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Homemade Canned Spaghetti Sauce

 Homemade Canned Spaghetti Sauce
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
48 ServingsPrep: 1-1/2 hours + simmering Process: 40 min.


  • 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


  • 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.

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Homemade Canned Spaghetti Sauce (continued)

Directions (continued)

  • 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.
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.
Wine: Medium-Bodied Red Wine: Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.