Homemade Spaghetti Sauce Homecanning

Capture the essence of summer’s harvest with this rich and flavorful Homemade Spaghetti Sauce designed for home canning! Made with sun-ripened tomatoes like Roma or San Marzano, aromatic garlic, sweet onions, and a medley of herbs including basil and oregano, this sauce is a perfect harmony of savory and sweet. Slowly simmered to deepen its flavors, this recipe ensures the ideal texture by allowing you to adjust with water or smooth out with an immersion blender. Enhanced with a splash of lemon juice for canning safety, this sauce is carefully preserved using a water bath canning method, making it pantry-ready for up to a year. Whether you're topping pasta, baking ziti, or crafting pizza, this homemade spaghetti sauce will elevate any dish with its vibrant, homemade taste. Ideal for meal prep, seasonal preservation, and wholesome family dinners, this recipe is your ticket to capturing farm-fresh flavor all year round!

Nutriscore Rating: 80/100

Prep Time:30 mins

Cook Time:120 mins

Total Time:150 mins

Servings: 6

Ingredients

• 20 cups Tomatoes (preferably Roma or San Marzano, peeled and cored)
• 2 cups Tomato paste
• 2 cups Onions, finely chopped
• 1 cup Green bell peppers, finely chopped
• 6 cloves Garlic, minced
• 2 tablespoons Sugar
• 1 tablespoon Salt
• 2 tablespoons Dried basil
• 1 tablespoon Dried oregano
• 0.5 teaspoons Crushed red pepper flakes (optional for heat)
• 4 tablespoons Olive oil
• 2 tablespoons per jar Lemon juice (for acidity in canning)
• 1 cup Water (to adjust consistency, if needed)

Directions

Step 1

Prepare your tomatoes by blanching them in boiling water for 30-60 seconds, then transferring them to an ice bath to loosen the skins. Peel, core, and chop the tomatoes.

Step 2

In a large pot, heat the olive oil over medium heat. Add the chopped onions and green bell peppers, sautéing until they are softened (about 5 minutes). Add the minced garlic and cook for an additional minute.

Step 3

Stir in the tomatoes, tomato paste, sugar, salt, dried basil, dried oregano, and optional red pepper flakes. Mix well to combine.

Step 4

Bring the mixture to a simmer over medium heat, then reduce the heat to low. Let the sauce cook uncovered for 1.5 to 2 hours, stirring occasionally to prevent sticking. Use a potato masher or immersion blender for a smoother consistency, if desired.

Step 5

Taste the sauce and adjust seasonings (salt, sugar, or herbs) as necessary. If the sauce is too thick, add a little water, a tablespoon at a time, until the desired consistency is reached.

Step 6

Sterilize your canning jars, lids, and tools by boiling them in water for 10 minutes. Keep them warm until ready to use.

Step 7

Ladle the hot spaghetti sauce into sterilized jars, leaving 1/2 inch of headspace at the top. Add 2 tablespoons of lemon juice to each jar to ensure safe acidity levels for canning.

Step 8

Wipe the jar rims with a damp, clean cloth to ensure a proper seal. Place the lids on the jars and screw on the bands until fingertip tight.

Step 9

Process the jars in a boiling water bath canner for 35 minutes if you're at sea level (adjust for altitude as required by canning guidelines). Ensure the jars are fully submerged with at least 1-2 inches of water above them.

Step 10

After processing, carefully remove the jars from the water bath and place them on a towel or cooling rack. Allow them to cool undisturbed for 12-24 hours.

Step 11

Check the seals by pressing down on the center of each lid. If it does not pop back, the jar is sealed properly. Store sealed jars in a cool, dark place for up to one year. Refrigerate any jars that did not seal and use them within a week.

Nutrition Facts

Serving size	(6142.4g)

Amount per serving	% Daily Value*
Calories	2094.8

Total Fat 69.3g	0%
Saturated Fat 9.5g	0%
Polyunsaturated Fat 5.3g
Cholesterol 0mg	0%
Sodium 7652.3mg	0%
Total Carbohydrate 357.5g	0%
Dietary Fiber 88.9g	0%
Total Sugars 230.8g
Protein 72.2g	0%

Vitamin D 0IU	0%
Calcium 868.0mg	0%
Iron 33.9mg	0%
Potassium 17516.4mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 26.6%

Protein: 12.3%

Carbs: 61.0%