Canned Spaghetti Sauce

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Making canned spaghetti sauce at home is a great way to enjoy fresh flavors all year round. You can use ripe tomatoes and your favorite herbs to create a tasty sauce for pasta dishes. This recipe makes about 30 servings and takes 3 hours total to prepare and cook.

The process involves peeling and cooking tomatoes, then adding sautéed veggies and spices. You’ll simmer the sauce until it thickens, then can it in sterilized jars. With this method, you can stock up on homemade sauce to use whenever you need it.

Exact Ingredients List

Here’s what you’ll need to make this canned spaghetti sauce:

• 30 pounds tomatoes
• 1 cup chopped onions
• 5 cloves garlic, minced
• 1 cup chopped celery or green pepper
• 1 pound fresh mushrooms, sliced (optional)
• 1/4 cup vegetable oil
• 4 1/2 teaspoons salt
• 2 tablespoons oregano
• 4 tablespoons minced parsley
• 2 teaspoons black pepper
• 1/4 cup brown sugar

This recipe makes a big batch, perfect for canning and enjoying later. You can adjust the amounts if you want to make less.

The mushrooms are optional, so you can leave them out if you prefer. Feel free to use celery or green pepper based on what you like or have on hand.

Remember to have clean canning jars and lids ready before you start cooking. You’ll also need a large pot for boiling the tomatoes and a saucepan for sautéing the vegetables.

Instructions

1. Dip the tomatoes in boiling water to split the skins.
2. Dip them in cold water and peel off the skins. Remove the cores and cut the tomatoes into quarters.
3. Boil the tomatoes for 20 minutes over medium-high heat, then strain them through a sieve.
4. Sauté the onions, garlic, celery or pepper, and mushrooms (if desired) until tender.
5. Combine the vegetables, tomatoes, salt, oregano, parsley, black pepper, and sugar in a large stockpot and bring to a boil.
6. Simmer, stirring frequently, until you have a thick sauce.

How to Can Spaghetti Sauce

1. Sterilize your jars by boiling them in a large pot for 10 minutes (the water should cover the jars). Keep them hot until you’re ready to use them.
2. Using a canning funnel, fill the jars with the hot spaghetti sauce, leaving about 1 inch of headspace. Remove air bubbles and adjust the headspace, if necessary, by adding or removing sauce.
3. Wipe the rims of the jars clean, place the lids on, and screw on the rings until they’re finger-tight.
4. Using a jar lifter, carefully lower the jars into the pot of boiling water, making sure they’re fully submerged and at least 1 inch of water is over the tops of the jars. Boil for 35 minutes for pint jars and 40 minutes for quart jars.
5. Using the jar lifter, carefully remove the jars and place them on a towel or cooling rack on the counter. Leave them undisturbed for 12 to 24 hours. You’ll hear a popping sound as they cool, which means they’re sealing.
6. After they’re cool, check the seal by pressing the center of each lid. If it doesn’t pop back, it’s sealed. If a jar doesn’t seal, store it in the fridge and use it within a week.

Possible Substitutes List & Recipe Variations

You can make some tasty changes to this canned spaghetti sauce recipe. Try these easy swaps and additions:

• Instead of onions, use shallots or leeks
• Swap celery for fennel or carrots
• Replace green peppers with red or yellow bell peppers

For extra flavor, add:

• 1-2 bay leaves
• 1 tsp red pepper flakes
• 1/4 cup balsamic vinegar

No fresh tomatoes? Use 4 (28 oz) cans of whole peeled tomatoes instead.

Want a meat sauce? Brown 1 lb ground beef or Italian sausage before adding the veggies.

Make it vegetarian by adding:
• 2 cups chopped zucchini
• 1 cup diced eggplant

For a creamier sauce, stir in 1/2 cup heavy cream at the end of cooking.

You can also try different herbs like basil, thyme, or rosemary in place of oregano. Play around with the flavors to make it your own!

Tips, Tricks & Storing

Use ripe tomatoes for the best flavor. If your tomatoes aren’t quite ripe, let them sit on the counter for a few days.

Wear gloves when handling hot tomatoes to protect your hands. This makes peeling much easier and safer.

Try adding a bay leaf or two during cooking for extra depth of flavor. Remember to remove them before canning.

For a smoother sauce, use an immersion blender instead of a food mill.

Store your canned spaghetti sauce in a cool, dark place. A pantry or basement works well.

Label your jars with the date you canned them. This helps you use the oldest ones first.

Your homemade sauce will stay good for up to 18 months. After opening, keep it in the fridge and use within a week.

For quick meals, try canning your sauce in pint-sized jars. These are perfect for 2-3 servings.

If you’re short on time, you can freeze the sauce instead of canning. Just let it cool completely first.