Homemade Canned Spaghetti Sauce is FAR better than anything you can find in a store. You’ll love the rich, savory flavor. The best way to use fresh garden tomatoes!
This spaghetti sauce is HANDS-DOWN the very best with home-grown tomatoes. We are kind of crazy about our tomatoes over here.
Growing tomatoes has become a “family tradition” of sorts in our family. Our Uncle Larry is the best gardener ever. He always has an immaculate garden. He has studied and taught about gardening, and really does know all the tricks to get plants to grow. He has 10 green thumbs! His techniques have been passed down from family member to family member. He shared his secrets with our Mom who also grows a beautiful and bountiful garden every year. To learn more about our tips and tricks for growing tomatoes, click here.
Growing tomatoes (and eating them!) has been a way for our family to connect year after year. We compare notes on how our crops are doing, what varieties were planted, and what has been canned for that season. We love talking tomatoes. We love growing tomatoes. We love getting together to plan, pick, and can tomatoes. You know how the Bubba (Forrest Gump) is about his shrimp? That’s how we are about our tomatoes.
We have so many great memories of helping our Mom with canning tomatoes when we were younger. Now we are doing the canning in our own kitchens with our kids (and still in our Mom’s kitchen too). One of the things I personally love canning the most is this Homemade Canned Spaghetti Sauce. It took a few years to perfect, but we finally have the best canned spaghetti sauce recipe.
RELATIVE RACE
Relative Race is a reality TV meets genealogy show that is all about FAMILY. The contestants race across America completing challenges and discovering unknown relatives along the way. This season, four couples are racing from Miami to Boston in search of relatives and to win $50,000. After a fast-paced day, the teams enjoy dinner each night with relatives they have just met. There is not a better way to connect with family than by sharing delicious food! You won’t want to miss it! It is fun and heart-warming to see the contestants make connections with their families.
Enjoy watching this season of Relative Race on the BYUtv apps or stream it at BYUtv.org. Episode 5 aired last week and Episode 6 airs this Sunday at 7:00 pm Mountain Time.
Relative Race is partnering with food bloggers to offer their viewers tried and true family recipes and some awesome prizes! You can see all of the delicious family recipes here.
ENTER THE RELATIVE RACE GIVEAWAY HERE
Relative Race is giving away a beautiful Le Creuset Signature Cast-Iron Round Dutch Oven (perfect for making spaghetti sauce!), an Instax camera, a $25 Visa gift card, AND some really awesome Relative Race swag – a road trip handbook, water bottle, t-shirt, charger, conversation card, and pencil.
Now, on with the recipe! If any of you know our Dad, you will know that he loves Italian food. He is super picky about spaghetti sauce. It has to be just right. We had him over for dinner last night and served him this spaghetti sauce. He couldn’t get enough! He even used a spoon to get all the excess off of his plate. I am telling you, you are going to love it.
Of course, this is amazing with any Italian dish– not just spaghetti. It is wonderful with lasagna, stuffed shells, chicken parmesan, chicken cacciatore, minestrone soup… you get the idea. Add a little extra tomato paste and it makes for a great pizza sauce!
Homemade Canned Spaghetti Sauce is FAR better than anything you can find in a store. You'll love the rich, savory flavor. The best way to use fresh garden tomatoes!
- 25 Lbs. tomatoes
- 5 onions
- 4 large red bell peppers
- 1 large green bell pepper
- 4 (6oz) cans tomato paste
- 1/4 c. soy sauce I know it sounds weird, just trust me
- 3 Tbsp. Worcestershire sauce
- 2/3 c. packed brown sugar
- 1/4 c. salt
- 10 cloves garlic chopped or minced
- 3 Tbsp. dried oregano
- 3 Tbsp. dried basil
- 2 tsp. red pepper flakes
- 2 bay leaves
- 1 1/4 c. Lemon juice for jars
- Fill a large pot or Dutch oven half-way with water, bring to a boil. Using a slotted spoon, add tomatoes one at a time until you can't fit any more (about 8-10 tomatoes). Boil for 1-2 minutes. Remove tomatoes one at a time with slotted spoon and plunge in an icewater bath. Peel and quarter tomatoes.
- In a food processor, cover and process green peppers and onions in batches until finely chopped (if you want to add extra flavor, saute the peppers and onions in a little oil and a pinch of salt before processing).
- In a large stockpot, combine the tomatoes (do not discard excess juices from the tomatoes), onion/pepper mixture, tomato paste, soy sauce, Worcestershire sauce, brown sugar, salt, garlic, oregano, basil, pepper flakes, and bay leaves. If you want to make your sauce thick and smooth, use an immersion blender to blend the tomatoes until smooth with no large chunks (you can also blend it in batches in a blender). Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 hours, stirring every 15 minutes or so (tomatoes burn easily so keep an eye on it). Discard bay leaves.
- Add 2 tablespoons lemon juice 9 or 10 hot 1-quart. jars (depending on how much you have). Ladle hot mixture into jars, leaving 1/2-in. headspace at the top. Remove air bubbles; wipe rims and adjust lids. Process for 40 minutes in a boiling-water canner.
- **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.
You will notice that there is soy sauce in the recipe… it is not a typo! Don’t ask me why but we always add soy sauce to our spaghetti sauce. It gives it a deep, rich flavor that salt just can’t provide. Don’t leave it out. If you are wanting to reduce the sodium, leave the salt out, not the soy sauce.
Now I know some of you aren’t into canning, and I know we are going to get e-mails about this so I will tell you right now, you can freeze this. You can place the sauce in a freezer bag or in containers that can be frozen. It will still taste great. Thaw the sauce completely in the refrigerator before re-heating.
A quick note: this particular recipe for canned spaghetti sauce hasn’t been “officially” tested for water-bath canning. However, I have done MUCH research on canning tomatoes and found that all canning resources agree, if you add lemon juice to the jars this recipe is acidic enough for canning. Tomatoes are in the “gray area” of having enough acidity so they might be ok without lemon juice but, adding lemon juice will make them acidic enough. If you are still worried, you can pressure can them or add more lemon juice or red wine vinegar to make it even more acidic. If you are still worried, you can freeze it.
UPDATE: This recipe has been tried and LOVED by many of you– be sure to check out the comments to see everyone’s reviews about this canned spaghetti sauce!
Frequently Asked Questions:
- Q. Can I add cooked ground beef to this?
A. ONLY if you are going to pressure can it OR if you freeze it instead of canning it (or you just want to eat it fresh or within a few days). Do not add ground beef if you are planning to water-bath can or steam can — it will not be safe to eat after sitting on the shelf. - Q.Can I add __(fill in the blank)___ to this recipe?
A. You need to be really careful when adding ingredients to (or leaving ingredients out of) a canning recipe. You are usually ok adding spices but when it comes to adding more produce or anything else it could throw off the acidity levels, thus making unsafe for canning. - Q. How long does this last on the shelf?
A. We usually try to eat anything that we have canned within a year. You can probably go a couple years but I wouldn’t go much more than that. Some canning sites even say you shouldn’t go more than 6 months but I think you are fine going longer than that. - Q. Can I freeze this instead of canning it?
A. Absolutely! Some people prefer to freeze it because it is easier and they have lots of freezer space. If you DO want to add more random ingredients (see above questions), freezing is a good way to go if you are worried about acidity levels.
How long would you process in a steam canner?
You would do it pretty much the same– I would maybe add like 5 more minutes to the time so it has a little more time to cook through.
As a canning/preserving instructor I do not recommend steam bath canning anything that processes longer than 20 minutes, rather it should be water bathed. That being said, I would pressure can this recipe, even with the acid being added to each jar.
Liz, I made this recipe last year, and it is delicious. However, I would also be more comfortable pressure canning it. Do you know how I would determine which weight to use and how long to process it?
Has this recipe been tested for canning safety to make sure the acidity level is sufficient to prevent botulism?
This recipe was based off of several recipes, including Taste of Home and Ball Canning. This is what one of the sources said: “Anything canned in a boiling water bath needs to be high acid (for the science minded types, this means that it has to have a pH of 4.5 or below). This is because botulism cannot grow in high acid environments. However, tomatoes are in the grey zone, typically having a pH right around 4.5. Because of this, tomatoes need to be acidified when canned, so that the acid levels are pushed into the safe zone and the pH becomes something lower than 4.5. That’s why all other good instructions for canning whole tomatoes includes two tablespoons of bottled lemon juice per jar (you can also use citric acid if you prefer).”
If you are still worried about it you can pressure can it or just freeze it.
Hopefully this helps clear things up!
Ok, just to be clear- do you add the 1 1/4 c. Lemon juice to the sauce? OR – Do you put 2 tablespoons into the jar just before putting the sauce into the jar?
Sorry, just want to do it right!
You put it directly into the jars… 🙂
Make sure your lemon juice is heated up!! I lost 3 jars before I realized!!! =(
The lemon juice doesn’t need to be heated… it will heat up in the jars when you process them. Where have you heard that the lemon juice needs to be heated??
I think Tori meant adding cold lemon juice from the fridge into heated jars can cause them to break.
It is such a small amount of lemon juice per jar… I don’t think it will break the jar. I never had any problems with it. I hope this helps!
That’s exactly what I meant Barry. I had taken my lemon juice out of the fridge and put 2 tbsp into each jar… on my 5th jar I heard that dreaded “tink” and on inspection I had broken 3 out of the 5 jars (they were brand new so it wasn’t from just age). Anyway, the remainder of the jars I had omitted the lemon juice because I didn’t want to break anymore jars and it turned out great! We survived and this was seriously the BEST sauce we have ever had. So here we are getting ready for another year of harvesting and canning! Thanks for the recipe!!! (It was so worth those broken jars!!) =)
So glad you like the recipe and I am glad you survived– though we recommend the lemon juice, we are glad it worked out ok for you without it 🙂
Does the lemon juice change the flavor of the sauce?
No, it doesn’t. I promise the spaghetti sauce won’t be sour 😉
Hello Erica!! Our mutual friend, Jean W. introduced me to your blog. I’m so excited to explore it more and get to know a local foodie! 🙂
Natasha! I can’t wait to hang out with you and get to know you better, I love meeting new blogger friends!
Does this sauce taste ok if frozen?
Yes it will still taste great frozen 🙂
How is freezing sauce a better method then open kettle canning?
It’s not necessarily “better”.. some might like doing it better that way because it is easier.
I don’t believe my eyes when I saw your ad on FB today. I’ve been looking for a good homemade sauce recipe. Today, I went to the market and got 25 lbs. of tomatoes, but really couldn’t find a good recipe until I saw your’s … now all I gotta do is get started …. Thanks so much for this recipe and I’ve faved your blog for future recipes.
haha sounds like we posted just in time! Glad we could help and excited that you are a new follower! 😀
How much does this make?
It makes 9-10 quarts
Do you have this recipe in a smaller version? I really want to try it before I make such a large amount. Like your father, I am picky about spaghetti sauce.
Probably the best thing to do would be to quarter the original recipe. Are you wanting to can the recipe or just try it out or freeze it?
I was just wondering the same thing. I have very little freezer space and would rather just make smaller portions that I’ll use within a month or so.
Can I use fresh basil? I have a lovely, healthy plant and hardly ever get to use it. If so, will i need to dry it first in the oven?
If you are using fresh basil and freezing it you should be fine using fresh! No drying necessary 🙂 Hope this helps!
Like your new picture, very nice…. Love your blog, come here often.
If you were to pressure can it, at what lb pressure and for how long?
I haven’t done this in a pressure canner (I don’t even own a pressure canner). You might want to look for a similar recipe online that is specifically for pressure canning and go off of that. Sorry I’m not of much help here– I just don’t want to point you in the wrong direction since I don’t do pressure canning!
How long would I process if I do pints instead of quarts?
You would process the same amount of time, even if they are in pints. Technically you could probably take a minute or two off but I like to be on the safe side when it comes to canning 🙂
Do you cut up the tomatoes any smaller than in quarters?
You definitely can… because you use an immersion blender it all gets blended together anyway. If you have huge tomatoes you can definitely cut them up more!
I have read it a few times now and looks awesome! But… am I missing something? It says to process the green peppers and onions- I don’t see where it says what to do w/ the red bell peppers? Is it supposed to be both bell peppers there?
Also- for us canning dummies 😉 is it saying to pour the hot sauce into hot jars? How do you recommend getting the jars hot- soaking in hot water..? Sorry to ask probably a super basic questions- but this looks amazing and I’d love to make some- but want to do it right and not waste so much!
You can definitely heat them in water. What I will usually do is run the jars by themselves in the dishwasher and get them out right when the load is done so they are nice and hot. I will take them out of the dishwasher, dry them off, and pour the sauce in. You are right about the peppers, both red and green are processed. I will get that right on the recipe 🙂 Thanks for the catch!
Do you leave tomatoes whole?
You put them in the boiling water whole, yes. You take the skins off and cut them up after they are boiled and plunged in the water bath.
Do you remove the seeds?
I didn’t but you sure can! I honestly don’t even notice them in the sauce
For us, the seeds actually add flavor and a little more texture. Thank you for the recipe. Jill
I just finished my spaghetti sauce. It is delicious!! Mine sauce is quite thin and so I am wondering if I should have let it simmer longer. Anyway just wondering if I added too many tomatoes or if it is just a thinner sauce. Thank you so much for sharing it!!
If you want to thicken it up you can add more tomato paste.. it could have been watery tomatoes or it needed more time to simmer. Could be a number of reasons but tomato paste should fix that 🙂
Is “red bell pepper flakes” the same thing as crushed red pepper (the spicy pepper)?
haha yes, that was a typo on my part. I changed it on the recipe. It is correct now 🙂
What kind of tomatoes would you say would be best to use?
We used big boys and early girls but Romas would work great! Really, any tomato would be fine. You just want to use nice, juicy tomatoes if you can!
Erica, sorry another question…at what point do u do the immersion blender? No where on the recipe did I see that, but I could have missed it. Also does garlic just gets thrown in as a whole clove or do u mince it?
You use it right at the end after it has simmered for a few hours. You do it right before funneling into the jars. Hope this helps!
I am not finding anything about this in the recipe itself. What am I missing? I don’t even know what an immersion blender is..
Here is a link to an immersion blender: http://amzn.to/1Jg8qpM
Oh, and definitely mince the garlic.. I will put that on the recipe!
Finished making a whole batch. First time I have done it from scratch with fresh tomatoes. AND IT WAS AWESOME!!! Even my daughter who usually is very picky and doesn’t eat spaghetti loved it! I did freeze instead of can and the second week it was just as good after defrosting. thanks!!!
Our extension service says that processing spaghetti sauce in a boiling water bath is not recommended. Do you know why they would say that? I tried this recipe a few weeks ago. It worked great and we really like it, but now I’m wondering if I should go get a pressure canner.
I have read on some sites that they say spaghetti sauce isn’t acidic enough– that is why we added lemon juice to the jars. From all the recipes I have seen online and other canning recipes, I feel confident that the spaghetti sauce is fine (I wouldn’t serve it to my family unless I felt good about it). If you are worried about it you can definitely pressure can or freeze it.
Fortunately we have safely survived 48 years of water bath canning tomato recipes.
Wait a minute, maybe that’s what is wrong with me!
Grew up canning with Mom in a water bath canner. She never had a pressure canner. Didn’t learn to use one till I got married and my mother in law taught me. Mom even waterbathed green beans. (3 HRS) but I am living to tell the story. We never got sick from beans or anything else. If the lid was not sealed when she took it from the basement, she threw it out.
She did all her tomatoes and peaches water bath too.
Have you done this with cans of diced tomatoes? Is it basically the same? We are well past canning season in WI.
We haven’t done it with diced tomatoes– It would probably work just fine if you could figure out the right tomato to diced tomato ratios!
I use 2 #10 cans of tomato sauce and 2 #10 cans of diced tomatoes and it turns out great every time
Thanks Steve
Thank you for the tips!
Thanks! I have one #10 can of tomato sauce… I see I’ll have to get more. I know I can 1/4 the recipe but I’m canning the sauce and I might as well can four #10 cans rather than one #10 can.
How much is is #10 cans? Not familiar with that size (not an experienced cook!)
Thanks!
A #10 can is the large food service size – some stores have them in the “institutional” foods section.
They hold about 12 3/4 cups of product, usually much cheaper and easier than opening lots of smaller cans.
Another great way to skin your tomatoes is to put them whole in the freezer. When they are thawing out the skins slip right off. I found this out because I added tomatoes to the bag in the freezer as they ripened on the tomato plant. Was able to skip the boil/cold bath step completely!
I also buy onions and bell peppers [esp. the red ones!] when they are on sale, chop them up and freeze in bags of 1 cup each for future recipes.
Great ideas! Thank you so much for sharing your tips!
I like using a victoria strainer, it takes the skin and most of the seeds out and gives me the tomato juice and pulp. it is also quick and easy, and the kids love helping turn the handle. I can run the skins through twice to get a little thicker pulp.
What preasure and for how long in a preasure cooker canner for the sauce we live in Florida
I haven’t pressure-canned this recipe before but here is a great resource I found online for you.. it has everything you asked: http://nchfp.uga.edu/how/can_03/spaghetti_sauce.html Hope this helps!
25 pounds of tomatoes equals what size basket of tomatoes? Will I be able to find Roma tomatoes in quantity as I live in New England?
You can use any kind of tomatoes. We used Early Girl and Park’s Whopper tomatoes last time and it was wonderful. It’s tough to estimate basket sizes… I would say about a 2/3 full 5-gallon bucket is about 25 Lbs.
Just made a batch of this spaghetti sauce, it is absolutely delicious!!!! Thank you for sharing your recipe!!! I will NEVER, again buy spaghetti sauce in a store, there is no comparison, Thanks again!!!
Thank you so much, I’m so glad you liked it!
I want some sauce
I was wondering, can you use a food mill instead of peeling and coring all the tomatoes. My grandma and mom aways used this as it cuts out all that extra time. Or is there a reason you cook it that way?
Yes, that would probably work– You just want to make sure you are still getting a lot of the meat of the tomato (pulp).
Hi ladies:) I am in the middle of many roma tomatoes. I have put them through the food strainer because I have many grand children I watch so I have to work in shifts. I strain all my tomatoes & the next day I make my sauce & can. I need your help in figuring out how many gallons of juice I would use for this recipe? I sure hope you can help this grandma! Thanks for your time.
Chris
I actually just canned today! It was about 2-ish gallons of tomato juice/pulp for one batch
Thanks!
1/4 cup of salt-I hope I am assuming right by using canning salt?
I just used Kosher salt. Taste it though because when I made it today I used quite a bit more salt. Make it to your personal taste in saltiness 🙂
I have a high speed Vitamix blender that really pulverizes do I still need to take the skins off
It’s totally up to you. I use my blendtec sometimes but I always still remove the skins. Let me know if you decide to try it and how it turns out!
Just tried canning with my daughter. We must have done something wrong. I do not have the right canning bath, so I put 4 pint jars in one of my big pans, boiled them covered for 45 minutes. But the lids didn’t pop. What can I do to save it?
Did they pop after they had cooled?
I just made the last night, I woke up in the middle of the night realizing I forgot the garlic, do you think it is still safe? I can just add garlic when I use it??
Yes, that is totally fine.. you can just add it when re-heated. No biggie 🙂
I would really love to try this recipe! But It’s just my husband and I. Could I make it on a smaller scale? I’m not a canner so anything left would have to be frozen.
You can definitely make it on a smaller scale.. you could just use a recipe converter to make as much as you would like. This will also freeze well if you want to make extra.
Everyone who has eaten this spaghetti sauce says that it is the best they have ever tasted.
Thank you so much! We are big fans, too 🙂 I just made a batch last week.. Mmmmm
I just spent all day making this. I don’t want to hurt your feelings, but it’s not very good. I followed your recipe to the letter. So disappointed.
Hi Gloria– definitely feel free to modify to your tastes. Last time I doubled the herbs and added a little more salt and it was wonderful. Some people like more Italian flavor, some like it more minimal. I usually taste and add, taste and add until it’s perfect. What type of tomatoes did you use? That can affect the taste, too.
I used Romas. The sauce has the unmistakable taste of bbq sauce.
Okay so I don’t can. It’s pretty intimidating for me, so I’m really just interested in this recipe for a small batch… for a one time dinner. Any idea how I might adjust for that?
I haven’t ever made this as a non-canning dish before. You could probably just adjust for how many pounds of tomatoes you are using and divide the ingredient amounts by that number. Hope this helps!
I need some help. I had 25lbs of tomatos that I froze and have thawed out. There is a LOT of water it seems. The water level is almost as high in the pot as the tomatoes, should I drain some of it? All of it? Thank you!
Do I drain some of the liquid if I used frozen/thawed tomatoes? The water is almost covering the tomatos in the pan
I have never heard of using frozen tomatoes for canning before so I’m not exactly sure. There shouldn’t be much or any water– it should just be pure tomato juices. If it isn’t boiling down and thickening right, I would definitely drain the water off
Hi Erica,
I just bought a electric Pressure Cooker and was wondering if I could make the Sauce in it? I have never used it before so kind of scared. Any help would be greatly appreciated.
A pressure cooker or pressure canner? A pressure cooker would be great to make the sauce in– it just needs to be in something where is will simmer down to the thickness you would like. The only issue I could see with a pressure cooker is that it is typically something you would cover– which might make it difficult for the excess steam/moisture to boil off. When you boil it on the stovetop you keep it uncovered so it can reduce down. I haven’t tried it in a pressure cooker though so it might be totally fine! I know this might not seem like a whole lot of help– let me know if you try it and how it turns out. I would definitely be interested to know!
Hi Erica. Thank you so much for sharing this recipe. I am curious if you have tried it with red wine vinegar instead of lemon juice? Also, I would like to use pints instead of quarts so I assume only one tablespoon of juice at the bottom of each jar then? Thank you.
Yes, if you do pints, just do 1 Tbsp of lemon juice– as far as the substitution goes, you will probably want to stick with lemon juice just to make sure you have enough acidity. I’m not sure red wine vinegar has enough.
Just made this last Sunday. Tastes great but one question. Why process so long? Mine was a great consistency after 2 hrs and seems to have thickened more over the last week. Thanks
Cassandra
The processing time is for safety for canning. As far as the simmering goes, if you like the consistency after just 2 hours you won’t need to simmer any longer! If you are happy with it– great!
Also how does adding the lemon juice to the bottom of the jar effect the acidity of the food? Thanks again
Cassandra
It raises the acidity to a safe level for canning. Hope this helps!
I already diced my tomatoes from the garden and froze them in a bag. I would now like to can them and use this recipe. I have 22 pounds that I have diced up already and kept the juice also. I saw that if you use a canned diced tomato, you should add sauce. Do you think I should add sauce, or is the juice enough? I am hoping 22 pounds is enough, considering I already skinned them and cut out the cores. Do you think 22 pounds with sauce will work?
I mean 22 pounds with *natural juice, not sauce. Will the juice alone and 22pounds work. Sorry.
I’m not exactly sure how well it will go from frozen to canned. You probably would want to add at least a little sauce so it isn’t runny. Maybe simmer it down and see what you think? Hope this helps!
Hi!!
I’ve made your sauce one other time and it was awesome! I remember last time I made it, I was a little confused with the processing instructions.
Your instructions say:
“Process for 40 minutes in a boiling-water canner.”
Just to be *crystal* clear, you mean to submerge the jars in boiling water (cover by 1inch) and then boil for 40 mins… Right?
I may just be having a brain fart, but I cannot remember what I did last time I made this sauce!! I *think* I processed it in a pressure canner, but I cannot remember how long or at what pressure.
Can you clarify? This recipe is definitely a keeper!! It’s going into the Family Bible (what we call my Grandmother’s cookbook).
Thanks!
Yes, you are right. You will want to use an actually water-bath canner (I am assuming that is what you have). You can do it in a pressure canner but since I don’t have one myself, I don’t know what times and pressure to recommend. I hope I was able to answer your question! So glad you like the recipe! It is a favorite around here, too!
Sorry haven’t tried your sauce yet. Just did my own and am commenting for those asking about pressure canning. I process @ 11# for 20 min for quarts, 15 min for pints. Have not had a problem in 40 years of canning. My sauce has mushrooms in it also just an FYI. Your sauce looks wonderful, think I will try it next time, enjoy trying new things!
If not canning and making a smaller portion can you make this in a crockpot? If so how would you do that?
Yes, you can– you would want to probably do 1/4 to 1/5 of the recipe and just put it in the crock pot.. depending on the size of your crock pot.
Delicious! I’ve been canning tomatoes for some time, but spaghetti sauce was a first for me. I have a huge basil plant and so I used fresh basil, about two cups. (We really like our basil.) Otherwise followed the recipe exactly. Thanks!
So glad you liked it! We would definitely use fresh basil if we had that much readily available– great idea!
Sounds like it would make great chili….spaghetti sauce, not so much.
It is delicious! It sounds strange but the flavors work!
Is it necessary to use lemon juice if freezing the sauce? Or is that just for canning?
Thank you.
just for canning– you won’t need to add if freezing.
Thanks the recipe. I looked around for a good pasta sauce that could be canned – either pressure or hot water. I followed the recipe exactly. I did not saute the onions and peppers (since some folks think this is controversial). The sauce took about 5 hours to reduce. I was hoping this was as good as the sauce I made last year. Well, gotta say, this recipe knocked it out of the ball park. It is nice, thick, spicy, delish! Some small children might like it due to the pepper flakes. I didn’t know what kind of onions to use – so I used a couple varieties. I love my salsa thick, rich and flavorful, and this recipe delivers. I yielded 9 quarts. Thanks for sharing.
Patty- Thank you so much for your comment! I am so glad that you like it! Thank you for sharing how many quarts you yielded. 🙂
Sounds really good! Do you get rid of all the tomato seeds or just blend them up too? Thanks!
We just blend them up– it makes it easier 🙂 Hope this helps!
I am interested in making this. I am new to canning and was wondering if I could add carrots, zucchini and olives to it? I love texture in my sauce!
You need to be careful when adding veggies when canning because it can throw off the PH-balance. I don’t know for sure what those veggies would do to the balance but if I were you I would add them when you are preparing your meal AFTER you have already canned, but that is just me. I would saute the carrots, zucchini, and olives and then pour the sauce over and heat before serving. Hope this helps!
After the 25 lbs of tomatoes are skinned and seeded, how many quarts or litres will there be ? Mine are already at that point.
It should make anywhere between 7-10 quarts (we usually get about 9)
Ah, I found this again! Last year I made this recipe and canned it, gave it to coworkers and everyone raved about it. Sadly, I did not bookmark the site, so I feared that I had lost it! It’s time to make some more sauce today, and absolutely LOVE this recipe! Thanks for posting it for me to find (and again a second time).
So glad you liked this recipe!!! It is a favorite of ours, too! Actually getting ready to make a batch this week– we can’t get enough!
I looked and looked and looked for a spaghetti sauce recipe i thought would be worth my time trying to make. I have been so excited to try this recipe and we finally have enough tomatoes to try it! We are getting ready to make it and I will be posting back with how it goes and our opinions of it!
I am excited to hear how you like it! Be sure to come back and let us know!
Simmering now and it smells delish! It seems to be reducing nicely after 2 hours — will it continue to reduce (and get thicker) after more time?
Yes, it will keep reducing the longer you have it on. Hope you like it!
Well..how was it?
Hi. Am curious as to why if they are growing tomatoes with less acidity,why can with lemon juice,wouldn’t it make more sense to grow the tomatoes they were instead of creating a problem for people who home can.I have been canning for 40+years,never had any problems.no I didn’t add citric acid nor lemon juice to any of my sauces,juices,soup,ketchup all which were made using roma an beefy tomatoes.
made this yesterday. we are some tonight. ” best sauce you ever made” from my husband. did not change a thing on the recipe
So glad that you (and your husband) liked it! 😀
if I used fresh oregano do I have to freeze it? thanks
I don’t think you would need to freeze it– just add at least 5x the amount so you get the same flavor. Hope this helps!
What is the shelf life for this spaghetti sauce once canned thru the water bath process? I don’t think I saw that anywhere on the recipe. Excited to try the recipe ????
Typically in canning forums they it is best within a year but we have gone 2-3 years and it has been fine 🙂
I do not own an immersion blender. Can I use my ninja blender or will that puree it too much?
You can totally use the ninja blender.. you will just have to do it in batches and may be a little more messy. If you like it a little on the chunky sire you can just pulse it until you get the consistency you like. Hope this helps!
Hi, I am just making your sauce pretty close to your ingredients, I like it chunky so left my mushrooms (which I added) and peppers and onion a little chunky. Last time I made it i used a food processor for peppers and onions and they were really cooked out when sauce was done. as when I buy canned sauce I always buy the chunky style and we like that. Thanks for your recipe,
Yum! I love the idea of adding mushrooms! Great idea, thank you for sharing!
Think I am going to make this today. Looks yummy.
Let us know how you like it!
Added fresh mushrooms after about 2 hrs and also 1 LB of browned and strained hamburger. Didn’t blend the onions, garlic or peppers – but we chop them very fine – and substituted Red Chili pepper flakes instead of red pepper flakes for a bit more bite. Also added 1 TBSP of smoked paprika and this came out the best I’ve ever had. I added the lemon/lime (yes I used half lemon and half lime instead of only lemon) to the entire mixture about 30 minutes before canning. It will all be gone within 3 months anyways! Doing this because we have such a huge crop of tomatoes this year.
So glad you like this recipe! Hopefully you pressure canned this if you used ground beef… I don’t think it is safe to use a water bath or steam canner if you are adding protein. :/
My home smelled amazing! Every time my DH walked into the kitchen, he took in a big breath and of course a sample. I followed your recipe very close, only added a few jalapenos and used fresh basil. I had about 30 lbs of field tomatoes and ended up with 11 quarts. I am so happy I found your sauce. I have been canning for many, many years and by far this is one of the best recipes I have every done. This totally ROCKED!
Rebecca— Thank you so much for the nice comment! 😀 I am so glad you like the spaghetti sauce. Thanks for sharing how many quarts you yielded with your tomatoes. That is always helpful to other readers so they know what to expect. Great idea using jalapeños and fresh basil, too. YUM!
I have made the Taste Of Home recipe 2 years in a row and then came across this one. I am going to use this as I like the 4 red peppers vs the green as the red are usually sweeter. Also no canola oil in yours which I like and brown sugar vs white. I am going to make this tonight and can’t wait to see which I like better (a little worried about the soy sauce but I will trust)
haha I know the soy sauce sounds weird, I promise you won’t be able to even taste it. It just gives a deeper flavor that just salt alone. I actually always add a little soy sauce when I make spaghetti sauce (even when I am not canning it)! So excited for you to try it, be sure to let me know what you think!
I didn’t read through ALL the comments and I apologize if this has been asked already, but can I use fresh basil and can this or do I have to freeze it?
Yes, you can use fresh basil 🙂 Hope this helps
Hi! This recipe sounds great! Was just wondering if you use canning salt or regular table salt?
You can use either, I actually used Kosher salt
If I make this in pint jars would I still use 2 TBSP lemon juice in each jar?
No– you would only use 1 Tbsp. Hope this helps!
Hello! I canned this recipe last season and it was wonderful! I’m wanting to make a batch for a fundraiser and was wondering how many ounces of tomato sauce would I need to substitute for fresh tomatoes?
Thanks so much!
I haven’t measured out how many oz. of tomato sauce … instead of tomato sauce I would probably use crushed tomatoes. For a whole batch you would need quite a few! Do the cans of crushed tomatoes say how many tomatoes are in each can? That would give us a start to figuring out how many to use!
Hey ! We’re building a house so I want to have plenty of recipes for next spring !
How much does this make in pints?
We have 12 acres, I’m thrilled to get started , I’ve canned strawberry jam and tomatoes last year .. nothing to crazy !
Hi Jennifer– For each quart jar you should be able to get about 2 pints. I am guessing you will get about 18-20 pints jars for each batch. Good luck with all the new land! That should be a blast!
I have some sweet basil plants is it ok if I add some?
Definitely! Fresh basil is amazing in this sauce.
Would it be ok to make it without taking the seeds out. I ran across this recipe after I had already started cooking the tomatoes with the seeds in.
Yes, it should be fine 🙂 If you blend it in the blender it should take care of most of the seeds.. hope this helps!
Will this homemade sauce taste similar to prego sauce that you buy in stores. Because I love prego sauce.
It isn’t as sweet as Prego sauce, but it our favorite spaghetti sauce to use now! You could probably add a little extra sugar to make it sweeter like Prego if you wanted to, but I wouldn’t overdo it. If you want to make it thicker like prego when serving, just add a small can of tomato paste to the sauce when heating before serving (after it has been canned and you are pulling it off the shelf to eat). It will be nice and thick like Prego. Hope this helps!