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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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4.5 65
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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

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 Sep. 23, 2015 Edited Sep. 24, 2015

"I've made this recipe for the last 3 years. I added the oil and we were still enjoying the spaghetti sauce a year or more later and we are all just fine. This is a great recipe."

Reviewed Sep. 17, 2015

"I've been looking for a good home-canned spaghetti sauce recipe for years and I finally found it! Thank you!"

Reviewed Sep. 16, 2015 Edited Sep. 19, 2015

"I made this today. Normally I read reviewed and spend time searching for a great recipe. I trust Taste of Home recipes...but now after reading the reviews I'm torn about tossing this because of adding the oil ingredient. I added a half cup, and 1 tablespoon oil lemon juice to my 500 ml jar. I got 7 - 500 ml jars. I wondered if freezing in the jars is a safe route?

If oil in the recipe is an issue, I'd like that safety warning added or the recipe removed.
It does taste great and I will definitely make it again without the oil."

Reviewed Aug. 25, 2015

"Followed the recipe this weekend. A little nervous though b/c I followed it directly and added the oil. Did I just waste my time and tomatoes or is it safe? Anybody know what the shelf life would be with the oil?"

Reviewed Aug. 24, 2015

"I made this for the first time today and am super impressed. I read the reviews before starting and noticed a number of folks thought it lacked depth of flavor. To overcome that, I sauteed the onions and garlic in the oil until soft and then added it to the rest of the tomato sauce. This added some pop. Yummy!"

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