The Best Recipe for Canning Spaghetti Sauce
Ready to savor the taste of summer all year long? Canning your own spaghetti sauce is a rewarding way to preserve the flavors of fresh ingredients and enjoy delicious homemade meals any time. This recipe is a classic, with a balanced blend of sweetness, tanginess, and savory depth, perfect for topping your favorite pasta dishes.
Ingredients:
For the Sauce:
- 2 tablespoons olive oil
- 1 large onion, chopped
- 2 cloves garlic, minced
- 2 (28-ounce) cans crushed tomatoes
- 1 (15-ounce) can tomato sauce
- 1 (15-ounce) can tomato paste
- 1/2 cup chopped fresh basil
- 1/4 cup chopped fresh oregano
- 2 tablespoons sugar
- 1 teaspoon dried Italian seasoning
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/2 teaspoon red pepper flakes (optional)
For Canning:
- 10 pint jars with lids and bands
- Boiling water bath canner
- Jar lifter
- Wide-mouth funnel
Instructions:
Prepare the Sauce:
- In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion and cook until softened, about 5 minutes.
- Add the garlic and cook for 1 minute more, until fragrant.
- Stir in the crushed tomatoes, tomato sauce, tomato paste, basil, oregano, sugar, Italian seasoning, salt, pepper, and red pepper flakes (if using).
- Bring the mixture to a boil, then reduce heat to low and simmer for 30 minutes, stirring occasionally.
- Taste and adjust seasonings as needed.
Can the Sauce:
- While the sauce simmers, prepare the jars. Wash the jars and lids in hot soapy water, rinse thoroughly, and sterilize by boiling for 10 minutes.
- Heat the canner with water to simmering.
- Ladle the hot sauce into the sterilized jars, leaving about 1/2 inch headspace. Wipe the rims of the jars with a clean damp cloth.
- Place the lids on the jars and screw on the bands fingertip-tight.
- Carefully place the filled jars into the boiling water bath canner. Make sure the jars are completely submerged in water and there's at least 1 inch of water above the tops of the jars.
- Bring the water back to a boil and process for 30 minutes.
- Remove the jars from the canner and place them on a clean towel to cool completely. You should hear a "popping" sound as the lids seal.
- Check for proper seals. The lids should be concave in the center. If a lid is not sealed, refrigerate the sauce and use it within a week.
Storage:
- Store the sealed jars in a cool, dark place.
- Properly canned spaghetti sauce can last up to 1 year.
Enjoy!
This recipe is a great starting point for your own culinary creations. Feel free to experiment with different herbs, spices, and vegetables to create your own signature sauce.
Pro Tips:
- Use high-quality tomatoes for the best flavor.
- Don't overcook the sauce or it will become too thick.
- Add a splash of red wine vinegar to enhance the flavor.
- Freeze leftover sauce in ice cube trays for easy portioning.
Now you can savor the taste of fresh, homemade spaghetti sauce all year long!
