Canned spaghetti sauce is a delicious and versatile way to bring homemade flavor to your meals. This sauce is not only easy to make, but it ensures that you’ll have a flavorful base ready for pastas, pizzas, and more throughout the year.
Why Make This Recipe
Making your own canned spaghetti sauce allows you to control the ingredients and flavors. You can customize it to suit your taste and dietary needs. Plus, it’s a great way to preserve seasonal tomatoes, saving them for those colder months when fresh produce can be harder to find.
How to Make Canned Spaghetti Sauce
Creating your own canned spaghetti sauce is simple and rewarding. Follow these steps to whip up a batch you’ll love.
Ingredients:
- 24 cups Reduced & Pureed Tomatoes
- 2 Tbsp. Garlic Powder
- 2 Tbsp. Onion Powder
- 2 Tbsp. Italian Seasoning
- 1 tsp. Red Pepper Flakes
- 3 Bay Leaves
- 2 Tbsp. Sea Salt
- 1 Tbsp. Black Pepper
- 12 Tbsp. Lemon Juice
- 1 Tbsp. Sugar or monk fruit sweetener to balance the acid (optional)
Directions:
- Start by washing and preparing your tomatoes. Remove stems and blemishes before reducing them.
- Puree the tomatoes until smooth. You can use a blender or food processor.
- In a large pot, combine the pureed tomatoes with garlic powder, onion powder, Italian seasoning, red pepper flakes, bay leaves, sea salt, black pepper, lemon juice, and sugar (if using).
- Stir well to mix all the ingredients together.
- Bring the mixture to a gentle boil over medium-high heat, then reduce to a simmer. Allow it to cook for about 45 minutes, stirring occasionally.
- Remove the bay leaves before canning.
- Pour the sauce into sterilized jars, leaving about half an inch of headspace at the top.
- Seal the jars and process them in a water bath for about 35 minutes to ensure they are sealed properly.
How to Serve Canned Spaghetti Sauce
Canned spaghetti sauce is perfect for serving over your favorite pasta. You can also use it as a base for pizza, lasagna, or other Italian dishes. Just heat it up and enjoy the rich, savory flavors.
How to Store Canned Spaghetti Sauce
Once your sauce is canned, store the jars in a cool, dark place. They can last for up to a year when sealed properly. After opening a jar, keep it in the refrigerator and use it within a week for the best flavor.
Tips to Make Canned Spaghetti Sauce
- Feel free to adjust the spices to match your taste preferences. More red pepper flakes can add heat, while adding more herbs can boost the flavors.
- For a more complex taste, consider adding sautéed vegetables like bell peppers, mushrooms, or zucchini during cooking.
- Always ensure that your canning process follows safe guidelines to prevent spoilage.
Variation
You can easily customize this recipe by switching up the herbs, adding ground meat, or even mixing in different vegetables. Make it your own to suit your family’s preference!
FAQs
1. Can I use fresh tomatoes instead of reduced and pureed tomatoes?
Yes, you can use fresh tomatoes, but you’ll need to cook them down and puree them before adding other ingredients.
2. How can I make this sauce spicier?
Add more red pepper flakes or include diced jalapeños. Taste as you go to find the right level of heat for you!
3. Is it safe to can this sauce at home?
Yes, it is safe to can at home when you follow proper canning procedures, like sterilizing jars and using a water bath for processing.
Canned Spaghetti Sauce
Ingredients
Main Ingredients
- 24 cups Reduced & Pureed Tomatoes
- 2 Tbsp Garlic Powder
- 2 Tbsp Onion Powder
- 2 Tbsp Italian Seasoning
- 1 tsp Red Pepper Flakes
- 3 pieces Bay Leaves
- 2 Tbsp Sea Salt
- 1 Tbsp Black Pepper
- 12 Tbsp Lemon Juice
- 1 Tbsp Sugar or monk fruit sweetener to balance the acid (optional)
Instructions
Preparation
- Start by washing and preparing your tomatoes. Remove stems and blemishes before reducing them.
- Puree the tomatoes until smooth using a blender or food processor.
Cooking
- In a large pot, combine the pureed tomatoes with garlic powder, onion powder, Italian seasoning, red pepper flakes, bay leaves, sea salt, black pepper, lemon juice, and sugar (if using).
- Stir well to mix all the ingredients together.
- Bring the mixture to a gentle boil over medium-high heat, then reduce to a simmer. Allow it to cook for about 45 minutes, stirring occasionally.
- Remove the bay leaves before canning.
- Pour the sauce into sterilized jars, leaving about half an inch of headspace at the top.
- Seal the jars and process them in a water bath for about 35 minutes to ensure they are sealed properly.
