This homemade canned spaghetti sauce with fresh tomatoes is full of flavor and fresh ingredients that give any meal an uplifting tomato taste. It's an easy recipe to make for any home cook that involves boiling and canning the rich spaghetti sauce for long-lasting flavor.
Contents
🌟 Why does this canning recipe works
Canning spaghetti sauce is the best way to preserve the fresh tomatoes' vibrant red color and rich flavor. The sauce can be used all year round without losing its taste, perfect for home cooks who make lots of recipes with tomato-based sauces.
Canning food is cost-effective and can save you hours of your time buying the ingredients or the ready-made cans from the grocery store - as one batch of this homemade spaghetti sauce with fresh tomatoes will cost you less than $10 to make several jars.
You know, there is no store bought sauce that will even come close to the flavor of this homemade sauce. But to get that flavor, you must use tomatoes that you've grown yourself or purchased from a farmer's market or a pick your own field.
The rich spaghetti sauce is made by boiling the tomatoes with key ingredients like garlic, peppers, onions, and herbs for an aromatic tomato sauce. This will give your pasta recipes the perfect balance of tomato flavor, or use it to spread on a pizza base for the best pizza sauce.
Using fresh tomatoes makes a huge difference to the overall flavor of the sauce that becomes more authentic, and the tomato paste gives it a bright red color and an intense tomato taste.
🍽 Key Ingredients
This flavorful homemade spaghetti sauce tastes so good with fresh ingredients - and it's processed using a pressure canner.
Tomatoes - Use fresh tomatoes for a more authentic flavor and tomato paste to give the sauce richness and bright red color.
Our tomato plants have been especially productive for us this year with each bush giving us at least 20 or so tomatoes. The steady rain along with the dead fish and crushed eggshells that we added to each hole have certainly paid off in a bountiful crop. You can read more about that in the post called our tomato planting tips for our tomato growing wisdom and garden pictures.
Vegetables - You'll need lots of garlic, onion, and green pepper to counteract the bitterness of the stewed tomatoes.
Herbs - Use a combination of dried herbs like oregano, basil, rosemary, and thyme. Dried herbs hold their flavor better when boiling the fresh tomatoes spaghetti sauce.
Worcestershire sauce - The Worcestershire sauce is a key ingredient in this sauce and many other sauces because of its Unami flavor and ability to add extra depth.
Substitutions
Tomatoes
Although fresh tomatoes are advisable and definitely worth buying, you can substitute them for canned tomatoes.
Herbs
You can use fresh herbs instead of dried to intensify the flavor, but only add them at the end and use half the quantity when substituting the dried herbs for fresh basil, thyme, oregano, and rosemary.
If you have a lot of tomatoes, you have to try this bruschetta recipe with mozzarella. It is so fresh, absolutely delicious and pairs perfectly with pasta recipes.
🔪 How to make
Homemade spaghetti sauce with fresh tomatoes is an amazing recipe that will last up to one year using the pressure canner process, but like all good things, the sauce requires patience and time to infuse the ingredients for the best flavor.
Preparations
Step 1
Wash the tomatoes
Step 2
Blanch them in boiling water for 60 seconds.
Step 3
Plunge into ice-cold water. You can see that the skin will slip off easily.
Step 4
Core the tomatoes and cut them in halves or quarters. Place all of your cut tomatoes into a large pot. By the way, the yellow tomatoes are called Lemon Boys. Although they look like lemons, they are really sweet tasting tomatoes!
Step 5
Before you know it, you will have a sink full of split-skinned tomatoes! Bring the tomatoes to boil over medium high heat. Be sure to keep stirring the tomatoes because you do not want them to burn on the bottom!
Cooking instructions
Step 1
To quickly break down the tomatoes, I use a flat metal spatula to chop them as they are cooking. Turn down the heat and allow the tomatoes to cook for 20 minutes or so but remember to keep stirring!
Step 2
Meanwhile, peel and cut 4 onions into quarters. I put mine in the food processor, but if you don't have one, finely chop them.
Step 3
Add the chopped onions to the sauce and stir. I've found that a long-handled wooden spoon is very useful for all this stirring!
Step 4
Wash four green peppers. Here you see 5, but mine came out of the garden and they were on the small side. I cut my peppers into chunks and then threw them in the food processor.
Step 5
Add the chopped peppers to the sauce and stir some more!
Step 6
Now we like our spaghetti sauce nice and garlicky, so I use a whole head of garlic. But you may want to adjust the amount of garlic to your taste.
Finely mince the garlic and add it to the sauce. Don't forget to stir!
Step 7
Let the sauce simmer for about 30 minutes while stirring constantly. Then add your spices. I use 2 tablespoons dried oregano, 1 tablespoon dried thyme, 1 tablespoon dried rosemary, and 2 tablespoons dried basil.
Now this is a real secret ingredient: 2 tablespoons Worcestershire sauce! Gives it a real depth of flavor! Simmer the sauce for an additional 10 minutes while you get out all of your canning gear.
Canning Process
- Prep your canning equipment by washing your jars, lids, and screw bands.
- Sterilize the jars by submerging them in hot water.
- Add the lids to a separate pot of warm water and keep them warm.
- Fill your water-bath canner half full of water and heat it to simmer. Screw bands do not need to be kept warm.
- Add 2 tablespoons of bottled lemon juice to each jar. Do not use fresh lemon juice.
- Using a funnel, transfer the spaghetti sauce into the jars. Leave ½ inch headspace at the top. Release any air bubble with a spatula.
- Place a lid on each jar and hand tighten a screw band on. Do not over-tighten. Repeat until you've canned all of your tomato sauce.
- Place your jar rack in the water bath canner, suspending it with the handles on the edge. Then put your jars in the rack.
- Meanwhile, fill a water bath canner half full of water. Lower the jars into the canner and bring the water to a boil. Process the jars for 40 minutes, beginning the timing when the water starts to boil.
- At the end of the 40 minutes, remove the jars from the canner using a jar lifter and place them on a clean, kitchen towel on the counter. Allow them to cool for 12-24 hour. Check to make sure each jar has sealed properly.
If you're like me, you'll definitely want to make a nice Italian dish for dinner. Try this Tonnarelli pasta recipe paired with this fresh homemade pasta sauce.
💭 Expert tips
Flavor
The longer you leave the sauce to simmer with the tomatoes, the more intense the flavor becomes.
Add lemon juice
To ensure the acidity in the tomato sauce and longer shelf life, add 2 tablespoons of lemon juice to it per quart of tomatoes.
Boiling tomatoes
Don't leave them in any longer because you don't want to cook your tomatoes, you just want their skins to split.
Thicken the Sauce
To thicken the sauce, I add 2 cans ( 12 ounce size) of tomato paste. You could omit this step, but you'd have to let your sauce cook for a few hours to reduce the amount of water in the tomatoes. Besides, I think the paste gives the sauce a richer taste.
📖 Recipe Variations
Three delicious canned spaghetti sauce variations using the same recipe.
Spaghetti sauce with meat
Add some meat to your spaghetti sauce with a pound of Italian sausage or ground beef. Brown it off in a hot skillet first and then add to the pot to simmer for a meaty Bolognese sauce.
Homemade spaghetti sauce with jalapeno
If you like spicy sauces, chop up 4 or 5 jalapenos and add them to the blender with the onions and green peppers before simmering the fresh tomatoes.
Homemade spaghetti sauce with red wine
The traditional Italian way of making a rich homemade fresh tomato sauce is by adding 1 cup of wine for every liter of sauce and simmering it to cook the alcohol, leaving you with a seriously rich sauce with a bright red color.
🥗 What to serve with
The options are endless with what you can serve with canned spaghetti sauce, from using it as a pasta sauce, pizza base sauce, for enchiladas, chili con carne, etc.
Spaghetti Bolognese
One of my favorite uses for this delicious spaghetti sauce is using it as the base for spaghetti Bolognese. Just add meat to the sauce and boil some spaghetti, top with parmesan cheese, and voilà - you have an authentic spaghetti Bolognese dinner the whole family can enjoy.
Pizza
This homemade spaghetti sauce makes the best pizza base sauce.
Macaroni and sausage
Make a simple pasta dish with macaroni and smoked sausage. It's as easy as sautéing the sausage in some olive oil with an onion and bell pepper and tossing it with the spaghetti sauce and cooked macaroni.
🙋 Frequently asked questions
Does tomato sauce need to be pressure canned?
No, it does not! You can safely can high-acidic foods like tomatoes with a water bath canner. To ensure safe acidity in tomato sauce with ingredients like garlic, onion, and green pepper, add 2 tablespoons of bottled lemon juice or ½ teaspoon of citric acid per quart of tomatoes. If you do not add citric acid, it is necessary to use a pressure canner, which is the same for all non-acidic vegetables, meat, and soup stocks. Did you know you can also use an Instant pot for sterilizing and canning high acidic foods? Read Instant Pot canning basics for in-depth guide.
Can I use freezer bags instead of canning?
Yes, this homemade spaghetti sauce freezes perfectly. Once your sauce has cooled, go ahead and fill large freezer bags with sauce. Lay each bag flat on a baking sheet until completely frozen, and stack neatly.
Why is my tomato sauce so acidic?
Tomato pH ranges from 4.3 to 4.9, while canned tomatoes have a pH of 3.5 or less. If your sauce is too acidic, heat your sauce and add a ¼ teaspoon of baking soda to a quart of sauce. It will foam up a little but not change the taste, but it will cut the acidity. If there is still a touch of acidity, add a teaspoon of unsalted butter to help tie everything together.
🧊 Storage
Canned spaghetti sauce is a great way to preserve the flavors of fresh tomatoes for longer and will last over a year unopened.
Unopened - you can store unopened spaghetti sauce in a cupboard for around 12 to 18 months.
Opened - Once opened, the sauce will generally stay fresh for a week before the air starts to create a mold on top.
🍳 Related canning recipes
If you like my canned homemade spaghetti sauce recipe. Try one of my fantastic canning recipes for your next meal.
👪 Serving size
This canned homemade spaghetti sauce recipe with fresh tomatoes will give you approximately 8 quart-sized jars, enough sauce to easily last a family of four up to 6 months. You can use it to make creamy cajun sausage pasta recipe.
I use this canned spaghetti sauce with fresh tomatoes at least once a week on pizza, stirred into pasta recipes, or spaghetti Bolognese - and I only use half a jar. So this recipe is perfect for any family wanting to save themselves money and time on the canned variety for a good year!.
Looking for more canning recipes? Check my best mason jars recipes and tomato canning recipes collection with delicious recipes that you can make at home.
📋 Recipe
Homemade Canned Spaghetti Sauce with fresh tomatoes
Equipment
Ingredients
- 25 pounds tomatoes 60-65 tomatoes
- 4 onions finely chopped
- 4 green peppers finely chopped
- 8 cloves garlic minced
- 2 cans tomato paste 12 ounce cans
- 2 tablespoons oregano dried
- 2 tablespoons basil dried
- 1 tablespoon rosemary dried
- 2 tablespoons thyme dried
- 2 tablespoons Worcestershire sauce
- lemon juice see note
Instructions
Prepping Garden Tomatoes
- Wash the tomatoes
- Blanch them in boiling water for 60 seconds.
- Plunge into ice-cold water.
- Core the tomatoes and cute them in halves or quarters.
- Place all of your cut tomatoes into large pot.
Homemade Canned Spaghetti Sauce
- Bring tomatoes to a boil over medium high heat (stirring constantly to avoid burning and help break the tomatoes down).
- Reduce heat and simmer for 20 minutes or until tomatoes start breaking down into small pieces.
- Add the tomato paste to the tomatoes and mix thoroughly.
- Cut onions and green peppers into chunks and process in a food processor until finely chopped. Add to the simmering tomatoes and stir.
- Mine the garlic cloves and add to the pot and stir.
- Simmer for 30 minutes and stir the sauce constantly.
- Add the oregano, rosemary, basil, thyme, and Worcestershire sauce. Stir to mix thoroughly and simmer for an additional 10 minutes.
Canning Process
- Prep your canning equipment by washing your jars, lids, and screw bands.
- Sterilize the jars by submerging them in hot water.
- Add the lids to a separate pot of warm water and keep them warm.
- Fill your water-bath canner half full of water and heat it to simmering. Screw bands do not need to be kept warm.
- Add 2 tablespoons of bottled lemon juice to each jar. Do not use fresh lemon juice.
- Using a funnel, transfer the spaghetti sauce into the jars. Leave ½ inch headspace at the top. Release any air bubble with a spatula.
- Place a lid on each jar and hand tighten a screw band on. Do not over-tighten. Repeat until you've canned all of your tomato sauce.
- Place your jar rack in the water bath canner, suspending it with the handles on the edge. Then put your jars in the rack.
- Unhook the jar rack and carefully lower it into the hot water. Add more water if necessary to cover the jars with at least 1 inch of hot water. Heat the water to a full rolling boil for 40 minutes.
- Remove your jars with a jar lifter and place them on a clean, dry kitchen towel away from drafts and allow them to cool completely for 12-24 hours. Test to make sure each jar has sealed and store in a cool, dark place.
Notes
Thicken the Sauce To thicken the sauce, I add 2 cans ( 12 ounce size) of tomato paste. You could omit this step, but you'd have to let your sauce cook for a few hours to reduce the amount of water in the tomatoes. Besides, I think the paste gives the sauce a richer taste.
Michele
How do I guess how many quarts this makes, so I can add the lemon juice?
Lynn
This recipe is absolutely fantastic! Have been canning for years; decided to look at different recipes. This sauce is the best I've canned. Our family loves it! Thank you.
Pam Downs
Confused on the lemon juice. 2 Tbl per jar or in the pot?
Jane
To ensure the acidity in the tomato sauce and longer shelf life, add 2 tablespoons of lemon juice to it per quart of tomatoes.
aneta
Hello, if I am pressure canning, can I omit the lemon juice?
Carol
This spaghetti sauce recipe is delicious! I made one batch last weekend & have decided to make another batch this weekend because it’s so good! I did add salt to mine before canning so it would be ready to heat & eat when opened. Thanks for sharing this recipe.
Jane
thanks for the review Carol!
Debi Trumper
I have a couple of questions:
1. If I am using a variety of tomatoes (Big Boy, Roma & San Marzano), instead of the number of tomatoes, is there a weight I could go by?
2. Am I correct in understanding that I can incorporate my sautéed meat into the sauce to make a canned meat sauce? I wasn't quite clear on the instructions when this was stated above.
Thank you. I look forward to trying this recipe.
Nadia
Nice looking sauce however Under "how to make " you mention that you're using the pressure canner process and later the instructions are for a water bath.... That was a bit confusing.
Is it OK to water Bath with all the onions and peppers etc.? Will all that lemon change the flavor.
Trish Postey
Just a quick question - I am assuming that the skins are to be totally removed from the tomatoes before starting to cook the sauce. The recipe says, “…you just want their skins to split,” so I just want to be certain. Looking forward to making this recipe as I was gifted several boxes of fresh tomatoes.
Penny
i do not see the quantity of tomatoed used. All other ingredients are listed...
Beth A Cerda
25 pounds tomatoes (60-65 tomatoes)
louise
Can I substitute red, yellow or orange peppers?
Carol
For the onions and green peppers, how many cup(s) of each. I just bought from our local farmers market these huge candy onions. One onion will be over two cups chopped. The green peppers from my garden are very large. I love your recipe and really want to try it, but not sure on those two veges.
Velma
Can I cut this recipe in half?
Beth
Thank you for your recipe. It looks delicious. I have been gardening and canning for decades and decided this year I’m going to try some new recipes. I have 45 healthy, highly productive tomato plants that are keeping me busy so I thought I would make 5 -6 different spaghetti sauces and we will have a midwinter taste testing party 😁 when it’s -40 F and we are craving a taste of summer! I’m going to make a batch of your recipe today 👍🏻 I want to experiment a bit this year🤗 thanks for sharing God bless❤️
Janet Dorin
Hi Jane, My granddaughter and I used your recipe last year and made three batches in the crockpot. This year I bought a second crockpot to double the amount we can make. We did not do the water bath since everything cooked for 3-4 hours. We also plan to can just tomatoes and make salsa. Any recipes for this would be appreciated. My thanks to you for all your help.
Patricia
Does any salt go into this recipe?
Jane
No, none during the canning process! I highly recommend you salt to taste when you prepare this homemade spaghetti sauce recipe for dinner.
Cynthia
I am so glad l came across this article, I have always wanted to make my own pasta sauce and you made it so easy with your way of making it so thank you so much 🙂
Sue
HELP!!
I had doubling on my mind from another recipe & I just realized I DOUBLED the amount of Worcestershire Sauce! I used 4 TABLESPOONS, instead of the 2 stated!!!! I feel like such a DOPE!
Is it still safe to can this???
PS Decided today was the day for the million pounds of chopped & frozen tomatoes from the summer I never had time to make into your sauce! And now I’m afraid I ruined it!
Jane
Hi Sue, your fine. This is a base sauce and I'm 100% certain you'll be able to tweak it when you prepare your final recipe. Which is exactly why I hold back on salt, I add it when I prepare my recipes!
Kim Gayheart
Seems like good recipe but you can't do much trying to read with all the pop up adds. As I am typing this I can't even see my reply for the ads. Trying to read recipe and kept getting covered up in ads. I hope this recipe is worth the aggravation
Janet Dorin
I am 74 and have been canning all my life. I have difficulty standing for any length of time, so am wondering if the sauce can be made in a slow cooker to avoid the constant standing and stirring? How long would it need to simmer? Thanks for any help you can give me. Janet
Jane Windham
Yes, of course it can be made in a crock pot!
Montgomery Country Indy Ks
Canning has been a way of life for me.Proudly I learned from my mom and proudly taught my sisters and anyone else willing to learn. It’s a way of life for people not just a fad.
My dad retired of a life long of working and a huge garden was going to be his retirement. He finally got that John Deere and went hard to work. My older sister(who I taught) and I sat out to help him. We canned over 900 jars of produce that he didn’t sell. He was doing well and had a large clientele built up! Great location too! But his garden was Giant! We had enough produce for our 3 families and many more siblings too! My Dad past after those two wonderful summers. But I have enjoyed for many years after his death, green beans he grew and helped snap! My remaining jars I’ve cherished and now open on special occasions. They are just as fresh as that day we canned them.
I have so many stories but I’m so proud of my canning for my families as my daughter will hers. I would also like to point out how much healthier it is. And with the way the World is going??!! Shortages?? Not to mention taste!
I ❤️Canning
And I appreciate this recipe❤️
David
This was just the kind of recipe I needed to find, really appreciate you sharing! I did 1/2 batch into pint jars, came out perfect! Made a few changes you could try as a variation:
Instead of green peppers, use 1 tomatillo, 1 pasilla, 1 anaheim
Add to taste: marjoram, garlic salt, chili powder, parsley, sage, Italian seasoning (because we don't have the savory spice otherwise), fresh ground black pepper
This recipe is the perfect base for taking the jar and adding other things like mushrooms, sausage, squash, peas, etc. So much tastier than store bought sauce! Thanks again!
Montgomery Country Indy Ks
If you do pints I’m assuming half the time? Half the lemon juice?
I ended up with 7 quarts and 8 pints.
Jane Windham
That's about right!
Deanna
I know so many who have been canning this year... there is actually a jar shortage and everything is on back order! Canning is fun. It helps avoid waste. It teaches children to be more self sustaining. Love your recipe! Thank you for sharing!
Sue McClelland
I just discovered your recipe for Homemade Spaghetti Sauce. We have an abundance of tomatoes this year. We canned a bunch of tomatoes but wanted a good spaghetti sauce recipe for canning. This recipe was excellent. I ended up canning 21 quarts of your delicious recioe!! Thank you so much for sharing!
Bailey
I made this today! The taste is really good. Not sure where I went wrong, but I ended up with 11.5 quarts! The sauce was really watery, even after adding 1 large and 3 small cans of tomato paste! I thickened with what I felt like a A LOT of cornstarch and cold water, even then I’m not sure if it’s going to be thick enough! I used 25lbs of a combination of big beef and prairie pride tomatoes. Thank you, Vicki, for the tip on adding baking soda to cut the acidity! I usually hate canning any type of tomato because I hate the taste after the added lemon juice so I will definitely try that! I’m looking forward to trying this! Thanks for sharing!
Vickie Rodzewicz
I've been canning for 35 years and it never occured to me to add "store bought" tomato paste to thicken my sauce. Light bulb moment! My sauce had always tasted overcooked by the time it was as thick as I wanted it. I run my tomatoes through my Victorio food strainer to remove seeds and skin. 25 lbs. = about 3 gallons of puree. I don't like to add lemon juice so I pressure can it 25 minutes at 11 lbs. pressure. This is my third year using your recipe and we love it! Here's a tip for the commenters who say their sauce is too acid, when you are heating your sauce to serve add a pinch of baking soda and stir it in, it will foam up a little, taste, you can add about 1/4 tsp. to a quart of sauce and not change the taste, but it will cut the acidity. Thanks for sharing your recipe, I'm canning a batch of it today!
Jane Windham
I'm so glad you have enjoyed the sauce recipe, Vickie! And thank you for coming back to give us that tip about adding the baking soda!
REBECCA G COX
Can fresh basil and oregano be used? I have herb pots going to seed since I cant use it fast enough
Jane Windham
Yes, fresh herbs would be delicious in the sauce. You will need more of the fresh ones because dried herbs are more potent.
Joanne
I am new to canning. I purchased a box of canning tomatoes from a local farmer. I made some salsa first, so ended up a little short on tomatoes (good thing as my pot barely held what I had, Ha!) I ended up adding all spice quantities as written, except basil as I ran out of dry and had to use fresh not knowing how mush fresh to use) with the addition of dry mustard and marjoram just because I felt like it. I only needed 1 can of paste, yet ended up with the same quantity, I believe 6 3/4 quarts. I used a stick blender to purée some of the sauce, it was plenty chunky to do so and still be chunky. I ended up using a lot more of the spices it calls for, but that’s just me or maybe my spices were old. To me, if a recipe is good, but needs more or less of the spices called for, it’s a good recipe as ‘to taste’ is very subjective. I give this 100 stars! At the risk of sounding like a bragger, my sauce was amazing!!! I ordered another box and am making more tomorrow!!! Thank you! And happy canning everyone!
Jane Windham
So delighted that you loved the sauce!
Lacey Hudson
I have a bunch of #10 cans of tomato sauce and want to can spaghetti sauce with it. How can I use it and use a water bath?
Jane Windham
You could use your tomato sauce, but the point of this recipe is to preserve fresh tomatoes.
Carolyn Copous
Would roma tomatoes work as well with this recipe?
Jane Windham
Yes, Roma tomatoes would work perfectly as they are traditionally used in making tomato sauce. Because they are smaller, you may not get as many jars of sauce as I did! Be sure to put the lemon juice in the bottom of each jar if you are adding peppers and onions as I did to keep the acidity level safe.
Traci
I am new at this. I would love to try this recipe, but my question is: do you refrigerate them or put them in a pantry or cabinet?
Jane Windham
Traci, once you have processed the jars using the water bath method, you can keep the jars in the pantry or a cabinet for up to a year. If you didn't want to do that, you could always make a batch and freeze it. If you freeze the sauce, you don't need to add the lemon juice.
Ellen
About how long is the shelf life on these jars?
Jane Windham
A good rule of thumb is to use all canned goods within a year.
Mellie
Hello, I want to make your recipe as I've had it pinned but I'm still new to cooking and as of today you have 204 comments so forgive me if this question has already been asked but can I put this sauce in portions to freeze instead of canning? I haven't worked up the nerve to can yet, again forgive me because I know this is a big part of your post but I would like to make it! Any help would be greatly appreciated. Thank you for sharing your recipe.
Jane Windham
Oh yes, you could definitely freeze the sauce. If you freeze it, you don't need to add the lemon juice.
becca Watson
Made this recipe today, but I totally forgot to add the lemon juice. What should I do? Is it absolutely needed?
Jane Windham
Yes, the lemon juice raises the acidity to a safe level. It's crucial to add it or a similar acid. Use your jars of sauce quickly.
Laura Bladecki
you never really say how long you cook your sauce wirh tomato paste.
Jane Windham
Simmer the sauce for 30 minutes, then add the spices and Worcestershire sauce. Then simmer an additional 10 minutes.
Beth
I've pureed my tomateoes- about how many cups will I need?
Jane Windham
Beth, I really cannot answer your question since I don't puree my tomatoes. Go ahead and proceed with the recipe and use your judgement about how many onions and peppers to add so that you don't have too many veggies in there. And don't forget to add the lemon juice to each jar to raise the acidity.
Donna
I made a batch of this sauce 2 weeks ago and it is AMAZING!! I will be making another batch tomorrow because it is so good. I love how fresh and tasty it turned out. Depending on time and tomatoe availability, I may make a third batch next weekend. I know what I will be enjoying all winter (especially with homemade pasta)Thank you for such a great recipe!!
Jane Windham
Thank you so much for coming back and leaving your feedback about the spaghetti sauce. Enjoy!
Christy
Do I need to add boiling time for high altitude?
Jane Windham
Yes you will need to adjusting the time according to your altitude. Here is a link to the Ball website which has a handy chart with the information you need.
Christy
We're going to the farms tomorrow for tomatoes. I'm excited to try this recipe. Thanks for the info.
Leah brown
Can I cut this recipe in half if I don't have that many tomatoes?
Jane Windham
Sure, you can halve this recipe! I would still add the full amount of lemon juice to your jars, though, for safety's sake. When you get ready to use your canned sauce, you can always add a spoonful or two of sugar to reduce the acidity.
Janice
I made your recipe for spaghetti sauce and it burnt some on the bottom of the pan. Is the sauce ruined?
Jane Windham
Have you tasted it? If it just burned on the bottom and you didn't stir it, you may be able to save it.
Linda
My husband wants me to add mushrooms to the spaghetti sauce when I can it. How long should I pressure can quarts for if I add mushrooms? Thank you!
Jane Windham
Since you are using a pressure canner, it will be fine to add mushrooms. But since I do not have one, I cannot advise you on the amount of time! So sorry!
D’Ann Eubank
Can I use canned mushrooms in this recipe without using a pressure cooker?
Jane Windham
I would not add any mushrooms to the recipe because it's important to keep the acidity level at a safe amount. You can always add mushrooms when you open a jar to use it. I'm always adding ground beef, Italian sausage, mushrooms, more veggies when I use the sauce but NOT when I can it.
Shari
I wanted to try this recipe. Could we not put in the green peppers?
Linda J
Of course you can leave out the green peppers. add or subtract the spices, or other ingredients you do not like.
Except for the lemon juice, if using a water-bath process.
Leigh
Hi! I made your recipe as-is. The sauce looked wonderful. I did a taste test before putting it into the jars, but the taste was very tart. Is it because it has no sugar in it? I went ahead and water-bath canned it anyway, putting the lemon juice into each jar first as you suggested. What did I do for it to be tart tasting? And what do I need to do to get it tasting normal? Thanks so much!
Jane Windham
Leigh, I purposefully do not add any additional sugar to the sauce when canning as it may change the acidity to an unsafe level. When I get ready to use the sauce, I taste it and then add a bit of sugar and other seasonings. Come back after you use the sauce and let me know if you like it.
Matt
Is it safe to waterbath can with fresh chopped garlic and dried herbs (or fresh)? I thought they required pressure canning.
Carol Killday
a dumb question, but how is or the amount of tomatoes already put through food processor equal to 25 lbs of tomatoes want to try this receipe.
Thank You
Carol
Nicolle Barth
Hello, I have never canned before and i had just started with Banana peppers yesterday. We use a lot of tomato sauce and etc. so this is my first time doing this. Is there a way I could make just a small jar to make sure i have it down right? I'm not sure what to do. All help and advice is awesome. Thanks
tracy
Can you taste the lemon. My husband doesn't like lemon thanks for recipe
Kelly
I wasn't able to taste any lemon flavor. I made pint size jars using a little less than 1 Tbl. of lemon per jar.
Mary Woodward
Hello... I made this recipe today and has a bit left over. I thought it was missing something so I let my hubby try it and we both decided there is no salt in this recipe... Did you accidentally omit it? Tomatoes need salt so I added a pinch to what I has left over and it tasted like real spaghetti sauce. Please tell me what happened. I am very disappointed I spent all day and sealed my jars only to find an ingredient missing. ????
Jane Windham
Mary, I never add salt to the sauce until I open the jars prior to using them. I do a taste test and add salt and any other seasonings at that time. I think the whole point in canning your own sauce is to avoid the excessive amount of salt and preservatives that you find in store bought sauce. Just add salt to you sauce when you get ready to use it.
Susan
Is this recipe safe for me to use chopped zucchini and grated carrots instead of peppers? Thanks!
Dianna Hollis
I don't put salt in anything, green beans etc., I can either. I salt it when I cook it too.
I am 67 and have been canning all my life, with my Mom when I was young. Years ago one of my Mom's friends told me she didn't put sugar in any fruit either. Therefore, I don't use sugar either until after I open my fruit. They lived through the Depression and couldn't waste sugar.
Jane, I used some of your recipes last year! Found them and this one on Pinterest. Thanks!
Heather
You have used quart jars and I want to use pint jars. Would that cut down the water bath time?
Jane Windham
I think you can safely take 5 minutes off the processing time.
Kim
Can I purreed the tomatoes after skinning and then cook down. I don't like chunks of tomatoes.
Carmen Roll
Can I add salt along with the lemon juice? If so, how much per Quart?
Monica
Hi, Great recipe! Do you think I would have a problem putting red pepper flakes in the sauce. I like to add some spiciness to my sauces.
Peter De Wagner
I got 16 pints from the recipe the first 8 were as is the second half got a Tbsp of Red Pepper Flakes and it seems just right.
Matt
A tablespoon of red pepper flakes in a quart jar of sauce?! Wow. I hope you like it extremely spicy! After some time in the jar, those pepper flakes are going to really bloom.
Matt
I meant pint jar...but still seems excessive, if it were a quarter. Might put a tablespoon I a whole batch...and would probably still worry about it!
GrendelGirl
If I freeze the sauce instead of canning, do I still need to raise the acidity levels? I never had time for this stuff before, so I'm new to all this stuff.
Jane Windham
If you're freezing your sauce, you can omit the lemon juice. You only need to do that if you're canning your sauce.
Lori Ellen
Good Morning!
What a great website you have! I'm going to try this recipe and do some canning. My question is this: along with full size heirloom tomatoes, I've also got a ton of SunGold cherry tomatoes... would these be okay to add, leaving the skin on?
Thanks again,
Lori Ellen
Patty
I made this as my first ever canned spaghetti sauce. What a hit! I purchased the tomatoes, 25 pounds for $9.99. I calculated the cost per jar (i made 14 quarts) to be $1.50 (I had the jars and lids already) I can't wait to taste summer all winter long. Thanks for posting!
TC H
Thanks for Sharing !! I gonna give it a try this coming summer.
Terri
Just made your sauce, only thing I did different was to put it in electric roaster and cook @ 150 for 7 hrs. Sauce is very good. Thanks for sharing
Jacqui
Oops, I read your reviews and got the answer to my question re: pressure cooking canning! Thanks again!! My hubby wants to go that route, but I will tell him about the water bath and adding extr acidity....yum!
Jacqui
Hi Jane, we are like u, our tomatoes are really coming on! Is it okay to use a pressure cooker method instead of the canner water bath? You recipe looks wonderful and we want to try it...love your sweet pets !! We also have one dog and two cats!
David
Great post. I am new to long term food storage. Did you refrigerate after canning? Or put it on the shelf? What can be put on the shelf and what has to be frozen?
Jennifer
Going to try this recipe!!! Jane, do you have a glass cooktop? I can never seem to get my grandmother's canner up to boiling on my glass cooktop? The canner has a big indentation in the bottom. Any tips?
robert
can I run the tomatoes threw a food mill instead of boiling and peeling them
Heather
I freeze my tomatoes and the skin then comes right off. I also run through a food mill to take out the seeds.
Patty
Thank you for the step by step instructions. This is my first attempt at making any spaghetti so I only made half a batch. If it tastes as good as it looks I will be making quite a few batches.
Bette I
I have spaghetti sauce simmering on the stove now. Looks like we will have a good crop of tomatoes--my husband carried in a 5-gallon bucket full of tomatoes this morning and it weighed over 30 pounds! Using that as an estimate, he has picked over 120 pounds of tomatoes with more to come. I am running low on canning jars and will freeze the spaghetti sauce. My plans are to cook another batch tomorrow. I asked my husband how much money he had spent on seeds and started plants for our entire garden and he estimated $35-40. So if you have the space and want to save money, start gardening! Thank you for sharing your recipe!
Peter De Wagner
I have 15 plants in my back yard and can't wait I have plumb, heirloon, gold and yellow and of course red. I hope it will be a bumper crop this year! as I make sweet and hot chili sauce as well!
Jane Windham
Alison, you can keep the jar in the fridge, but be sure to use the sauce within a few days. One way you can use it is in making eggplant Parmesan!
Salem
Do you have a recipe for eggplant Parmesan? My mother just dropped me off three or four and I have NO idea how to use them! I would love a good recipe for it so I dont have to scour the Internet! And I made your spaghetti sauce last night, kept the peels on, made two batches and ended up with 21 quarts! I'll let you know how it tastes when I get around to making spaghetti. 🙂
Jo Fogt
This is just what I was looking for!!! Making it as I type (between stirring)!!
Thanks so much!! 🙂
Alison
Hi,
I just made this yesterday afternoon. Everyone in the house raved that it was better than anything you could ever buy! 12 hours after the water bath one jar did not seal, can it be eaten in the next few days if I put it in the fridge?
Jane Windham
Yes, put the jar that didn't seal in the refrigerator and use it with a few days. So glad your family liked the sauce, too! 🙂
J
It is rather large, but to be honest I wish I had gotten the even larger 30 quart one because it has room for stacking quart jars. Now that's a lot of room! An added bonus of the larger pressure canners is that the unit is much taller than the basic water bath canner, so you can process taller bottles for juices and syrups! Yum 🙂
J
You're right about home canned sauce being much tastier than store bought sauce! I started canning last year with some friends and have been hooked ever since. If you can't manage to grow enough of your own at home, pick your own farms are a great alternative (or supplement to what you can grow). I picked 40lbs of paste tomatoes just yesterday and paid only .75¢ a pound. Last year alone I processed about 100lbs and canned in pint in a half jars using the boiling water-bath method. This year I splurged and bought a 25 quart All American pressure canner and it is worth every penny. They are a bit on the pricey side but if you can with friends you could always share equipment. One thing I have to stress is the importance of ensuring safe acidity levels Even if you pressure can, you STILL need to add either lemon juice or citric acid.
Last year when I water bathed the sauce I used citric acid. I hate the stuff! Ball's website says to prepare/process the pint and a half jars the same as quart jars, which could account for my ability to detect the citric acid. This year, I'll pressure can the sauce with lemon juice (which can be offset with sugar later on.) I love green peppers and mushrooms in my sauce but adding low acid foods would mess with the ph too much and to be honest I think it's easier to can a plain sauce and then add whatever you like when you open it. Just makes the sauce that much fresher too! Happy Canning 🙂
Jane Windham
That is a really large pressure canner, and canning with friends would certainly speed up the whole process! I always add meat, mushrooms, and sugar to my sauce when I'm getting ready to use it.
Heather C
I don't see where you are adding any type of acid or pressure canning the sauce. Isn't this dangerous?
Jane Windham
Heather, you must add 2 tablespoons of lemon juice to each jar to raise the acidity. Otherwise, the sauce would need to be pressure canned.
Savanah
What if you use pint size instead of quart... is it still 2 tablespoons? or 1?
Peter De Wagner
I do pint jars and use 1 Tbsp of lemon juice and a leaf or two of fresh Basil in every jar.
Rhonda
I made this the day after I found your recipe. .... first time canning or making spaghetti sauce. ... it is delicious as well as rewarding. !
Jane Windham
Rhonda, thanks for coming back to let me know. I have always found canning to be extremely rewarding, too.
Maj
Hi,
Thank you so much for a well organized and documented process. Very helpful. I was wondering if I could cool the sauce and place it in freezer bags and pop them into the freezer instead? I am sort of afraid of the bottling process.
Thanks for your help.
Maj
Jane Windham
Of course you can freeze the sauce, Maj! I don't freeze much because my freezer is not very large, but my sister-in-law freezes hers.
Nicolette
Hi, I came across your recipe for spaghetti sauce when I was searching for one I can do in a water bath method. Most of the spaghetti sauce ones I have come across calls to be processed in a pressure cooker, I was wondering how long they stay good when you use the water bath method? I know that tomatoes are acidic and it depends on the acidity of what you're canning what method you're supposed to use and etc, so I guess my question is why can your sauce be used in the water bath method and others have to be pressure cookered?
I want to use yours because of the water bath but I don't want it going rancid or serve up a nice helping of botulism either.
Thanks,
Nicolette
Jane Windham
Nicolette, the only way you can use the water bath to can this recipe is by adding the lemon juice to each jar to raise the acidity to a safe level. That's extremely important so don't skip that step!
Maureen Kuntzmann
Love the recipe, and I have the same steel paring knife, that belonged to my mother, and probably her mother before.......how can I possibly go wrong?
Thanks!
Maureen
Jane Windham
Maureen, it was my mother-in-law who introduced me to those knives. They are the best!
Keldy
Hi - I'm a newbie canner and I am so excited to try this recipe! But I have a quick Q for you... can I use fresh herbs as I have all of the herbs you call for in this recipe. I actually don't even buy dried herbs anymore (I simply dry them myself). Thanks so much and I look forward to enjoy this yummy sounding recipe!!!
Stacey
This sounds delicious, I'm looking forward to making it very soon!! Just a quick question though: Can you use fresh herbs & spices instead of dried?
Jane Windham
Yes, you can use fresh herbs but just remember to triple the amount called for in this recipe. Hope you enjoy the sauce!
Judi
Just wondering....
Rather than spending the time and energy (gas/electric) cooking down the tomatoes, have you ever tried this?:
Wash tomatoes, scald in hot water to loosen the skins; plunge into ice water; remove any bad spots; put through a food mill using a piece of good quality cheese cloth in a strainer sitting over a pot to catch the pulp (while the juice drips into the pot); then scraping the pulp into another pot (adding back in some of the juice); seasoning with the herbs and veggies and simmering for a little bit; then processing both the sauce and the saved juice?
I prefer to process in a pressure canner. It takes less time/energy, I don't have to add lemon juice (or vinegar), and I know that everything is safe. Also, the tomatoes/juice/sauce seem to have a fresher taste rather than a "cooked" taste.
Doing it that way saves not only time and energy, but you also end up with both sauce and drinkable tomato juice, albeit the juice isn't as thick and pulpy as store-bought (but it can be used as the base for homemade veggie soup or just drink it chilled!)
I don't like to waste things, and it seems to me that you can get more out of your efforts that way.
Just a suggestion. 😉
Will try your recipe tomorrow night. It sounds delicious! Thanks! (I was going to can tonight, but I'm exhausted - old age, ya know? LOL)
p.s. I use San Marzano tomatoes because they have more "meat" and less liquid in them. I love them!
Monica
How long did you process in a pressure canner?
Jane Windham
Monica, I don't use a pressure canner. I use the water bath method. That is the reason that the lemon juice is needed for this recipe-to raise the acidity to a safe level.
Meggan
HI Jane,
First time canner here - can I use pressure can this recipe instead of water bath? Just have to leave out lemon juice.. correct?
Jane Windham
Oh yes, you can use a pressure canner. And if you do, you can leave out the lemon juice.
Tonya
I'm new to canning. After canning home made past sauce, does it need to be refrigerated or is it safe in a cupboard?
Cortney Storey
Hi, I was wondering, i like mushrooms in my sauce, is there anyway i can add it to the sauce when making it? or should i just add them when i cook my meat? (i would prefer to add to sauce if i can) Thanks and will give this a try Cortney
Brandi
Do you do anything to ensure the acidity level in the sauce is high enough to prevent botulism?
Kendra at New Life on a Homestead
I'm always on the lookout for new canning recipes to try. This looks like a great one! I never would have thought to add Worcestershire sauce to it. Thank you for sharing! Printing now 🙂
Beth
I made this, only a much smaller batch. It was a lot of hard work, but it turned out pretty good. I haven't actually tasted it after being canned YET though. Can't wait to taste it!
Erica
Can I use freezer bags instead of canning?
Ann-Marie
I know you are not suppose to mess with canning recipes, but I was wondering if you have substituted fresh herbs?
Sandy
I'll be trying the recipe today. Thanks for posting it. It sounds really good.
Teri
I tried to skim through the comments as my tomatoes are simmering. I couldn't find where you said what size the tomato paste cans were? Thanks so much for sharing.
Jane Windham
Teri, I used 2 (12 ounce) cans of tomato paste.
Sara
Can u use a food processor to chop the tomatoes don't like big chunks!?
Jane Windham
I'm sure you could put the peeled tomatoes in the food processor, Sara. More than likely it will reduce the volume but I'm not sure since I've never done that. If you do it, please come back to let us know your results. Just don't forget to put the lemon juice in your jars to raise the acidity!
Miki
Thanks for sharing. This is the first year I have canned spaghetti sauce I usually do just tomatoes and I am so glad to have looked at your site to see that I could take this one step further. I have already made one batch and am on my second batch. I am making for 3 families so I plan on doing another batch next week. There is a pick your own farm close to our house that sells them for $10 for a large grocery bag full. Nothing better than homemade. I "can" say I absolutely love canning:)
Shirley Savage
Hi! I am new to canning, actually I've NEVER CANNED! I've been searching for days for recipes that look delicious and I just keep coming back to yours! Wish me luck. Thanks for the step-by-step instructions you've provided. I have to make a pit stop to the grocery store for a few items but all in all I have most ingredients. My hubby bought me all of the canning necessities for my birthday (3 months ago) So, I better get to it! I've read so my "ways of canning spaghetti sauce" my head is about ready to explode! But yours looks simple and yummy. Here's to my first canning experience!
Heather
Hello!
I just canned this recipe for spaghetti sauce because it sounded so good 🙂 I am new to canning and am sticking to water-bath canning for now... Grabbed 25 lbs of tomatoes from a local farm stand and followed your directions (which were very easy!). The only thing I changed were the herbs. I used fresh herbs out of my garden (times four the amount called for with your dried herbs) and the whole house smelled heavenly while I was following your canning recipe. I ended up with 11 quarts (your recipe says 6-7 quarts) and I am now having newbie fears. I peeled and cored but did not seed since it didn't say to (and your pictures showed that you left the seeds) and I am supposing that the farmer who sold the tomatoes to me could have weighed them incorrectly. My biggest fear is that I only put the amount of herbs called for but then I ended up with much more than I thought I would. How much do you think this might affect the taste? Any thoughts? Thanks for your feedback! I am having so much fun canning 🙂
Cortney Storey
well from making salsa, before I put them into the jars I taste it and if i think it needs more onions or peppers or herbs i just add till I get the taste I like. Did you taste it before you canned it?
Tracy Sexton
I am allergic to lemons of any kind can you suggest something different for someone who can't use lemon as an extra for the acidity? Thank you for sharing.
Jane Windham
Tracy, you can substitute vinegar for the lemon juice.
Lynn Stamm
How much lemon juice do you use - there are different size bottles
alyssa kenning
This was my first time making sauce. I have a two 1/2 yr old so I threw in some diced zuccini and grated carrots. Turned out beautiful.
Jeff & Patty Lamb
My husband and I have been blessed with a bumper crop of tomatoes along with many other goodies. At this very moment we are following each and every step to make your spaghetti sauce. Can't wait to try this out.
Thank you so much for the pictures and detailed instructions as well, much appreciated.
Btw we'll be sure to let you know how are spaghetti sauce turned out. Can't wait to eat it. We are both spaghetti lovers 🙂
Thanks
Jeff & Patty
sue
thank you so much for sharing !! will make tomarrow ...
Beth S.
Thanks so much for sharing this recipe with great pictures! After reading through several recipes I chose yours because it was easy to follow! I canned all day & my husband, a fireman, took a jar to work the next day. As most know, firemen are usually great cooks (because they have to cook during their 24 hr work days) & they're tough food critics. The results: SUCCESS!!! After a school fire four very hungry firemen were very content. My husband loves Prego & thought this was very similar, but of course, much better. The only change I made was omitting the green peppers & using celery instead. I have tons of tomatoes coming on in the garden... can't wait to make more!
Monica
What size cans of tomato paste are you using in the recipe?
Jane Windham
Monica, I used 2 (12 ounce) size cans of tomato paste. Click 'print' on the recipe card for a printable version.
VillBlomst
Thank you for a healthy recipe without oil and sugar. I can't wait to try it.
kristy
Another question. Does it have to process that long? My great aunt makes tomato soup in quarts and on processes 15 minutes.
Jane Windham
Kristy, I always process the sauce for 40 minutes and I've never had an issue with spoilage. I'd rather err on the side of safety!
Cheryl Wolfe
Can you add fresh mushrooms to the sauce before you water bath your sauce?
Jane Windham
I would not add the mushrooms, Cheryl. Adding the onions and peppers already reduces the acidity of the tomatoes. That's why you need to add the lemon juice to be safe. If you added the mushrooms, you would need to process the sauce using a pressure canner.
Samantha
Do you HAVE to peel the tomatoes?
Jane Windham
Samantha, I have always skinned the tomatoes so I'm not sure how this sauce would be if you didn't. But in the comment above, a reader named Kristy did not peel hers.
kristy
It turned out really tastey. And not many chunks for my young kiddos. We've used it for mini pizzas and spaghetti already.
Jane Windham
Thanks for letting us know how the sauce turns out if you leave the skins on, Kristy!
kristy
Wow! I made this today and skipped peeling them. Used an immersion blender instead. It made 14 quarts! I guess maybe from the addition of the skins??
Jane Windham
Kristy, I'm sure I lose a lot of the tomato by skinning and coring. The skins must really increase the volume.
Jackie
Sounds great, I'm going to make it tomorrow with all of my fresh tomatoes.
As far as the question above about whether you can taste the lemon juice; you cannot omit the added acidity! Can. Not. If you're only going to give the sauce a water bath it is imparative that you add enough acid for good preservation. If it was only tomatoes you might be able to get away with no lemon juice but when you add other ingredients you change the acid levels. Lemon juice or 5% acid vinegar is an absolute must for the safety of your sauce!
Jane Windham
Jackie, thanks for suggesting vinegar instead of lemon juice and I have amended my response to that person. I am certainly no expert on canning and we can all learn from one another.
Doug
Thanks so much for sharing.. I've never canned before but I want to start.. Doesn't sound nearly as difficult as I thought..
Jane Windham
No, it's not really hard Doug. Just read up on the safety tips before you begin and get all of your equipment ready. It' s like anything else-the more you do it the more comfortable you get with it.
A. Watson
I make spaghetti sauce every year for 30 plus years and ALWAYS use a pressure canner because of the low acid in the peppers and onions. You can buy a Ball canning book (my canning bible). Boiling only gets the temp. to 212 degrees and pressure canning gets it to 240. Just being safe.
I am going to try this but will adapt it to can and keep the ph lever safer for my family and grandkids.
Jane Windham
Here is a similar recipe on the Ball site that contains vegetables, and it recommends a water bath for processing so I feel that this recipe is safe as long as lemon juice or vinegar is added to raise the acidity. Also, I have indeed read the Ball Book of Home Preserving as well as several other books on the topic. But if using a pressure canner gives you peace of mind about the safety, then by all means use it.
Danielle
Am I right in guessing this recipe makes seven quarts of sauce?
Thank you!
Danielle
Jane Windham
Danielle, you should be able to get at least 6-7 quarts of sauce from this recipe. It really depends on how many tomatoes you add. Good luck with your sauce making!
janel
how freezing this? I'm not much of a canner but love to throw things in the freezer
Jane Windham
Janel, I would think that this sauce would freeze beautifully.
Kareen Lively
Can you use a pressure canner?
Jane Windham
Kareen, you most definitely can use a pressure canner. I cannot wait to get one because it speeds up the processing time and allows you to can more things safely.
Cheryl
How much time in a pressure canner and at what pound pressure?
Jane Windham
Cheryl, I do not use a pressure canner to process my spaghetti sauce. I use a water bath canner so I cannot advise you about the time and pressure. If you are going to process your sauce in a pressure canner, you will not need to add the lemon juice.
Lis West
Canning is a great way to preserve food, but mixing low and high acid foods can cause problems with warm water bath canning. Even though you are using tomatoes and adding lemon juice (makes it more acidic), the moment you added peppers and/or onions, you changed the acid content of your food which required pressure canning.
Jane Windham
Lis, I'm sure that using a pressure canner would remove all chances of any botulism forming, but I have never had a problem with this recipe using the water bath method.
Brit
Not to be a downer, but that seems like a lot of work and a LOT of tomatoes for only a few jars of sauce (that my fam would probably go through in a month--we use it for everything). I've boiled/skinned tomatoes before and it takes quite awhile. Plus, most people do not have that many tomato plants and even in season, tomatoes at the store tend to be pricey. Any tips on getting good deals on tomatoes? What's the cheapest you could get 25lbs of tomatoes for to make doing it this way worth it cost wise? Thanks! And, your sauce does look delicious.
Jane Windham
Brit, the process of making your own sauce and then canning it is quite time consuming. But it's also a better quality product because there are no preservatives or salt in it. Not to mention that it tastes so fresh when you open it later. Before we had a garden, I have gone to a pick-it-yourself tomato farm and gotten a better deal than what you'd pay at a farmer's market. Even if you don't want to can the sauce, you can make it to eat now and freeze the rest for later.
Kara Kinsey
Would you mind if I shared your recipe on my blog? I will add the link to your website along with it. But I wanted to check with you first :]
Jane Windham
Thanks so much for checking in advance, but you're more than welcome to share it, Kara!
JoEllen
Is this a really runny recipe or is it thick like store bought?
Jane Windham
JoEllen, the tomato paste makes the sauce fairly thick. If you'd like it even thicker, you can cook it uncovered for a while before you use it.
Sherry Barr
Love your recipe! We are retired now & don't have a huge garden anymore. I also don't can anymore. I freeze sauce in freezer bags on a baking sheet. They stack so nicely! Would this recipe freeze well? I love how there are no preservatives. Thanks!
Heather
I used your recipe for canned spaghetti sauce tonight. I made my husband taste it since he is the picky one in our household. Judging by his expression and the fact that he actually sighed after taking it, I am going to guess it was heavenly lol. Thank you for posting your recipe, it has helped me, along with the few others I have tried, to begin canning foods for my family to start saving money on groceries. I appreciate it!!!
Kara Kinsey
I am so glad I found this recipe! We eat a ton of spaghetti, so this will save time and money! The reason I was looking for a home made version is because the store-bought has so much sodium! Thanks for sharing!!! :]
Sarah
How long will the jarred sauce last in the pantry?
Jane Windham
The canned sauce should last at least 2 years, perhaps more, Sarah. I found a few jars left from last year when I was cleaning out the pantry, so I'll use those first.
amanda
New to making homemade spaghetti sauce... how much sugar do you add when you are ready to use it?
Jane Windham
Amanda, I adjust all the seasonings when I get ready to use it. I usually start with 2 tablespoons of sugar to counteract the acidity and then I taste to see what else I need to add. We don't like our sauce too sweet so it really is a matter of taste. Good luck with your spaghetti sauce making!
laurie
Jane, how wonderful to have homemade spaghetti sauce available any time you want to use it. Wow! You have so many tomatoes, and your plants look beautiful. I buy mine at the Farmer's Mkt, and we eat them too fast for me to use them for anything else. I'll have to go buy some extras and make your sauce. Thank you for sharing this recipe and great directions. laurie
Daphne
Good Morning Jane, I normally make up my tomato sauce as I need it, but I love this idea of bottling (canning) tomato sauce so that it is ready to use when I need it.
I do not grow tomatoes in my garden, as I tried last year, but our weather here in the North of England was so awful, that the tomatoes were just the size of pennies, so I am going to visit my farmer's market to buy lovely fresh tomatoes and try bottling my own sauce.
Thank you for the detailed instructions, as I feel I can attempt bottling now. Jane I have really enjoyed my visit and so I have signed up to receive your blog posts by email. I looked to become a follower, but I could not find anywhere.... apart from Facebook.
I would like to invite you to visit me at Ivy, Phyllis and Me! when you have a moment, as the door will always be open.
Best Wishes
Daphne
Jane Windham
Daphne,
I'm so glad you found our blog and thanks for becoming an email subscriber. I will definitely come visit you as well.
Debra @ Homespun
Last year I made a alot of fresh sauce but did not can it. I planted more tomato plants this year with the intention to can. It makes sense to do some sauce ahead, though...I shall try your Worcestershire sauce tip next round I know that! : )
rachel
Thank you so much for this recipe. We have just started getting our tomatoes in as well, and I'd definitely like to try doing this sauce instead of just canning all of them like I usually do. Thanks again!
Angie Cox
Wonderful recipe that I will be trying. Quick question, I have always brought my water to boil while I was cooking then put the bottles into the water and started timing as soon as it was boiling again. Do the bottles need to slowly come up to temp? and I live at 6,000 feet so I normally have to add 10 min, is this the same for this one?
Thank you.
Jane Windham
Angie, I've done it both ways so I don't think it matters. I think the most important thing is to start timing as soon as the water comes to a boil. And yes, I would add 10 more minutes due to your higher elevation. I am almost at sea level!
Carla
Thank you so much for posting this recipe. Can't wait to get busy and use those tomatoes.
Jane Windham
Thanks Carla! Canning is hard work but it is so rewarding to open those jars during the winter time!
janice
How many quarts does this recipe make?
Jane Windham
Janice, this recipe should yield at least 6 to 7 quarts of spaghetti sauce depending on the number and size of tomatoes that you use. Honestly, I don't count my tomatoes. I cut up enough to fill a large pot about 2/3 full of cutup tomatoes and then start cooking them down.
Don in Michigan
Some thoughts on this sauce. I have been making homemade sauces for many years, and is this recipe designed to make 6 large jars of sauce? If so, the spices seem a little low for this size batch. Such as the Worcestershire sauce, only 2 Tbs?
I plan to try it, however I am just wondering is there a mistype someplace.
Jane Windham
Don,
I only add 2 tablespoons of Worcestershire sauce and I tend to go easy on the spices, too. Dried spices tend to intensity the longer they are in the canned sauce. I don't add any salt or sugar when I can the sauce. I wait until I'm ready to use the sauce and adjust the seasonings to our tastes. I've found that it's much easier to add later than to add too much when canning!
When I get ready to use the sauce, I do saute more onion, garlic, celery, and ground beef and add all that to the sauce.
Hope you enjoy the spaghetti sauce!
MJ
Lots of 'maters! Your recipe sounds excellent and I really like the idea of canning sauce. Thanks.
Mary
Jane, Your sauce sounds and looks amazing! I can't imagine that many tomato plants, you need to set up a roadside stand 🙂
Susan in SC
Maybe next summer I can do this. Hard to can with a broken leg!
Kathleen
Wow, you have been busy! Tomatoes here have just started to ripen. I have never had sauce with peppers in it. Maybe be a regional thing?
It all look good, and how you will enjoy those when the cold weather comes!
Joy2Journey
Jane,
I just shared your blog on my Joy 2 Journey FB page and of course this recipe! I pinned it too 🙂 It looks so yummy and I am excited to try it with my tomatoes this summer.
Hugs
SheilaG @ Plum Doodles
Yummm, I'm glad you reminded me that I want to do some canning this year. I don't have a garden, though, so it's off to find a farmers market! If I lived closer, I'd be sorely tempted to pilfer some of your tomatoes. 🙂
Carlene@Organized Clutter
Homemade sauce is so much healthier too! Looks great!
Jane Windham
Yes, you're right Carlene! There are no preservatives or extra salt in homemade sauce!
Barbara F.
Your tomatoes in the yard look so fabulous,so does your tomato sauce! xo
Sharon @ Elizabeth & Co.
Wow, look at all those gorgeous tomatoes! Your sauce looks amazing!
priscilla
Oh my ...you have a ton of tomatoes ! Thanks for the recipe !
Debora Cadene
Thank you for sharing this with us. Can you taste the lemon juice in the final product once its done? I've added lemon to other things before, because the recipie asked for it, and even though it was a small amount, I could taste it.
just wondering.
Jane Windham
Debora, I can't really detect the taste of the lemon juice in the sauce but that's probably because I always add a little sugar to the sauce when I'm ready to use it. If you are sensitive to the taste of the lemon juice, you could substitute vinegar that has a 5% acidity level.You really want to be on the safe side by increasing the acidity.
Darlene
What size are the cans of paste you add??
Kim
Wow, Jane that is a lot of tomato plants and tomatoes. We have had way too much rain and our tomatoes were doing so good and then the plants started dying and the tomatoes are just falling off. I told hubby we need to add dead fish and egg shells next year.
Brooksie
The reason, from what I understand, that they die like that is because they aren't getting enough nutrients. I used the bucket system this year. You drill holes into the sides about three inches from the bottom and in the bottom of the bucket/small trash can and bury it about 2 to 3 inches in the dirt. Then you fill that with compost. Plant four tomato plants around it...think of it as north south east and west..then when you water them put the water in the bucket.
They continuously get compost tea. That way they don't loose nutrients to too much water.
Kelly @ Eclectically Vintage
Sounds amazing Jane! We make our own sauce too but don't jar it. We use canned tomatoes - the squirrels gobble up all of our fresh tomatoes so we don't stand a chance!
Kelly
MJ
You can foil the squirrels! A shame to feed them ALL to the critters. Check out this site for some suggestions.
Sharon
Sounds divine! I'm definitely pinning this recipe.
Chantelle Rogers
Hi how long do they last in the jars before they go off ?
Jane Windham
Chantelle, I make sure that I use the jars within a year.
Leigh
Hi can you also use this recipe with a pressure cooker?
Jane Windham
Oh yes, Leigh, you can use a pressure canner, but since I don't have one, I cannot advise you on the amount of pressure or time that you would need to process the jars. And since you're using a pressure canner, you can omit the lemon juice.