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Why I Love This Spaghetti Sauce
It’s spaghetti sauce time! This is a Midwest version of marinara sauce. Originally from local church cookbooks, the flavors are homey with a little zip. I’ve changed up and added to the recipe to make it even better. Personally, I use this for pasta, pizza, and some soups.
Food safety tip – Home canning is safest when you follow research-tested recipes and proper processing times. Improper canning can risk botulism. New to canning? See my Canning 101 Guide and consult the USDA Complete Guide to Home Canning.
More Canning Recipes
- How to can bread and butter pickles
- How to can hot pepper mustard
- How to can pickled curry cauliflower
- How to can dilly beans
- Three canned beet recipes
- Canned diced tomatoes
Have I Convinced You to Make This Recipe?
I hope you make this recipe and put some food on your table. Leave a comment and share a star rating so you can let others know how much you love this recipe. This helps show others that this is a recipe they, too, can make, enjoy, and love!
Canned Spaghetti Sauce
Equipment
Ingredients
- 25 lbs tomatoes weighed then cored and seeded
- 8 cups finely chopped onion
- 4 cups finely chopped fennel bulb
- 2 cups loosely packed basil leaves finely chopped
- 1 cup loosely packed parsley leaves finely chopped
- 10 sage leaves finely chopped
- 2 sprigs fresh oregano leaves stripped and chopped
- 1 sprig fresh rosemary
- 3 sprigs fresh thyme
- 5 bay leaves
- 1 tsp fennel seed
- 1 tsp anise seed
- 4 tbsp kosher salt
- 12 oz tomato paste
- ½ cup bottled lemon juice or citric acid (recommended by the USDA canning guide)
Instructions
- Make a tomato juice by running the tomatoes through a tomato strainer, juicer attachment, or by peeling them and blending them.25 lbs tomatoes
- Add the tomato purée to an extra-large heavy-bottomed kettle.
- Stir in the prepared onion, herbs, fennel, spices, and salt. Bring to a boil, reduce to a low boil, and cook until reduced at least ¼ or until thick like a sauce, about 2-4 hours.8 cups finely chopped onion, 4 cups finely chopped fennel bulb, 2 cups loosely packed basil leaves, 1 cup loosely packed parsley leaves, 10 sage leaves, 2 sprigs fresh oregano, 1 sprig fresh rosemary, 3 sprigs fresh thyme, 5 bay leaves, 1 tsp fennel seed, 4 tbsp kosher salt, 1 tsp anise seed
- Add tomato paste, if using, and cook an additional 5 minutes, ensuring the paste is worked into the sauce.12 oz tomato paste
- Add the bottled lemon juice (or citric acid) and stir to combine.½ cup bottled lemon juice or citric acid (recommended by the USDA canning guide)
- Pour prepared sauce into sterilized jars. Fit with lid and ring and process in a water bath, adjusting for altitude according to the USDA canning guide, as follows:For quarts: 40 minutesPints: 30 minutes8 ounces: 25 minutes
- Remove from the canner and allow to rest for 12 hours.
- Store sealed jars in a dark area.
Video
Notes
Nutrition
Nutrition information is automatically calculated, so should only be used as an approximation.
Did you make this? Leave a comment below!
Would roasting the tomatoes before juicing make it thicker?
Do you think you could freeze the sauce to store it.
Let’s try this!
Do you have a recipe for Quinoa chocolate overnight pudding?
I made this recipe delicious. You are a great cook👍✨️✨️
Can you freeze this recipe instead of canning it , love all your recipes 🙏🏻
Hi Kaleb 😊 I just wanted to let you know I just made your canned spaghetti sauce with the tomatoes from my garden…So Delicious! It was very easy to make too! I just wanted to let you know.❤️