This easy homemade canned spaghetti sauce is a real game changer! With fresh tomatoes, garlic, and herbs, it’s packed with flavor and perfect for pasta night.
Key Ingredients & Substitutions
Tomatoes: Ripe Roma or plum tomatoes are the best for sauce. If they are not available, you can use canned whole tomatoes as a substitute. Just drain them before use!
Onion: While I prefer yellow onions for their mild sweetness, white or red onions work too. Each will give a slightly different flavor.
Garlic: Fresh garlic enhances the taste nicely. If you’re in a pinch, garlic powder works, but use it sparingly—about 1/8 teaspoon per clove!
Basil: Fresh basil adds a bright flavor, but you can use dried basil if needed. Use a 1 teaspoon of dried for every tablespoon of fresh.
How Do I Get My Sauce Just Right?
The simmering step is crucial for developing flavors. Here’s how to nail it:
- Bring your sauce to a gentle boil, then reduce the heat. You want it to bubble lightly.
- Stir occasionally, so it doesn’t stick on the bottom.
- If it becomes too thick, just add a splash of water to loosen it up.
This process can take 1 to 1.5 hours, which is worth the wait for amazing flavor!
Easy Homemade Canned Spaghetti Sauce
Ingredients You’ll Need:
For the Sauce:
- 10 pounds fresh ripe tomatoes (Roma or plum tomatoes are ideal)
- 1 large onion, finely chopped
- 6 cloves garlic, minced
- 1/4 cup olive oil
- 1/4 cup fresh basil leaves, chopped
- 2 teaspoons dried oregano
- 2 teaspoons salt (adjust to taste)
- 1 teaspoon black pepper
- 2 tablespoons sugar (optional, to balance acidity)
- 1/4 cup tomato paste (optional, for thicker sauce)
- 1/4 cup chopped fresh parsley
- 2 tablespoons lemon juice (for preserving while canning)
- Water as needed
How Much Time Will You Need?
This entire process takes about 2 to 2.5 hours, including prep, cooking, and canning time. Get ready for a delightful afternoon in the kitchen, turning fresh tomatoes into delicious sauce!
Step-by-Step Instructions:
1. Preparing the Tomatoes:
First, wash your tomatoes thoroughly to remove any dirt. To make peeling easier, bring a large pot of water to a boil and score a small “X” at the bottom of each tomato. Blanch the tomatoes in boiling water for 30-60 seconds until the skins start to loosen. Then, quickly move them to an ice bath—this helps stop the cooking process and makes peeling a breeze!
2. Chopping the Tomatoes:
Once peeled, chop the tomatoes or crush them by hand for a chunkier sauce. Set aside the prepared tomatoes for the next step.
3. Cooking the Aromatics:
In a large pot, heat the olive oil over medium heat. Toss in the chopped onion and sauté for about 5 minutes, or until translucent. Then add the minced garlic and cook for another minute until it becomes fragrant. Your kitchen will smell wonderful!
4. Adding the Tomatoes:
Pour the prepared tomatoes into the pot with the sautéed onions and garlic. Stir well to combine all the ingredients!
5. Seasoning the Sauce:
Add the chopped basil, dried oregano, salt, black pepper, fresh parsley, and sugar (if using) to the pot. Give everything a good stir. This is where all the flavors come together!
6. Simmering the Sauce:
Bring the sauce to a gentle boil. Once boiling, reduce the heat to low and let it simmer uncovered for about 1 to 1.5 hours. Stir occasionally to prevent sticking. If your sauce gets too thick, simply add a bit of water to the mixture.
7. Thicken with Tomato Paste (Optional):
If you prefer a thicker sauce, about 20 minutes before it’s done, stir in 1/4 cup of tomato paste. This step is totally up to your taste!
8. Preparing Canning Jars:
While your sauce is simmering, you’ll want to sterilize your jars and lids. Boil them in water and keep them hot until you’re ready to fill them.
9. Adding Lemon Juice:
For safe canning, add 1 tablespoon of lemon juice per pint jar or 2 tablespoons per quart jar. This ensures the necessary acidity in your sauce.
10. Filling the Jars:
Ladle the hot sauce into the sterilized jars, leaving about 1/2 inch of headspace at the top. Wipe the rims of the jars clean and seal them with lids and rings.
11. Processing the Jars:
Place the filled jars in a boiling water canner or a large pot with a rack. Make sure the water covers the jars by at least 1 inch. Process pint jars for 35 minutes and quart jars for 40 minutes to ensure everything is safely preserved.
12. Cool and Store:
After processing, remove the jars and let them cool on a towel undisturbed for 12-24 hours. Check that the seals are tight, and then store the jars in a cool, dark place. Remember to refrigerate any jars you open.
Enjoy your homemade canned spaghetti sauce on your favorite pasta dishes all year round!
Frequently Asked Questions (FAQ) about Easy Homemade Canned Spaghetti Sauce
Can I Use Canned Tomatoes Instead of Fresh?
Absolutely! If fresh tomatoes aren’t available, you can use canned whole or diced tomatoes. Just drain them before adding to your sauce.
How Can I Adjust the Sauce’s Acidity?
If you find the sauce to be too acidic, add a little more sugar, starting with 1 teaspoon at a time, until you reach your desired taste. Another option is to incorporate a pinch of baking soda to neutralize the acidity.
What’s the Best Way to Store Leftovers?
Store any leftover sauce in an airtight container in the fridge for up to 5 days. You can also freeze it in small portions for up to 3 months, just be sure to leave some headspace in the container as it will expand when frozen!
How Do I Know If My Jars Sealed Properly?
Once your jars are cooled, press down in the center of each lid. If it doesn’t pop back, your jar has sealed. If the lid pops up and down, the jar didn’t seal properly, and you should refrigerate it and use it within a week.