My Great Grandmothers 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 these unexpected tomatoes were welcomed with opened arms. You’ll not get one complaint from me about having to spend my day canning spaghetti sauce, they were a God sent blessing.

Spaghetti Sauce Canning Recipe

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!

prepare your canning jars

wash tomatoes

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 #4 – Using a food mill puree the tomatoes, separating the seeds and skin from the pulp. You will be only be using the pulp for this recipe. Add the sauce to 21-quart canner.

puree tomatoes

onions & peppers

Step #5 – Using a food processor puree 4 medium sweet peppers, 2 hot peppers, 3 large onions and 2 heaping tablespoons of chopped garlic. Add peppers, onion and garlic mixture to pureed 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 the 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.

simmer sauce

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 to 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.

hot jars

fill jars

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 the 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 the refrigerator and use within 5 days.

If you are new to home canning check out our list of “Must Have Canning Supplies.”

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!

Canning Spaghetti Sauce

Canned Spaghetti Sauce
Yields 12
Homemade canned spaghetti sauce.
  1. 1/2 bushel ripe tomatoes
  2. 2 hot peppers
  3. 3 large onions
  4. 4 medium green peppers
  5. 2 heaping tablespoons chopped garlic
  6. 2 cups oil
  7. 1 1/2 cups sugar
  8. 14 - 6 oz. cans tomato paste
  9. 1/2 cup salt
  10. 3 tablespoons sweet basil
  11. 4 tablespoons oregano
  1. See step-by-step instructions above recipe.
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Thanks for stopping by!

Tracy Lynn

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