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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
- Make sure to check out my canning 101 guide for more.
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!
I’m surprised you don’t use garlic in your sauce. I’m curious as to why?
Forgot to mention in my comment that we did add garlic, since we have an abundance of home grown garlic. 🙂
I made this for the first time using canning tomatoes & also my own grown herbs & it is awesome. I was so pleased. I am 76 yrs old….still working…..still doing my own small garden on tomatoes, peppers, cucumbers & herbs. & all this gives me so pleasure & happiness. Thank you so much for the recipe & video. You are a pleasure to watch doing all your videos.
Addendum to my first comment:
I canned for the first time….
(Auto correct is not my friend)!
Kaleb –
I am obsessed with your videos, I love them for many reasons. Your bright spirit and personality, the fact that you genuinely are enjoying making all those wonderful recipes (I’ve tried several). LOVE them too! My favorite so far is the dilly beans, which I didn’t even know existed before your video. Now my favorite snack! I came for the first time just so I could try them! Keeping doing you, you brighten my day! 😊
I’m in Melbourne Australia love watching your show.
How to stop tomatoe rot
I love your sauce, but on your video when did you add the 1/2 cup lemon juice? Does it change the taste? IS It ok to can without it?
Thank you-Sandy
I would love to know this too!
Love your energy and helpful gardening videos! Your recipes are also amazing…I grew up in the Midwest but in retirement we have moved to a warmer climate.
Want to make that , it looks so good
I would the links to all your canning supplies! I can’t wait to try this recipe!
I want your videos please