Homemade Spaghetti Sauce for Canning

There’s something incredibly satisfying about making your own food from scratch, especially when it comes to staples like spaghetti sauce.

When you make and can your own sauce, you’re not just preserving tomatoes:

You’re capturing a little piece of summer that you can enjoy anytime.

Plus, it’s a fun and rewarding process that lets you take control of the ingredients and tailor the sauce to your taste.

Whether you’re an experienced canner or a beginner, this guide is here to help you create a delicious, homemade spaghetti sauce that’s perfect for your pantry.

What You’ll Need to Make Spaghetti Sauce

To make a flavorful and well-balanced spaghetti sauce, you’ll need the following ingredients:

• 20 pounds of fresh tomatoes (Roma or plum tomatoes are ideal)
• 2 large onions, finely chopped
• 1 head of garlic, minced
• 1 cup of fresh basil, chopped
• 1/2 cup of fresh oregano, chopped
• 1/4 cup of fresh parsley, chopped
• 1/4 cup of olive oil
• 1/4 cup of red wine (optional)
• 1/4 cup of sugar (adjust to taste)
• 1/4 cup of salt (adjust to taste)
• 2 teaspoons of black pepper
• 1/4 teaspoon of red pepper flakes (optional for heat)
• 2 tablespoons of lemon juice per quart jar (for acidity if water bath canning)

Equipment for Making and Canning Sauce

Before you start, gather the necessary equipment:

• Large stockpot
• Food mill or immersion blender
• Quart-sized canning jars, lids, and bands
• Water bath canner or pressure canner
• Jar lifter and canning funnel
• Clean towels and kitchen cloths
• Ladle and wooden spoon

How to Prepare Tomatoes for Spaghetti Sauce

Bring a large pot of water to a boil. Next, prepare an ice bath by filling a large bowl with ice water.

Score the bottom of each tomato with a small “X”. Submerge the tomatoes in boiling water for 30-60 seconds, then transfer them to the ice bath.

Once cooled, peel off the skins. They will literally “slip” right out of their skins after blanching.

Next, cut the tomatoes in half and scoop out the seeds.

Remove the cores along with any blemishes.

How to Make the Sauce

1. Cook the Onions and Garlic: In a large stockpot, heat the olive oil over medium heat. Add the chopped onions and cook until translucent, about 5-7 minutes. Add the minced garlic and cook for an additional 1-2 minutes.
2. Add Tomatoes: Roughly chop the peeled tomatoes and add them to the pot. Bring the mixture to a simmer over medium-high heat.
3. Simmer and Blend: Reduce the heat to low and let the tomatoes simmer for about an hour, stirring occasionally. Use an immersion blender or food mill to puree the sauce to your desired consistency.
4. Season the Sauce: Add the chopped basil, oregano, parsley, red wine (if using), sugar, salt, black pepper, and red pepper flakes (if using). Stir well and let the sauce simmer for another hour, allowing the flavors to meld together. Adjust seasoning to taste.

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Canning Sauce Step by Step

1. Sterilize Jars and Lids: While the sauce is simmering, clean your canning jars and lids in hot, soapy water. Keep them warm until ready to use.
2. Fill the Jars: Place 2 tablespoons of lemon juice in each quart jar if you’ll be water bath canning. (This is for added acidity for safety reasons). Using a canning funnel, ladle the hot spaghetti sauce into the jars, leaving about 1/2 inch of headspace.
3. Remove Air Bubbles: Use a wooden spoon or bubble remover tool to remove any air bubbles from the jars. Wipe the rims of the jars with a clean, damp cloth to ensure a good seal.
4. Apply Lids and Bands: Place the lids on the jars and screw on the bands until fingertip tight.
5. Process the Jars: See options below.

• Water Bath Canning: If using a water bath canner, don’t forget the added lemon juice, then process the jars in boiling water for 40 minutes (adjust for altitude if necessary).
• Pressure Canning: If using a pressure canner, process the jars at 10 pounds of pressure for 25 minutes (adjust both the pounds of pressure and time for altitude, if necessary). Also, follow your canner manual’s instructions for how to properly prep and set up your canner prior to processing.

Once processed, remove the jars from the canner and place them on a towel to cool.

Check the seals after 24 hours.

Store the sealed jars in a cool, dark place. Any jars that did not seal properly should be refrigerated and used within a week.

Canning your own spaghetti sauce is a rewarding process that provides you with a delicious, homemade product to enjoy throughout the year.

With fresh ingredients and a little time, you can create a sauce that not only enhances your pasta dishes but also preserves the taste of summer in every jar.

Enjoy your homemade spaghetti sauce on pasta, in casseroles, or as a base for your favorite Italian dishes!