Homemade Spaghetti Sauce Canning Recipe

There’s something truly satisfying about opening a jar of homemade spaghetti sauce—rich, flavorful, and crafted with love. Canning your own sauce allows you to enjoy summer’s tomato bounty all year long while controlling the ingredients to suit your taste. Whether you grow your own tomatoes or buy them fresh from a market, this recipe is a rewarding way to stock your pantry with a delicious, ready-to-go meal starter.

This spaghetti sauce is ideal for busy weeknights when you want a comforting meal without much prep. It’s packed with robust Italian flavors, slow-simmered to deepen the taste, and perfectly preserved using water bath or pressure canning methods. Plus, it’s free from preservatives or added sugars often found in store-bought varieties.

Not only is this sauce perfect for spaghetti, but it also doubles as a base for lasagna, meatballs, or any Italian-style casserole. Make a big batch during the peak tomato season and enjoy your homemade sauce for months to come!

🍅 Cooking Time & Servings:

• Prep Time: 45 minutes

• Cook Time: 2 hours

• Canning Time: 35–40 minutes (water bath method)

• Total Time: Approx. 3 hours 30 minutes

• Yield: Makes about 6–7 pint jars (12–14 servings total)

🧂 Ingredients:

For the Sauce:

• 20 lbs fresh tomatoes (Roma or paste variety recommended)

• 2 cups chopped onions

• 1 cup chopped green bell pepper

• 4 cloves garlic, minced

• 2 tbsp olive oil

• 2 tbsp sugar (optional, to balance acidity)

• 1 tbsp salt (canning or kosher)

• 1 tbsp dried basil

• 1 tbsp dried oregano

• 1 tsp black pepper

• ½ tsp crushed red pepper flakes (optional)

• ½ cup red wine (optional, for depth of flavor)

• 12 oz can of tomato paste (for thickening, optional)

For Safe Canning:

• 2 tbsp bottled lemon juice (per pint jar) OR 4 tbsp per quart jar

🍝 How to Make Canned Spaghetti Sauce:

1. Prepare Tomatoes:
   Wash tomatoes thoroughly. Score an “X” on the bottom of each tomato, blanch them in boiling water for 30–60 seconds, then transfer to ice water. Peel skins, remove cores, and chop or crush.

2. Cook Base Sauce:
   In a large stockpot, heat olive oil over medium heat. Add onions and bell peppers, sauté until soft (about 10 minutes). Add garlic and cook another minute.

3. Add Tomatoes:
   Stir in prepared tomatoes. Bring to a simmer and cook uncovered for about 1.5 to 2 hours, stirring occasionally. The sauce should reduce and thicken.

4. Season the Sauce:
   Add sugar, salt, basil, oregano, pepper, red pepper flakes, and tomato paste (if using). Stir well and continue to simmer for 30 more minutes. Add wine during the last 10 minutes, if desired.

5. Blend (Optional):
   For a smoother texture, use an immersion blender or food processor to blend the sauce to your preferred consistency.

6. Prepare Jars & Lids:
   Sterilize canning jars and lids. Keep warm until ready to fill.

7. Add Acid:
   To each pint jar, add 2 tbsp bottled lemon juice (4 tbsp for quart jars) to ensure safe acidity levels.

8. Fill & Seal:
   Ladle hot sauce into jars, leaving ½-inch headspace. Wipe rims, apply lids, and screw on bands until fingertip tight.

9. Process the Jars:

   • Water Bath Method: Process in boiling water for 35 minutes (pints) or 40 minutes (quarts).

   • Pressure Canner (Optional): 10 lbs pressure for 20 minutes (pints/quarts).

10. Cool & Store:
    Remove jars and let cool for 12–24 hours. Check seals. Store in a cool, dark place for up to 1 year.

📝 Notes:

• Use only bottled lemon juice for consistent acidity (not fresh).

• Tomato paste thickens the sauce but is optional based on desired texture.

• Roma tomatoes are preferred for their low water content.

• You can swap or omit the wine, but it adds depth to the flavor.

• This recipe is not suitable for raw-pack canning methods.

• Always use approved USDA canning methods for safety.

❓FAQs

Can I add meat to this sauce before canning?
No. This recipe is for tomato-based sauce only. If you want to add meat, do so after opening the jar and reheating before serving.

Do I need to peel the tomatoes?
Yes, peeling reduces bitterness and improves texture. Blanching makes it easy.

Can I freeze the sauce instead of canning?
Absolutely! Let the sauce cool, portion into freezer-safe containers, and freeze for up to 6 months.

Is lemon juice really necessary?
Yes. Tomatoes vary in acidity, and lemon juice ensures the sauce is safe for water bath canning.

How long will the canned sauce last?
When stored properly, it will last up to 12 months. Always check seals and discard any jars with signs of spoilage.

🥣 Nutrition Facts (Per Serving – Approx. 1 cup):

Values are estimates and vary depending on ingredients and portion sizes.

⚠️ Disclaimer:

This recipe is intended for home canning using USDA-safe methods. Always follow tested procedures to ensure food safety. Eat in moderation as part of a balanced diet. If you have allergies to any ingredients listed, consult a healthcare provider or substitute as necessary.