Homemade Canned Spaghetti Sauce

January 19, 2026

Published: 2025-02-20

Details

• Yield: About 9 quart jars (implied)
• Processing: 40 minutes

Ingredients

• 25 pounds tomatoes (about 80 medium)
• 4 large green peppers, seeded
• 4 large onions, cut into wedges
• 2 cans (12 ounces each) tomato paste
• 1/4 cup canola oil
• 2/3 cup sugar
• 1/4 cup salt
• 8 garlic cloves, minced
• 4 teaspoons dried oregano
• 2 teaspoons dried parsley flakes
• 2 teaspoons dried basil
• 2 teaspoons crushed red pepper flakes
• 2 teaspoons Worcestershire sauce
• 2 bay leaves
• 1 cup plus 2 tablespoons bottled lemon juice

Instructions

1. In a Dutch oven, bring 2 quarts water to a boil. Using a slotted spoon, place tomatoes, 1 at a time, in boiling water for 30–60 seconds. Remove and immediately plunge into ice water.
2. Peel and quarter tomatoes; place in a stockpot.
3. Pulse green peppers and onions in batches in a food processor until finely chopped; transfer to stockpot.
4. Stir in tomato paste, oil, sugar, salt, garlic, oregano, parsley, basil, red pepper flakes, Worcestershire sauce, and bay leaves.
5. Add water to cover; bring to a boil. Reduce heat; simmer uncovered 4–5 hours, stirring occasionally.
6. Discard bay leaves.
7. Add 2 tablespoons lemon juice to each of 9 hot 1-qt jars. Ladle hot mixture into jars, leaving 1/2-inch headspace. Remove air bubbles, adjust headspace if needed, wipe rims.
8. Center lids on jars; screw on bands until fingertip tight.
9. Place jars into canner with simmering water, ensuring they are completely covered. Bring to a boil; process 40 minutes. Remove and cool.

Safety

Use bottled lemon juice as specified for safe acidity; follow approved canning procedures.