Traditional Italian Spaghetti Sauce for Canning
This rich and flavorful homemade spaghetti sauce is a cherished recipe passed down from my neighbor, capturing the essence of Italian cooking. It's crafted from fresh, garden-picked tomatoes and a medley of aromatic vegetables, making it a perfect base for a variety of pasta dishes or simply enjoyed on its own. The balance of spices and herbs creates a sauce that's both hearty and comforting, ideal for canning and savoring all year round. Whether you’re preparing for a family gathering or stocking your pantry, this recipe yields a generous batch, ensuring you always have a delicious homemade option on hand.
N/A
Servings
150
Calories
10
Ingredients
Ingredients
Tomatoes
4 gallons (washed, peeled, and chopped)
Canning Salt
1/2 cup
Onions
3 lbs (chopped)
Garlic
2 heads (minced)
Bell Peppers
3 (chopped)
Sugar
1 cup
Hot Pepper
1
Dried Oregano Leaves
2 tablespoons
Dried Basil Leaves
1 1/2 tablespoons
Tomato Paste
4 (12 ounce) cans
Instructions
1
Begin by washing, peeling, and chopping the tomatoes, ensuring they are fresh and free from blemishes.
2
In a large pot, combine the chopped tomatoes, chopped onions, minced garlic, bell peppers, and all the remaining ingredients.
3
Stir the mixture well to evenly incorporate all ingredients.
4
Bring the mixture to a boil over medium-high heat, then reduce the heat to low and let it simmer uncovered for 2 hours, stirring occasionally to prevent sticking.
5
As the sauce simmers, prepare your canning jars by sterilizing them.
6
Once the sauce has thickened and flavors melded, ladle the hot spaghetti sauce into the sterilized jars, leaving a 1-inch headspace at the top.
7
Wipe the rims of the jars with a clean cloth to ensure a proper seal, then place the lids on top and screw on the bands until fingertip-tight.
8
Process the jars in a pressure canner. For pint jars, pressure can for 20 minutes at 10 pounds of pressure, and for quart jars, pressure can for 25 minutes at 10 pounds of pressure.
9
Once the processing time is complete, turn off the heat and allow the canner to cool naturally. Carefully remove the jars and let them sit undisturbed for 24 hours before checking seals.
Nutrition Information
0.5g
Fat
35g
Carbs
3g
Protein
Frequently Asked Questions
Frequently Asked Questions
What is the main ingredient in this Italian spaghetti sauce?
The main ingredient is 4 gallons of fresh tomatoes that have been washed, peeled, and chopped.
How long should the sauce simmer?
The sauce should simmer uncovered for 2 hours, stirring occasionally to prevent sticking.
What is the required headspace for canning this sauce?
You should leave a 1-inch headspace at the top of the sterilized jars when ladling the hot sauce.
Is a pressure canner necessary for this recipe?
Yes, the instructions specify processing the jars in a pressure canner to ensure safety.
What pressure setting should be used for canning?
The jars should be processed at 10 pounds of pressure.
How long do I process pint jars?
Pint jars should be pressure canned for 20 minutes.
How long do I process quart jars?
Quart jars should be pressure canned for 25 minutes.
How much canning salt is needed?
The recipe calls for 1/2 cup of canning salt.
How many onions are used in this batch?
You will need 3 lbs of chopped onions.
How much garlic is included in the sauce?
The recipe requires 2 heads of minced garlic.
What type of peppers are included in the ingredients?
The recipe includes 3 bell peppers and 1 hot pepper.
How much sugar is added to the sauce?
One cup of sugar is used to balance the flavors.
What dried herbs are used for seasoning?
The sauce is seasoned with 2 tablespoons of dried oregano leaves and 1 1/2 tablespoons of dried basil leaves.
How much tomato paste is required?
You will need 4 cans of tomato paste, each being 12 ounces.
What are the nutritional facts for calories and fat?
Each serving contains approximately 150 calories and 0.5g of fat.
How much protein and carbohydrates are in the sauce?
The sauce contains 3g of protein and 35g of carbohydrates per serving.
How should the tomatoes be prepared?
Tomatoes should be washed, peeled, and chopped before being added to the pot.
What should I do before putting the lids on the jars?
Wipe the rims of the jars with a clean cloth to ensure a proper seal.
How tight should the jar bands be?
The bands should be screwed on until they are fingertip-tight.
How long should the jars sit after processing?
The jars should sit undisturbed for 24 hours before you check the seals.
Should the sauce be covered while simmering?
No, the instructions state to let it simmer uncovered.
How should the canner cool down?
Turn off the heat and allow the pressure canner to cool naturally.
What is the origin of this recipe?
This is a cherished recipe passed down from a neighbor, capturing the essence of Italian cooking.
Is this recipe suitable for long-term storage?
Yes, it is specifically designed for canning so you can savor it all year round.
What is the total count of ingredients in this recipe?
There are 10 specific ingredients used in this traditional sauce.
Can I use this sauce for dishes other than spaghetti?
Yes, it serves as a perfect base for a variety of pasta dishes.
What categories or tags describe this recipe?
Tags include spaghetti sauce, homemade, canning, Italian cuisine, and pressure canning.
When should I add the tomato paste?
Tomato paste is added in the large pot along with all other ingredients before boiling.
How do I prepare the canning jars?
The jars must be sterilized while the sauce is simmering.
What happens if I don't wipe the jar rims?
Failing to wipe the rims can prevent the lids from forming a proper seal during the canning process.