Homemade Canned Spaghetti Sauce
Total TimePrep: 1-1/2 hours + simmering Process: 40 min.
- 25 pounds tomatoes (about 80 medium)
- 4 large green peppers, seeded
- 4 large onions, cut into wedges
- 2 cans (12 ounces each) tomato paste
- 1/4 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 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 9 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.
Test Kitchen Tips
Editor's NoteThe 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 Facts3/4 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.
Jul 16, 2020
This recipe needs a lot of help and so do some of the canners out there. First - leave out the green peppers all together and replace with 6 large carrots and 6 celery stalks, increase garlic cloves to 30, put it all in a food processor with onion and puree' it, then use Olive Oil (to replace the canola oil), about 1/4 cup, and cook until everything is soft and cooked through. You will then add this to your tomatoes, including any oil in the pan. Leave out the Worchestershire all together, it has no place in pasta sauce and does not add any flavor to it. Change dried Oregano, Parsley, & Basil to 3 Tablespoons, and add 4 Tablespoons of Italian Seasoning. Add 1 stick of butter to the sauce and "then" cook for 4-5 hours. Once the sauce is cooked, pull it off the burner and add 1-2 cups of Romano Cheese - stir it into the sauce well and then begin your canning process. If you add the cheese while the sauce is cooking, it will sink to the bottom, stick, and scorch. I have been canning pasta sauce for 35 years and the acid from the tomatoes & onions is enough that you do not need to use lemon juice of any kind. It bitters the sauce (that is why so much sugar is used in this recipe) & does absolutely nothing in the way of safety. 4 Generations of family have never used lemon juice and we have sauce that is 4 years old in our pantries that we use and it is just fine. We have never had anyone get sick or die. Also, oil does not cause botulism when canning - it is actually a preservative.
Jun 8, 2020
Either I didn't simmer for long enough (6 hours) or the onions here in Texas are waaaaay big but I'm getting about 12 qts from this recipe. Should i be concerned?
Jan 6, 2020
This sounds like a great recipe. I've been making spaghetti sauce for years. If anyone is nervous about canning, you can always use containers and put in freezer or in seal-a-meal bags.
Nov 15, 2019
The best home canned spaghetti sauce recipe I have found. Not watery. I have also wondered if it should be pressure canned?
Sep 7, 2019
I agree with Lorriane. Everything I've read says use bottled lemon juice to assure acidity for safety. Also, have read that when using veggies such as peppers, sauce needs to be pressure canned, as this changes acididty too much to be safe for water bath. What does the test kitchen say?
Aug 27, 2019
Me again. A year later. Water canned sauce with oil stored in the cupboard was a massive success. Tasty tasty tasty. Two things I will do this year differently: 1) add less [read: way less] sugar,
Aug 12, 2019
I haven't tried the recipe BUT I have been canning a lot in recent years and everything I read states bottled lemon juice should be used. The acidity is constant in bottled juice whereas fresh not so much. The success of a canning recipe depends on the acidity...lemon or vinegar to insure safety. Spices can used per taste.
Aug 6, 2019
Just learning to can tomatoes. When directions call for completely covering jars with water in bath, but video shows only a few inches. Which is correct?
Apr 2, 2019
First time at canning. Do you store in pantry or refrigerate?
Oct 3, 2018
Is this a true tested recipe with this much oil in it? It’s my understanding that canning things made with lil in large quantities can cause botchulism.