Canning Spaghetti Sauce

Homemade spaghetti sauce is a kitchen staple, bursting with rich tomato flavor and aromatic herbs. By canning your own sauce, you not only capture the taste of fresh summer tomatoes but also create a pantry essential that can be enjoyed all year long.

Canning may sound intimidating, but with the right steps, it’s a safe and rewarding way to preserve food. A properly canned spaghetti sauce can last for months, saving time on busy weeknights while still delivering a homemade touch to every dish.

This recipe balances hearty tomatoes, garlic, onions, and a blend of herbs for a robust sauce. It’s perfect over pasta, as a pizza base, or even as a dipping sauce for breadsticks.

Cooking Time and Serving

• Prep Time: 30 minutes

• Cook Time: 2 hours

• Canning Process: 40 minutes (per batch)

• Total Time: About 3 hours 10 minutes

• Yields: About 6 pints (12 servings, ½ cup each)

Ingredients for Canning Spaghetti Sauce

• 20 large ripe tomatoes (about 8 lbs), peeled and chopped

• 2 large onions, finely chopped

• 2 bell peppers (red or green), chopped

• 6 garlic cloves, minced

• 2 tablespoons olive oil

• 2 teaspoons salt

• 2 teaspoons sugar (optional, balances acidity)

• 1 teaspoon black pepper

• 2 teaspoons dried oregano

• 2 teaspoons dried basil

• 1 teaspoon thyme

• 2 bay leaves

• 1 (6 oz) can tomato paste

• ½ cup bottled lemon juice (for acidity, do not skip)

• Optional: red pepper flakes for heat

How to Make Canned Spaghetti Sauce

1. Prepare tomatoes: Bring a large pot of water to boil. Score an “X” on each tomato, blanch for 1–2 minutes, then transfer to ice water. Peel skins and chop.

2. Cook vegetables: In a large stockpot, heat olive oil. Sauté onions, peppers, and garlic until softened.

3. Simmer sauce: Add tomatoes, tomato paste, herbs, salt, sugar, pepper, and bay leaves. Stir well and let simmer uncovered for 1½–2 hours, stirring occasionally, until thickened.

4. Prepare jars: While sauce simmers, sterilize canning jars and lids in boiling water. Keep them hot until ready.

5. Acidify jars: Add 1 tablespoon bottled lemon juice to each pint jar (or 2 tablespoons per quart).

6. Fill jars: Remove bay leaves. Ladle hot sauce into jars, leaving 1-inch headspace. Wipe rims, place lids, and tighten bands until fingertip tight.

7. Process jars: Place jars in a boiling water bath canner. Process pints for 35 minutes or quarts for 40 minutes (adjust for altitude if needed).

8. Cool and store: Carefully remove jars, let cool for 12–24 hours. Check seals before storing in a cool, dark pantry.

Notes

• Always use bottled lemon juice instead of fresh for consistent acidity levels.

• For thicker sauce, simmer longer or add extra tomato paste.

• This recipe is a base—avoid adding meat, cheese, or dairy before canning (unsafe for water bath canning). Add them later when reheating.

• Store sealed jars for up to 12–18 months. Refrigerate after opening.

FAQs

Q: Can I pressure-can this sauce instead of water bath canning?
A: Yes, pressure canning is also safe and sometimes preferred. Follow USDA guidelines for times and pressure levels.

Q: Can I add mushrooms or meat before canning?
A: No, meats and some vegetables require different processing for safety. Add them later when using the sauce.

Q: My sauce looks watery after canning. What happened?
A: Some separation is normal. Just shake or stir before using. Cooking the sauce longer can reduce excess water.

Q: Can I skip the lemon juice?
A: No. The acidity is crucial for safe preservation. Always include bottled lemon juice or citric acid.

Nutrition (Per Serving – ½ cup)

(Values are approximate and may vary by ingredients used.)

Disclaimer

This spaghetti sauce recipe is intended as a safe, tested home-canning guide when followed correctly. Always eat in moderation, and be mindful of potential allergens such as peppers or onions. If you have dietary restrictions, consult a healthcare provider before making changes to your diet.