% pickling vinager in a pint jar, and then hot water bath canning them.

If you are buying your tomato's or you are getting lighter colored ones, like the yellow ones, be aware that they have been breeding them to a lighter acid lever, anytime you reseach and here things like, less acid or great for fresh eating, that's awesome for those that react to the acid level, but not good news for them being canning tomatos, if you are lucky enough to be able to garden and grow your own, look for old fashioned hertiage tomato kinds, they will still have their own natural more acid to them, making them safer to use with the old lemon/vinager/ water bathing.

As I have the equipment to test acid levels (I put out a good amount of money on it) as I want to test my own homemade vinagar's to know what they were safe to do with, I have for fun tested some different levels of tomato, and would not feel safe with them being water bath canned without extra acid..

Just my 2 cents..

Thanks Farmgal for your 2 cents..... I had just purchased one of those all american pressure caners because of the points you made above. There are a lot of people who say they have done it this way or that and they have never killed anyone, but as a newbie like me why take the chance.

Even with pressure caning I still added some lemon juice to each quart just because I heard it will help retain the nice colour.

Hi Redlite

Welcome to the wonderful world of pressure canning and yes, that acid will help with the color and you will enjoy your canned goods for a good long time to come!

Another convert to the addiction! You can thump us out later!!!

HEY FARMGAL...
Please stay away from my local dollar store...
I went in for canning lids the other day and the clerk told me that some woman had come in and bought all 100 boxes...1200 lids gone in one shot!
I figure that must have been you!

Nope, not me, I did a major buyout last year on a sale at walmart and have a two year supply at this time and so I am slowly buying tattle lids to try out now but clearly someone likes her canning 🙂

Last year, I bought out the walmart at cornwall, the girl was a little freaked, I had three carts of box's of jars, flats of rings, etc. I even had them go in the back to see if they had any extra, best sale I had seen in a couple years, went to other walmarts locally but they were not having the same sale..

Walmart can have some good deals sometimes, but I go first to the dollar store and pick them up for $1.25 / dz.
The wife was really surprised that someone had cleaned them out of 100 boxes and wondered "who would need that many lids?"
Uh, let's see...Farmgal, Anita, and soon.....maybe by next year...US!

Has anyone seen the tattler lids in Canada yet?
It would be nice to have a few on hand, but I would really have to consider the cost benefit. From what I understand, they cannot be reused indefinitly...maybe 10 times. At almost 25 times the price I pay now, I don't see the math working out...HOWEVER, having a few on hand in case the stores are closed, or otherwise non-existant could be a life saver.

It wasn't me - but it could have been 🙂

Haven't seen the Tattlers in Canada yet. Hey Mr. Briden Solutions - good idea!!! They are supposed to last 20 years or more. They are priced at $18.95 for 2 dozen at Lehman - so 10cents each at the dollar store and 80 cents each for Tattlers plus shipping of course. Maybe we should do a group buy! (another good excuse to get together!)

The other thing to remember about the regular lids is that they are only good for 7-8 years. The sticky bit will deteriorate over time and become unusable. Make sure you keep them coolish and dry.

OK, well that's a bit better pricing than I saw..narrows the gap a bit...

and yeah, Mr. Briden...good idea!

Either someone in Canada picks them up or Anita will have to keep smuggling them in her...well I don't wanna know where she puts 'em.

Here is a question for more experienced canners than I...
I have frozen WAY to much produce and want to thaw some out and pressure can it.
Is this doable?

From my experence, meat very doable, fruits sliced and frozen, made into fruit butters or jams very doable, veggies cooked down into sauces, very doable.. taking fruit or veggies that have been frozen and canning them straight up as fruits or veggies.. not so good, FG

Bummer!
But thanks anyways.

Here's a link that allows you to vacuum seal jars of dried foods - you can use jars that are not canning jars! Interesting!

http://www.youtube.com/watch?feature=player_embedded&v=E552XSAXEdk #!

I have found several of the tall vacuum sealer containers that are shown in the video at thrift stores for $1.00.