Skip the store brand and make your own homemade canned spaghetti sauce with this simple tutorial! This meatless spaghetti sauce recipe is so simple and absolutely delicious.
My Homemade Canned Spaghetti Sauce
My life changed forever when I realized how easy it is to make my own homemade canned spaghetti sauce!
Canning can be super intimidating, but with a pressure canner or with some simple boiling water it’s actually not too difficult to do.
And it’s all worth it for this sauce because it is by far some of the best spaghetti sauce that I have ever tasted! It’s rich, full of flavor, and tastes just as fresh after a year in the pantry as fresh out of the pot.
Take the plunge and try making your own! You’ll be so glad that you did.
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Meatless Spaghetti Sauce Recipe
Who needs store-bought spaghetti sauce when you have this delicious homemade canned spaghetti sauce? It’s so yummy and has a long shelf-life too!
Ingredients
- 13 pounds of tomatoes
- 2 ½ onions
- 2 red bell peppers
- 1 green bell pepper
- 1 – 12 oz can tomato paste
- ⅛ cup soy sauce
- 1 ½ tbsp Worcestershire sauce
- ⅓ cup brown sugar, packed
- ⅛ cup sea salt
- 5 cloves garlic, chopped
- 1 ½ tbsp dried oregano
- 1 ½ tbsp dried basil
- 2 bay leaves
- Lemon juice
The Following Tools Will Be Helpful When Making These!
How to cook homemade canned spaghetti sauce
Don’t forget to download the full printable recipe below so you can print it out and use it whenever you feel like making this delicious recipe!
- To make your homemade canned spaghetti sauce, start by filling a large pot about halfway full with water and bring it to a boil.
- While the water boils, fill a mixing bowl with ice and water to create an ice water bath. Set it aside.
- When the water is boiling, add the tomatoes one at a time and once they are all added let them boil for about 2 minutes.
- Remove the tomatoes from the water with a slotted spoon and place them in the prepared ice bath.
- When the tomatoes have cooled to the touch, start peeling and removing the skins.
- Cut the peeled tomatoes into halves or quarters and set them aside.
- In a food processor, add the bell peppers and onions and pulse until they are finely chopped.
- Add the peeled tomatoes, bell peppers, and onions to a large stockpot along with the tomato paste, brown sugar, soy sauce, Worcestershire sauce, garlic, salt, oregano, bay leaves, and basil.
- Bring the mixture to a boil and once boiling, reduce the heat and simmer uncovered for 4 hours, stirring occasionally.
- Discard the bay leaves.
- Sterilize the canning jars in a hot water bath and carefully add 2 tablespoons of lemon juice to each.
- Using a canning funnel, carefully ladle the sauce into a jar, leaving about ½ inch of space at the top.
- Wipe the rim and add your lid to the jar.
- Repeat until your jars are all filled.
- Seal the jars by placing them in boiling water for 40 minutes or with a pressure canner, following the package directions.
Tips Tricks and FAQs
- You will most likely have to split the pepper and onions into batches when you chop them in your food processor. You want to have room in your processor to let them chop up fine enough for your sauce so don’t feel like you need to stuff all of them in all at once.
- Don’t forget to stir your sauce as it simmers! I like to set a timer for every 15 minutes to remind me because in four hours I usually find ways to get distracted with other things and forget! Stirring will encourage even cooking and prevent any sticking or burning.
- I use quart jars when I make spaghetti sauce, but you can use just about any size. You will just have to adjust the amount of lemon juice that you add to the jar so that it is properly preserved once sealed.
What kind of tomatoes are best for this meatless spaghetti sauce recipe?
Roma tomatoes are the most common choice for making spaghetti sauce and my personal favorite.
They are lower in moisture content and have more meat on them than other varieties of tomatoes which is what you want for this sauce,
If you can’t find Roma tomatoes, you should look for other meaty and firm tomato varieties.
Storage
If sealed correctly, this sauce should last up to a year on your shelf retaining a perfect lovely tomato flavor! Once opened, it can last in the fridge for 3-5 days.
More Easy Sauce Recipes
- Delicious homemade Strawberry sauce
- Homemade caramel sauce recipe
- 3-Ingredient Chocolate Sauce
- Cranberry Sauce + Cranberry Relish Bonus!
Did you make this?
Homemade Canned Spaghetti Sauce
Skip the store brand and make your own homemade canned spaghetti sauce with this simple tutorial! This meatless spaghetti sauce recipe is so simple and absolutely delicious.
Ingredients
- 13 pounds of tomatoes
- 2 ½ onions
- 2 red bell peppers
- 1 green bell pepper
- 1 - 12 oz can tomato paste
- ⅛ cup soy sauce
- 1 ½ tbsp Worcestershire sauce
- ⅓ cup brown sugar, packed
- ⅛ cup sea salt
- 5 cloves garlic, chopped
- 1 ½ tbsp dried oregano
- 1 ½ tbsp dried basil
- 2 bay leaves
- Lemon juice
Instructions
- To make your homemade canned spaghetti sauce, start by filling a large pot about halfway full with water and bring it to a boil.
- While the water boils, fill a mixing bowl with ice and water to create an ice water bath. Set it aside.
- When the water is boiling, add the tomatoes one at a time and once they are all added let them boil for about 2 minutes.
- Remove the tomatoes from the water with a slotted spoon and place them in the prepared ice bath.
- When the tomatoes have cooled to the touch, start peeling and removing the skins.
- Cut the peeled tomatoes into halves or quarters and set them aside.
- In a food processor, add the bell peppers and onions and pulse until they are finely chopped.
- Add the peeled tomatoes, bell peppers, and onions to a large stockpot along with the tomato paste, brown sugar, soy sauce, Worcestershire sauce, garlic, salt, oregano, bay leaves, and basil.
- Bring the mixture to a boil and once boiling, reduce the heat and simmer uncovered for 4 hours, stirring occasionally.
- Discard the bay leaves.
- Sterilize the canning jars in a hot water bath and carefully add 2 tablespoons of lemon juice to each.
- Using a canning funnel, carefully ladle the sauce into a jar, leaving about ½ inch of space at the top.
- Wipe the rim and add your lid to the jar.
- Repeat until your jars are all filled.
- Seal the jars by placing them in boiling water for 40 minutes or with a pressure canner, following the package directions.
Michele Tripple is a renowned author and expert in the fields of parenting, relationships, and personal development. With her degree in marriage and family studies, her experience as a Family Life Educator, and over a decade of experience as a professional writer, Michele has authored books that provide practical advice and insights into improving family dynamics and personal growth. Her work is celebrated for its blend of research-driven information and relatable, real-world applications. Michele has been a keynote speaker at conferences and has contributed to numerous publications and media outlets, solidifying her reputation as an authoritative voice in her field and helping families build relationships.