canning spaghetti sauce

This canned pizza sauce recipe is made from scratch with fresh tomatoes and can easily be used as a pizza sauce or pasta sauce.

Canned Pizza Sauce/Pasta Sauce (Amish Canning Recipe)

tomatoes

lbs. onions

green peppers

jalepeno peppers

garlic

tomato paste

c. vegetable or canola oil

c. sugar

c. salt

oregano

Tbsp. garlic salt

basil leaves basil

bay leaves

lemon juice

Wash, core, and cut the tomatoes into chunks. I like to use a variety of different tomatoes.

In a large pot, cook the tomatoes, onions, peppers, and garlic for about one hour.

Meanwhile, mix the tomato paste, oil, sugar, salt, oregano, and garlic salt in a large bowl.

Puree the tomatoes, vegetables, basil leaves, and bay leaves in a blender then add them to the tomato paste mixture. Stir to combine all the ingredients.

Cook the sauce for another hour over medium-low heat, stirring occasionally.

If you use the water bath canning method, it is recommended to add about 2 Tbsp. lemon juice or 1/2 tsp. citric acid to the bottom of each quart jar before filling with the sauce.

Pour the sauce into clean hot jars and place sterilized lids on the top. Screw the lid or band to fingertip tightness.

Water bath at a low boil for about 35 minutes.

Remove the jars from the canner and place onto a heat-proof surface. Do not disturb the jars for 24 hrs.

After 24 hrs. check the jars to make sure they are sealed. Store the sealed pasta jars in a dry, cool place for up to a year.

Homemade spaghetti sauce is not out of your reach, and it tastes so much better than the stuff from the store! These simple steps will guide you to canning success.

Recipe courtesy of Ball® Home Canning Fresh Preserving.

Canned Spaghetti Sauce (AKA: Italian-Style Tomato Sauce)

plum tomato purée

onion

celery

carrot

garlic,

tsp salt

tsp black pepper

hot pepper flakes

Ball® (16 oz) pint glass preserving jars with lids and bands

Water

Prepare boiling water canner. Heat jars in simmering...

Prepare boiling water canner. Heat jars in simmering water until ready for use. Do not boil.  Wash lids in warm soapy water and set bands aside.

Combine 1 cup of tomato purée, onion, celery,...

Combine 1 cup of tomato purée, onion, celery, carrot and garlic in a large stainless steel saucepan. Bring to a boil over medium-high heat, stirring frequently. Reduce heat, cover and boil gently until vegetables are tender, about 5 minutes. While maintaining a steady boil, add remaining tomato purée, 1 cup at a time, stirring frequently. Stir in lemon juice, salt, black pepper and hot pepper flakes. Increase heat to high and bring to a full rolling boil; boil hard, stirring frequently, until mixture is reduced by one third, about 15 minutes.

Ladle hot sauce into hot jars leaving 1/2...

Ladle hot sauce into hot jars leaving 1/2 inch headspace. Remove air bubbles and re-measure headspace. If needed, add more sauce to meet recommended headspace. Wipe rim. Center lid on jar. Apply band and adjust until fit is fingertip tight.

Process filled jars in a boiling water canner...

Process filled jars in a boiling water canner for 35 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

https://www.youtube.com/watch?v=jnfjsd3ed8U

Homemade spaghetti sauce is not out of your reach, and it tastes so much better than the stuff from the store! These simple steps will guide you to canning success.

GET THE RECIPE: https://wholefully.com/canning-spaghetti-sauce/

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How to Can Spaghetti Sauce

Homemade marinara sauce is made with a few simple pantry ingredients. This marinara sauce for canning is made with diced onion, garlic, tomato puree, and spices.

Homemade Marinara Sauce

extra virgin olive oil

water

tomato puree (canned)

brown sugar

fennel

basil

salt

black pepper

In a 12 to 14-quart pot, heat the olive oil over medium heat. Add the onions and cook until they are softened. Stir occasionally with a spoon. Add the garlic, stir and cook for a few minutes.

Add the water, tomato puree, tomato paste, brown sugar, oregano, fennel, basil, salt, and black pepper. Use a metal whisk to mix well and remove any lumps.

Adjust the salt and pepper as desired. Simmer over low to medium heat until desired thickness is reached, stirring occasionally to keep it from scorching.

Marinara Sauce

Ladle sauce into plastic quart deli containers, let cool, cover and place in the freezer.

To Freeze Marinara Sauce

Ladle into sterilized glass Mason jars, leaving a 1/2-inch head space.  Use a canning funnel to make it easier to ladle sauce into jars.

Wipe the rims clean with a clean, damp paper towel. Place lids on fingertip tight. Process jars in a water bath canner for 20 minutes, adjusting for altitude.

Carefully remove the jars from the water bath and let sit undisturbed for 24 hours.

Canning Marinara Sauce

I doubled this recipe and used fresh tomato puree. I had to cook it longer (and I didn't add the extra water because fresh is already runnier), but I loved how it came out. Nice and thick and tasty. HOWEVER, in doubling the recipe I only added 2 cups of brown sugar (the recipe would have suggested 6!) And it is still FAR too sweet!
I'll use this recipe again, but I'll probably reduce the sugar to 1/2 cup per batch, possibly less.

Love this delicious marinara sauce.  Your step by step instructions are a stress saver!  Love the outdoor burner, too!

https://videos.scriptwrapper.com/5592/yn8vuf7gzvbsk9vhjnpl/original/video.mp4

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Top 3 canning spaghetti sauce recipes from across the web

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Canned Spaghetti Sauce (AKA: Italia...

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The most viewed canning spaghetti sauce recipes by Recipe Cart users, saved from over 20,000 sites. Or, go to our Recipe Search Engine