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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! Canning spaghetti sauce is easy and rewarding and makes for the best pasta sauce ever!
Featured with this recipe
- Ingredients in Canned Spaghetti Sauce
- Why Can Spaghetti Sauce?
- Tomatoes: A Family Tradition
- Family Tested, Dad Approved
- How Can I Use Canned Spaghetti Sauce?
- Water Bath Canning Spaghetti Sauce
- Pressure Canning Spaghetti Sauce
- Frequently Asked Questions about Canned Spaghetti Sauce
- More Delicious Pasta Recipes
- How to Make Canned Spaghetti Sauce
- Homemade Canned Spaghetti Sauce Recipe
This canned spaghetti sauce is HANDS-DOWN, the very best with home-grown tomatoes. We are kind of crazy about our tomatoes over here. The taste of this savory tomato sauce stays fresh and turns any pasta dinner into something special.
Ingredients in Canned Spaghetti Sauce
All you need for perfect spaghetti sauce are some herbs, spices and of course, fresh ripe tomatoes! This sauce couldn’t be simpler to make:
- Tomatoes – about 25 pounds. This recipe makes a huge batch of tomato puree.
- Onions – I start with about five large yellow onions. You’ll end up with 7-8 cups chopped onions.
- Red bell peppers – four large peppers work great.
- Green bell pepper – dice one large pepper
- Tomato paste – four 6-ounce cans should do the trick.
- Soy sauce – Sounds weird, but trust us, it deepens the tomato flavor like you won’t believe!
- Worcestershire sauce – stir in a little sauce to enhance the flavor of the tomatoes and give the sauce a meaty flavor.
- Brown sugar – a little sweetness balances the acidity of the tomatoes and all the herbs.
- Salt – a quarter cup, plus more to taste.
- Garlic – you’ll need a LOT of garlic, chopped or minced. Start with ten cloves.
- Oregano – I usually use dried herbs for this recipe.
- Basil – again, dried works great!
- Red pepper flakes – a little goes a long way with these spicy flakes. Start with a teaspoon and add more depending on your tastes.
- Bay leaves – two leaves give such delicious flavor.
- Lemon juice – for the jars
Why Can Spaghetti Sauce?
Canning spaghetti sauce offers several great benefits. It may take a little time up front but I love the satisfaction of walking into my pantry and seeing rows of freshly canned spaghetti sauce jars! Here are some more great benefits to canning:
- Long-term preservation: Enjoy homemade sauce even when fresh tomatoes are out of season.
- Control over ingredients: Customize the flavors, spices, and level of heat to suit personal taste preferences.
- Convenience and time-saving: Have ready-to-use sauce on hand for quick and easy meal preparations.
- Cost-effective: Save money by utilizing homegrown or bulk-purchased ingredients.
Tomatoes: A Family Tradition
Growing tomatoes is a “family tradition” of sorts for us. Our Uncle Larry is arguably the best gardener ever. He always has an immaculate garden and has studied and taught about gardening. The man knows ALL the tricks to get plants to grow. Uncle Larry has 10 green thumbs! His techniques have been passed around the family, luckily for us. He shared his secrets with our mom, who also grows a bountiful garden every year. To learn more about our tips and tricks for growing tomatoes, see our full guide.
Tomato growing is our family’s way to connect year after year. We compare notes on everything, from how our crops are faring, to what varieties we planted, to what has been canned so far. And of course, we love talking about all the delicious ways we can eat them! Along with the abundance of tomatoes comes a million ways to prepare them. One of our fondest memories growing up with our mom was making her delicious Homemade Canned Spaghetti Sauce. We’ve tweaked the recipe over the years and now it’s darn near perfection!
Family Tested, Dad Approved
Part of the reason we worked so hard to perfect this canned spaghetti sauce recipe is because of our dad. To know him is to know his passionate love for Italian food. He is super picky about spaghetti sauce; it has to be just right. Well, we’re happy to report that we served this sauce at family dinner recently and our dad loved it! He couldn’t get enough. In fact, he used a spoon to get all the excess off his plate. He’s crazy about this savory sauce, and you will be too!
How Can I Use Canned Spaghetti Sauce?
The name may say spaghetti, but this marinara sauce is so versatile, it’s sure to become one of your favorite staples, and not just on pasta night. Try it as a thickener for Italian-style soups like Minestrone, or add tomato paste to a serving to make pizza sauce. Here are some more delicious recipes that use spaghetti sauce:
Water Bath Canning Spaghetti Sauce
This particular recipe for canned spaghetti sauce hasn’t been “officially” tested for a water-bath canner. However, after MUCH research, we’ve found that 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 just fine on their own. But adding a bit of lemon juice ensures their acidity. If you’re still worried, you can pressure can them or add more lemon juice or red wine vinegar.
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.
Pressure Canning Spaghetti Sauce
For a weighted-gauge pressure canner, you will want to process 20 minutes for pint jars and 25 minutes for quart jars. Process at 10 pounds for altitudes between 0-1,000 feet. Process at 15 pounds for altitudes above 1,000 feet. For more information on pressure canning spaghetti sauce, check out the National Center for Home Food Preservation here.
Frequently Asked Questions about Canned Spaghetti Sauce
You can add ground beef or ground Italian sausage 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.
Be really careful when adding or omitting ingredients to a canning recipe. You are usually fine adding spices but when it comes to adding fresh mushrooms, celery, parsley, thyme or meat it could throw off the acidity levels, thus making unsafe for canning.
We usually try to eat anything that we have canned within a year. You can probably go a couple years but probably not much longer 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.
Absolutely! This spaghetti sauce recipe freezes beautifully and lasts for several months in freezer bags or freezer-safe containers. Just make sure to thaw the sauce completely in the refrigerator before re-heating. If you DO want to add more random ingredients like ground beef or extra veggies, freezing is a good way to go if you are worried about acidity levels.
The only ingredient that has any gluten in this recipe is the soy sauce. It sounds weird to even have soy sauce in a spaghetti sauce recipe, but trust us, it is divine! Instead of cutting the soy sauce, opt for a gluten free brand. The rich flavor will knock your socks off!
READ NEXT: Ravioli Sauce
More Delicious Pasta Recipes
- Homemade Spaghetti Sauce with Fresh Tomatoes
- One Pot Creamy Garlic Noodles
- Nick’s Authentic Italian Spaghetti
- Old Spaghetti Factory’s Mizithra Pasta
How to Make Canned Spaghetti Sauce
Homemade Canned Spaghetti Sauce
Video
Ingredients
- 25 pounds tomatoes
- 5 medium onions (about 7-8 cups chopped)
- 4 red bell peppers
- 1 green bell pepper
- 4 (6oz) cans tomato paste
- 1/4 cups soy sauce Sounds weird, but trust us, it deepens the tomato flavor like you won’t believe!
- 3 tablespoons Worcestershire sauce
- 2/3 cup brown sugar packed
- 1/4 cup salt
- 10 cloves garlic chopped or minced
- 3 tablespoons oregano dried
- 3 tablespoons basil dried
- 2 teaspoons red pepper flakes
- 2 bay leaves
- 1 1/4 cups lemon juice for jars
Instructions
- 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.
- 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.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).
- Add 2 tablespoons lemon juice to 9 or 10 hot 1-quart jars (depending on how much sauce you have). Ladle hot mixture into jars, leaving 1/2-in. headspace at the top. Remove air bubbles; wipe rims and adjust lids.
For Water Bath Canning:
- Process for 40 minutes in a boiling-water canner 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.
For Pressure Canning:
- Using a weighted-gauge pressure canner, process 20 minutes for pint jars and 25 minutes for quart jars. Process at 10 lb for altitudes between 0-1,000 feet. Process at 15 lb for altitudes above 1,000 feet.
Notes
- This recipe makes 9-10 quart-sized jars
- Our Uncle Larry is arguably the best gardener ever. He always has an immaculate garden and has studied and taught about gardening. The man knows ALL the tricks to get plants to grow. Uncle Larry has 10 green thumbs! His techniques have been passed around the family, luckily for us. He shared his secrets with our mom, who also grows a bountiful garden every year. To learn more about our tips and tricks for growing tomatoes, see our full guide.
- This spaghetti sauce recipe freezes beautifully and lasts for several months in freezer bags or freezer-safe containers. Just make sure to thaw the sauce completely in the refrigerator before re-heating. If you DO want to add more random ingredients like ground beef or extra veggies, freezing is a good way to go if you are worried about acidity levels.
I want to add zucchini, mushrooms, bell peppers and maybe hamburger or polish sausage slices. How would I do that while maintaining the proper acidity level?
Be really careful when adding or omitting ingredients to a canning recipe. You are usually fine adding spices but when it comes to adding more produce, meat or anything else it could throw off the acidity levels, thus making unsafe for canning. We have only tested this recipe with the ingredients we have listed.
I can’t seem to locate any info through the National Center for Home Canning about adding Soy Sauce and Worcestershire sauce. Can you direct me? Thanks so much.
I have found in the 2016, All New Ball Book of Canning and Preserving, where you can use 4 tbsp of soy sauce as a seasoning per 2 quart jars in simple one jar vegetables but have found nothing concerning Worcestershire sauce yet.
This sauce is absolutely delicious! So easy to make too.
What about the seeds?
I just usually leave them in!
I am pressure canning so how long would I need to pressure can for?
Pressure can at 10 pounds for 25 minutes at elevation 0-1000 feet.
Just a friendly reminder if PRESSURE canning and adding meat to this…you have to PRESSURE CAN for 90 minutes. Again, this is only if you are adding meat to the sauce and PRESSURE CANNING.
At a fruit and vegetable stand I was at today they said a1/2 bushel of tomatoes weighes about 25lbs
I have Two 5 gallon buckets of Roma tomatoes so how many lbs would that be for adding the ingredients?
2 medium Roma tomatoes are about 1 lb. Hope that helps!
After blanching and peeling the tomatoes, can I run them through the food processor before cooking/simmering the sauce? (Instead of just quartering them and then running them through at the end.)
Sure! That should work!
Use a scale!
If a 5 gallon bucket was full to the top of water it would be 40 lbs, but tomatoes do not pack tight like water so it would be significantly less. Depending on the tomatoes I typically get 25-30 lbs in a 5 gallon bucket, I just weigh mine on the bathroom scale and subtract a lb or two for the bucket. Close enough.
Is the 25 pounds of tomatoes before or after they’re peeled and cored?
We usually measure before!
I made this and it’s cooking down right now. If I am using a pressure cooker does the acid level matter?
No, if you are pressure canning it doesn’t matter. You don’t need to add lemon juice.
Years ago, my aunt and myself came up with our own spaghetti sauce recipe that we loved. A few years later, I had several jars where the lids popped off. I lost a lot of spaghetti sauce because of it. I talked to several people then ended up at our local extension office talking with the lady from the NC State Extension Department. She told me that tomatoes in our time do not have the acid that older tomato varieties have and that no matter what I am canning, if it has tomatoes in it, I should always add 1 tbsp off lemon juice per quart before pressure canning.
Hi!
New to canning. My only experience is using a water bath for canned apples. Is “Process for 40 minutes in a boiling-water canner” the same as a water bath for 40 minutes?
Thanks!
Yes, water bath is the same thing. Hope this helps!
Ms. Erica Walker, can I blend the tomatoes before cooking instead of blending it when it almost done. I do not have an Immersion Blender. Your opinion please. Thank you.
Yes, you can blend before cooking if that is easier for you. Hope this helps!
Can I blend with peels?
Sure!
how long and at what pressure do you pressure can the spaghetti sauce?
Pressure can at 10 pounds for 25 minutes.
Is the salt in this recipe canning salt or regular salt? It’s my first year getting serious about canning, and the salsa was a success so I’m super excited for spaghetti sauce!! 😁
We use regular salt, but canning salt works too!
If I make me own sauce and add lemon juice will water bath canning be ok
I can’t guarantee that if you make your own recipe that the acidity levels will be safe, with or without lemon juice. I don’t know your recipe so I can’t say.
This recipe is absolutely delicious!! I am cooking it down now and don’t be afraid of the soy sauce! Everything blends in harmony. Although I have been cooking it now for 7 hours as I think I had a few extra tomatoes. Its excellent!
Using a pressure cooker, what are the recommended settings: 15lbs for 15 minutes?
10 pounds for 25 minutes, depending on your altitude. Add 5 lbs of pressure if over 1000 feet.
Can I adjust the recipe for 10 lb of tomatoes.and I will be using a pressure canner.
Sure! That should work!
Hi! So excited to try this recipe. Quick question, roughly how many cups is 25lbs of tomatoes ? I usually measure vs weigh
We don’t measure our tomatoes in cups, but typically 2 average sized tomatoes equal one pound. Hope this helps!
If I want to cut this recipe (pending how many romas I can pick from the garden) what increments would you suggest cutting the tomato quantity down by?
You can adjust the quantities as needed, if you click on the number of servings, above the ingredient list, there is a slider that you can move up and down to change the recipe quantities. Hope this helps!
I canned Spaghetti sauce for the first time ever yesterday. I used this recipe and instructions, and I think its the best Spaghetti sauce I’ve ever had. it turned out great. Thank you for the recipe,
I’d like to use fresh basil and oregano. How much would I use?
Made my first batch and used tablespoons instead of teaspoons for the red pepper flakes. Had to throw out the entire batch!
We recommend dried herbs, just because using fresh can mess with the acidity and make the canning unsafe.
ABOUT how many tomatoes is 25 lbs?
It really depends on the size of your tomatoes but 2 “average” tomatoes equals close to 1 pound.
I weighed my tomatoes and it took 3 for 1lb except for the few larger ones. We like a chunky sauce so I hand chopped the onions and peppers. It cooked for 4 1/2 hours and didn’t cook down a lot. How can I thicken it up without losing the chunky? I am pressure canning so acidity isn’t an issue.
You could add some tomato paste, or a thickening agent like cornstarch!
I’m not sure I would agree with your suggestion to use cornstarch as a thickening agent. I pressure can all my sauce and yours is without a doubt the best recipe I’ve ever used but using flour or cornstarch in any preserving process is a bad idea.
You are so right, Lorrie. No cornstarch. It messes with the density.
Hi! I’m planning on making your recipe once my tomatoes have all ripened. I was wondering if I can use purple bell peppers in place of the red peppers since that’s what we have grown.
I think that would be ok but I don’t know much about the acidity of purple bell peppers. I can’t say for sure though because we have never done it that way. If you are really concerned about it you can always contact the National Center for Home Food Preservation and they can tell you what you can and can’t do. Hope this helps!
Excellent recipe! Only change I made was I oven roasted my tomatoes to remove the skins and oven roasted some of the garlic. I scaled the sugar back to 1/3 of a cup since oven roasting makes the tomatoes and garlic sweeter. Definite keeper!
What temp did you roast at and for how long? Which shelf and use oven setting or broiler?
I am not the original poster. I roast at 450 degrees for 40 minutes, all racks.
I am not big on following recipes exactly but I did use all ingredients except the peppers. I sautéd the onions with olive oil til translucent and also used fresh basil and oregano. I have 12 pints processing now and also had some for dinner. It was delicious! The soy sauce, Worcestershire and brown sugar combo is amazing! I will can with this recipe again! Thanks!
If you use a pressure canner instead of a water bath, would you still need the lemon juice?
No, you don’t need the lemon juice if you are pressure canning.
Instead of using the stove top to cook the tomato mix, can you do it in the slower cooker?
Sure!
USDA home canning guide states to add acidity no matter the canning method.