Canning Spaghetti Sauce

Learn how to make this delicious homemade spaghetti sauce with these simple instructions.

Equipment & Supplies

• Jars, Lids, and Rings
• Canning Funnel
• Blancher or Blender
• Large Stockpot
• Boiling Water Canner or Pressure Cooker

Ingredients

• 20 pounds of fresh tomatoes
• 2 cups chopped onion
• 2 cups chopped green pepper
• 2 cups chopped celery
• 2 cups chopped fresh parsley OR ¾ cup dry parsley
• 2-3 tsp. bottled chopped garlic OR 4 fresh garlic buds chopped in small pieces

• ½ cup olive oil

Spices

• 2 Tbl. chili powder
• 3 Tbl. Un-iodized salt
• 2 Tbl. Sugar
• 2 tsp. Oregano
• 2 tsp. Rosemary
• 2 tsp. Allspice
• 1 tsp. powdered basil
• 2 tsp. pepper
• 1 tsp. cayenne pepper (optional)
• 2 tsp. thyme
• 2 tsp. Sage
• 1 tsp. Cumin Seed

Step-by-Step Instructions

• Peel the tomatoes and chop them into bite size pieces. Another option is to put your washed tomatoes in the blender and puree them.
• After the tomatoes have been chopped or blended, weigh the tomatoes. (20 Pounds of tomatoes is about 12 quarts)
• Combine the tomatoes, onions, green peppers, celery, parsley, garlic, and olive oil in a large stockpot. Note: I can fit 1½ times this recipe in one of my tall pressure cookers.

• Bring the mixture to a boil and cook it for ½ hour. Stir it every 3-5 minutes so that it doesn’t burn on the bottom.
• Now add the rest of the spices.
• Bring the spaghetti sauce back up to a boil and cook it over low heat for 2½ hours. Remember to stir your sauce every five minutes. Roma Tomatoes cook down faster than the other tomatoes because they aren’t so juicy.
• Fill your quart or pint jars with the spaghetti sauce. Wipe down the top of the jar before putting on the lid and ring. One batch makes about 10 quarts of sauce.

Processing your Spaghetti Sauce

Before storing your spaghetti sauce, check the lids for a seal. How do you know if your lids sealed?

Make sure you Earthquake Proof your food storage room.

Using Homemade Spaghetti Sauce

Enjoy!

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