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Homemade Canned Spaghetti Sauce Recipe
Homemade Canned Spaghetti Sauce Recipe photo by Taste of Home

Homemade Canned Spaghetti Sauce Recipe

Publisher Photo
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
TOTAL TIME: Prep: 1-1/2 hours + simmering Process: 40 min.
MAKES:48 servings
TOTAL TIME: Prep: 1-1/2 hours + simmering Process: 40 min.
MAKES: 48 servings

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

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.

Directions

  1. 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.
  2. In a food processor, cover and process green peppers and onions in batches until finely chopped.
  3. 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.
  4. 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.
Originally published as Homemade Canned Spaghetti Sauce in Taste of Home

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.

Medium-Bodied Red Wine

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

Reviews for Homemade Canned Spaghetti Sauce

AVERAGE RATING
   (46)
RATING DISTRIBUTION
5 Star
 (31)
4 Star
 (10)
3 Star
 (3)
2 Star
 (1)
1 Star
 (1)
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MY REVIEW
Reviewed Sep. 1, 2014

Please help. I added the oil before I realized I should not have. Is this going to be a problem

MY REVIEW
Reviewed Aug. 29, 2014

Should the seeds be removed from the tomatoes?

MY REVIEW
Reviewed Aug. 26, 2014

Please help! Originally, I had planned to cut this recipe in half. Then when I started making it, I was thinking that I had enough tomatoes for the full batch, so switched back to the original recipe. After adding enough seasonings for a full batch, I realized that I only had 25 cups of tomatoes, not 25 pounds! Now I'm afraid that my sauce will be way too strong w/ all the seasonings. I thought about adding last year's canned tomatoes, but not sure I should do that. Any ideas?

MY REVIEW
Reviewed Aug. 26, 2014

This is my second year making this sauce. IT IS THE BEST!!! I follow the directions exactly BUT do not add the oil since it may affect shelve life. Otherwise, oh my gosh!! ;) I also make this in pints and use it as the sauce for my homemade pizza.

MY REVIEW
Reviewed Aug. 24, 2014

Maggie35....the lemon juice is for the purpose of making sure the acidity of the sauce makes it safe for water bath canning. Most varieties of fresh tomatoes are acidic enough without the additional acid. Your sauce is fine. :)

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