- 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.
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
"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."
"I've been looking for a good home-canned spaghetti sauce recipe for years and I finally found it! Thank you!"
"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."
"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?"
"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!"
"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."
"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."
"This is my first year canning, this recipe's was awesome you explained everything so well for a beginner. Thank You for sharing. LeeAnn Treacher Elkhart, In"
"So this is my first time using this recipe and I made a half a recipe, since I didn't have enough tomatoes, It taste more like salsa to me. I think I will go back to my old recipe as it takes 2 less hours to cook and taste more like spaghetti sauce rather than salsa."
"A friend and I just made a batch of this spaghetti sauce. We adjusted the seasoning to our taste. Very tastey. We didn't omit the oil (should of read the previous reviews) How long is the shelf life w/the oil in it? Also, my friend mentioned that the sauce did not stick to the noodles. I wonder why not."