Canned spaghetti sauce recipe.
We had a wonderful blessing this weekend; we were given four bushels of tomatoes! After being disappointed in our tomato harvest from our own garden, these unexpected tomatoes were welcomed with opened arms. You will not get one complaint from me about having to do them all in a couple days…they were a God sent surprise.
I have been canning spaghetti sauce for years, and almost can do it in my sleep, so I wanted to pass on a step-by-step guide for those of you just starting out canning tomatoes. This spaghetti sauce canning recipe has been passed down through three generations of my family and still is in its original form. Enjoy!
Step #1 – Read the recipe and gather your supplies to be certain you have everything.
Step #2 -Wash and visually examine your canning jars and lids. You are looking for cracks and chips that would prevent them from sealing properly or cause breakage during the canning process. This recipe makes 12 quarts.
Step #3 – I have found using tomatoes that are at their peak give this sauce the best flavor. Wash and core 1/2 bushel of tomatoes.
Step #6 – Stir in 2 cups of oil, 14-6 oz. cans of tomato paste, 1 1/2 cups of sugar, (we like our sauce a bit sweeter, so I increase this to 2 cups), 1/2 cup salt, 3 tablespoons of sweet basil and 4 tablespoons of oregano.
Step #7 – Bring sauce to a hard boil and simmer uncovered for one hour or until desired thickness.
Step # 8 – Start preparing your boiling-water canner. Fill your canner 2/3 full with water and bring to a simmer. Fill a tea pot or have another source of boiling water ready and available for Step #13.
Step #9 – When sauce is 15 minutes from being done place lids and bands in a separate pan and cover with water. Bring the water to a boil and then shut off the pan, leaving the water covering the lids and bands.
Step #10 – While the lids are heating up, heat your jars. You can either do this in your dishwasher by running them through a hot rinse or place your jars in the oven and set the temperature for 170 degrees. Once your oven reaches 170 degrees leave them in for 5 minutes and then shut off the oven and leave the door closed.
Step #11 – Remove a jar from your oven and carefully fill spaghetti sauce into the hot jar, leaving 1/2 inch headspace. Run a nonmetallic spatula between the sauce and the jar to release any air bubbles.
Step #12 – Wipe the rim of the jar with a clean, damp cloth. Place hot lid and band on jar and tighten.
Step #13 – As each jar is being filled, set it onto the elevated rack in your boiling water canner. Once your canner is filled lower the rack and add boiling water so the water level is 1 inch above the top of the jars.
Step #14 – Process pints for 40 minutes and quarts for 45 minutes. Start timing once you see a steady boil.
Step #15 – When processing time is complete, turn off the heat and remove the cover. Remove jars from canner and place on a towel to cool. Let jars cool for 12 to 24 hours.
Step #16 – After jars are cooled, check lids for seal by pressing on the center of each lid. If the center is pulled down they have sealed, if it flexes it does not have a proper seal and store in refrigerator and use within 5 days.
This has been my families favorite spaghetti sauce for years and I hope if you give it a try it will become one of your favorites as well!
Are you new to canning or just want to learn how you can save money and preserve your own food? I highly recommend At Home Canning for Beginners & Beyond.
- 1/2 bushel ripe tomatoes
- 2 hot peppers
- 3 large onions
- 4 medium green peppers
- 2 heaping tablespoons chopped garlic
- 2 cups oil
- 1 1/2 cups sugar
- 14 - 6 oz. cans tomato paste
- 1/2 cup salt
- 3 tablespoons sweet basil
- 4 tablespoons oregano
- See step-by-step instructions above recipe.
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