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

Homemade Canned Spaghetti Sauce Recipe

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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
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


  • 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.


  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.

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Reviewed Aug. 19, 2014

I have made this sauce for two years now and everyone raves about it and enjoys when I treat them to a jar of it as a gift.

Reviewed Aug. 18, 2014

This is my third year making this sauce. My husband loves it and my children don't leave my house without taking a jar. I also omit the oil as others have. Unfortunately while canning this the other day, I realized after filling four jars that I inadvertently used lime juice instead of lemon juice. I did use lemon juice for the rest of the jars but was wondering if the lime juice would be ok or do I need to empty out the four jars with lime in it.

Reviewed Aug. 16, 2014

I am very glad to have a half decent recipe to can, however I am used to making fresh sauce with my own recipes, for canning purposes I can't do that. This is a decent sauce but it's rather lackluster. With all if the great reviews maybe my hopes were to high. Saying all that though, if you are used to eating store bought sauce this recipe is a HUGE step up.

Reviewed Aug. 12, 2014

Yes, use your herbs from the garden. At least double the amount called for, then go according to taste.

Reviewed Aug. 10, 2014

Just making this sauce now. Im wondering if anybody has used fresh spices. I have all of the spices growing in my garden and it would seem a waste not to use them.

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