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

Homemade Canned Spaghetti Sauce Recipe

Read Reviews (35)
4.55 35
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(35)

AVERAGE RATING
   (31)
RATING DISTRIBUTION
5 Star
 (20)
4 Star
 (9)
3 Star
 (1)
2 Star
 (1)
1 Star
 (0)
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MY REVIEW
Reviewed May. 11, 2014

This was my first attempt at making spaghetti sauce from tomatoes from the garden. It is wonderful! It has completely replaced store bought sauce for us. Very tasty and healthier for us. I will definitely be making this every year now!

MY REVIEW
Reviewed Oct. 4, 2013

Best ever... so impressed.

MY REVIEW
Reviewed Sep. 29, 2013

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.

MY REVIEW
Reviewed Sep. 22, 2013

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.

MY REVIEW
Reviewed Sep. 20, 2013

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!

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