Easy Canned Spaghetti Sauce Recipe
Let me just start by saying once you make your spaghetti sauce from your garden fresh tomatoes your family won’t like anything you buy at the store so be ready to make a year’s worth of spaghetti sauce. We use this canned spaghetti sauce for every pasta dish we make and also for homemade pizza sauce.
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How To Turn Tomato Sauce Into Spaghetti Sauce
You’ll need:
- Large Stock Pot
- Wooden Utensils
- Water Bath Canner and Rack
- Canning Utinsil Set
- Quart Canning Jars
- Canning lids and rings
- Garlic Powder
- Onion Powder
- Bay Leaves
- Black Ground Pepper
- Red Pepper Flakes
- Bottled Lemon Juice
Canned Spaghetti Sauce Recipe
The first step in making homemade spaghetti sauce is processing the fresh tomatoes into tomato sauce. Check out the fastest and easiest way to process tomatoes in this blog post.
Heat tomato puree on low-medium heat until it has reduced by about one-third. Add the spices and bring the sauce to a boil over medium heat, stirring frequently to avoid burning. Boil until the sauce has reduced by half of its original volume for a thicker sauce.
Add 1 Tbsp. (pint jar) or 2 Tbsp. (quart jars) bottled lemon juice to prepared jars before ladling in hot spaghetti sauce.
I recommend a canning ladle and funnel like these because they will last much longer than the plastic versions.
Leave ½ in headspace, remove air bubbles and wipe the rim of the jar with a clean lint-free towel.
Center prepared lid on the jar and finger tighten screw band.
Place jars evenly in the rack and carefully lower the rack into the boiling water.
Ensure there is 1 inch or more of water above the jar lid.
Water Bath process for 35 minutes once the water returns to a roaring boil.
Remove the lid and turn off the heat when the processing time is complete. Lift jar rack to the resting position and wait 5 minutes before removing jars with a jar lifter. Allow each jar to cool undisturbed. Check that each jar has been sealed after 24 hours.
Label jars and store in a cool dark place and for best quality use within 12 months.
Use Homemade Spaghetti Sauce For:
Canning Safety
This recipe follows the canning safety guidelines for Tomatoes Processed in a Boiling Water Canner as outlined in The Ball Complete Book of Home Preserving. If you are still unsure about using a canning recipe call your local extension office or visit The National Center For Home Food Preservation for guidance.
Following tested canning recipes and instructions is of the utmost importance to avoid unsafe canned food. Tomatoes don’t always measure at 4.6 or lower on the pH scale, which is why we always added acid when we are canning tomato sauce and tomato products. Do not skip adding citric acid or lemon juice when canning spaghetti sauce and follow all home canning guidelines.
Mandatory Disclaimer: These recipes have been tested in my kitchen. They have not been tested for USDA approval, therefore, use them at your own risk. Hollishomestead.com is not responsible for unsafe canning practices or recipes used by the consumer. Please refer to the Ball Complete Book of Home Preserving for all canning safety, home canning formation as well as step-by-step instructions on how to get started with home preserving.
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Canned Spaghetti Sauce
Homemade spaghetti sauce made from fresh Roma garden tomatoes.
Ingredients
- 24 cups Reduced & Pureed Tomatoes
- 2 Tbsp. Garlic Powder
- 2 Tbsp. Onion Powder
- 2 Tbsp. Italian Seasoning
- 1 tsp. Red Pepper Flakes
- 3 Bay Leaves
- 2 Tbsp. Sea Salt
- 1 Tbsp. Black Pepper
- 12 Tbsp. Lemon Juice
Instructions
- Heat tomato puree on low-medium heat until it has reduced by about one-third.
- Add the spices and bay leaves and bring the sauce to a boil over medium heat, stirring frequently to avoid burning.
- Boil until the sauce has reduced by half of its original volume for a thicker sauce.
- Add 1 Tbsp. (pint jar) or 2 Tbsp. (quart jars) bottled lemon juice to prepared jars before ladling in hot spaghetti sauce.
- Leave ½ in headspace, remove air bubbles and wipe the rim of the jar with a clean lint-free towel.
- Center prepared lid on the jar and finger tighten screw band.
- Place jars evenly in the rack and carefully lower the rack into the boiling water.
- Ensure there is 1 inch or more of water covering the jar lids.
- Water Bath process for 35 minutes once the water returns to a roaring boil.
- Remove the lid and turn off the heat when the processing time is complete.
- Lift jar rack to the resting position and wait 5 minutes before removing jars with a jar lifter.
- Allow each jar to cool undisturbed.
- Check that each jar has been sealed after 24 hours.
- Label jars and store in a cool dark place and for best quality use within 12 months.
Notes
Mandatory Disclaimer: These recipes have been tested in my kitchen. They have not been tested for USDA approval, therefore, use them at your own risk. Hollishomestead.com is not responsible for unsafe canning practices or recipes used by the consumer. Please refer to the Ball Complete Book of Home Preserving for all canning safety, home canning formation as well as step-by-step instructions on how to get started with home preserving.
Recommended Products
As an Amazon Associate and member of other affiliate programs, I earn from qualifying purchases.
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Supa Ant Stainless-Steel Canning Kit: Jar Lifter, Jar Wrench, Tongs, Lid Lifter, Extra Wide Funnel, Bubble Popper & 30"Home Made" Jar Labels - Canning Kit Essentials-Green -
Granite Ware Enamel on Steel Water Bath Canner with lid & Jar Rack, 11.5-Quart, Speckled Black
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Ball Complete Book of Home Preserving
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Souper Cubes Gift Set, 1-Cup 2-Cup ½ Cup and 2 Tablespoon trays with lids
Nutrition Information:
Yield:
7 quartsServing Size:
1Amount Per Serving: Calories: 130Total Fat: 1gSaturated Fat: 0gTrans Fat: 0gUnsaturated Fat: 1gCholesterol: 0mgSodium: 2032mgCarbohydrates: 29gFiber: 8gSugar: 16gProtein: 6g
Nutrition information is an estimate.
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If your recipe calls for spaghetti sauce or marinara sauce you can easily use tomato sauce and turn it into spaghetti sauce. Start by adding the tomato sauce to a pot and add Italian Seasoning blend, garlic powder, onion powder, salt, pepper, and optional red pepper flakes. If the sauce is too acidic add a pinch of sugar and simmer on low for 20-30 minutes to allow the flavors to blend.
Combine tomato sauce, stewed tomatoes, sauteed onions, and garlic with spices garlic powder, onion powder, bay leaves, black ground pepper, and optional red pepper flakes. If the sauce is too acidic add a pinch of sugar. Also optional add drizzle of olive oil. Let it simmer for a minimum of 20 minutes.
Canned tomatoes sauce can be used in a variety of ways. It can be seasoned and used as a quick pizza or marinara sauce. Also, canned tomato sauce can quickly be turned into red enchilada sauce, added to casseroles, pasta dishes, stews, soups, and chilis.
Nonarae
There is no reason why this recipe couldn’t be pressure canned instead, which would remove the need to add lemon juice or citric acid. NCHFP guide says that pressure canning times for meatless pasta sauce is 20/25 at 10PSI (adjusted for altitude). Their recipe does not include lemon juice or citric acid at all. Just in case anybody sees this and would like to skip that safely.
amberhollis918@gmail.com
Thanks for your tips, however not everyone that cans owns a pressure canner. I have processed 1,000s of lbs. of tomatoes over the years this way with no issue as I follow safe canning guidelines.