How To Can Pasta Sauce

Homemade Canned Spaghetti Sauce

Preparation time: 1-1/2 hours plus simmering time Process time: 40 minutes

Makes

A tomato grower’s dream come true, these 9-quart DIY canning spaghetti sauce recipes are a cinch to make. Make use of your garden’s produce now so that you can enjoy it later in the year. Tonya Branham of Mt. Olive, Alabama, provided the following response:

Ingredients

• 25 pounds tomatoes (approximately 80 medium-sized ones)
• 4 big green peppers, seeded
• 4 large onions, sliced into wedges
• 2 cans (12 ounces each) tomato paste
• 4 large green peppers, seeded
• 4 large onions, cut into wedges 1/4 cup canola oil
• 2/3 cup sugar
• 1/4 cup salt
• 8 garlic cloves, minced
• 4 teaspoons dried oregano
• 2 teaspoons dried parsley flakes
• 2 teaspoons dried basil
• 2 teaspoons crushed red pepper flakes
• 2 teaspoons Worcestershire sauce
• 2 bay leaves
• 1 cup plus 2 tablespoons bottled lemon juice

Directions

1. 2 quarts of water should be brought to a boil in a Dutch oven. Place the tomatoes in the boiling water one at a time, using a slotted spoon, for 30-60 seconds each tomato. Remove each tomato from the pot and quickly submerge it in cold water. Remove the skins and quarters from the tomatoes and set them in a stockpot. Green peppers and onions should be finely chopped after being pulsed in a food processor in stages
2. Put to a stockpot. Add in the remaining 11 ingredients and mix well. Bring the pot to a boil with enough water to cover the vegetables. Turn down the heat to low and simmer, uncovered, for 4-5 hours, stirring periodically. Remove bay leaves from the dish. Fill each of nine 1-quart jars with 2 teaspoons lemon juice and set aside. Fill the jars halfway with the heated mixture, allowing 1/2 inch headspace. Remove air bubbles and, if required, correct headspace by adding heated mixture to the container. Clean the rims. Place lids in the center of the jars and screw on the bands until they are fingertip tight. Fill the jars halfway with water in a canner filled with simmering water, making sure that they are entirely covered with water. Bring the mixture to a boil and cook for 40 minutes. Remove the jars and allow them to cool

• Test Kitchen Tips: When making this refreshing summer drink, use freshly squeezed lemon juice instead of store-bought. Bottled lemon juice, which is made from concentrate, would not have the same bright, fresh flavor as fresh squeezed lemon juice
• Worcestershire sauce was initially thought to be a mistake. During the year 1835, an English nobleman hired two scientists to recreate a sauce he had sampled while traveling in India. The pungent batch turned out to be a disappointment, and it ended up in their basement. When the couple came upon the aged mixture a second time, they were pleasantly pleased by its distinct flavor. Over our greatest pasta meals ever, drizzle this delectable sauce on top.

Canning Altitude

It should be noted that the processing time stated is for elevations of less than 1,000 feet. Up to 3,000 feet in elevation, you’ll need to add 5 minutes; 6,000 feet will require 10 minutes; 8,000 feet will require 15 minute; and 10,000 feet will require 20 minute.

Nutrition Facts

3/4 cup has 118 calories, 5 grams of fat (0 grams of saturated fat), 0 grams of cholesterol, 614 milligrams of sodium, 17 grams of carbohydrates (4 grams of fiber), and 3 grams of protein. 1 carbohydrate, 1 fat are recommended as diabetic exchanges.

Homemade Canned Spaghetti Sauce

Compared to store-bought spaghetti sauce, homemade Canned Spaghetti Sauce is a far superior recipe. You’ll adore the flavor, which is thick and flavorful. The most delicious method to prepare fresh farm tomatoes! With home-grown tomatoes, this canned spaghetti sauce is hands-down the greatest you’ll ever taste. Here in the United States, we are a little obsessed with tomatoes.

Tomatoes: A Family Tradition

Growing tomatoes has become something of a “family ritual” for us. Our Uncle Larry is widely regarded as the world’s finest gardener. He maintains an excellent garden at all times and has studied and taught horticulture to others. The guy is well-versed in the art of inducing plants to grow. Uncle Larry is a master gardener with ten green thumbs! His skills have been passed down down the generations, which is fortunate for us. He shared his gardening skills with our mother, who likewise plants a rich garden every year with the help of our father.

Our family’s method of staying connected year after year is via tomato farming.

Additionally, we like discussing the many delectable ways we may prepare them for consumption!

Making our mother’s delectable Homemade Canned Spaghetti Sauce was one of our favorite family traditions when we were children.

Family Tested, Dad Approved

We owe a debt of gratitude to our father for inspiring us to put in the effort necessary to master our canned spaghetti sauce recipe. To get to know him is to get to know his fervent passion for Italian cuisine. He is really particular about his spaghetti sauce; it must be precisely so. And we’re pleased to inform that our father thoroughly enjoyed our latest presentation of this sauce at a family meal.

He couldn’t seem to get enough of it. To be honest, he had to use a spoon to get all of the excess food off his plate. His enthusiasm for this flavorful sauce will be contagious, and so will yours.

How Can I Use Canned Spaghetti Sauce?

Although the recipe calls for spaghetti, this sauce is so flexible that it will quickly become one of your favorite go-to recipes, and not only for pasta night. Try it in one of these delectable recipes:

• Lasagna, stuffed shells, chicken parmesan, chicken cacciatore, minestrone soup, pizza sauce (just add a bit extra tomato paste to thicken it up), and a variety of other dishes are possible.

Water Bath Canning Spaghetti Sauce

In the case of this specific canned spaghetti sauce recipe, it has not been “officially” tested for water-bath canning. However, after extensive investigation, we’ve discovered that adding lemon juice to the jars makes this recipe acidic enough to be used for canning. Given that tomatoes are in the “gray region” of having sufficient acidity, they may be just good on their own. However, adding a few drops of lemon juice guarantees that they retain their acidity. For those of you who are still concerned, you might pressure can them or increase the amount of lemon juice or red wine vinegar.

Check out the comments section to see what everyone has to say about this bottled spaghetti sauce.

Pressure Canning Spaghetti Sauce

Pint jars should be processed for 20 minutes in a weighted-gauge pressure canner, and quart jars should be processed for 25 minutes in the same machine. Process at a weight of 10 lb for altitudes ranging from 0-1,000 ft. For heights more than 1,000 feet, process at 15 lb. The National Center for Home Food Preservation has further information on pressure canning spaghetti sauce, which you may get by clicking here.

Still Not Sure About Canning? Your Questions Answered!

We understand that canning might be scary for some people. But stay with us here, since we can assist you! Some of the most frequently asked questions from our readers are included here. :

Can I Add Ground Beef to the Canned Spaghetti Sauce?

Except in the case of pressure canning or freezing the finished product, adding ground beef is not recommended unless you are pressure canning it (or you just want to eat it fresh or within a few days). If you want to water-bath can or steam can, do not use ground beef since it will not be safe to consume after lying on the shelf for a long period of time.

Can I Add (fill in the blank) to this recipe?

When adding or removing components from a canning recipe, proceed with extreme caution. Additions of spices are normally alright, but if you add extra vegetables, meat, or anything else, the acidity levels may be thrown off, rendering canning unsuitable for preservation.

How long does Canned Spaghetti Sauce last on the shelf?

We attempt to consume everything that we have canned within a year of it being canned. You’ll probably be able to make it for a few of years, but not much more than that. Some canning websites even recommend that you don’t can for more than 6 months, but I believe that you may safely can for much longer than that.

Can I freeze the sauce instead of canning it?

Absolutely! This spaghetti sauce recipe freezes nicely and may be stored in freezer bags or freezer-safe containers for several months. Just be sure to properly defrost the sauce in the refrigerator before reheating it. For those who are concerned about acidity levels and wish to include more random components such as ground beef or other vegetables, freezing is an excellent option.

Is this sauce gluten free?

The soy sauce is the only ingredient in this dish that has any gluten at all.

It may seem strange to use soy sauce in a spaghetti sauce recipe, but trust us when we say it is really delicious! Instead of reducing the amount of soy sauce, use a gluten-free brand. The mouth-watering taste will knock your socks right off!

More Delicious Pasta Recipes

• Recipes include: Nick’s Authentic Italian Spaghetti
• Old Spaghetti Factory’s Mizithra Pasta
• One-Pot Creamy Garlic Noodles
• And Nick’s Authentic Italian Spaghetti with Fresh Tomatoes.

• Recipes include: Nick’s Authentic Italian Spaghetti
• Old Spaghetti Factory’s Mizithra Pasta
• One-Pot Creamy Garlic Noodles
• And Nick’s Authentic Italian Spaghetti with Fresh Tomatoes.

How to Make Homemade Canned Spaghetti Sauce

Compared to store-bought spaghetti sauce, homemade Canned Spaghetti Sauce is a far superior recipe. You’ll adore the flavor, which is thick and flavorful. The most delicious method to prepare fresh farm tomatoes! Preparation time: 20 minutes Preparation time: 4 hours Processing:40minutes Total:5hours 40minutes Serves:60servings

• Bring a big saucepan or Dutch oven half-full of water to a boil, then remove from heat. Add tomatoes one at a time, using a slotted spoon, until you can’t accommodate any more (approximately 8-10 tomatoes). Bring the water to a boil for 1-2 minutes. Using a slotted spoon, carefully remove the tomatoes from the pan and place them in an icewater bath. Tomatoes should be peeled and quartered. Cover and pulse green peppers and onions in batches in a food processor until finely chopped, about 30 seconds (if you want to add extra flavor, saute the peppers and onions in a little oil and a pinch of salt before processing). Using a large stockpot, combine the tomatoes (do not discard the excess juices from the tomatoes), onion/pepper mixture, tomato paste, soy sauce, Worcestershire sauce, brown sugar, salt and pepper
• Season with oregano and basil
• Sprinkle with pepper flakes and bay leaves
• And bring to a simmer over medium heat for 30 minutes. Bring the water to a boil. Reduce heat to low and cook, uncovered, for 4-5 hours, stirring about every 15 minutes or so, until vegetables are tender (tomatoes burn easily so keep an eye on it). Remove bay leaves from the dish. If you want your sauce to be thick and smooth, use an immersion blender to blend the tomatoes until they are smooth and there are no large chunks (you can also blend it in batches in a blender)
• If you want your sauce to be thick and chunky, use a food processor to blend the tomatoes until they are chunky and smooth. Fill 9 or 10 hot 1-quart jars with 2 tablespoons lemon juice and set aside (depending on how much sauce you have). Fill jars halfway with heated mixture, leaving a 1/2-inch headspace at the top. Remove any air bubbles, clean the rims, and adjust the lids.

For Water Bath Canning:

• For altitudes of 1,000 feet or less, process for 40 minutes in a boiling-water canner before freezing. Increase the time by 5 minutes for elevations up to 3,000 feet
• 6,000 feet, by 10 minutes
• 8,000 feet, by 15 minutes
• 10,000 feet, by 20 minutes
• And higher altitudes, by 30 minutes.

For Pressure Canning:

• Process the pint jars for 20 minutes and the quart jars for 25 minutes in a weighted-gauge pressure canner until they are hot. Process at a weight of 10 lb for altitudes ranging from 0-1,000 ft. For heights more than 1,000 feet, process at 15 lb.

*** This recipe yields 9-10 quart-sized mason jars (about 9 oz. each). calorie count 54kcal|carbohydrate count 12g|protein count 2g|fat count 1g|saturated fat 1g|polyunsaturated fat 1g|monounsaturated fat 1g| sodium count 547mg|potassium count 511mg|fiber count 3g|sugar count 8g|vitamin A count 1858IU|vitamin C count 41mg|calcium count 35mg|iron count 1mg Course:Canning Cuisine:Italian Recipe for Canned Spaghetti Sauce courtesy of:Erica Walker

Canning 101: How to Can Spaghetti Sauce

How to Make Spaghetti Sauce in a Can– Canning your spaghetti sauce or marinara is a fantastic method to preserve your garden-fresh tomatoes and ensure that you have fresh spaghetti sauce available all year long!

Canned Spaghetti Sauce

First and foremost, here is theHomemade Roasted Marinarrecipe that we prepare every year for canning — it comes highly recommended and is quite versatile and forgiving to prepare! Please let me know if you are able to attend.

Canning + Botulism

First and first, I’d want to point you in the direction of the USDA’s Guide to Home Canning, which is an excellent resource for any and all of your home-canning inquiries. Additionally, homecanning.gov has a wonderful schpeel on home canning as well as the botulism concerns that are prevalent. Known as botulism, it is a potentially fatal kind of food poisoning caused by a bacterium that is normally present in the soil but that may survive in, develop, and generate a toxin if it is allowed to grow within sealed jars of food – such as canned spaghetti sauce.

• That bacteria may be killed by heat, particularly at certain temperatures and for specific lengths of time – this is why a pressure cooker is often advised, since it can endure extremely high temperatures and pressure, killing germs in a short amount of time.
• The natural acidity of tomatoes, for example, is quite high.
• However, it is for this reason that lemon juice, which is also quite acidic, is frequently used in canning recipes, since it can aid in ensuring that there are no botulism germs present in your food.
• The bottom line is that the safest method to can any product, including tomatoes, is to use a pressure cooker, add lemon juice, and adhere to the other recommendations outlined in the USDA’s Canning Handbook.
• While our homemade marinara recipe does not call for the use of a pressure cooker or lemon juice, we do take into account the amount of acidity in the tomatoes as well as the fact that it is cooked at 425 degrees for 5 hours, effectively killing any bacteria that may have survived.

If any bacteria did survive, the 45-60 degree water bath would eliminate the remainder.

What you need to can spaghetti sauce:

1. Sterilize. Sterilize. After that, sterilize once more: It’s important to be conscious of not just the possible bacteria that may have been there in your soil, but also the everyday germs that we have on our hands and in our kitchen when you’re canning. As a result, the first thing you must do is eradicate the germs in question. Toss everything in the dishwasher except the funnel (which is included in yourKit). Wash everything in hot, soapy water until everything is clean. After that, either put them through a sanitizing cycle in your dishwasher (without detergent) or submerge them in boiling water for 30 minutes to sterilize them completely. Place everything on a clean towel when it has been finished
2. Using a funnel, carefully pour your home-made marinara (which has already been cooking in the oven for 5 hours) into one of your sterilized mason jars. A quarter-inch of room should remain over the sauce’s rim at all times. Make use of a clean cloth or paper towel to wipe off the top of the jar to guarantee that nothing will interfere with the formation of a tight seal. Place the seal and ring on top and tighten using the tightener that was also included in your Kit. Continue to follow this procedure until you have used up all of your marinara sauce. If you’re using a water bath, fill your Stainless Steel Multi-Use Canner with water until it’s approximately 3/4 full and bring it to a rolling boil. Pour boiling water into the canner and let sit for 45-60 minutes, making sure there is at least 1 inch of water on top of the jars. After 45 minutes, remove jars from water and allow them rest for 12 hours, listening for each jar to “pop.” It’s important to note that if the capsules don’t pop, they haven’t been properly sealed and should be thrown.

Storage

You may store your spaghetti sauce in your cupboard once it has been canned — there is no need to freeze it! Let us toast to having delicious spaghetti sauce all year long! Keep up with my social media accounts by following me on Facebook, checking out my Instagram account, or checking out what I’m pinning on Pinterest!

The Complete Guide to Rocking Your Next Whole30!

Where should I begin? Weekly food planning, excellent coffee recipes, grocery lists, to name a few things. all of which are sent directly to YOU! Now is the time to download

Got Tomatoes? Make Homemade Jarred Sauce

Nutrition Facts(per serving)
21	Calories
0g	Fat
5g	Carbs
1g	Protein

Display the Complete Nutrition Label Hide the entire nutrition label

Nutrition Facts
Servings: 32
Amount per serving
Calories	21
% Daily Value*
Total Fat0g	0%
Saturated Fat 0g	0%
Cholesterol0mg	0%
Sodium72mg	3%
Total Carbohydrate5g	2%
Dietary Fiber 1g	5%
Total Sugars 3g
Protein1g
Vitamin C 16mg	79%
Calcium 12mg	1%
Iron 0mg	2%
Potassium 271mg	6%
*The % Daily Value (DV) tells you how much a nutrient in a food serving contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Nutrition information is generated using an ingredient database and should be regarded as an educated guess at this time. When you have an overabundance of fresh tomatoes, one of the finest things to do with them is to create canned tomato sauce. This simple canned (or jarred) tomato sauce is made with only tomatoes, salt, and lemon juice, which creates an acidic environment conducive to canning and preserving. Any other tastes (such as herbs) can be added at a later time when you are ready to use the sauce.

For canning, you’ll need four pint-sized jars with sealable lids; both the lids and the jars must be sanitized, which may be accomplished by boiling them for 10 minutes in a big pot of water.

When kept in a cold, dark area, canned tomato sauce will last for up to a year in the refrigerator.

Click Play to See This Canned Tomato Sauce Come Together

“This was a delicious tomato sauce that was produced with only a few ingredients. It will take some time, but it is not difficult. Preparation of the tomatoes (boiling, peeling, and removing seeds) takes around 30 minutes. To compensate for the fact that some tomatoes are less acidic than others, bottled lemon juice is added, and the water bath processing time for pint jars is 40 minutes.” In the words of Diana Rattray: The Spruce (Diana Rattray, author) “data-caption=”” data-expand=”300″ id=”mntl-sc-block-image 2-0-1″ data-tracking-container=”true” id=”mntl-sc-block-image 2-0-1″ data-tracking-container=”true” srcset=”636w” src=”636w” src=”636w””

• 8 pounds ripe tomatoes (either completely ripe or overripe)
• 1 teaspoon sea salt
• 1/4 cup lemon juice (bottled or jarred, not fresh)
• 1 tablespoon olive oil

1. Gather all of the necessary components. Cook’s Illustrated / Julia Estrada: Rinse the tomatoes and pat them dry before starting. Prepare a saucepan of water by bringing it to a boil. Cut a little “X” in the bottom of each tomato and blanch them for approximately 30 seconds in hot water. Cook’s Illustrated / Julia Estrada
2. Place the tomatoes in an ice bath to cool once they have been removed from the heat. To prepare the tomatoes, remove them from the cold water and take off their skins. Cut the tomatoes in half crosswise and press out the seeds before coarsely chopping the tomatoes. The Spruce / Julia Estrada
3. Place the roughly chopped tomatoes in a saucepan with the salt and cook to a boil, stirring occasionally. Reduce the heat to maintain a constant but mild simmer, and cook, stirring occasionally, until the mixture has been reduced by about a third, about 45 minutes. Remove from the heat and set aside. If the mixture begins to cling to the bottom of the pot at any stage, reduce the heat and stir more often. In the meantime, put a canning kettle full of water to a boil in order to make the spruce / Julia Estrada. Sterilization of the jars and lids can be accomplished by boiling them for at least 10 minutes in a large saucepan of boiling water. The Spruce / Julia Estrada
4. After that, move them to a cooling rack to dry. (They will continue to be warm for a little time after they have been dried.) The Spruce / Julia Estrada: Fill each of the four jars with 1 tablespoon of lemon juice. According to Julia Estrada of The Spruce, transfer the hot tomato sauce to the hot jars (a wide-mouth canning funnel works well), allowing around 1/2 inch of room at the top of each jar. The Spruce / Julia Estrada
5. Place the jars in a canning rack and drop them into the boiling water in the canning kettle. Screw on the lids and process until done. Cook for 40 minutes on high heat (boiling). Keep an eye on the water level, and add additional boiling water if necessary, to ensure that the jars are covered by at least an inch of water. The Spruce / Julia Estrada
6. The Spruce / Julia Estrada
7. Remove the jars from the oven and set them aside to cool. Store them in a cold, dark area (a cupboard or pantry works wonderfully for this) until you’re ready to use them in tomato sauce or other sauce recipes. The Spruce / Julia Estrada

Alternative Way to Peel and Seed Tomatoes

Instead of blanching the tomatoes and then peeling and seeding them, you may use a food mill to remove the skin and seeds from the tomatoes. Whole tomatoes should be roughly chopped and then ran through the food mill; the skins and seeds will remain on top, while the tomato pulp will gather at the bottom.

Recipe Variations

• In lieu of the lemon juice, 1/4 teaspoon of citric acid per pint jar or 1/2 teaspoon per quart jar can be used. Smooth Tomato Sauce (also known as “Smooth Tomato Sauce”): Prepare the tomatoes by chopping them and bringing them to a boil in a big saucepan. Cook for 5 minutes, then pass them through a food mill, removing the seeds, core pieces, and skins as necessary. Re-add the pulp and juice to the saucepan and bring it back to a boil. Reduce the heat to low and let it simmer for about 40 minutes, or until the required thickness has been achieved. Fill the sterilized jars with the ingredients and process according to package directions. Canner under pressure Processing: Process at 11 pounds pressure in a dial gauge pressure canner using a dial gauge. Pressure can be applied to a weighted gauge pressure canner at a pressure of 10 pounds. 15 minutes for pints or quarts
• 20 minutes for gallons

Why Add the Lemon Juice?

For safe canning, the food must have a certain degree of acidity, as the acid is responsible for preserving the food and preventing germs from growing (such as the type that causes botulism). Some tomato cultivars available today contain low amounts of acid, necessitating the need of an extra component. Adding bottled lemon juice to this recipe lowers the pH level, resulting in the creation of an acidic environment that is suitable for canning. Acidic components, or foods that have been acidified, can be safely canned in a water bath, however all other foods must be pressure canned under pressure.

This recipe has received a rating. This does not sit well with me. It’s hardly the worst case scenario. Yes, this will suffice. I’m a fan, and I’d suggest it. Amazing! It’s fantastic! Thank you for your feedback!

Spaghetti Sauce for Canning Made with Fresh (or Frozen) Tomatoes

This post may include affiliate links, which will not affect your purchase price but will allow the author to earn a profit. On the first occasion that I was canning spaghetti sauce, my husband walked in from the street, grinned, and exclaimed that the home smelled like an Italian restaurant — and not just any Italian restaurant. I couldn’t help but agree. Although it takes some time to prepare, the end result is really wonderful! It’s delicious on pasta, pizza, and as a topping for spaghetti squash.

1. Step-by-step instructions with images are provided, as well as suggestions for working with frozen tomatoes.
2. An excellent spaghetti sauce recipe for canning is a necessary in our household because many shop purchased spaghetti sauces contain components such as genetically engineered high fructose corn syrup and soybean oil, which are not foods that we would ordinarily consume ourselves.
3. Using paste tomatoes results in a richer sauce that requires less cooking, but you may use any tomatoes that you have on hand.
4. You can revisit the basics in “How to Can Food at Home – Quick Guide to Safe Home Canning” for a quick refresher course.
5. I’ve tried them, and I can’t say that they’re worth it.

Spaghetti Sauce Recipe for Canning with Fresh Tomatoes – Step By Step Instructions

(Scroll down to the bottom of the post to see a printable version of the recipe.) My favorite spaghetti sauce recipe, which I modified from Carla Emery’s The Encyclopedia of Country Living, is one of my favorites to can. As you can see, this recipe is extremely similar to the “Spaghetti sauce without meat” recipe found on the National Center for Home Food Preservation website, so you can be confident that it is a safe canning recipe. Seasonings such as salt and pepper can be changed to personal preference.

You may also reduce the amount of sauce in this dish by half or even by a fourth.

To prepare the spaghetti sauce for serving, we either open a jar and heat it up, or cook some ground beef or Italian sausage in a skillet and then add the sauce to heat it through.

Ingredients

• 30-pound can of tomatoes
• 1/4-cup butter or olive oil
• 1 cup chopped onions
• 5 minced garlic cloves
• 2 tablespoons salt
• 1 cup diced celery or green pepper
• 1-pound sliced mushrooms (optional)
• 2 teaspoons black pepper
• 2 tablespoons oregano flakes
• 1/4-cup minced parsley
• 1/4-cup brown sugar or unrefined cane sugar

Directions

30 pound of tomatoes should be washed. Remove the cores from the tomatoes and cut them into quarters. Cook for 20 minutes, uncovered, in a big skillet or pans to soften the tomatoes, until they are tender. I cook mine at a hard simmer in a variety of heavy-bottomed stainless steel pots, which I have on hand. I’ve also used a Nesco roaster in the past. Cooking in thick-bottomed pans helps to minimize inadvertent burning, and regular stirring is encouraged. Aluminum should not be used since it will react with the acid in the tomatoes.

• Put the tomatoes through a food sieve or a food mill to remove the seeds.
• If you can’t get the Back to Basics strainer where you live, this Norpro strainer is a good substitute.
• It’s a significant time saver!
• Our four pots are reduced to one at the end of the game.
• Meanwhile, you may finish up the remainder of the preparations, such as slicing the remaining vegetables, filling the canner, and getting the caps and jars ready to put on the tomatoes.
• Jars are cleaned in the dishwasher and kept warm until I’m ready to fill them with jam.
• Despite the fact that the most recent generation of Ball canning lids do not require preheating, I still have a supply of lids that I am working my way through.

To Finish the Spaghetti Sauce for Canning

Onions, garlic, celery or green pepper, and mushrooms should all be sautéed in 1/4 cup butter or olive oil until they are soft. Toss together the sautéed veggies and tomatoes. Season with salt, freshly ground black pepper, oregano, parsley, and sugar. Bring the water to a boil. Stir often to keep the sauce from scorching. Reduce the heat to a simmer and keep the pot heated while waiting for the procedure to finish.

Canning the Spaghetti Sauce

Fill jars halfway with water, allowing 1 inch headspace. Make any necessary adjustments to the lids. Process the pints in a pressure canner for 20 minutes, and the quarts for 25 minutes. If you’re using a weighted-gauge canner, put the pressure to 10 pounds between 0-1,000 feet above sea level; at higher elevations, raise the pressure to 15 pounds. If you’re using a dial-gauge canner, adjust the temperature to:

• When you are 0-2000 feet above sea level, 11 pounds of pressure is applied
• At 2,001-4,000 feet, 12 pounds of pressure is applied
• At 4,001-6,000 feet, 14 pounds of pressure is applied
• At 6.001-8,000 feet, 15 pounds of pressure is applied.

Allow the canner to cool and the pressure to be released. Remove the jars and place them on a cloth on the counter.

Allow to cool for many hours or overnight. Remove the rings and clean up any spillage. Date and label the containers, and keep them in a cool, dry spot away from direct sunlight. If possible, utilize it within 1-2 years. This recipe makes about eight quarts of home canned spaghetti sauce.

How long does home canned spaghetti sauce last?

Use your home canned spaghetti sauce within one to two years of making it to ensure that the flavor and nutritional value remain high. If you are storing the sauce in the freezer, aim to utilize it within six months of storing it in the freezer. We’ve used a few home canned products that were five years old, but the flavor was not as nice as it could have been. Never use a canned food that has a broken seal, a bulging lid, or any other visible symptoms of damage or rotting on the outside.

How do you thicken homemade spaghetti sauce for canning?

To thicken the sauce and concentrate the taste of the tomatoes, I prefer to simmer them on a low heat for an extended period of time. Other choices are as follows:

• Prepare the tomatoes by weighing and freezing them, then allowing them to defrost in a colander to remove excess moisture before continuing with the procedure
• Cooking the sauce while it is still slightly thin allows you to add tomato powder or dried tomato puree to thicken the sauce later when you are ready to serve it. When I prepare sauce using cherry tomatoes or other really juicy tomatoes instead of paste tomatoes, this is the option I choose.

Prepare the tomatoes by weighing and freezing them, then allowing them to defrost in a colander to remove excess moisture before continuing with the procedure. Can the sauce when it is still a little thin, and then thicken it with tomato powder or dried tomato puree when you are ready to serve it. Whenever I prepare sauce with cherry tomatoes or other really juicy tomatoes in instead of paste tomatoes, I choose for this alternative.

If You Don’t Have Enough Ripe Tomatoes from One Picking

Rather than throwing away perfectly good tomatoes when you don’t have enough for a dish, you may put tomatoes that are overripe or damaged into the freezer until you have enough for the recipe. I’ve discovered that ripe, undamaged tomatoes may readily be stored at room temperature for a week or more. In order to prevent spoilage and/or the attraction of fruit flies, tomatoes that have been cracked or otherwise damaged should be treated in some way within 24 hours if at all feasible. Before freezing the tomatoes, I normally core them and cut them in half or quarters (depending on their size).

If you like, you may drain out part of the clear liquid in the morning to make the cooking process go more quickly.

If you have fruit that is refusing to ripen, you should read ” 4 Reasons Your Tomatoes Aren’t Ripening – And What You Can Do About It ” to find out why.

Equipment that is recommended for canning spaghetti sauce includes:

• 12 Quart Stockpot
• Norpro Food Strainer
• Pint Canning Jars
• Pressure Canner
• Canning Tool Set
• 12 Quart Stockpot

Home Canned Spaghetti Sauce

Never again will you purchase spaghetti sauce from a store. This recipe for homemade canning spaghetti sauce is slow-cooked and packed with flavor, making it ideal for canning. If you don’t have a pressure canner, you can use fresh or frozen vegetables instead.

• Approximately 5 hours in preparation, 20 minutes in cooking
• Total time: 5 hours 20 minutes
• Yield: 8 pints1 x
• Thesaurus:Sauce
• Preparation:Canning
• Cuisine:American-Italian

• 30 pounds tomatoes
• 1/4 cup butter or olive oil
• 1 cup chopped onions
• 5 minced garlic cloves
• 2 tablespoons salt
• 1 cup chopped celery or green pepper
• 1 pound sliced mushrooms (optional)
• 2 teaspoons black pepper
• 2 tablespoons dried oregano flakes
• 1/4 cup minced parsley
• 1/4 cup brown sugar or unrefined cane sugar
• 30 pounds tomatoes
• 30

1. 30 pound of tomatoes should be washed. Remove the cores from the tomatoes and cut them into quarters. In a big pan (or pans), bring water to a boil for 20 minutes, uncovered. Put the ingredients through a food sieve or food mill. Cooking tomatoes reduces their volume, allowing for a richer sauce to be produced. Reduce the volume by half to two-thirds
2. Cooking your sauce gives you time to do the rest of your preparations, such as cutting your vegetables and having your lids and jars ready. Pressure canner should be prepared in accordance with the manufacturer’s specifications

To Finish the Sauce

1. Onions, garlic, celery or green pepper, and mushrooms should be sautéed in 1/4 cup butter or olive oil until they are soft. Combine the veggies and tomatoes that have been sautéed. Season with salt, black pepper, oregano, parsley, and sugar to taste. Bring the water to a boil. Stir often to keep the sauce from scorching. Bring to a simmer and keep warm while you wait for the procedure to finish. Fill jars halfway with water, allowing 1 inch headspace. Close the lids
2. Process the pints in a pressure canner for 20 minutes, and the quarts for 25 minutes. If you’re using a weighted-gauge canner, put the pressure to 10 pounds between 0-1,000 feet above sea level
3. At higher elevations, raise the pressure to 15 pounds. If you’re using a dial-gauge canner, set the pressure to 11 pounds at 0-2000 feet above sea level, 12 pounds at 2,001-4,000 feet, 13 pounds at 4,001-6,000 feet, 14 pounds at 6.001-8,000 feet, or 15 pounds at elevations over 8,000 feet. Allow the canner to cool and the pressure to be released. Remove the jars and place them on a cloth on the counter. Allow to cool for many hours or overnight. Remove the rings and clean up any spillage. Date and label the containers, and keep them in a cool, dry spot away from direct sunlight. It’s best if you utilize it within 1-2 years.

Nutrition

Spaghetti sauce, marinara, tomato sauce, and canning are some of the keywords to remember. You might also be interested in:

• A recipe for home canned salsa, as well as 10 tips for canning salsa safely
• 2. Ketchup, either canned or lactofermented, produced at home. Homemade Tomato Soup – It tastes just like the national brand, but it’s much better
• Instructions for Canning Tomatoes in a Canner or a Large Pot
• Recipes for Pickled Cherry Tomatoes for Canning, as well as further cherry tomato ideas

The original article was published in 2009, and the most recent update was released in 2019.

Homemade Canned Spaghetti Sauce {Step-by-Step Tutorial}

Making Homemade Canned Spaghetti Sauce is a seasonal tradition in our household. This excellent homemade canned spaghetti sauce recipe, which uses farm fresh tomatoes, is really simple to prepare (see the step-by-step images below) and extremely tasty. It has been a long time coming, but I am now providing the recipe for homemade canned spaghetti sauce that will suffice to use up all of the last of the fresh garden tomatoes! Below is a step-by-step instruction to preparing and canning this marinara sauce, as well as some general information about canning to assist any novices who are interested in getting started in the kitchen with food preservation.

• While I have a tried-and-true, decades old homemade spaghetti sauce that I make frequently for family spaghetti meals (as well as a speedier weeknight spaghetti sauce), none of those has been tested for canning safety.
• This is when this recipe for homemade bottled spaghetti sauce comes in handy!
• Plus, it’s just plain satisfying to witness how a simple tomato can be transformed into something so beautiful.
• Let’s start with some fundamentals of canning.
• It can process the same high-acid foods as a water bath canner, but it consumes far less water and is significantly less bulky.
• There is also an article regarding steam canners on the National Center for Home Food Preservation’s website, which can be found here.

-this over-the-sink colanderis fantastic for draining the tomatoes-my dependable Breville food processor does all of the chopping– a steam bath canner is essential (with dial on top for accurate safety) -thisset of basic canning toolseach of which has nearly everything I want for filling and managing the jars (I also have thisextra canning funnelwith measurements; I use it every day tostrain kefirbut it doubles as a great canning tool) Let’s get this party started!

In order to prepare this canned spaghetti sauce recipe, you’ll need around 18-19 pounds of fresh tomatoes, which is approximately 60 fresh tomatoes.

I make use of a combination of Roma (paste) tomatoes and regular garden tomatoes (I think I have early girl in my garden this year which I used for this recipe).

Peeling the Tomatoes

Traditional methods of removing the skins off tomatoes entail immersing the tomatoes in boiling water for a short period of time and then cooling them in ice water. After learning about the broiling process, I just can’t bring myself to fool with it any more (which I talk about here in thispopular homemade canned salsa recipe post). It is quite simple to remove the skins from the tomatoes by broiling them. Cut the tomatoes in half and arrange them in a single line on a sheet pan. Place the pan under the broiler for a couple of minutes, or until the skins begin to wrinkle, depending on your preference.

And the sheet pans are incredibly simple to clean!

Draining, Chopping, and Measuring the Tomatoes

After the skins have been removed (you may discard them), lay the tomatoes in a colander set over a bowl or the sink and allow them to drain for 30 minutes to an hour, or until the majority of the watery liquid has been drained away from the tomatoes. You may speed up this process by mashing and squeezing the tomatoes with your hands (does that sound strange to anyone else?). Alternatively, a spoon can be used. The before and after pictures are shown below. I put the tomatoes in a food processor and pulse them until they are fairly well blended (I also use the food processor to chop up the peppers, onions, and garlic, which makes things so much easier and prevents me from getting White Knuckle Knife Syndrome from all of the chopping).

Simmer the Spaghetti Sauce

Combine all of the ingredients for the spaghetti sauce in a large mixing bowl. in a saucepan with everything else except the lemon juice Stir constantly to prevent the tomato paste from clumping and sinking to the bottom. You may despise me for the rest of your life if your sauce has a burnt tomato paste flavor to it. Stirring constantly, bring the spaghetti sauce to a simmer and let it to cook for approximately one hour. It should be a beautiful, thick layer. Allow it to simmer for a longer period of time if it is still quite liquid.

The consistency of the puree is entirely up to you at this stage (you can also use a conventional blender and process in batches if necessary – just be careful when mixing the hot liquid).

Meanwhile, I put the clean canning jars I’m intending to use in the steam canner and cover them with the lid. I let them steam and sterilize for about an hour while the spaghetti sauce is simmering on the stove.

Fill the Jars

Fill quart-sized jars with two teaspoons of bottled lemon juice that have been sterilized and heated (this recipe makes about 4 quarts). Fresh lemon juice is not suggested due to the fact that the acidity level of fresh lemons can fluctuate greatly. Now it’s time to add the sauce! Clean the rim of the jar with a moist cloth before putting on a canning lid and ring (but don’t tighten it too tightly).

Process the Spaghetti Sauce

In a steam bath or water bath canner, process the quart jars for 40 minutes, adjusting the duration if necessary to account for increased elevation (1,001 – 3,000 feet, add 5 minutes; 3,001 – 6,000 feet, add 10 minutes; 6,001 – 8,000 feet, add 15 minutes). The jars should be gently transferred to a cooling rack or a towel laid on the counter and allowed to cool naturally to room temperature. when they have finished processing. then listen for the wonderful pinging sound that indicates that the jars have been properly sealed (the nicest sound in the world!).

Homemade bottled spaghetti sauce that is delicious, thick, and filling!

A Note About Canning Safety and Experimenting

Home canning is something I like doing! It is also a pleasure for me to share canning recipes with you. When it comes to canning at home, I like to get creative with the ingredients and tastes. I attempt new recipes and experiment with different ingredients and flavors. However, when it comes to actually sharing those recipes with you, my devoted readers, I will refrain from posting my culinary experiments, no matter how wonderful they may be in themselves. I’ll only only provide recipes that have been appropriately tested for canning safety (pH levels) or that adhere to safe canning rules, whichever is applicable.

• However, it does imply that originality (and, yes, sometimes flavor) might be stifled to some extent.
• Furthermore, tinkering with the proportions of components (particularly those with high or low acid content) might put the safety of the dish at risk.
• Some of them are quite wonderful (and some of you have shared your favorites with me), but because the majority of them have not been tested for canning safety, I am unable to share them with you without breaking my heart.
• The good news is that recipes such as today’s home canned spaghetti sauce are delectable and widely acknowledged as being safe to can in one’s own kitchen.
• This is a tried-and-true canned spaghetti sauce recipe that you should save for life.

Recipe from a year ago: Cheesy Baked Ziti Last Year: The Best Homemade Salsa I’d Ever Had Portillo’s Chopped Salad with Sweet Italian Dressing from three years ago Peanut Butter Granola from Four Years Ago. Five years ago: Chocolate Zucchini Cake with Brown Sugar Streusel (recipe below).

Homemade Canned Spaghetti Marinara Sauce

• Yield:4quarts Preparation time: 2 hours Cooking Time: 2 hours Time allotted: 4 hours

• 12 cups peeled, drained, and chopped tomatoes (see note)
• 1 cup finely chopped green bell pepper (about 1 big pepper)
• 1 cup finely chopped red bell pepper (about 1 large pepper)
• 12 cups peeled, drained, and chopped tomatoes (see note)
• 2 cups finely chopped white or yellow onions (approximately 3 medium onions)
• 2 cups finely minced white or yellow garlic
• A can of tomato paste (each 6 ounces)
• A cup of vegetable or canola oil
• 14 to 12 cup granulated or brown sugar
• 3 cans (each 6-ounces) tomato paste 3 tablespoons salt (I use canning salt, but there are other possibilities
• See note)
• 4 tbls finely chopped garlic (approximately 6 cloves)
• 12 tbls dried oregano, 12 tbls dried basil, 12 tbls dried parsley
• 2 tbls Worcestershire sauce, 1 bay leaf, 12 cup bottled lemon juice

• Combine all of the ingredients in a large mixing bowl. Combine all of the ingredients (except the lemon juice) in a large 8-quart saucepan and mix well before bringing to a boil. Reduce the heat to low and cook for 1 hour, stirring often. Remove the bay leaf and toss it in the trash. To get a smoother consistency, either combine the sauce with an immersion blender or transfer it to a blender and blend until smooth (optional)
• Fill the bottoms of quart jars with 2 teaspoons of lemon juice after they have been sterilized and heated. Fill the pan to within 1/2 inch of the top with spaghetti sauce. Using a clean, moist towel, wipe the rim of the jar clean. Put a canning lid and a ring on each jar and set aside. For 40 minutes, process the spaghetti sauce in a water bath canner or steam bath canner (add 5 minutes if you live at 1,001 to 3,000 feet in elevation – if you live at a higher elevation than that, use a water bath canner because steam bath canners should not be used to process jars for more than 45 minutes)
• Remove the jars from the water or steam bath with care and set them aside to cool to room temperature. Check to see that the jars have been properly sealed (lightly touch the top of the lid
• It should be solid – if the middle bubbles up and down when you push on it, the jar has not been properly sealed and will need to be chilled or re-processed)
• And

Measurements for the Tomatoes: This recipe asks for 12 cups of tomatoes that have been peeled, drained, and diced. A mixture of Roma and non-paste tomatoes (I believe I have an early girl type growing in my garden) yielded around 60 tomatoes (18-19 pounds). It is important to measure the tomatoes after they have been drained and diced (I do this in my food processor), as this will ensure precision for measuring and canning safety – and it will also minimize any differences if you are using various types of tomatoes.

• For the sake of flavor, I like one of each.
• Making Tomatoes: I don’t enjoy bothering with a water bath and a basin of cold water to peel the tomatoes, so I cut them in half and set the cut side down on a big baking sheet instead (really cram them in there in a single layer).
• When they are taken out of the oven, the skins will wrinkle and peel straight off, and the baking sheet will be easy to clean up after that.
• Easy Chopping: I put the peppers, onion, and garlic in a food processor and pulse until finely chopped to make chopping quick and simple.
• Changing the component proportions, particularly increasing low acid vegetables and lowering tomatoes, might have an adverse effect on the pH of the dish, rendering it unfit for canning or preserving.
• Please conduct your own study to determine which strategy is most appropriate for you.
• It is employed in the processing of foods with high acidity (the same foods that can be processed in a water bath canner).
• As a result, if you reside at or over 3,000 feet elevation, you’ll need to use a water bath canner rather than a steam bath canner in order to safely process this sauce because of the lengthier processing time (which rises even more at higher elevations).
• Doubling Recipe: This recipe may be doubled or tripled (just make sure you have a large enough pot!) or half without changing the flavor.
• I like seeing all of the deliciousness that you are creating in your kitchens!

Because I am an Amazon Associate, I receive money when people make eligible purchases.

Tried-and-True Recipe for Canning Spaghetti Sauce

• 8 cups fresh plum tomato purée
• 2/3 cup finely chopped onion
• 2/3 cup finely chopped celery
• 1/2 cup finely chopped carrot
• 2 cloves garlic, finely chopped
• 4 tbsp bottled lemon juice
• 2 tsp salt
• 1/2 tsp freshly ground black pepper
• 1/2 tsp hot pepper flakes
• 3 Ball® (16 oz) pint glass preserving jars with lids and bands
• 8 cups fresh plum tomato purée
• 2/3 An optional purchase is a Ball® freshTECH electric water bath canner and a multicooker.

Instructions

1. Prepare a boiling water canner using boiling water canner. Heat the jars in a saucepan of boiling water until they are ready to use. Do not bring to a boil. Lids should be washed in warm soapy water, and bands should be placed aside. In a large stainless steel saucepan, combine 1 cup tomato purée, the onion, celery, carrot, and garlic until well combined. Bring the mixture to a boil over medium-high heat, stirring regularly. Remove from heat and set aside. Reduce the heat to low, cover the pan, and cook until the veggies are soft, approximately 5 minutes. Stir regularly as you continue to add the remaining tomato purée, 1 cup at a time, while keeping the pot at a steady boil. Combine the lemon juice, salt, black pepper, and hot pepper flakes in a large mixing bowl. Bring to a full rolling boil over high heat, stirring regularly for about 15 minutes, or until the mixture has been reduced by one-third
2. Remove from heat and set aside. Fill heated jars halfway with hot sauce, leaving a 1/2 inch headspace. Remove any air bubbles and take another headspace measurement. If extra sauce is required to provide the desired headspace, do so. Wipe the rim. Place the lid in the center of the jar. Application of the band and adjustment of the fit until it is fingertip tight
3. Processing of full jars in a boiling water canner for 35 minutes while accounting for altitude Remove the jars and set them aside to cool. After 24 hours, check the seal on the lids. When the center button is pushed, the lid should not bend up and down.

Nutrition Information:

Yield:12Serving Approximately half a cup The following is the amount of food per serving: Calories:75 0 g of total fat 0 g of saturated fat 0 g of Trans Fat 0 g of unsaturated fat Cholesterol:0mg Sodium:448mg Carbohydrates:18g Fiber:4g Sugar:9g Protein:3g When it comes to healthy eating, we at Wholefully think that it is about much more than simply the numbers on the nutrition information panel.

1. Please remember that the information provided here is only a portion of the overall picture that will assist you in determining which meals are nourishing for you.
2. Jars, equipment, and monetary recompense have all been supplied by them.
3. ** Disclosure: This is a sponsored article that is part of a larger relationship with the Fresh Preserving Division of Newell Brands that is still ongoing.
4. Unless otherwise stated, all views and opinions expressed are my own.
5. Let’s get this done together!

National Center for Home Food Preservation

• 1 cup finely chopped onions
• 5 cloves minced garlic
• 1 cup finely chopped celery or green pepper
• 1 pound fresh mushrooms, sliced (optional)
• 4-1/2 teaspoons salt
• 2 tablespoons oregano
• 4 tablespoons minced parsley
• 2 teaspoons black pepper
• 1/4 cup brown sugar
• 1/4 cup vegetable oil

The recipe makes approximately 9 quarts. Please read the section on Using Pressure Canners before starting. Especially if this is your first time canning, it’s suggested that you read the Principles of Home Canning before getting started. Procedure: Avoid increasing the percentage of onions, peppers, or mushrooms in the dish. Tomatoes should be washed and dipped in hot water for 30-60 seconds, or until the skins crack. Skins can be removed by dipping them in cold water. Remove the cores from the tomatoes and cut them into quarters.

1. Pass the mixture through a food mill or sieve.
2. Combine the sautéed veggies and tomatoes with the rest of the spices, salt, and sugar and mix well.
3. Cook, uncovered, until the sauce is thick enough to serve.
4. Stir often to keep the sauce from scorching.
5. According to the recommendations in Table 1 or Table 2, depending on the type of canning employed, adjust the lids and process according to the recommendations in Table 1.

Table 1.Recommendedprocess time forSpaghetti Sauce Without Meatina dial-gauge pressure canner.
	Canner Gauge Pressure (PSI) at Altitudes of
Style of Pack	Jar Size	Process Time	0 – 2,000 ft	2,001 – 4,000 ft	4,001 – 6,000 ft	6,001 – 8,000 ft
Hot	Pints	20 min	11 lb	12 lb	13 lb	14 lb
Quarts	25	11	12	13	14

Table 2.Recommendedprocess time forSpaghetti Sauce Without Meatina weighted-gauge pressure canner.
	Canner Gauge Pressure (PSI) at Altitudes of
Style of Pack	Jar Size	Process Time	0 – 1,000 ft	Above 1,000 ft
Hot	Pints	20 min	10 lb	15 lb
Quarts	25	10	15

This page was based from the “Complete Guide to Home Canning,” Agriculture Information Bulletin No. 539, United States Department of Agriculture, last amended in 2015. The most recent review was conducted in February 2018. top of the page