Canning Spaghetti Sauce (Basic Recipe without Meat)
Canning spaghetti sauce is a great way to preserve those garden-fresh tomatoes and enjoy a taste of summer all year round. This easy recipe helps you create a delicious, flavorful sauce that you can store and use later. Plus, it’s meat-free, making it a lighter option for many dishes.
Why Make This Recipe
Making your own spaghetti sauce and canning it allows you to control the ingredients. You can avoid preservatives and additives that are often found in store-bought sauces. This basic recipe is versatile, perfect for pasta, pizza, or even as a base for other dishes. It’s also a fun and rewarding process, giving you a sense of accomplishment as you fill your pantry with homemade goodness.
How to Make Canning Spaghetti Sauce
Ingredients
- 30 lbs tomatoes
- 1 cup chopped onions
- 1 cup chopped red/green pepper or celery
- 1 lb fresh sliced mushrooms
- 5 cloves garlic, minced
- 2 tbsp oregano
- 4 tbsp parsley
- 2 tsp black pepper
- 4 ½ tsp salt
- ¼ cup olive oil or vegetable oil
- ¼ cup brown sugar
Directions
- Wash the tomatoes. Dip them in boiling water for 30-40 seconds, or until the skins split and pucker. Then, dip in cold water or a bucket of ice and remove the skins.
- Core and quarter the tomatoes. Boil them for 20 minutes in a large, uncovered saucepan. Run the tomatoes through a sieve or food mill.
- Sauté the vegetables. Cook the onions, celery, peppers, mushrooms, and garlic in olive oil (or vegetable oil) until they are tender.
- Combine everything. Mix the sautéed vegetables with the tomatoes and add the rest of the ingredients. Bring to a boil, then simmer uncovered until the sauce thickens. Stir often to avoid burning. The sauce should reduce by about half.
- Prepare for canning. While the sauce cooks, set up a pressure canner with jars, lids, and rings for hot packing.
- Fill the jars. Once the sauce is ready, fill hot, sterilized jars, leaving 1" headspace. Wipe the rims to remove any food particles.
- Seal the jars. Add lids and bands to the jars, tightening them until fingertip tight.
- Load cans into the canner. Turn the heat to high and allow the canner to vent steam for 10 minutes.
- Process the jars. Add the weight, then process the jars at 11 lbs pressure for a dial gauge canner or 10 lbs pressure for a weighted gauge canner. Process pints for 20 minutes and quarts for 25 minutes. Adjust for altitude if needed.
- Cool down. When processing is finished, allow the canner to depressurize on its own. Remove the jars and let them cool for 12 hours. Check the seals before storing.
How to Serve Canning Spaghetti Sauce
You can serve this spaghetti sauce over your favorite pasta, use it on pizzas, or as a base for casseroles. It’s delicious and adds a hearty flavor to whatever dish you choose. Add a sprinkle of cheese or fresh herbs for an extra touch!
How to Store Canning Spaghetti Sauce
Store the sealed jars in a cool, dark place like a pantry or cupboard. Properly sealed jars can last up to a year. Once opened, refrigerate the sauce and use it within a week.
Tips to Make Canning Spaghetti Sauce
- Always use fresh, ripe tomatoes for the best flavor.
- Adjust the herbs and spices to match your taste preference.
- Ensure all equipment is clean and sterilized to avoid spoilage.
Variation
You can add different vegetables like zucchini or carrots to give the sauce more texture and flavor. Feel free to experiment with spices, such as crushed red pepper for a bit of heat!
FAQs
1. Can I use canned tomatoes instead of fresh?
Yes, you can use canned tomatoes if fresh tomatoes are not available. Just adjust the cooking time.
2. Is it safe to can spaghetti sauce without meat?
Absolutely! This recipe is designed for safe canning and is perfect for a meatless option.
3. What should I do if my jars don’t seal properly?
If a jar doesn’t seal, store it in the refrigerator and use the sauce within a week. You can try reprocessing it with new lids if needed.
Enjoy your homemade canned spaghetti sauce!
Canning Spaghetti Sauce
Ingredients
Main Ingredients
- 30 lbs tomatoes Use fresh, ripe tomatoes for the best flavor.
- 1 cup chopped onions You can substitute sweet onions for a milder taste.
- 1 cup chopped red or green pepper or celery Choose your preferred vegetable for flavor.
- 1 lb fresh sliced mushrooms Mushrooms add a nice earthiness to the sauce.
- 5 cloves garlic, minced Adjust garlic to taste preference.
- 2 tbsp oregano Dried oregano is commonly used.
- 4 tbsp parsley Fresh parsley adds brightness.
- 2 tsp black pepper Adjust to taste.
- 4.5 tsp salt Use kosher or sea salt for best results.
- 0.25 cup olive oil or vegetable oil Oil is for sautéing the vegetables.
- 0.25 cup brown sugar Helps to balance the acidity of the tomatoes.
Instructions
Preparation
- Wash the tomatoes. Dip them in boiling water for 30-40 seconds, or until the skins split and pucker. Then, dip in cold water or a bucket of ice and remove the skins.
- Core and quarter the tomatoes. Boil them for 20 minutes in a large, uncovered saucepan. Run the tomatoes through a sieve or food mill.
Cooking
- Sauté the vegetables. Cook the onions, celery, peppers, mushrooms, and garlic in olive oil (or vegetable oil) until they are tender.
- Combine everything. Mix the sautéed vegetables with the tomatoes and add the rest of the ingredients. Bring to a boil, then simmer uncovered until the sauce thickens. Stir often to avoid burning. The sauce should reduce by about half.
Canning
- Prepare for canning. While the sauce cooks, set up a pressure canner with jars, lids, and rings for hot packing.
- Fill the jars. Once the sauce is ready, fill hot, sterilized jars, leaving 1 inch headspace. Wipe the rims to remove any food particles.
- Seal the jars. Add lids and bands to the jars, tightening them until fingertip tight.
- Load cans into the canner. Turn the heat to high and allow the canner to vent steam for 10 minutes.
- Process the jars. Add the weight and process the jars at 11 lbs pressure for a dial gauge canner or 10 lbs pressure for a weighted gauge canner. Process pints for 20 minutes and quarts for 25 minutes. Adjust for altitude if needed.
- Cool down. When processing is finished, allow the canner to depressurize on its own. Remove the jars and let them cool for 12 hours. Check the seals before storing.
