Homemade Spaghetti Sauce (Canning Method)
Homemade Spaghetti Sauce (Canning Method)
Ingredients
For the Spaghetti Sauce
- 35 pounds fresh tomatoes
- 8 green bell peppers
- 8 onions
- 10 teaspoons dried basil
- 20 teaspoons dried oregano
- 10 teaspoons salt
- 10 teaspoons granulated sugar
Instructions
- 1
Wash the fresh tomatoes thoroughly. Cut them into quarters or smaller pieces, removing the cores as needed. Place all the cut tomatoes into a very large stockpot (at least 20-quart capacity).
⏱️ 30 min
- 2
Wash the green bell peppers, remove the cores and seeds, and roughly chop them. Add the chopped bell peppers to the pot with the tomatoes.
⏱️ 15 min
- 3
Peel the onions, cut them in half, and roughly chop them. Add the chopped onions to the pot with the tomatoes and bell peppers.
⏱️ 15 min
- 4
Place the large pot containing all the chopped vegetables on the stovetop over medium-high heat. Bring the mixture to a boil, then reduce heat to medium-low and simmer, stirring occasionally, until the vegetables are very soft and have cooked down significantly, about 1 1/2 to 2 hours.
⏱️ 120 min
- 5
Once the vegetables are cooked down, carefully pass the entire mixture through a food mill or a similar device (such as a tomato press). This step separates the skins and seeds, resulting in a smooth sauce. Collect the smooth sauce in a clean, large pot or container.
⏱️ 30 min
- 6
Return the milled sauce to a large pot on the stovetop. Add the basil, oregano, salt, and sugar to the sauce. Stir well to combine the seasonings.
⏱️ 5 min
- 7
Continue to cook the sauce down over medium-low heat, stirring frequently, until it reaches the desired thickness and consistency. This can take an additional 1 to 2 hours, depending on your preferred thickness.
⏱️ 90 min
- 8
While the sauce is simmering, prepare your canning jars. Ensure they are clean and sterilized (by boiling or in a dishwasher). Keep jars hot until ready to fill. Fill the hot sauce into the prepared jars, leaving 1 inch of headspace at the top of each jar.
⏱️ 15 min
- 9
Securely place new, hot canning lids and rings on the filled jars. Carefully transfer the sealed jars into a water bath canner filled with hot water, ensuring jars are covered by at least 1 inch of water. Bring the water to a rolling boil and process the jars for 25 minutes. Adjust processing time for altitude if necessary.
⏱️ 40 min•🌡️ 212
- 10
After processing, carefully remove the hot jars from the canner using a jar lifter and place them upright on a wire rack or a towel-lined surface to cool completely. Do not disturb them for 12-24 hours. You should hear popping sounds as the lids seal. Once cooled and sealed, check seals by pressing on the center of the lid; if it doesn't flex, it's sealed. Store the jars of homemade spaghetti sauce in a cool, dark pantry.
⏱️ 720 min
Kitchen Tools
Homemade Spaghetti Sauce (Canning Method)
For the Spaghetti Sauce
- 35 pounds fresh tomatoes
- 8 green bell peppers
- 8 onions
- 10 teaspoons dried basil
- 20 teaspoons dried oregano
- 10 teaspoons salt
- 10 teaspoons granulated sugar
Instructions
- 1
Wash the fresh tomatoes thoroughly. Cut them into quarters or smaller pieces, removing the cores as needed. Place all the cut tomatoes into a very large stockpot (at least 20-quart capacity).
⏱️ 30 min - 2
Wash the green bell peppers, remove the cores and seeds, and roughly chop them. Add the chopped bell peppers to the pot with the tomatoes.
⏱️ 15 min - 3
Peel the onions, cut them in half, and roughly chop them. Add the chopped onions to the pot with the tomatoes and bell peppers.
⏱️ 15 min - 4
Place the large pot containing all the chopped vegetables on the stovetop over medium-high heat. Bring the mixture to a boil, then reduce heat to medium-low and simmer, stirring occasionally, until the vegetables are very soft and have cooked down significantly, about 1 1/2 to 2 hours.
⏱️ 120 min - 5
Once the vegetables are cooked down, carefully pass the entire mixture through a food mill or a similar device (such as a tomato press). This step separates the skins and seeds, resulting in a smooth sauce. Collect the smooth sauce in a clean, large pot or container.
⏱️ 30 min - 6
Return the milled sauce to a large pot on the stovetop. Add the basil, oregano, salt, and sugar to the sauce. Stir well to combine the seasonings.
⏱️ 5 min - 7
Continue to cook the sauce down over medium-low heat, stirring frequently, until it reaches the desired thickness and consistency. This can take an additional 1 to 2 hours, depending on your preferred thickness.
⏱️ 90 min - 8
While the sauce is simmering, prepare your canning jars. Ensure they are clean and sterilized (by boiling or in a dishwasher). Keep jars hot until ready to fill. Fill the hot sauce into the prepared jars, leaving 1 inch of headspace at the top of each jar.
⏱️ 15 min - 9
Securely place new, hot canning lids and rings on the filled jars. Carefully transfer the sealed jars into a water bath canner filled with hot water, ensuring jars are covered by at least 1 inch of water. Bring the water to a rolling boil and process the jars for 25 minutes. Adjust processing time for altitude if necessary.
⏱️ 40 min•🌡️ 212 - 10
After processing, carefully remove the hot jars from the canner using a jar lifter and place them upright on a wire rack or a towel-lined surface to cool completely. Do not disturb them for 12-24 hours. You should hear popping sounds as the lids seal. Once cooled and sealed, check seals by pressing on the center of the lid; if it doesn't flex, it's sealed. Store the jars of homemade spaghetti sauce in a cool, dark pantry.
⏱️ 720 min