Canning Spaghetti Sauce
Learn how to make and can homemade spaghetti sauce with this easy recipe. Preserve fresh tomatoes in a delicious Italian-style sauce using safe canning methods.
Equipment
- large pot
- knife
- cutting board
- measuring spoons
- canning jars
- boiling water bath canner
- ladle
Ingredients
- 2 tablespoons olive oil
- 1 medium yellow onion finely chopped
- 4 garlic cloves minced
- 2 pounds ripe tomatoes peeled and diced
- 1 can (6 ounces) tomato paste
- 1 can (15 ounces) tomato sauce
- 1 teaspoon dried basil
- 1 teaspoon dried oregano
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon sugar
- 2 tablespoons fresh parsley finely chopped
Instructions
- Heat the olive oil in a large pot over medium heat. Add the chopped onion and cook, stirring occasionally, until translucent and soft, about 5 minutes.
- Stir in the minced garlic and cook for 1 minute until fragrant, being careful not to let it burn.
- Add the diced tomatoes, tomato paste, and tomato sauce to the pot. Stir well to combine.
- Mix in the dried basil, dried oregano, salt, black pepper, and sugar. Bring the sauce to a gentle boil, then reduce the heat to low. Simmer uncovered for 30 minutes, stirring occasionally, until the sauce thickens.
- Stir in the fresh parsley during the last 5 minutes of cooking. Taste and adjust seasoning if needed.
- While the sauce simmers, prepare your canning jars, lids, and boiling water bath according to safe canning practices.
- Carefully ladle the hot sauce into sterilized jars, leaving 1/2 inch of headspace. Wipe the jar rims clean, place the lids on, and tighten the bands fingertip-tight.
- Process the jars in a boiling water bath for 35 minutes. Remove and let cool completely before checking the seals and storing.
Notes
Taste and adjust seasoning if needed before canning. Follow safe canning practices for storage.