Flavorful Canning Spaghetti Sauce

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Growing up, my mom never made her own spaghetti sauce. Like many families in the 80s and 90s, we relied on those trusty glass jars from the grocery store. It wasn’t until I started my own garden that I realized just how many tomatoes one could end up with come harvest time.

That’s when I discovered the joy of canning my own sauce. Sure, it takes a bit more time than opening a store-bought jar, but the process is actually simpler than you might think. And once you’ve got the basics down, you’ll find yourself reaching for your own homemade sauce instead of the store-bought stuff every time.

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What Kind of Tomatoes Should I Use?

For homemade spaghetti sauce, paste tomatoes like Roma or San Marzano are your best bet since they have thick, meaty flesh and fewer seeds. These varieties contain less water than regular slicing tomatoes, which means you’ll spend less time cooking the sauce down to the right consistency. If you’re using garden tomatoes, make sure they’re fully ripe but still firm – overripe tomatoes can make your sauce taste off. Don’t worry if you can’t find paste tomatoes though – any ripe, fresh tomatoes will work, you’ll just need to cook them longer to reduce the liquid. Just be sure to peel them first by dropping them in boiling water for about 30 seconds until the skins split, then plunging them into ice water – the skins will slip right off.

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Options for Substitutions

When making this canning sauce, keep in mind some important substitution guidelines to maintain safety and flavor:

• Bottled lemon juice: This is a must-have ingredient that cannot be substituted – it’s crucial for safe canning as it provides the exact acidity needed. Don’t use fresh lemon juice as the acidity levels can vary.
• Bell peppers: You can mix and match any color bell peppers – yellow, orange, green, or red. The total amount should stay the same. Just note that green peppers give a slightly more bitter taste.
• Tomato paste: While fresh tomato paste is best, you can use an equal amount of tomato sauce that’s been cooked down until thick. Just make sure to cook it longer to reach the right consistency.
• Vegetable/canola oil: Any neutral-flavored oil works here – try safflower or grapeseed oil. Olive oil isn’t recommended for canning as it can go rancid more quickly.
• Fresh herbs: If you want to use fresh herbs instead of dried, triple the amount called for (e.g., use 4.5 tablespoons fresh basil instead of 1.5 tablespoons dried).
• Sugar: White or brown sugar both work fine – adjust the amount based on the sweetness of your tomatoes. You can even leave it out if your tomatoes are naturally sweet.

Watch Out for These Mistakes While Canning

The biggest mistake when canning spaghetti sauce is not following proper sterilization procedures – always start with thoroughly cleaned jars and new lids, and process them in boiling water before filling. Another common error is adjusting the acidity levels – the bottled lemon juice in this recipe is crucial for safe preservation, so don’t substitute with fresh lemon juice or skip it altogether. When cooking the sauce, avoid the temptation to rush the process – a properly thickened sauce needs to simmer for at least 1-2 hours, stirring frequently to prevent scorching at the bottom of the pot. For the safest results, leave a consistent 1/2 inch headspace in each jar when filling, and remove air bubbles by running a clean plastic spatula around the inside of the filled jars before sealing.

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What to Serve With Homemade Spaghetti Sauce?

This homemade spaghetti sauce is super versatile and works great with so many different pasta shapes – from classic spaghetti to penne, rigatoni, or even cheese-stuffed tortellini. I love serving it with a side of garlic bread or warm Italian bread to soak up every bit of sauce left on the plate. For a complete meal, try adding a simple Caesar salad or mixed green salad with Italian dressing on the side. If you’re looking to make it even heartier, you can serve the sauce over zucchini noodles for a lighter option, or add some meatballs or Italian sausage to make it more filling.

Storage Instructions

Shelf Storage: When properly canned and sealed, your homemade spaghetti sauce will last up to 12 months in a cool, dark pantry or cabinet. Keep an eye on those jar seals – they should stay firmly in place and not pop up. Once you’ve found the perfect spot, you can rest easy knowing you’ve got tasty sauce ready whenever you need it!

After Opening: Once you crack open a jar, transfer any leftover sauce to an airtight container and pop it in the fridge. It’ll stay good for about 5-7 days. The sauce might separate a bit in the fridge, but that’s totally normal – just give it a good stir before using.

Safety Tips: Always check your jars before using – if you spot any bulging lids, unusual discoloration, or smell something off, it’s better to play it safe and toss it out. And remember to wipe those jar rims clean before putting on the lids – it’s key for getting a good seal that’ll keep your sauce fresh!

Estimated Nutrition

Estimated nutrition for the whole recipe (without optional ingredients):

• Calories: 2500-2700
• Protein: 20-30 g
• Fat: 130-150 g
• Carbohydrates: 300-320 g

Ingredients

• 12 cups peeled, drained, and chopped tomatoes
• 1 cup diced green bell pepper (from about 1 large)
• 1 cup diced red bell pepper (from about 1 large)
• 2 cups chopped white or yellow onions (approximately 3 medium)
• 3 cans tomato paste (6 ounces each)
• 1/2 cup vegetable or canola oil
• 1/4 to 1/2 cup white or brown sugar
• 3 tablespoons salt (use canning salt or your desired variety)
• 2 tablespoons minced garlic (approximately 6 cloves)
• 1 1/2 tablespoons oregano, dried
• 1 1/2 tablespoons dried basil
• 1 1/2 teaspoons parsley, dried
• 2 teaspoons worcestershire sauce
• 1 bay leaf
• 1/2 cup lemon juice from a bottle

Step 1: Cook the Spaghetti Sauce

In a large 8-quart pot, combine all ingredients, except for the lemon juice.

Stir the ingredients thoroughly to ensure they are well combined.

Bring the mixture to a boil over medium-high heat.

Once boiling, reduce the heat to a simmer and allow the sauce to cook for 1 hour, stirring often to prevent sticking or burning.

After the hour has passed, remove the bay leaf from the pot and discard.

If you prefer a smoother sauce, you can use an immersion blender directly in the pot, or transfer the sauce to a blender to process until smooth.

This step is optional based on your texture preference.

Step 2: Prepare Jars with Lemon Juice

While the sauce simmers, pour 2 tablespoons of lemon juice into the bottom of each sterilized, hot quart jar.

This helps to add acidity for safe canning and balances the sauce’s flavors.

Step 3: Jar the Sauce

After the sauce is ready and the bay leaf is removed, ladle the spaghetti sauce into the prepared jars, leaving about 1/2-inch of space at the top.

Use a clean, damp cloth to wipe the rims of the jars to ensure a clean seal.

Secure each jar with a canning lid and a ring, tightening them just to finger-tip tightness.

Step 4: Process the Jars

Process the jars in a water or steam bath canner for 40 minutes.

If you are at an elevation of 1,001 to 3,000 feet, add an additional 5 minutes to the processing time.

Note that at higher elevations, a water bath canner is preferred since steam bath canners should not be used for processing times longer than 45 minutes.

Step 5: Cool and Check Seals

After processing, carefully remove the jars from the canner and let them cool to room temperature on a towel-lined counter without disturbance.

Once cool, check the lids to ensure they have sealed correctly.

Lightly press the top of each lid — it should be firm and should not bubble up and down.

If any jar’s seal has not formed properly, you will need to refrigerate that jar immediately or re-process it following the previous canning steps.