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Canning Homemade Spaghetti Sauce

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Canning Homemade Spaghetti Sauce

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I love being able to can from the garden. Every year I make homemade spaghetti sauce using fresh basil, oregano, onions, garlic, green peppers, and tomatoes! ¬†I’m awful with recipes, but I tried to measure and ration what I was doing ūüôā

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Get everything prepped first. ¬†I broke the recipe down into 15# of tomatoes. Although, I have my Romas pictured, I also used my larger tomatoes in the mix for sauce as well. Cherry tomatoes are useless for the work involved. ¬† I like a lot of flavor in my sauce, so I use quite a bit of the following ingredients. Feel free to scale back ūüôā

You’ll need:

  • 3 ¬†green peppers diced
  • 3 large white onions diced
  • 3 bulbs of garlic peeled
  • 2 cups fresh basil stripped and chopped
  • 1 cup Italian parsley stripped and chopped
  • 1/2 cup fresh oregano stripped
  • 2 Tablespoons of extra virgin olive oil
  • 15# tomatoes
  • 2 Tablespoons of Sugar (may add extra later to taste)
  • Salt & Pepper
  • Lemon Juice if you’re canning


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Check out our HOW to BLANCH a TOMATO post!

Get a large pot of water filled half way boiling. Then wash up your tomatoes. I blanch my tomatoes to get rid of the skins. I know some don’t mind if skin is blended up in their sauce. I don’t care for it, so I remove all the skins. I don’t mind a few seeds though. It’s all your preference. I core the larger tomatoes only, not the Romas. ¬†I have my sink close to my stove, so I just fill it with cold water (you can add ice to make a more prevalent peel). ¬†If your sink is not close, have a pot of ice water next to the stove. ¬†Throw them in the boiling water about 20 – 30 seconds. Then take them out and immediately put them in the cold water. ¬†You’ll do this in batches. Not all 15# at one time.

With Roma tomatoes, I just squeeze them out of the skin into a large bowl like pictured. You’ll have to peel the larger tomatoes. ¬†Then, I’m old school. I physically squeeze the tomatoes to rid excess seeds and juice. I like my sauce thicker, and homemade sauce usually runs on the thin side. ¬†I’ve done the KitchenAid attachment in years past and just thought it was easier all around to squeeze them myself.

Next, I start my olive oil and green peppers, half of the onions and dice up one of the bulbs of garlic. I saut√© these in a large stock pot. ¬†I’ll be adding the rest of the sauce to it.

Next I strain the tomatoes and throw the pulp in the food processor. ¬†I put the pureed sauce in the stockpot as it’s prepared. At some point, I also puree the rest of the onions and garlic. and throw that in the stockpot to cook as well. After you saut√© the peppers, onions and garlic, ¬†you want to turn it down to a low heat.

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Add in the rest of the ingredients and cook covered for 10 – 14 hours. Occasionally stirring. Add salt and pepper to tasted after it’s done cooking. I’ve also been know to add extra of something to make my palette happy (garlic salt, cracked pepper). ¬†Sometimes I take some out and make a smaller batch of spicy spaghetti sauce for my husband and father. This year, that didn’t happen. ¬†You can see that my¬†23-Quart Pressure Canner and Cooker¬†is nearly full! I had another stockpot simmering too!

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I do not add meat to mine when I’m canning. If you add meat you have to use a pressure canner. I also do not add mushrooms. I prefer to add meat and/or mushrooms when preparing the meal at a later time.

Start your water. I have a small pot of boiling water and a pressure canner (don’t use the lid, just for the size) of boiling water going (you can use a stockpot).¬†You’ll want the water 1 inch above the¬†jars, so you’ll need to measure how much water that would be with the¬†jars¬†in the pot.

You’ll need to add 2 Tablespoons of bottle lemon juice to each jar, before filling with sauce. Fill with sauce. Get a canning funnel¬†– it will make your life easier. Then you’ll need to go back through with a thin nonmetal spatula to get out any air bubbles and let the sauce settle by going up and down the sides. I have a small pot of boiling water and a canner pot of boiling water going (you can use a stockpot).

Wipe the threads of the jar clean. Next throw your lids (a few at a time) in the small pot of boiling water ¬†for a few seconds and take out with kitchen tongs. Shake off excess water and center on the jars immediately. Tighten the bands around them (tight, but not overly tight). For canning, I choose to “bathe” mine for 35 minutes in boiling water. Take out with Canning Tongs.

¬†Then listen for the popping sound! Love that sound! ¬†Out of the 26 quarts, I only had one not take this year. So that’s in the fridge for an upcoming meal! ¬† A quick note, when serving – I always throw some butter in the sauce to help with the acidity.¬†

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There are SO many variations of spaghetti sauce! Feel free to share yours below!

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