Homemade Canned Spaghetti Sauce Recipe

4.5 68 65
Homemade Canned Spaghetti Sauce Recipe
Homemade Canned Spaghetti Sauce Recipe photo by Taste of Home
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Homemade Canned Spaghetti Sauce Recipe

Read Reviews
4.5 68 65
Publisher Photo
This DIY spaghetti 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
Featured In: Top 10 Canning Recipes
MAKES:
48 servings
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.

Ingredients

  • 25 pounds tomatoes
  • 4 large green peppers, seeded
  • 4 large onions, cut into wedges
  • 2 cans (12 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

Directions

In a Dutch oven, bring 2 quarts 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 into ice water. Peel and quarter tomatoes; place in a stockpot.
Pulse green peppers and onions in batches in a food processor until finely chopped; transfer to stockpot. Stir in next 11 ingredients. Add water to cover; bring to a boil. Reduce heat; simmer, uncovered, 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 and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 40 minutes. Remove jars and cool. 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: 118 calories, 5g fat (0 saturated fat), 0 cholesterol, 614mg sodium, 17g carbohydrate (11g sugars, 4g fiber), 3g protein. Diabetic Exchanges: 1 starch, 1 fat.

  • 25 pounds tomatoes
  • 4 large green peppers, seeded
  • 4 large onions, cut into wedges
  • 2 cans (12 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
  1. In a Dutch oven, bring 2 quarts 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 into ice water. Peel and quarter tomatoes; place in a stockpot.
  2. Pulse green peppers and onions in batches in a food processor until finely chopped; transfer to stockpot. Stir in next 11 ingredients. Add water to cover; bring to a boil. Reduce heat; simmer, uncovered, 4-5 hours, stirring occasionally.
  3. 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 and adjust headspace, if necessary, by adding hot mixture. Wipe rims. Center lids on jars; screw on bands until fingertip tight.
  4. Place jars into canner with simmering water, ensuring that they are completely covered with water. Bring to a boil; process for 40 minutes. Remove jars and cool. 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

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MY REVIEW
[email protected] User ID: 7515408 269210
Reviewed Jul. 9, 2017

"I canned this with my mom this weekend and we learned a couple things. Which is good. Pretty much followed the recipe until we got to the spices. Way to light for 25 lbs of tomatoes. Change t to T and double. And you better have at least a 16 qt stock pot around to tackle this one. And the tomato paste needs to go in after it all loosens up or it can settle and scorch on the bottom of the pot. Two or three hours later would be a better choice. Makes 24 pints. We did ours in a canner #10 and 15 minutes. First batch was awesome."

MY REVIEW
szahradnik User ID: 6754187 253553
Reviewed Sep. 2, 2016

"My husband and I loved this. I did leave the oil out but added 1 tsp Italian seasoning. I also saut?d onions, peppers, and garlic before adding to roaster. We thought it was quite flavorful. Great recipe, thank you for sharing it."

MY REVIEW
Steveo51 User ID: 8913074 252662
Reviewed Aug. 14, 2016

"Great basis for a pasta recipe. I have change a few things but nothing major...for example I used fresh spices instead of dried and cooking wine instead of worceshire sauce. I've never canned before but if you have the time is this recipe is definately worth it."

MY REVIEW
Gillund User ID: 3042683 233341
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."

MY REVIEW
rswingen User ID: 1332329 233056
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!"

MY REVIEW
Greycountygirl User ID: 6878058 233027
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."

MY REVIEW
JD2015 User ID: 8508391 231749
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?"

MY REVIEW
christena.yoder User ID: 8505814 231716
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!"

MY REVIEW
sodapop1556 User ID: 8498135 231619
Reviewed Aug. 22, 2015

"I just finished this recipe and it didn't have enough spice in it. I experimented as it was cooking and just kept adding spices until it tasted the way I wanted it to taste. I'll be canning it in an hour."

MY REVIEW
1gross User ID: 7125596 230948
Reviewed Aug. 9, 2015

"Good basic sauce. I worked with this over a 24-hour period. I may just like sauce with more flavor, but I think this one is lacking something. I'll tweak it more."

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