Tangy Spaghetti Sauce for Canning
Capture the rich, bold flavors of summer with this tangy spaghetti sauce designed specifically for canning. Made from 25 pounds of fresh Roma tomatoes, this homemade sauce boasts a perfect balance of zesty white vinegar, aromatic herbs like oregano and basil, and a hint of sweetness from granulated sugar. Slow-simmered with sautéed onions, garlic, and a touch of crushed red pepper flakes, this sauce develops a deep, savory flavor that will elevate your pasta dishes year-round. With step-by-step canning instructions, this recipe ensures a shelf-stable sauce that’s ideal for preserving the garden’s bounty while adding a delicious, homemade touch to your pantry. Perfect for prepping in large batches, this tangy spaghetti sauce is a flavorful and practical addition to your canning repertoire.
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Recipe Information
Ingredients
- 25 pounds Fresh Roma tomatoes
- 12 ounces Tomato paste
- 2 medium, diced Yellow onions
- 6 minced Garlic cloves
- 2 tablespoons Olive oil
- 1 cup White vinegar
- 3 tablespoons Granulated sugar
- 1 tablespoon Salt
- 2 teaspoons Dried oregano
- 2 teaspoons Dried basil
- 0.5 teaspoons Crushed red pepper flakes
- 1 teaspoon Black pepper
- 2 tablespoons Lemon juice
Instructions
Prepare the tomatoes by washing them thoroughly, removing the cores, and scoring an 'X' on the bottom of each tomato.
Blanch the tomatoes in boiling water for 30-60 seconds, then transfer them to an ice-water bath. Peel off the skins and chop the tomatoes.
In a large stockpot, heat the olive oil over medium heat. Add the onions and sauté until translucent, about 5 minutes.
Add the minced garlic and cook for an additional 1-2 minutes until fragrant.
Stir in the chopped tomatoes and bring the mixture to a simmer over medium-high heat.
Lower the heat to medium-low and cook the tomatoes for about 90 minutes, stirring occasionally, until they break down and the sauce thickens slightly.
Use an immersion blender or transfer the mixture to a blender in batches to puree until smooth (optional, for a smoother sauce).
Return the sauce to the pot and stir in the tomato paste, white vinegar, sugar, salt, oregano, basil, crushed red pepper flakes, black pepper, and lemon juice.
Simmer the sauce over low heat, uncovered, for another 60-90 minutes, stirring occasionally. Adjust seasoning as needed.
Sterilize your canning jars and lids according to proper canning guidelines.
Add 1 tablespoon of bottled lemon juice per pint jar (or 2 tablespoons per quart jar) to ensure safe acidity levels for canning.
Ladle the hot sauce into the prepared jars, leaving 1/2 inch of headspace at the top.
Wipe the jar rims clean, place the lids on, and tighten the rings until just snug.
Process the jars in a boiling water bath canner for 35 minutes (adjust for altitude if necessary).
Carefully remove the jars from the canner and let them cool completely on a towel-lined counter for 12-24 hours before checking the seals.
Store sealed jars in a cool, dark place for up to 1 year. Refrigerate any unsealed jars and use within a week.
Nutrition Facts
Calories |
479 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 8.2 g | 10% | |
| Saturated Fat | 0.0 g | 0% | |
| Polyunsaturated Fat | 0.0 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 1084 mg | 47% | |
| Total Carbohydrate | 96.1 g | 35% | |
| Dietary Fiber | 26.6 g | 95% | |
| Total Sugars | 65.5 g | ||
| Protein | 20.5 g | 41% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 239 mg | 18% | |
| Iron | 6.1 mg | 34% | |
| Potassium | 4987 mg | 106% | |
*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.
