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Homemade Canned Spaghetti Sauce is FAR better than anything you can find in a store. You’ll love the rich, savory flavor. The best way to use fresh garden tomatoes! Canning spaghetti sauce is easy and rewarding and makes for the best pasta sauce ever!
This canned spaghetti sauce is HANDS-DOWN, the very best with home-grown tomatoes. We are kind of crazy about our tomatoes over here. The taste of this savory tomato sauce stays fresh and turns any pasta dinner into something special.
Ingredients in Canned Spaghetti Sauce
All you need for perfect spaghetti sauce are some herbs, spices and of course, fresh ripe tomatoes! This sauce couldn’t be simpler to make:
- Tomatoes – about 25 pounds. This recipe makes a huge batch of tomato puree.
- Onions – I start with about five large yellow onions. You’ll end up with 7-8 cups chopped onions.
- Red bell peppers – four large peppers work great.
- Green bell pepper – dice one large pepper
- Tomato paste – four 6-ounce cans should do the trick.
- Soy sauce – Sounds weird, but trust us, it deepens the tomato flavor like you won’t believe!
- Worcestershire sauce – stir in a little sauce to enhance the flavor of the tomatoes and give the sauce a meaty flavor.
- Brown sugar – a little sweetness balances the acidity of the tomatoes and all the herbs.
- Seasonings – Salt, garlic, oregano, basil, red pepper flakes, and bay leaves is all you need to season this delicious sauce.
- Lemon juice – for the jars
Why Can Spaghetti Sauce?
Canning spaghetti sauce offers several great benefits. It may take a little time up front but I love the satisfaction of walking into my pantry and seeing rows of freshly canned spaghetti sauce jars! Here are some more great benefits to canning:
- Long-term preservation: Enjoy homemade sauce even when fresh tomatoes are out of season.
- Control over ingredients: Customize the flavors, spices, and level of heat to suit personal taste preferences.
- Convenience and time-saving: Have ready-to-use sauce on hand for quick and easy meal preparations.
- Cost-effective: Save money by utilizing homegrown or bulk-purchased ingredients.
Tomatoes: A Family Tradition
Growing tomatoes is a “family tradition” of sorts for us. Our Uncle Larry is arguably the best gardener ever. He always has an immaculate garden and has studied and taught about gardening. The man knows ALL the tricks to get plants to grow. Uncle Larry has 10 green thumbs! His techniques have been passed around the family, luckily for us. He shared his secrets with our mom, who also grows a bountiful garden every year. To learn more about our tips and tricks for growing tomatoes, see our full guide.
Tomato growing is our family’s way to connect year after year. We compare notes on everything, from how our crops are faring, to what varieties we planted, to what has been canned so far. And of course, we love talking about all the delicious ways we can eat them! Along with the abundance of tomatoes comes a million ways to prepare them. One of our fondest memories growing up with our mom was making her delicious Homemade Canned Spaghetti Sauce. We’ve tweaked the recipe over the years and now it’s darn near perfection!
Family Tested, Dad Approved
Part of the reason we worked so hard to perfect this canned spaghetti sauce recipe is because of our dad. To know him is to know his passionate love for Italian food. He is super picky about spaghetti sauce; it has to be just right. Well, we’re happy to report that we served this sauce at family dinner recently and our dad loved it! He couldn’t get enough. In fact, he used a spoon to get all the excess off his plate. He’s crazy about this savory sauce, and you will be too!
How Can I Use Canned Spaghetti Sauce?
The name may say spaghetti, but this marinara sauce is so versatile, it’s sure to become one of your favorite staples, and not just on pasta night. Try it as a thickener for Italian-style soups like Minestrone, or add tomato paste to a serving to make pizza sauce. Here are some more delicious recipes that use spaghetti sauce:
Water Bath Canning Spaghetti Sauce
This particular recipe for canned spaghetti sauce hasn’t been “officially” tested for a water-bath canner. However, after MUCH research, we’ve found that if you add lemon juice to the jars, this recipe is acidic enough for canning. Tomatoes are in the “gray area” of having enough acidity, so they might be just fine on their own. But adding a bit of lemon juice ensures their acidity. If you’re still worried, you can pressure can them or add more lemon juice or red wine vinegar.
How to Use a Pressure Canner
For a weighted-gauge pressure canner, you will want to process 20 minutes for pint jars and 25 minutes for quart jars. I like to use the Presto 16-Quart Pressure Canner, which is great for canning spaghetti sauce, homemade jams, and more. You can get it for $78 at Walmart to start canning your own sauces.
Process at 10 pounds for altitudes between 0-1,000 feet. Process at 15 pounds for altitudes above 1,000 feet. For more information on pressure canning spaghetti sauce, check out the National Center for Home Food Preservation here.
Where to Buy Canning Jars
We like to use 1-quart canning jars from Ball. They’re the BEST for canning spaghetti sauce. You can get 12 of them at Walmart for around $16, which makes it a little over $1 a jar and one of the more affordable ways to start canning. We also like to use them as drinking glasses, food storage, flower vases, and more, so you’ll get a ton of use out of them.
Frequently Asked Questions
You can add ground beef or ground Italian sausage ONLY if you are going to pressure can it OR if you freeze it instead of canning it (or you just want to eat it fresh or within a few days). Do not add ground beef if you are planning to water-bath can or steam can — it will not be safe to eat after sitting on the shelf.
Be really careful when adding or omitting ingredients to a canning recipe. You are usually fine adding spices but when it comes to adding fresh mushrooms, celery, parsley, thyme or meat it could throw off the acidity levels, thus making unsafe for canning.
We usually try to eat anything that we have canned within a year. You can probably go a couple years but probably not much longer than that. Some canning sites even say you shouldn’t go more than 6 months, but I think you are fine going longer than that.
Absolutely! This spaghetti sauce recipe freezes beautifully and lasts for several months in freezer bags or freezer-safe containers. Just make sure to thaw the sauce completely in the refrigerator before re-heating. If you DO want to add more random ingredients like ground beef or extra veggies, freezing is a good way to go if you are worried about acidity levels.
The only ingredient that has any gluten in this recipe is the soy sauce. It sounds weird to even have soy sauce in a spaghetti sauce recipe, but trust us, it is divine! Instead of cutting the soy sauce, opt for a gluten free brand. The rich flavor will knock your socks off!
Still Have a Question about Canning Spaghetti Sauce?
This recipe has been tried and LOVED by many of you. Be sure to check out the comments to see everyone’s reviews about this canned spaghetti sauce. We also answer a lot of canning questions that have been asked in the comment section so if you have any questions, read below and I am sure you will find the answer you are looking for! Still can’t find an answer? Leave a comment and we will try to answer it as quickly as possible. With the sheer volume of comments we get, it may take a few days for us to respond but we try to get to every question!
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More Delicious Pasta Recipes
- Homemade Spaghetti Sauce with Fresh Tomatoes
- One Pot Creamy Garlic Noodles
- Nick’s Authentic Italian Spaghetti
- Old Spaghetti Factory’s Mizithra Pasta
How to Make Canned Spaghetti Sauce
Homemade Canned Spaghetti Sauce
Video
Equipment
- Dutch Oven (I love this one from Camp Chef!)
- Food Processor (I use this one from Ninja)
- 1-Quart Jars (Ball jars are the BEST!)
Ingredients
- 25 pounds tomatoes
- 5 medium onions (about 7-8 cups chopped)
- 4 red bell peppers
- 1 green bell pepper
- 4 (6oz) cans tomato paste
- 1/4 cups soy sauce Sounds weird, but trust us, it deepens the tomato flavor like you won’t believe!
- 3 tablespoons Worcestershire sauce
- 2/3 cup brown sugar packed
- 1/4 cup salt
- 10 cloves garlic chopped or minced
- 3 tablespoons oregano dried
- 3 tablespoons basil dried
- 2 teaspoons red pepper flakes
- 2 bay leaves
- 1 1/4 cups lemon juice for jars
Instructions
- Fill a large pot or Dutch oven half-way with water, bring to a boil. Using a slotted spoon, add tomatoes one at a time until you can't fit any more (about 8-10 tomatoes).
- Boil for 1-2 minutes. Remove tomatoes one at a time with slotted spoon and plunge in an icewater bath. Peel and quarter tomatoes.
- In a food processor, cover and process green peppers and onions in batches until finely chopped (if you want to add extra flavor, saute the peppers and onions in a little oil and a pinch of salt before processing).In a large stockpot, combine the tomatoes (do not discard excess juices from the tomatoes), onion/pepper mixture, tomato paste, soy sauce, Worcestershire sauce, brown sugar, salt, garlic, oregano, basil, pepper flakes, and bay leaves.
- Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 hours, stirring every 15 minutes or so (tomatoes burn easily so keep an eye on it). Discard bay leaves.If you want to make your sauce thick and smooth, use an immersion blender to blend the tomatoes until smooth with no large chunks (you can also blend it in batches in a blender).
- Add 2 tablespoons lemon juice to 9 or 10 hot 1-quart jars (depending on how much sauce you have). Ladle hot mixture into jars, leaving 1/2-in. headspace at the top. Remove air bubbles; wipe rims and adjust lids.
For Water Bath Canning:
- Process for 40 minutes in a boiling-water canner for altitudes of 1,000 feet or less. For altitudes up to 3,000 feet, add 5 minutes; 6,000 feet, add 10 minutes; 8,000 feet, add 15 minutes; 10,000 feet, add 20 minutes.
For Pressure Canning:
- Using a weighted-gauge pressure canner, process 20 minutes for pint jars and 25 minutes for quart jars. Process at 10 lb for altitudes between 0-1,000 feet. Process at 15 lb for altitudes above 1,000 feet.
Notes
- This recipe makes 9-10 quart-sized jars
- Our Uncle Larry is arguably the best gardener ever. He always has an immaculate garden and has studied and taught about gardening. The man knows ALL the tricks to get plants to grow. Uncle Larry has 10 green thumbs! His techniques have been passed around the family, luckily for us. He shared his secrets with our mom, who also grows a bountiful garden every year. To learn more about our tips and tricks for growing tomatoes, see our full guide.
- This spaghetti sauce recipe freezes beautifully and lasts for several months in freezer bags or freezer-safe containers. Just make sure to thaw the sauce completely in the refrigerator before re-heating. If you DO want to add more random ingredients like ground beef or extra veggies, freezing is a good way to go if you are worried about acidity levels.
Superb!
Why do you have to boil the jars for 40 minutes if this is the hot water bath method? Won’t the jars seal? We were always brought up you either did the cold water bath or you did the hot jars with the boiling ingredients and they sealed… if I’m reading this correctly you are doing both?
We try to follow the National Center for Home Food Preservation guidelines as closely as possible. If you are comfortable canning a different way that is totally up to you.
Hi! Has this been tested for safety? Nervous with all the veggies but it looks delicious!!!
Yes! We have tested this recipe for safety. Don’t forget the lemon juice!
Thank you so much ❤️
It’s 2 T per quart jar? Would it be 1 T per pint?
Yep!
Is that 25 pounds of tomatoes?
I have bay leaves & red pepper flakes, but no basil or oregano. Could I substitute Italian seasoning? I’m right in the middle of chopping & almost have everything ready to start simmering. I don’t want to run to the store.
That should be fine!
I’m so excited to try this. Have you ever baked this in the oven instead of the stovetop? Wondering how long and at what temperature. Thank you!!
We have not tried that! Let us know how it goes if you try it.
I am going to roast the vegetables and tomatoes, that should give it great flavor.
I made this recipe, and it’s the bomb! I grew up in an Italian community and was raised on homemade spaghetti sauce. The only minor things I added were 1 Tb crushed fennel and a splash of dry red wine while cooking. In place of the lemon juice to cold pack, I substituted it for red wine vinegar. The recipe yielded 5 qts. If the garden holds out, I’ll can another batch. Can’t wait to use the sauce with our favorite pastas.
This is my 3rd year making this sauce. We have found that it needs more cook time to thicken it up more. I am currently canning the sauce that has been cooking for 24 hrs, and it looks amazing. I love stocking my shelves with home cooked goods
This recipe is an A++ recipe! I want to thank you and you family for sharing! The submersion hand blender was quick and easy! The taste and thickness is perfect!
Do you have a pizza sauce Recipe?
There is a pizza sauce recipe in this guide to making authentic pizza: https://www.favfamilyrecipes.com/neapolitan-pizza/
I have just made the sauce and would like to process sauce with meat in the pressure cooker. Do I just brown the ground beef and add to the sauce?
We can only endorse the recipe as written for canning purposes. Omissions or additions can be safely made if you plan to freeze the sauce instead of canning.
Can I add mushrooms to this recipe?
If the recipe is altered we can’t guarantee that it is safe for canning. If you want to add mushrooms, it is probably safest to add them to your pasta dish or to your sauce after it has been canned and you are ready to use. Simply heat the mushrooms with the sauce before serving. Hope this helps!
Can this recipe be made without the sugar?
We can only endorse the recipe as written for canning purposes. Omissions or additions can be safely made if you plan to freeze the sauce instead of canning.
I am processing through the tomato mill tonight and will make this tomorrow. How many cups of tomato’s is it after they are processed?
It is about 48 cups of pureed tomatoes!
Would I be able to use citric acid instead of the lemon juice in each jar?
Absolutely!
I forgot to add lemon juice, do I need to re do them all?
The recipe is only safe for canning if the lemon juice is added.
I made this sauce today smells amazing it’s been out of the water bath for about 45 minutes and I haven’t heard any of the jars pop. How long does it normally take before u hear them pop / seal what can I do if I don’t hear them pop starting to get nervous lol.
It can take up to 24 hours! Did they eventually pop?
Is there a reason you wouldn’t use fresh herbs from the garden? Are dried better? This sounds amazing BTW !
Of course fresh herbs from the garden are delicious! However, we have only tested this recipe for canning safety with dried herbs.
Excellent consistency and flavor. I have canned two batches and look forward to winter meals with this great sauce.
I have the KitchenAid fruit and veggie strainer and am wondering if I could use that. If so, at what point in the recipe would I use it? (I’m new to canning)
Thanks!
Using a strainer might make it a little too watery. You definitely want to keep some of the meat of the tomato in the sauce. If you feel like you still get a lot of the tomato pulp then I am sure it would be fine to use. Hope this helps!
Yes, that helps. Thanks.
I used the Kitchenaid strainer and it was wonderful. I used romas, simmered for 5 hours. I used an immersion blender on one can to experiment and next time I make this I will use the immersion blender for the whole batch. It smooths it out and makes it thicker. I just bought more tomatoes to make another batch.
Perfect. Thanks for your answer.
Hello, just wanted to ask if you are to remove the seeds in this recipe? It’s the first one I noticed it didn’t say to unless I missed that step. It sounds delicious 😋🤤!
No, the seeds do not need to be removed. It really comes down to personal preference. We never take them out but it’s up to you.
1st time making pasta sauce and this recipe is the real deal. Turned out great! I didn’t have time to simmer and can the same day, so after bringing sauce to a boil and simmering for about 1 hour, I put it in the fridge for 48 hours then brought up to boil again and simmered for 3 hours before finally canning. I used 3 12 oz cans of paste for a super thick sauce.. Delicious!
I did the pressure canning method but forgot the lemon juice. It’s been about six hours since the cans sealed. Do I need to open them and add the lemon juice and re pressure seal, or will they be ok without it?
We can only vouch for the safety of the recipe as listed, so we would have to recommend adding the lemon juice.
This sauce tastes amazing! I could not keep the men in my household from eating it! I said stop it I will not have enough to can! Thank you for sharing this time tested incredible recipe!!!❤️❤️❤️