Spaghetti Sauce Canned
Capture the vibrant flavors of summer with this homemade Spaghetti Sauce Canned recipe, perfect for preserving the taste of freshly harvested Roma tomatoes all year long. Featuring a harmonious blend of ripe tomatoes, aromatic garlic, and onions sautéed in olive oil, this sauce is seasoned to perfection with basil, oregano, and a touch of red pepper flakes for optional heat. Simmered low and slow for optimal richness, this versatile sauce achieves the ideal balance of sweetness and acidity with a hint of sugar and a splash of lemon juice for safe canning. Perfectly suited for busy weeknights or gourmet pasta dishes, this recipe is an essential staple for your pantry, offering the convenience of homemade goodness in every jar. Whether you're a seasoned canner or a beginner, this step-by-step guide ensures you’ll achieve safe, shelf-stable results to savor all year long.
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Recipe Information
Ingredients
- 20 large Ripe Roma tomatoes
- 12 ounces Tomato paste
- 2 large Yellow onion
- 6 large Garlic cloves
- 4 tablespoons Olive oil
- 2 tablespoons Granulated sugar
- 2 teaspoons Salt
- 1 teaspoon Black pepper
- 1 tablespoon Dried oregano
- 1 tablespoon Dried basil
- 0.5 teaspoons Crushed red pepper flakes (optional)
- 2 tablespoons per jar Lemon juice
- 1 cup Water
Instructions
Wash the Roma tomatoes thoroughly. To peel them easily, score a small ‘X’ on the bottom of each tomato, blanch them in boiling water for 1-2 minutes, then immediately transfer them to an ice bath. The skins should slip off easily.
Once peeled, core the tomatoes and chop them coarsely. Set aside.
Peel and finely dice the onions and garlic cloves.
In a large stockpot, heat the olive oil over medium heat. Add the diced onions and garlic, and sauté until softened and translucent, about 5-7 minutes.
Add the chopped tomatoes to the pot along with the tomato paste, sugar, salt, black pepper, oregano, basil, and crushed red pepper flakes (if using). Stir well to combine.
Pour in the cup of water to thin the sauce slightly. Bring the mixture to a gentle boil over medium heat, then reduce the heat to low and let it simmer, uncovered, for 60-90 minutes, stirring occasionally to prevent sticking. The sauce should thicken and develop rich flavors.
Taste the sauce and adjust the seasoning as needed. You can add more salt, sugar, or spices depending on your preference.
Sterilize glass canning jars, lids, and rings by boiling them in water for 10 minutes. Keep them warm until ready to use.
To each sterilized jar, add 2 tablespoons of lemon juice. This ensures the proper acidity for safe canning.
Carefully ladle the hot spaghetti sauce into the jars, leaving about 1/2 inch of headspace at the top. Wipe the rims clean, place the lids on top, and secure the rings until fingertip-tight.
Process the filled jars in a boiling water canner for 35 minutes (adjusting for altitude if necessary). Ensure the jars are fully submerged in water with at least 1 inch of water above the lids.
After processing, carefully remove the jars and set them on a clean towel or cooling rack. Let them cool completely for 12-24 hours. Check the seals; the lids should be concave and not pop when pressed.
Store the sealed jars in a cool, dark place for up to one year. Refrigerate any unsealed jars and use within one week.
Nutrition Facts
Calories |
1528 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 61.1 g | 78% | |
| Saturated Fat | 8.4 g | 42% | |
| Polyunsaturated Fat | 0.1 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 4106 mg | 179% | |
| Total Carbohydrate | 250.9 g | 91% | |
| Dietary Fiber | 43.6 g | 156% | |
| Total Sugars | 149.4 g | ||
| Protein | 39.3 g | 79% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 589 mg | 45% | |
| Iron | 14.6 mg | 81% | |
| Potassium | 7928 mg | 169% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
