Homemade Canned Spaghetti Sauce Recipe
- 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.
Enjoy this recipe with a medium-bodied red wine such as Chianti, Sangiovese, Malbec or Zinfandel.
Reviews for Homemade Canned Spaghetti Sauce(34)
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Best ever... so impressed.
I have been canning for over 37 years and this is the best spaghetti sauce recipe I have made. I have so many tomatoes this year from the garden that I was so thrilled to find this recipe. Thanks for having this available.
Oh MY! I just canned this recipe today and it was delicious. I used the abundance of tomatoes from my garden - omitted the oil and added 5 ribs of celery chopped fine (just because i remember seeing my grandmother do that years ago when making sauce). I got 7 quartz and an extra pint that I will use for dinner tomorrow! Thank you for posting this.
Excellent sauce! I used half beefsteak and half Roma tomatoes and really like the blend of the tomatoes for canning anything that is a sauce. Thanks for sharing this great recipe!
Excellent tasting sauce! I left out the oil as it's my understanding that oil in canning is not safe. Otherwise, I followed the recipe to a T except for adding a little extra garlic as my family loves it. This will be part of my canning every summer. :)
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