Homemade Canned Spaghetti Sauce

Name: Homemade Canned Spaghetti Sauce
Prep time: 1 h 30 min
Cook time: 40 min
Total time: 2 h 10 min
Yield: 9 quarts.
Ingredients: 25 pounds tomatoes (about 80 medium); 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

DIY canning spaghetti sauce recipes are a tomato-grower's dream come true! Use up your garden bounty and enjoy it later in the year. —Tonya Branham, Mt. Olive, Alabama

Ingredients

25 pounds tomatoes (about 80 medium)
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.

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.

Nutrition 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.

Originally published as Homemade Canned Spaghetti Sauce in Taste of Home April/May 2010

Reviews

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Penny

May 30, 2018

I've been wanting to can sauce for years, think I will try this....many people say they had to add more spices....I think I would can as is and add more fresh when I am using it....also are mushrooms ok with this or should I wait and do them fresh also....thanks for the recipe and the great ideas from everyone...
christine1216

Feb 23, 2018

I made this recipe and following the whole recipe. I used C oil, sugar and lemon juice. Make sure using 25 #s of tomatoes have at least 16 qt stock pot. I read someone else used 16#s of tomatoes because that what she had left , that cool. I used a little more of the spices. It tasted excellent!!!!
osbornsx5

Oct 24, 2017

Made this recipe yesterday. The consistency is perfect and the flavor is better than my own recipe I have used for many years. I left out the oil as I normally would not use anyways and did not add additional water as the quartered tomatoes has plenty. Otherwise I followed the recipe as written. Sauce simmered for 5 hours and used my immersion blender for less than a minute to break up any larger tomato pieces remaining. The flavor is very fresh tasting. I used a half bushel of regular tomatoes and had a yield of 9 quarts and a pint. Out with my old recipe and in with this new. You won't be disappointed.
Seawherry

Sep 7, 2017

Made the sauce today. I start by following the recipe but used 16LBs of tomatoes that's what was left in my garden. I used 3 different kinds of tomatoes to give it extra flavor. But I had to up the seasoning I used1 TB oregano1TB of basil , 1 TB parsley flakes, 1 t salt, 1t pepper flakes , 2 bay leaves, 3 x 6oz can of paste and the Worcestershire sauces. It was a great base recipe. But needed more , I used 12 garlic cloves, 2 onions, 1 red and green pepper. 1/2 c oil and no sugar, Added no water. simmered for 5 hours. produced 12 pints . family kept sneaking bowls out. Also added 1 TB of lemon juice per pint had no effect on taste.
Leanne

Aug 29, 2017

I just made this and put in the oil, so sounds like I will need to freeze it and not can it? Also, it says to 'add water to cover' but I am nervous because I just tossed several jars I made last year from another recipe that is like water. Please let me know if you added the water. The instructions are not really clear here.
BellaFlash

Aug 23, 2017

I made it today - if anyone has questions about the oil in the recipe you should own a PH meter. I added a 1/2 cup of lemon juice in the pot, simmered for 3 hrs and it tested 3.87ph, completely safe. I added one teaspoon in each jar then processed. I used 500ml jars.A PH meter should be used for any recipe with water bath canning, I even test my own jams just to be certain. I'm surprised nobody tests there own . A recipe is only a guide - test everything for your own safety. A meter only costs $20.00
Carol

Aug 23, 2017

Has anyone ever added mushrooms to this recipe?
Miriam

Aug 2, 2017

I think I made a huge mistake after doing all that work. When the recipe said to add the next 11 ingredients, I added the rest of the ingredients. In other words, I added the lemon juice to the sauce. Should I just toss it out?
Phyllis

Jul 24, 2017

Can you replace citric acid for lemon juice? If yes how much per pint?
kirbyr69

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.