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Glass jar filled with red spaghetti sauce sitting on white countertop with green herbs and red tomatoes in background with extra glass jars filled with sauce
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4.23 from 45 votes

Canned Spaghetti Sauce

While many buy this pantry staple in the store, there's no reason it cannot be made at home! This homemade spaghetti sauce is a delicious recipe that's perfect for canning for use the entire year!
Prep Time30 minutes
Cook Time4 hours
Process Time40 minutes
Total Time5 hours 10 minutes
Course: Preserving
Cuisine: American
Difficulty: Intermediate
Method: Canning
Servings: 9 quarts
Author: Kaleb

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 minutes
    Pints: 30 minutes
    8 ounces: 25 minutes
  • Remove from the canner and allow to rest for 12 hours.
  • Store sealed jars in a dark area.

Video

Notes

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.
This recipe can be halved for less output.

Nutrition

Serving: 1tbsp | Calories: 5kcal