Canning Spaghetti Sauce – A Homemade Guide

There’s nothing quite like opening a jar of homemade spaghetti sauce in the middle of winter and being instantly reminded of summer’s harvest. Canning your own sauce allows you to lock in the freshness of tomatoes, herbs, and spices for year-round enjoyment.

Homemade spaghetti sauce not only tastes richer than most store-bought varieties but also gives you full control over ingredients. You can reduce sodium, adjust seasonings, and create a sauce that suits your family’s preferences.

Canning might sound intimidating, but with the right process, it’s simple and rewarding. Once you prepare a few jars, you’ll wonder why you ever bought pre-made sauce. Let’s dive into how to safely can spaghetti sauce at home.

Cooking Time and Serving

• Prep Time: 30 minutes

• Cook Time: 2 hours

• Canning Process Time: 40 minutes (quart jars in a pressure canner)

• Total Time: About 3 hours 10 minutes

• Yield: About 6 quarts (24 servings; 1 cup per serving)

Ingredients for Canning Spaghetti Sauce

• 20 pounds ripe tomatoes (Roma or paste varieties work best)

• 2 large onions, finely chopped

• 1 green bell pepper, finely chopped

• 1 red bell pepper, finely chopped

• 4 cloves garlic, minced

• 1/4 cup olive oil

• 2 tablespoons sugar (optional, to balance acidity)

• 2 tablespoons salt (pickling or canning salt preferred)

• 2 teaspoons black pepper

• 2 teaspoons dried oregano

• 2 teaspoons dried basil

• 1 teaspoon dried thyme

• 1 teaspoon crushed red pepper flakes (optional)

• 1 small can (6 oz) tomato paste (to thicken, if desired)

• Bottled lemon juice (2 tablespoons per quart jar, required for safe canning)

How to Make Homemade Spaghetti Sauce for Canning

1. Prepare the tomatoes: Wash thoroughly. Blanch in boiling water for 30–60 seconds, then transfer to ice water. Slip off skins, core, and chop.

2. Cook vegetables: In a large stockpot, heat olive oil. Add onions, garlic, and peppers. Cook until softened.

3. Make the sauce base: Stir in chopped tomatoes, tomato paste (if using), sugar, salt, pepper, and dried herbs. Bring to a boil.

4. Simmer: Reduce heat and simmer uncovered for 1.5–2 hours, stirring occasionally, until thickened.

5. Prepare jars: Sterilize quart jars and lids in boiling water.

6. Add lemon juice: Place 2 tablespoons bottled lemon juice into each quart jar (or 1 tablespoon for pint jars).

7. Fill jars: Ladle hot sauce into jars, leaving 1-inch headspace. Remove air bubbles with a spatula. Wipe rims clean.

8. Seal and process: Place lids and rings on jars. Process in a pressure canner at 10 pounds pressure for 25 minutes (pints) or 40 minutes (quarts). Adjust for altitude if needed.

9. Cool and store: Let jars rest undisturbed for 12–24 hours. Check seals before storing in a cool, dark place.

Notes

• Always use bottled lemon juice (not fresh) to ensure proper acidity.

• If you prefer meat sauce, freeze it instead of canning for safety.

• Adjust seasoning after opening jars if you’d like more herbs or salt.

• For a smoother sauce, blend with an immersion blender before canning.

FAQs

Q: Can I use fresh lemon juice instead of bottled?
A: No. Bottled lemon juice has standardized acidity levels essential for safe canning.

Q: Do I need a pressure canner?
A: Yes. Spaghetti sauce contains low-acid vegetables, so it must be pressure-canned to prevent the risk of botulism.

Q: How long does canned spaghetti sauce last?
A: Properly sealed jars can last up to 12–18 months in a cool, dark pantry.

Q: Can I add meat before canning?
A: Meat should not be included in home-canned spaghetti sauce unless following USDA-tested recipes. Instead, add cooked meat when opening a jar for use.

Nutrition (Per 1 Cup Serving, Approximate)

Disclaimer

This recipe is provided for general informational purposes. Always follow USDA guidelines for safe home canning. Consume in moderation as part of a balanced diet. If you have food allergies or sensitivities (tomatoes, peppers, or spices), adjust or avoid accordingly.