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
   (51)
RATING DISTRIBUTION
5 Star
 (33)
4 Star
 (12)
3 Star
 (3)
2 Star
 (1)
1 Star
 (2)
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MY REVIEW
Reviewed Sep. 14, 2014

dwernis, instead of wasting all those tomatoes, just freeze the sauce.

MY REVIEW
Reviewed Sep. 11, 2014

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!!

MY REVIEW
Reviewed Sep. 7, 2014

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.

MY REVIEW
Reviewed Sep. 3, 2014

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.

MY REVIEW
Reviewed Sep. 3, 2014

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.

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