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Homemade Spaghetti Sauce for Canning – Safe & Rich Guide

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Homemade Spaghetti Sauce for Canning is a rich tomato-based pasta sauce made from fresh Roma tomatoes and safely preserved using water bath canning. This thick, flavorful, and shelf-stable sauce is perfect for pasta, lasagna, and quick weeknight meals.

  • Author: Catherine
  • Prep Time: 45 minutes
  • Cook Time: 1 hour 30 minutes
  • Total Time: 2 hours 15 minutes
  • Yield: 7 quarts 1x
  • Category: Condiments & Sauces
  • Method: Roasting and Water Bath Canning
  • Cuisine: Italian-American
  • Diet: Vegan

Ingredients

Scale
  • 20-25 pounds Roma or paste tomatoes
  • 2 tablespoons bottled lemon juice per quart or 1 tablespoon per pint
  • 1 teaspoon salt per quart optional
  • 1-2 teaspoons sugar per quart optional
  • 1 teaspoon dried basil per quart
  • 1/2 teaspoon dried oregano per quart
  • 1/2 teaspoon garlic powder per quart
  • 1/4 teaspoon black pepper per quart

Instructions

  1. Wash tomatoes thoroughly. Score a small X on the bottom of each tomato and blanch in boiling water for 30 to 60 seconds. Transfer to an ice bath and peel skins. Core and quarter the tomatoes.
  2. Place peeled tomatoes in a large stockpot. Crush as they heat and bring to a boil over medium heat, stirring frequently.
  3. Reduce heat and simmer uncovered for 60 to 90 minutes, stirring occasionally, until the sauce thickens to desired consistency.
  4. Blend using an immersion blender if a smoother texture is preferred.
  5. Prepare sterilized jars and keep them hot. Add bottled lemon juice directly into each jar using 2 tablespoons per quart or 1 tablespoon per pint.
  6. Add salt, sugar, and dried herbs into each jar if using.
  7. Ladle hot sauce into jars leaving 1/2 inch headspace. Remove air bubbles and wipe rims clean.
  8. Apply lids and tighten bands fingertip tight.
  9. Process jars in a boiling water bath for 35 minutes for pints or 40 minutes for quarts, adjusting for altitude as needed.
  10. Remove jars and cool undisturbed for 12 to 24 hours. Check seals before storing in a cool dark pantry.

Notes

  • Always use bottled lemon juice to ensure safe acidity for canning.
  • Do not reduce the acid quantity as proper pH is critical for safety.
  • Use paste tomatoes for a naturally thicker sauce.
  • Do not add meat, butter, oil, flour, or cornstarch before water bath canning.
  • Properly sealed jars can be stored for up to 12 months.

Nutrition

Find it online: https://recipeshots.com/homemade-spaghetti-sauce-for-canning/