Easy-Canned-Spaghetti-Sauce-

Canning homemade spaghetti sauce is easy with this simple recipe! A great way to use up those garden grown tomatoes for later use in pizzas, pasta, dipping sauce and more!

You don’t really need fancy equipment for canning and you don’t even need to purchase any cans if you’ve saved up enough jars from the store! But I will recommend a tall 12 quart or bigger pot because it will make canning the spaghetti sauce process much easier if using one huge pot, but nothing two large pots can’t do. Canning your own spaghetti sauce is brilliant! Next time tomatoes go on sale or your parents give you a bunch of garden grown tomatoes, make THIS thick spaghetti sauce. It’s so VERSATILE as it can be used up in so many different ways…Spaghetti, pizza sauce, dipping sauce and probably way more! Don’t let the word “canning” draw you away from making some homemade spaghetti sauce! No water bath was required in this recipe but I wanted to ensure some shelf life so I gave it one. It’s such a basic recipe and if you follow the steps you’ll have a whole lot of goodies ready to be used afterwards.

Easy-Canned-Spaghetti-Sauce-

INGREDIENTS FOR CANNED SPAGHETTI SAUCE:
  • 16 lbs tomatoes
  • 1/2 cup canola oil
  • 4 onions, diced
  • 8 cloves garlic, crushed
  • 4 (6oz) cans tomato paste
  • 1/2 cup sugar
  • 1 1/2 TBSP of dried parsley, oregano, basil and salt
  • 3/4 tsp cracked black pepper
  • 2 bay leaves
HOW TO CAN SPAGHETTI SAUCE:

1. First, blanch the tomatoes in batches by placing into boiling water and removing into ice cold water once the skins crack on the tomatoes. Peel skins off and dice.

2. Then in a 12 quart pot saute the onions and garlic over medium heat. Add the tomatoes and the remaining ingredients over high heat. Bring to a boil stirring often.

3. Once boiling reduce the heat and simmer 2 hours, stirring occasionally.

4. Discard bay leaves and place into clean jars. Seal with lids. Makes 10 pints.

5. OPTIONAL: I ran through a water bath for 40 minutes after I sealed the jars. To do so place sealed jars into a pot and cover with at least 1-inch of warm water (you can lay the jars down if your pot is not tall enough.) Bring to a boil then reduce heat and simmer 40 minutes. Remove and cool before shelving. NO refrigeration needed.

NOTE: I pulsed my spaghetti sauce towards the end about 10-15 times using a hand blender right in the pot. This smoothed it out some and made a semi-thick consistency. If you prefer chunky leave as is.

Easy-Canned-Spaghetti-Sauce-

HOW LONG WILL CANNED TOMATOES LAST?

It is said high acid canned foods like tomatoes can keep for up to 1 1/2 years. Although I’ve never counted how long a specific can has been around, I do think canned goods should last long if properly canned.

HOW DO YOU CAN THE WATER BATH METHOD?

A water bath is when prepared jars of whatever you are canning boil in water after they have been sealed with lids. I do think this technique helps with shelf life. Even if the recipe doesn’t require one, if it’s high in acid or a jam, a water bath shouldn’t hurt.

WHAT ARE THE CANNING METHODS?

There are so many different kinds of ways for canning, but all methods involve some kind of heat. A water bath can be a common way to can, steaming, oven method and pressure canning are also among the bunch. But if the recipe doesn’t have specific instructions a water bath or pressure canning method would be the top two to consider. When canning meat, fish or vegetables (other then tomatoes) its best to opt for pressure canning since that’s the way to can low-acid foods. Canned foods like jams, salsa, tomato sauce can go through a water bath.

HOW DO YOU PEEL TOMATOES FOR CANNING? DO YOU HAVE TO PEEL TOMATOES?

You do not need to peel the tomatoes in order to can. But if you prefer no skins in your canned tomatoes then blanch them by placing in boiling water and removing one by one into ice cold water once you see the skins cracking on the tomatoes. This helps skin the tomatoes off.

HOW DO YOU BLANCH TOMATOES?

how-to-blanch-tomatoes

Place tomatoes in boiling water and keep in the water until the skins crack. Once they crack remove after 30 seconds and place into ice cold water immediately. Blanching tomatoes helps remove the skins off.

Easy Canned Spaghetti Sauce

Servings: 10 pints
Author: Alyona's Cooking
Canning homemade spaghetti sauce is easy with this simple recipe! A great way to use up those garden grown tomatoes for later use in pizzas, pasta, dipping sauce and more!

Ingredients

  • 16 lbs tomatoes
  • 1/2 cup canola oil
  • 4 onions diced
  • 8 cloves garlic crushed
  • 4 6oz cans tomato paste
  • 1/2 cup sugar
  • 1 1/2 TBSP of dried parsley oregano, basil and salt
  • 3/4 tsp cracked black pepper
  • 2 bay leaves

Instructions

  • Blanch the tomatoes in batches by placing into boiling water and removing into ice cold water once the skins crack on the tomatoes. Peel skins off and dice.
  • In a 12 quart pot saute the onions and garlic over medium heat. Add the tomatoes and the remaining ingredients over high heat. Bring to a boil stirring often.
  • Once boiling reduce the heat and simmer 2 hours, stirring occasionally.
  • Discard bay leaves and place into clean jars. Seal with lids. Makes 10 pints.

Notes

OPTIONAL: I ran through a water bath for 40 minutes after I sealed the jars. To do so place sealed jars into a pot and cover with at least 1-inch of warm water (you can lay the jars down if your pot is not tall enough.) Bring to a boil then reduce heat and simmer 40 minutes. Remove and cool before shelving. NO refrigeration needed. NOTE: I pulsed my spaghetti sauce towards the end about 10-15 times using a hand blender right in the pot. This smoothed it out some and made a semi-thick consistency. If you prefer chunky leave as is. TO MAKE A DIY FUNNEL like the one pictured curl up two printing papers into a funnel shape. This helps with pouring or ladling the sauce into jars.

Nutrition per serving

Serving: 1gCalories: 35kcalCarbohydrates: 4.7gProtein: 0.6gFat: 1.9gSaturated Fat: 0.1gSodium: 12mgFiber: 0.7gSugar: 3.4g

NOTE: I calculated 60 servings as 2 cups (1 pint) of sauce can be enough for a pound of pasta. Thus every 2 cups of sauce can serve about 6 servings. 6 times 10 pints would be 60. Nutrition facts are based off this calculation.

 

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