- 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.
- 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.
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
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dwernis, instead of wasting all those tomatoes, just freeze the sauce.
So, I am making this recipe, an I keep reading everyone say DO NOT ADD OIL. Well I followed the recipe and did add oil, only I added Olive Oil. How long will this last, or is it a total loss? With that said, my Ball canning book had a tomato sauce recipe and it also said add olive oil to a recipe for water boil canning? I am new to this and its making me a little nervous that I just wasted all those tomatos. Help!!
This a great recipe. I've made it the last couple of years. Except I use only 1/2 cup of Extra Virgin Olive oil instead of a whole cup of canola. That's way too much oil for my taste.
Very good sauce. I did not add the oil however, as it becomes rancid after canning. I used a pressure canner and followed the canners time and pressure for the onions in this recipe. I will make it again.
All that oil and all those vegetables, coupled with only 25 pounds of tomatoes and using a water bath canner = NOT SAFE. This is not a safe, officially tested, nor approved recipe for canning. There are so many safe, tested recipes that there is no reason to ever take a chance.