Canned Spaghetti Sauce Recipe

Two glass jars of canned spaghetti sauce next to dry spaghetti

5 from 700 votes

This homemade canned spaghetti sauce is rich, savory, and perfect for using fresh garden tomatoes. It is so much better than store-bought sauce and makes pasta night easy all year long.

Prep Time20

Cook Time4

Processing40

Total Time5

Course: Canning

Cuisine: Italian

Keyword: Canned Spaghetti Sauce

Servings: servings

Calories: 54kcal

Author: Erica Walker

Ingredients

25 pounds tomatoes (Any garden variety. I have used Roma, Celebrity, Whopper, Early Girl, Beefsteak, San Marzano, and even handfuls of cherry tomatoes)
5 medium onions (about 7-8 cups chopped)
4 red bell peppers
1 green bell pepper
4 (6oz) cans tomato paste
1/4 cup 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 canning salt also called pickling 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 adding small amounts to each jar

Instructions

Fill a large pot or Dutch oven halfway with water and bring it to a boil. Working in batches, add tomatoes and boil for 1 to 2 minutes, or until the skins begin to split.
Remove the tomatoes with a slotted spoon and place them in an ice water bath. Peel and quarter the tomatoes over a large bowl so you save the juices. Remove the tough stem area. The tomatoes do not need to be seeded.
In a food processor, pulse the onions and bell peppers in batches until finely chopped. For extra flavor, you can sauté the peppers and onions in a little oil with a pinch of salt before adding them to the sauce.
In a large stockpot, combine the tomatoes, onion and pepper mixture, tomato paste, soy sauce, Worcestershire sauce, brown sugar, salt, garlic, oregano, basil, red pepper flakes, and bay leaves.
Bring to a boil. Reduce heat and simmer uncovered for 4 to 5 hours, stirring every 15 minutes or so to prevent scorching. Remove and discard the bay leaves. For a smoother sauce, use an immersion blender to blend until smooth.
Add 2 tablespoons bottled lemon juice to each hot quart jar, or 1 tablespoon bottled lemon juice to each hot pint jar. Ladle hot sauce into hot jars, leaving 1/2 inch headspace. Remove air bubbles, wipe rims clean, and add lids and rings.
Do not forget the lemon juice! If you forget to add the lemon juice you will need to open the jars, add the juice, replace with new lids, and reprocess.

For Water Bath Canning:

Process quart jars for 40 minutes in a boiling-water canner for altitudes of 1,000 feet or less. Adjust processing time for higher altitudes:
1,001 to 3,000 feet: add 5 minutes
3,001 to 6,000 feet: add 10 minutes
6,001 to 8,000 feet: add 15 minutes
8,001 to 10,000 feet: add 20 minutes

Video

Notes

This recipe usually makes 9 to 10 quart jars, but yield can vary depending on the water content of your tomatoes and how long you simmer the sauce.
Weigh tomatoes before peeling.
Add bottled lemon juice or citric acid directly to each jar, not to the pot of sauce.
If using citric acid instead of bottled lemon juice, use 1/2 teaspoon per quart jar or 1/4 teaspoon per pint jar.
Do not skip the acid for water bath or steam canning.
Do not add meat if you are water bath canning this recipe.
Do not increase the onions, peppers, garlic, or other low-acid ingredients for canning.
Frozen tomatoes can be used. Thaw and drain them first for a thicker sauce.
Stir the sauce often while simmering so it does not burn on the bottom.
Store sealed jars in a cool, dark place and use within a year for best quality.
Refrigerate any jar that does not seal and use it soon.
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.

Nutrition