Homemade Spaghetti Sauce (Home Canning Recipe)
Thereโs nothing like the comforting taste of homemade spaghetti sauce, and when you can make it yourself and preserve it for later, itโs even better. This recipe for homemade spaghetti sauce comes from a neighborโs tried-and-true kitchen wisdom, designed for canning and perfect for storing away for future meals. Itโs packed with fresh vegetables and herbs, making it both healthy and flavorful. The cook time doesnโt include the additional time it takes to bring water to a boil in your canner, but the effort is absolutely worth it!
Recipe Information
- Prep Time: 2 hours
- Cook Time: 25 minutes
- Total Time: 2 hours 25 minutes (excluding canner water boil time)
- Servings: Yields approximately 20 pints or 10 quarts
- Category: Sauces
- Cuisine: Italian-American
- Keywords: Vegetable, Low Protein, Low Cholesterol, Healthy, Canning, Less than 4 Hours
- Rating: 5 stars from 12 reviews
Ingredients and Quantities
| Ingredient | Quantity |
|---|---|
| Fresh tomatoes (peeled, cored, and chopped) | 4 quarts |
| Canning salt | 1/2 cup |
| Onions (chopped) | 3 medium |
| Garlic (minced) | 2 cloves |
| Bell peppers (chopped) | 3 medium |
| Sugar | 1 cup |
| Dried oregano leaves | 1 tablespoon |
| Dried basil leaves | 1 tablespoon |
| Tomato paste | 1 1/2 cups |
| Optional: Crushed red pepper flakes for spice | To taste |
Nutritional Information (Per Serving, 1 pint)
| Nutrient | Amount |
|---|---|
| Calories | 240 kcal |
| Total Fat | 1.6 g |
| Saturated Fat | 0.3 g |
| Cholesterol | 0 mg |
| Sodium | 3404.4 mg |
| Total Carbohydrate | 55 g |
| Dietary Fiber | 11.6 g |
| Sugars | 36.8 g |
| Protein | 9.4 g |
Instructions
-
Prepare the Ingredients:
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- Chop the onions and bell peppers finely, and mince the garlic. Having all of your vegetables prepped before you begin will make the process smoother.
-
-
Mix All Ingredients Together:
- In a large, heavy-bottomed pot, combine the tomatoes, canning salt, chopped onions, minced garlic, chopped bell peppers, sugar, oregano, basil, and tomato paste. If you want a bit of heat in your sauce, feel free to add some crushed red pepper flakes at this point.
- Stir everything together until well combined.
-
Simmer the Sauce:
- Bring the mixture to a boil over medium-high heat. Once it reaches a boil, reduce the heat to a simmer. Allow the sauce to simmer for 2 hours, stirring occasionally to prevent the sauce from sticking to the bottom of the pot.
- During this time, the flavors will meld together, and the sauce will begin to thicken slightly.
-
Prepare Your Jars:
- While the sauce is simmering, prepare your jars. Wash them thoroughly in hot, soapy water and rinse well. Keep the jars warm until youโre ready to fill them. You can do this by placing them in a warm oven or keeping them in a pot of hot water.
- Prepare your lids and bands according to the manufacturerโs instructions.
-
Fill the Jars:
- Once your sauce has finished simmering, carefully ladle the hot sauce into the prepared jars. Be sure to leave about 1 inch of headspace at the top of each jar. This space is important for creating a proper seal during the canning process.
- Wipe the rims of the jars with a clean, damp cloth to remove any residue that could prevent a good seal. Place the lids on the jars and screw the bands on until theyโre fingertip-tight.
-
Pressure Can the Sauce:
- For pints: Process the jars in a pressure canner at 10 pounds of pressure for 20 minutes.
- For quarts: Process the jars in a pressure canner at 10 pounds of pressure for 25 minutes.
- The canning time begins once the pressure has reached 10 pounds and is steady. Make sure to adjust for altitude if necessary.
-
Cool and Store:
- After processing, carefully remove the jars from the canner using a jar lifter and place them on a towel-lined surface. Allow the jars to cool undisturbed for 12 to 24 hours. You should hear the lids โpopโ as they seal.
- Once the jars are completely cooled, check the seals by pressing the center of each lid. If it doesnโt flex up and down, the jar is sealed. If any jars didnโt seal properly, refrigerate and use within a week.
- Label the sealed jars with the date and store them in a cool, dark place. Properly canned, the sauce should last up to a year.
Tips for Success
- Peeling Tomatoes: To easily peel tomatoes, score a small โXโ on the bottom of each one and blanch them in boiling water for about 30 seconds. Immediately transfer them to an ice bath, and the skins should peel off easily.
- Adjusting Flavor: You can adjust the sweetness, saltiness, or spice level to your taste. Taste the sauce after it has simmered for an hour and tweak the seasoning if necessary.
- Altitudes Adjustments: If you live at a higher altitude, youโll need to adjust the pressure in your canner. Consult your cannerโs manual for specific guidelines based on your altitude.
Canning Safety
Home canning is a fantastic way to preserve food, but itโs important to follow all safety guidelines carefully to prevent any risk of foodborne illness, such as botulism. Always use a pressure canner for this recipe, as it contains low-acid vegetables that require higher temperatures to safely can. Follow your cannerโs instructions precisely, and when in doubt, consult a reliable source for canning safety guidelines.
How to Use Your Homemade Spaghetti Sauce
Your homemade canned spaghetti sauce is incredibly versatile and can be used in a variety of dishes. Whether youโre topping a plate of pasta, using it as a base for a hearty lasagna, or incorporating it into casseroles, this sauce will bring a homemade touch to your meals. Plus, with the convenience of having it canned and ready to go, meal prep becomes easier, and youโll have a quick and healthy option right at your fingertips.
FAQ
Can I use different vegetables in this sauce?
Yes, you can add more vegetables if you like, such as mushrooms, carrots, or zucchini, but be mindful that altering the recipe might affect the canning safety. You may need to adjust the acidity (by adding lemon juice or vinegar) or canning process time.
Can I use fresh herbs instead of dried?
Fresh herbs can be used, but they will lose much of their flavor during the cooking and canning process. Itโs generally recommended to stick with dried herbs for long-term storage. If you prefer fresh herbs, you can always stir them into the sauce just before serving.
How long does homemade canned spaghetti sauce last?
If stored in a cool, dark place, your canned sauce should last for up to a year. Always check the seal before using, and if you notice any discoloration, off smells, or signs of spoilage, discard the jar immediately.
Can I freeze this spaghetti sauce instead of canning it?
Absolutely! If you donโt want to go through the canning process, you can freeze the sauce in airtight containers or freezer bags. It will last up to six months in the freezer. Just be sure to leave room for expansion as the sauce freezes.
Enjoy the rich, homemade taste of this spaghetti sauce whenever you like, knowing that you made it yourself and preserved it for future meals. Happy cooking and canning!
