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Homemade Spaghetti Sauce for Canning: Rich & Safe

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Homemade Spaghetti Sauce for Canning is a rich, hearty tomato sauce made with fresh Roma tomatoes, Italian herbs, and safe canning methods. This pantry-ready pasta sauce is perfect for preserving summer tomatoes and enjoying homemade flavor year-round.

Ingredients

Scale
  • 25 pounds fresh Roma or paste tomatoes
  • 2 large onions, finely chopped
  • 8 cloves garlic, minced
  • 1/4 cup olive oil
  • 3 tablespoons dried basil
  • 2 tablespoons dried oregano
  • 2 teaspoons salt (adjust to taste)
  • 2 tablespoons sugar (optional)
  • 1 (6-ounce) can tomato paste
  • 2 tablespoons bottled lemon juice per quart jar (or 1 tablespoon per pint jar)

Instructions

  1. Wash tomatoes thoroughly and score a small X on the bottom of each.
  2. Blanch tomatoes in boiling water for 30–60 seconds, then transfer to ice water and peel skins.
  3. Remove cores and crush tomatoes by hand or pulse in a food processor.
  4. In a large stockpot, heat olive oil over medium heat. Saute onions until softened, then add garlic and cook for 1 minute.
  5. Add crushed tomatoes, basil, oregano, salt, sugar (if using), and tomato paste. Bring to a boil.
  6. Reduce heat and simmer uncovered for 2–3 hours, stirring occasionally, until sauce thickens but remains pourable.
  7. Sterilize jars in hot water and keep warm. Heat lids in warm water.
  8. Add bottled lemon juice to each jar (2 tablespoons per quart or 1 tablespoon per pint).
  9. Ladle hot sauce into jars, leaving 1/2 inch headspace. Remove air bubbles and wipe rims clean.
  10. Secure lids fingertip tight and process in a boiling water bath for 35 minutes (pints) or 40 minutes (quarts), adjusting for altitude if needed.
  11. Alternatively, pressure can quarts at 10–11 pounds pressure for 20 minutes (adjust for altitude).
  12. Remove jars and allow to cool undisturbed for 12–24 hours. Check seals before storing.

Notes

  • Always use bottled lemon juice to ensure consistent acidity for safe canning.
  • Do not over-thicken sauce before processing to allow proper heat penetration.
  • Store sealed jars in a cool, dark place for up to 12–18 months.
  • Refrigerate any jars that do not seal and use within one week.
  • Add cooked meat when serving rather than canning meat in the sauce unless following a tested pressure-canning recipe.

Nutrition

Find it online: https://recipeeasily.com/homemade-spaghetti-sauce-for-canning/