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Homemade Canned Spaghetti Sauce Recipe

Homemade Canned Spaghetti Sauce Recipe photo by Taste of Home

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This savory canned sauce is a tomato-grower's dream come true! Use up your garden bounty and enjoy it later in the year. —Tonya Branham, Mt. Olive, Alabama

This recipe is:

Diabetic Friendly

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Homemade Canned Spaghetti Sauce Recipe

Prep: 1-1/2 hours + simmering Process: 40 min.

Yield: 48 Servings

90 40 130

Ingredients

25 pounds tomatoes
4 large green peppers, seeded
4 large onions, cut into wedges
4 cans (6 ounces each) tomato paste
1 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

In a Dutch oven, bring 8 cups water to a boil. Using a slotted spoon, place tomatoes, one at a time, in boiling water for 30-60 seconds. Remove each tomato and immediately plunge in ice water. Peel and quarter tomatoes.
In a food processor, cover and process green peppers and onions in batches until finely chopped.
In a stockpot, combine the tomatoes, green pepper mixture, tomato paste, oil, sugar, salt, garlic, oregano, parsley, basil, pepper flakes, Worcestershire sauce and bay leaves. Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 hours, stirring occasionally. Discard bay leaves.
Add 2 tablespoons lemon juice to each of nine hot 1-qt. jars. Ladle hot mixture into jars, leaving 1/2-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 40 minutes in a boiling-water canner. Yield: 9 quarts.

Editor's Note: The processing time listed is for altitudes of 1,000 feet or less. For altitudes up to 3,000 feet, add 5 minutes; 6,000 feet, add 10 minutes; 8,000 feet, add 15 minutes; 10,000 feet, add 20 minutes.

Nutritional Facts 3/4 cup equals 118 calories, 5 g fat (trace saturated fat), 0 cholesterol, 614 mg sodium, 17 g carbohydrate, 4 g fiber, 3 g protein. Diabetic Exchanges: 1 starch, 1 fat.

Originally published as Homemade Canned Spaghetti Sauce in Taste of Home April/May 2010

Medium-Bodied Red Wine

Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.

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Homemade Canned Spaghetti Sauce

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Reviewed on Jul. 23, 2010 by savanna2

I can a lot , and grow different varieties of tomatoes in my garden. This recipe is what i have been waiting for. I think i can modify it into a garden variety by adding diced celery, carrots, and mushrooms to it when i make the sauce to can. I would have to split the sauce into 2 batches for that.

Before heating and serving the sauce for dinner, i could saute some sausage or ground turkey, hamburger, or even some chicken cubes to make it a meaty sauce.

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