Preserving the deep, savory richness of garden-fresh tomatoes into a sauce that’s shelf-stable, flavor-packed, and made to last? That’s what Homemade canning spaghetti sauce is all about. Whether you’ve got a bumper crop of tomatoes, or you simply want a more wholesome, homemade alternative to store-bought jars, this guide has your back. We’ll walk you through everything—what ingredients you need, pro-level techniques, tips on safety and flavor, and answers to the most-asked questions.
Table of Contents
Table of Contents
Why You’ll Love This Recipe
- Huge Batches, Long Shelf Life – Can once, enjoy all year
- Bold, Balanced Flavor – The soy sauce and Worcestershire combo is next level
- No Fancy Equipment Needed – Just a pot, jars, and basic tools
- Perfect for Families – This sauce feeds a crowd or loads of meal preps
- Deeply Comforting – A warm bowl of spaghetti with this sauce hits different
Unlike many other versions, this recipe balances sweetness and acidity perfectly, thanks to the brown sugar and lemon juice. The mix of dried herbs and garlic builds a classic Italian base, while the soy sauce adds an umami depth you won’t find in typical store-bought or even traditional recipes.
Ingredients Needed
Here’s everything you’ll need to make and can this rich, savory spaghetti sauce. Ingredients are grouped for easier prep:
For the Tomato Base
- 75 pounds of ripe tomatoes – peeled and quartered
- 12 (6oz) cans of tomato paste – thickens and enriches the sauce
For Aromatics & Veggies
- 15 medium onions (about 7–8 cups), chopped
- 12 red bell peppers, chopped
- 3 green bell peppers, chopped
- 30 cloves of garlic, finely minced
For Deep Flavor
- ¾ cup soy sauce – don’t skip this! Adds incredible depth
- 9 tbsp Worcestershire sauce – brings tangy umami goodness
- 2 cups packed brown sugar – balances the acidity of tomatoes
- ¾ cup salt – enhances and preserves flavor
For Herbs & Spices
- 9 tbsp dried oregano
- 9 tbsp dried basil
- 6 tsp red pepper flakes – adjust for heat
- 6 bay leaves – removed before canning
For Canning
- 3¾ cups lemon juice – ensures safety and preserves shelf life
How to Make Canning Spaghetti Sauce
1. Prep Your Tomatoes
- Fill a large pot halfway with water. Bring to a rolling boil.
- Drop in whole tomatoes using a slotted spoon. Don’t overcrowd (8–10 per batch).
- Boil for 1–2 minutes until skins loosen, then transfer tomatoes to an ice bath.
- Peel skins and remove tough stems. Quarter tomatoes. You can leave seeds if you like; the texture just gets a bit more rustic.
2. Process the Veggies
- In batches, add onions and peppers to a food processor. Pulse until finely chopped.
- Optional flavor boost: sauté the chopped mix in a splash of olive oil and pinch of salt for 5–7 minutes before adding to the sauce pot.
3. Combine Ingredients in Stockpot
- In your largest pot, combine:
- Peeled, quartered tomatoes with all their juices
- Onion and pepper mixture
- Tomato paste, soy sauce, Worcestershire sauce
- Brown sugar, salt, garlic, oregano, basil, red pepper flakes, and bay leaves
4. Simmer the Sauce
- Bring to a gentle boil, then reduce heat to low.
- Simmer uncovered for 4–5 hours, stirring every 15 minutes to prevent burning.
- Visual cue: Sauce is ready when it thickens enough to coat the back of a spoon.
- Remove and discard bay leaves.
5. Blend (Optional)
- For a smoother sauce, use an immersion blender directly in the pot.
- For ultra-smooth texture, blend in batches using a high-power blender (careful—hot liquids!).
6. Prep Jars and Add Lemon Juice
- Sterilize jars in boiling water or a dishwasher with high heat.
- Add 2 tbsp lemon juice per quart jar or 1 tbsp per pint jar to ensure safe acidity levels.
7. Fill and Seal
- Ladle hot sauce into jars, leaving ½ inch headspace.
- Run a spatula or bubble remover along the inside edges to release trapped air.
- Wipe jar rims, apply lids, and screw on bands finger-tight.
Serving and Storage Tips
Serving Ideas
- Classic over spaghetti or linguine
- Layered in lasagna
- Poured over roasted eggplant or zucchini for a low-carb dinner
- Used as a pizza sauce with a thick tomato punch
Storage Tips
- Store sealed jars in a cool, dark place. Shelf-stable for up to 18 months.
- Once opened, refrigerate and use within 5–7 days.
- Want to freeze some instead? Let it cool, transfer to freezer-safe containers, and freeze up to 6 months.
Check out our Tomato Pie Recipe.
Helpful Notes
- Tomatoes: Roma or Amish Paste work best—meaty and less watery
- Don’t skip lemon juice: It’s not for flavor; it’s for safety
- Sweet vs Savory: Adjust sugar or red pepper flakes to lean sweeter or spicier
- Texture Control: Blend less for chunkier sauce; blend more for smooth
- Batch Cooking: Halve or double the recipe—just maintain the acid ratio
Discover great ideas like Cyril Lignac pepper sauce in our preserving section.
Canning Savory Spaghetti Sauce
Ingredients
Method
- Prep Tomatoes: Bring a large pot of water to boil. Drop in tomatoes, boil 1–2 minutes until skins loosen, then transfer to ice bath. Peel, remove stems, and quarter.
- Process Veggies: Chop onions and peppers in food processor. Optionally sauté in olive oil with a pinch of salt for 5–7 minutes before adding.
- Combine Ingredients: In a large stockpot, add tomatoes, chopped veggies, tomato paste, soy sauce, Worcestershire, brown sugar, salt, garlic, oregano, basil, red pepper flakes, and bay leaves.
- Simmer: Bring to gentle boil, reduce heat and simmer uncovered 4–5 hours, stirring every 15 minutes until sauce coats the back of a spoon. Remove bay leaves.
- Blend (Optional): Use immersion blender for chunkier texture or high‑power blender in batches for ultra‑smooth sauce.
- Prep Jars & Add Acid: Sterilize jars. Add lemon juice (2 tbsp per quart, 1 tbsp per pint) to each jar.
- Fill & Seal: Ladle hot sauce into jars leaving ½ in headspace. Remove air bubbles, wipe rims, apply lids & bands finger‑tight. Process in boiling water bath or pressure canner.
- Cool & Store: Let jars cool untouched 12–24 hours until lids pop. Store sealed jars in cool, dark place up to 18 months. Once opened, refrigerate and use within 5–7 days or freeze up to 6 months.
Notes
Conclusion
If you’ve ever wished for a go-to, no-fail recipe for canning spaghetti sauce, this is it. With its bold flavor, pantry-friendly ingredients, and rock-solid method, it’s everything a home cook needs to preserve the bounty of tomato season.
We’d love to know—did you add your own twist? Maybe more garlic or a splash of red wine? Leave a comment and rate the recipe below! Your feedback helps others, and we always love hearing from you.
Frequently Asked Questions (FAQ)
Can spaghetti sauce be canned?
Absolutely! Spaghetti sauce can be safely canned using either a pressure canner or a water bath method, as long as proper acidity is maintained (like adding lemon juice).
Is it better to pressure can or water bath spaghetti sauce?
If your recipe contains meat or low-acid vegetables, pressure canning is safer. For meatless, tomato-based sauces like this one, water bath canning is sufficient—just don’t skip the lemon juice.
How do you seal spaghetti sauce in a mason jar?
After filling sterilized jars and wiping the rims clean, place lids on and secure bands. Process the jars in boiling water or a pressure canner. Let them cool untouched for 12–24 hours. You’ll hear the satisfying “pop” when they seal correctly.
Do you have to put lemon juice in spaghetti sauce when canning?
Yes. Even if your tomatoes are high in acid, adding lemon juice ensures the pH is safe for long-term shelf storage. Don’t skip it—this is essential for food safety.