Spaghetti Sauce for Canning
Capture the essence of summer’s harvest with this rich, homemade Spaghetti Sauce for Canning—a recipe designed to preserve the sweet, bold flavors of ripe plum tomatoes for year-round enjoyment. Simmered to perfection with fragrant garlic, onions, and green bell peppers, this sauce is elevated by the addition of dried basil, oregano, and a touch of sugar for balanced depth. Perfectly suited for canning, each jar is sealed with a splash of lemon juice to ensure long-term freshness and safety. Whether ladled over pasta, used as a pizza base, or incorporated into hearty casseroles, this versatile sauce is a must-have pantry staple for any home cook. Save time and savor the taste of homemade goodness with this easy, family-tested recipe! Keywords: spaghetti sauce for canning, homemade pasta sauce, canning tomato recipes, Italian tomato sauce, preserving tomatoes.
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Recipe Information
Ingredients
- 20 pounds Ripe plum tomatoes
- 4 tablespoons Olive oil
- 2 pieces Large onions, diced
- 6 pieces Garlic cloves, minced
- 2 pieces Green bell peppers, diced
- 2 tablespoons Sugar
- 2 tablespoons Dried basil
- 1 tablespoon Dried oregano
- 2 tablespoons Salt
- 1 teaspoon Ground black pepper
- 1 teaspoon Red pepper flakes (optional)
- 12 ounces Tomato paste
- 1 tablespoon per jar Lemon juice (bottled for consistency)
Instructions
Wash the tomatoes thoroughly. Score a small 'X' on the bottom of each tomato and blanch them in boiling water for 1-2 minutes, then transfer to an ice water bath. Peel off the skins, core the tomatoes, and roughly chop them.
In a large stockpot, heat the olive oil over medium heat. Add the diced onions and cook until softened, about 5-7 minutes. Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
Add the diced green bell peppers and cook for another 5 minutes until softened.
Stir in the chopped tomatoes and bring the mixture to a simmer. Reduce the heat to low and let the tomatoes cook down for about 1 hour, stirring occasionally.
Using an immersion blender or working in batches with a regular blender, puree the mixture until smooth (or leave it slightly chunky if preferred). Return the sauce to the pot.
Stir in the tomato paste, sugar, dried basil, oregano, salt, black pepper, and optional red pepper flakes. Simmer the sauce uncovered for 2-3 hours, stirring occasionally, until it thickens to the desired consistency.
Prepare your canning jars by washing them thoroughly and sterilizing them in boiling water. Keep the jars hot until ready to use.
Ladle the hot spaghetti sauce into the sterilized jars, leaving 1/2 inch of headspace. Add 1 tablespoon of bottled lemon juice to each jar to ensure proper acidity for safe canning.
Wipe the rims of the jars with a clean, damp cloth. Place the sterilized lids on top and screw on the rings just until finger-tight.
Process the jars in a boiling water bath for 35 minutes (adjusting for altitude as needed). Ensure the water covers the jars by at least 1 inch.
Remove the jars from the water bath and let them cool on a towel-lined counter for 12-24 hours. Check that the lids have sealed (they should not pop when pressed).
Store the sealed jars in a cool, dark place for up to 1 year. Any unsealed jars should be refrigerated and used promptly.
Nutrition Facts
Calories |
2753 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 77.5 g | 99% | |
| Saturated Fat | 9.2 g | 46% | |
| Polyunsaturated Fat | 5.3 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 14844 mg | 645% | |
| Total Carbohydrate | 498.0 g | 181% | |
| Dietary Fiber | 136.6 g | 488% | |
| Total Sugars | 324.2 g | ||
| Protein | 104.7 g | 209% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1258 mg | 97% | |
| Iron | 42.1 mg | 234% | |
| Potassium | 26150 mg | 556% | |
*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.
