Spaghetti Sauce Canning RecipeClassic Spaghetti Sauce Canning Recipe


Classic Spaghetti Sauce Canning Recipe

Spaghetti Sauce Canning Recipe

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Classic Spaghetti Sauce Canning Recipe
Prep Time 30 mins
Cook Time 2 hrs
Total Time 2 hrs 30 mins
Course Dessert
Cuisine American
Servings 10
Calories 500 kcal


  • 30 pounds tomatoes (regular or heirloom are best)
  • 1 cup chopped onion
  • 5 pcs cloves garlic, minced
  • 1 cup chopped green pepper, or celery
  • 1 pound fresh sliced mushrooms
  • 4.5 teaspoons salt
  • 2 tablespoons oregano
  • 4 tablespoons minced parsley
  • 2 tsp black pepper
  • 1/4 cup brown sugar
  • 1/4 cup olive oil


  • Wash tomatoes and dip in boiling water for up to aminute, until skins split. Dip in cold water and slip off skins
  • Remove cores, and cut tomatoes into quarters. Boil tomatoes 20minutes in a large uncovered saucepan. Process tomato mixture through a foodmill or sieve to remove seeds.
  • Saute onions, garlic, celery or pepper, and mushrooms in oliveoil until tender. Combine sauteed vegetables and tomatoes and add remainingspices, salt and suagr. bring to a boil. Simmer, uncovered, until thick enoughfor serving over pasta. Stir frequently during this time to prevent burning.
  • Fill jars, leaving a one-inch head-space on each. clean rims,put on lids and process in a weighted -gauge pressure canner as follows:
    At 0- 1,000 feet elevation, process pints for 20 minutes or quartsfor 25 minutes at 10 lbpressure. Above 1,000 feet, increase pressure to 15 pounds (time remainsthe same).


A good spaghetti sauce recipe is helpful in processing a bountiful summer harvest of tomatoes and preparing for year-round food needs.
This recipe uses a pressure canner for the jarring step.
Keyword Sauce