Canning Simple Homemade Spaghetti Sauce: A Family-Friendly Recipe for Busy Days

With my husband currently deployed, I’ve found that having quick and easy meals at my fingertips is essential for managing the hectic days that come with raising our family alone. However, I refuse to compromise on my commitment to home-cooked meals. Knowing exactly what goes into our food is crucial, and that’s why I’ve turned to canning spaghetti sauce as a solution.

We are fortunate to have a large garden on our homestead, and preserving food through canning has become a vital part of our routine. With the recent weather events, I’ve realized the importance of keeping a well-stocked pantry. Canned goods not only provide reliable nourishment but also give me peace of mind. If our freezers fail, we still have plenty of canned food sitting on the shelves, ready to nourish us.

One of my favorite recipes to start a canning journey is a simple yet delicious homemade spaghetti sauce. It’s incredibly versatile, making it perfect for everything from hearty pasta dishes to adding depth to various recipes. Plus, it’s a fantastic way to preserve your homegrown tomatoes and create a stash of sauce that can last through the colder months.

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Ingredients

18 lbs Fresh Tomatoes
3 Tbsp Olive Oil
4 cups Fresh Onions, chopped
6 cloves Garlic, minced
3 Tbsp Oregano, crushed
2 Tbsp Canning Salt
1 Tbsp Sugar (to balance the acidity)
1 Tbsp Black Pepper
4 Tbsp Dried Parsley
1 Tbsp Fresh Basil (or more, to taste)
2 Tbsp Lemon Juice (for each jar)

The Process

Step 1: Prepare the Tomatoes
To start, preheat your oven to 400°F (200°C). Rinse your fresh tomatoes thoroughly and remove the stems and cores. Place them cut side down on a baking sheet lined with parchment paper. Roast the tomatoes for 5 to 10 minutes or until the skins begin to peel away easily. This step can be done in batches, depending on the size of your oven.

Step 2: Create the Sauce
Once your tomatoes are roasted, transfer them to a large stock pot. Using an immersion blender or a food processor, puree the tomatoes until smooth. Add in the olive oil, chopped onions, minced garlic, crushed oregano, canning salt, sugar, black pepper, dried parsley, and fresh basil. Stir everything together until well combined.

Step 3: Simmering the Sauce
Cook the sauce over low to medium heat for at least 2 hours, stirring often. This slow cooking process allows the flavors to meld beautifully and gives you the option to adjust the consistency to your liking. If you prefer a thicker sauce, let it simmer longer; if you like it a bit thinner, you can add a splash of water.

Canning Instructions

Canning can be an intimidating process for beginners, but this recipe makes it manageable and rewarding. Here’s how to preserve your spaghetti sauce:

Prepare the Jars: Measure 2 tablespoons of lemon juice and pour it into the bottom of each hot Mason jar. This step is crucial for safe canning, as lemon juice increases the acidity of the sauce.
Fill the Jars: Carefully spoon the hot spaghetti sauce into each jar, leaving about ½ inch of headspace at the top. This space allows for the sauce to expand during processing.
Seal the Jars: Wipe the rim of each jar with vinegar to remove any residue that might interfere with the seal. Place the canning lid on top and screw on the ring until it’s “finger tight.”
Water Bath Canning: Arrange the filled jars in a water bath canner. I use a digital canner The water should cover the jars by at least 2 inches. Bring the water to a boil and process for 30 minutes.
Cool Down: After processing, carefully remove the jars and place them on a towel on the counter. Let them sit undisturbed for 12 hours. It’s important to resist the urge to tighten the rings during this time.
Check the Seals: The next day, inspect the lids to ensure they have sealed properly. You can do this by gently lifting each jar by the lid; not the ring, A sealed jar should stay in place.
Store and Enjoy: Label and date your jars, then store them in your pantry. Remember not to stack jars on top of each other to avoid breaking seals.

Final Thoughts

This homemade spaghetti sauce recipe is not only a delicious addition to your family meals but also a fantastic way to dive into the world of canning. It allows you to take control of the ingredients you feed your family

Print Recipe

Ingredients

18 lbs Fresh Tomatoes
3 Tbsp Olive Oil
4 cups Fresh Onions chopped
6 cloves Garlic minced
3 Tbsp Oregano crushed
2 Tbsp Canning Salt
1 Tbsp Sugar to balance the acidity
1 Tbsp Black Pepper
4 Tbsp Dried Parsley
1 Tbsp Fresh Basil or more, to taste
2 Tbsp Lemon Juice for each jar

Instructions

Step 1: Prepare the Tomatoes
To start, preheat your oven to 400°F (200°C). Rinse your fresh tomatoes thoroughly and remove the stems and cores. Place them cut side down on a baking sheet lined with parchment paper. Roast the tomatoes for 5 to 10 minutes or until the skins begin to peel away easily. This step can be done in batches, depending on the size of your oven.
Step 2: Create the Sauce
Once your tomatoes are roasted, transfer them to a large stock pot. Using an immersion blender or a food processor, puree the tomatoes until smooth. Add in the olive oil, chopped onions, minced garlic, crushed oregano, canning salt, sugar, black pepper, dried parsley, and fresh basil. Stir everything together until well combined.
Step 3: Simmering the Sauce
Cook the sauce over low to medium heat for at least 2 hours, stirring often. This slow cooking process allows the flavors to meld beautifully and gives you the option to adjust the consistency to your liking. If you prefer a thicker sauce, let it simmer longer; if you like it a bit thinner, you can add a splash of water.

Canning Instructions

Prepare the Jars: Measure 2 tablespoons of lemon juice and pour it into the bottom of each hot Mason jar. This step is crucial for safe canning, as lemon juice increases the acidity of the sauce.
Fill the Jars: Carefully spoon the hot spaghetti sauce into each jar, leaving about ½ inch of headspace at the top. This space allows for the sauce to expand during processing.
Seal the Jars: Wipe the rim of each jar with vinegar to remove any residue that might interfere with the seal. Place the canning lid on top and screw on the ring until it’s “finger tight.”
Water Bath Canning: Arrange the filled jars in a water bath canner. I use a digital canner The water should cover the jars by at least 2 inches. Bring the water to a boil and process for 30 minutes.
Cool Down: After processing, carefully remove the jars and place them on a towel on the counter. Let them sit undisturbed for 12 hours. It’s important to resist the urge to tighten the rings during this time.
Check the Seals: The next day, inspect the lids to ensure they have sealed properly. You can do this by gently lifting each jar by the lid; not the ring, A sealed jar should stay in place.
Store and Enjoy: Label and date your jars, then store them in your pantry. Remember not to stack jars on top of each other to avoid breaking seals.