Homemade Canned Spaghetti Sauce Recipe

4.5 74 68
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 74 68
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
Seawherry User ID: 8501594 272780
Reviewed 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."

MY REVIEW
Leanne User ID: 9239849 272386
Reviewed 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."

MY REVIEW
BellaFlash User ID: 7419846 272131
Reviewed 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"

MY REVIEW
Carol User ID: 9236588 272112
Reviewed Aug. 23, 2017

"Has anyone ever added mushrooms to this recipe?"

MY REVIEW
Miriam User ID: 9230488 270284
Reviewed 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?"

MY REVIEW
Phyllis User ID: 9227359 269925
Reviewed Jul. 24, 2017

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

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."

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