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Homemade canned spaghetti sauce is WAY better than anything you can find in a store. You'll love the rich, flavorful flavor. The best way to use garden fresh tomatoes!
This canned spaghetti sauce is INDIVIDUAL, best made with homemade tomatoes. We are crazy about our tomatoes here.
Tomato: a family tradition
Tomato cultivation is a kind of “family tradition” for us. Our Uncle Larry is possibly the greatest gardener of all time. He always has an immaculate garden and has studied and taught gardening. Man knows ALL the tricks to make plants grow. Uncle Larry has 10 green fingers! Fortunately for us, his techniques were passed down in the family. He shared his secrets with our mother, who also plants a lush garden every year. Click here to read more about our tomato growing tips and tricksHere.
Growing tomatoes is the way our family comes together year after year. We talk about everything, how our crops are doing, what varieties we have planted and what has been canned so far. And of course, we love to talk about all the delicious ways to eat them! Along with the abundance of tomatoes, there are millions of ways to prepare them. One of our fondest memories of growing up with our mom was making her delicious homemade canned spaghetti sauce. We've tweaked the recipe over the years and it's almost perfect now!
Family Tested, Parent Approved
Part of the reason we work so hard to perfect this canned spaghetti sauce recipe is because of our dad. Knowing him means knowing his passionate love for Italian food. He is very picky about spaghetti sauce; must beSoloOn the right. Well we are happy to announce that we recently served this sauce at our family dinner and our dad absolutely loved it! He couldn't get enough. In fact, he used a spoon to remove all the excess from the plate. He is crazy about this delicious sauce and so are you!
How can I use canned spaghetti sauce?
The name may mean spaghetti, but this sauce is so versatile that it won't just become one of your favorite dishes on pasta night. Try these delicious recipes:
- lasagna
- full shell
- chicken parmesan
- Franco Jager
- minestrone soup
- Pizza sauce, just add a little extra tomato paste to thicken it up.
Canned spaghetti sauce in a bain-marie
This specific recipe for canned spaghetti sauce has not been "officially" tested for canning in a double boiler. However, after a LOT of research, we found that this recipe is acidic enough for canning if you add lemon juice to the jars. Tomatoes are in the "grey area" when it comes to having enough acidity to make them good on their own. But the addition of a little lemon juice ensures its acidity. If you're still concerned, you can press them down or add more lemon juice or red wine vinegar.
UPDATE:This recipe has been tested and loved by many of you. Be sure to read the comments to see everyone's thoughts on this canned spaghetti sauce.
Pressure Canned Spaghetti Sauce
With a weighted gauge pressure canner, you should process 20 minutes for pint jars and 25 minutes for quart jars. Process at 10 lbs. for altitudes between 0 and 1000 feet. Process at 15 lbs. for altitudes above 1000 feet. For more information on pressure canned spaghetti sauce, visit the National Center for Home Preserving FoodsHere.
Still not sure about canning? Your questions answered!
We understand that canned food can be intimidating for some. But stay here with us, we can help you! These are some of the most frequently asked questions from our readers:
Can I add ground beef to canned spaghetti sauce?
You can ONLY add ground beef if you are pressing it or freezing it instead of canning it (or if you plan to eat it fresh or within a few days). Don't add ground beef if you're planning a double boiler or steamer; it's not safe to eat once it's on the shelf.
Can I add to this recipe (fill in the blank)?
Be very careful when adding or omitting ingredients in a canning recipe. You can usually add spices, but when it comes to adding more produce, meat, or anything else, it can throw off the acidity and make it unsafe for canning.
How long does canned spaghetti sauce last on the shelf?
We generally try to eat as much as we have canned in a year. You can probably make it a few years, but probably not much longer. Some canning sites even say it shouldn't go longer than 6 months, but I think you can go further.
Can I freeze the sauce instead of canning it?
Absolutely! This spaghetti sauce recipe freezes beautifully and will keep for several months in freezer bags or freezer-safe containers. Just be sure to thaw the sauce completely in the fridge before reheating. If you want to add more random ingredients, like ground meat or extra vegetables, freezing is a good option if you're concerned about acidity.
Is this sauce gluten free?
The only gluten-containing ingredient in this recipe is soy sauce. It seems strange to have soy sauce in a spaghetti sauce recipe, but trust me, it's divine! Instead of skipping the soy sauce, opt for a gluten-free brand. The rich flavor will blow your mind!
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Homemade Canned Spaghetti Sauce
4,59Von217wishes
Homemade canned spaghetti sauce is WAY better than anything you can find in a store. You'll love the rich, flavorful flavor. The best way to use garden fresh tomatoes!
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construction time20 Protocol
Time to cook4 standard
processing40 Protocol
Total Time5 standard 40 Protocol
CoursePreserved
CocinaItalian
portions60 portions
Video
Ingredients
- 25 Libra Tomatoes
- 5 Average Onion (approx. 7-8 cups chopped)
- 4 rotten pepper
- 1 Green pepper
- 4 (6 ounce) cans Tomato paste
- 1/4 bags i am willow It sounds weird, but trust us, it deepens the tomato flavor like you won't believe!
- 3 soup spoon Salsa Worcester
- 2/3 Taxes brown sugar packed
- 1/4 Taxes Sal
- 10 Nail it chopped or chopped
- 3 soup spoon Oregano seco
- 3 soup spoon Basil seco
- 2 teaspoon rotten peppers
- 2 bay leaves
- 1 1/4 bags lemon juice for pitchers
instructions
Fill a large saucepan or Dutch oven halfway with water and bring to a boil. Using a slotted spoon, add the tomatoes one at a time until they won't fit anymore (about 8-10 tomatoes).
Cook for 1-2 minutes. Remove the tomatoes one by one with a slotted spoon and immerse them in an ice bath. Peel and quarter the tomatoes.
Process the bell peppers and onions in a food processor and chop finely into batches (if you want to add more flavor, sauté the bell peppers and onions in a little oil and a pinch of salt before processing).
In a large saucepan, combine tomatoes (do not discard excess juice from tomatoes), onion-pepper mixture, tomato paste, soy sauce, Worcestershire sauce, brown sugar, salt, garlic , oregano, basil, pepper flakes and bay leaves.
Bring to a boil. Turn down the heat; Cook uncovered for 4-5 hours, stirring every 15 minutes (tomatoes burn easily, so keep your eyes open). Discard the bay leaves.
If you want the sauce thick and smooth, use an immersion blender to puree the tomatoes, without large chunks, until smooth (you can also puree in batches in a blender).
(Video) Spaghetti Sauce Canning Recipe - Delicious!Add 2 tablespoons of lemon juice to 9 or 10 hot 1-quart pots (depending on how much sauce you have). Pour hot mixture into glasses, leaving 1/2-in. first place up remove air bubbles; Clean the rims and fit the tires.
To preserve in a bain-marie:
For altitudes of 1000 feet or less, process in a pot of boiling water for 40 minutes. Add 5 minutes for altitudes up to 3,000 feet; 6000 feet, add 10 minutes; 8,000 feet, add 15 minutes; 10,000 feet, add 20 minutes.
For pressure cans:
Using a pressure canner with a weighted gauge, process 20 minutes for beer cans and 25 minutes for quart cans. Process at 10 lbs. for altitudes between 0 and 1000 feet. Process at 15 lbs. for altitudes above 1000 feet.
Walnuts
*** This recipe makes 9 to 10 liter pots
Nutritional information
Calories:54kcalCarbohydrates:12GRAMSProtein:2GRAMSGordo:1GRAMSSaturated fatty acids:1GRAMSPolyunsaturated fatty acids:1GRAMSMonounsaturated fatty acids:1GRAMSSodium:547milligramsPotassium:511milligramsStages:3GRAMSZucker:8GRAMSVitamin A:1858user interfaceVitamin C:41milligramsSoccer:35milligramsFerro:1milligrams
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