spaghetti sauce recipe for canning
The Best spaghetti sauce recipe for canning
I love this recipe because it’s forgiving and adaptable—you can tweak the ingredients to suit whatever you’re craving, whether it’s adding a little garlic for extra depth or swapping in fresh basil for brightness. Plus, canning it means you’ve got a pantry staple ready whenever you want it, no matter the season. It’s not just food; it’s a way to bring people together, and that’s something I’ve always valued. And honestly? There’s something satisfying about the process itself—peeling tomatoes, chopping onions, and letting the flavors meld over time. It’s a little bit of effort, but the payoff is worth it.
Easy Homemade Spaghetti Sauce for Canning
A rich, flavorful tomato sauce perfect for canning, packed with fresh garlic and slow-cooked for deep taste. Ideal for year-round pasta meals.
🥘Ingredients
- 2 lbs fresh tomatoes (or 2 (28 oz) cans crushed tomatoes)
- 4 cloves garlic, minced
- 1 tsp dried oregano
- 1 tsp dried basil
- ½ tsp red pepper flakes (optional)
- 1 cup whole milk (or water for a lighter sauce)
- 2 cups all-purpose flour
- 1 tsp salt
- 1 tsp sugar (optional, balances acidity)
- 1 large egg
👨🍳Directions
-
1
In a large pot, combine tomatoes, garlic, oregano, basil, red pepper flakes, and milk. Bring to a boil, then reduce heat to low. Simmer uncovered for 30–40 minutes, stirring occasionally, until thickened. -
2
While the sauce simmers, mix flour, salt, and sugar in a separate bowl. Whisk in the egg until smooth. Let the dough rest for 5 minutes. -
3
Roll out the dough on a floured surface to about ⅛-inch thickness. Cut into 1-inch squares or rectangles. -
4
Spread a thin layer of sauce on each piece of dough. Fold the dough in half, sealing edges with a little sauce. Place in a greased baking dish. -
5
Bake at 375°F for 20–25 minutes until golden brown. Let cool before canning.
🔧Equipment
- Large stockpot
- Wooden spoon
- Canning jars
- Lid lids
📊Nutrition Facts (per serving)
📝Notes
Watch Video Of How Easy Homemade Spaghetti Sauce for Canning Works
❓ Frequently Asked Questions About Spaghetti Sauce for Canning
1. How long should I simmer the spaghetti sauce before canning?
Simmer the sauce for at least 20–30 minutes to develop flavor and thicken it properly. Stir occasionally to prevent sticking, and remove any foam that rises to the top. If you’re using a pressure canner, follow your canning guide for the exact time, as it may differ slightly.
2. Can I add any extra ingredients while canning?
Stick to the original recipe—adding herbs, spices, or other ingredients after canning can cause spoilage. If you want to enhance flavor before canning, incorporate them into the sauce during the initial cooking process. Avoid acidic additions (like vinegar) unless they’re part of the recipe.
3. What’s the best way to prevent sauce from sticking to the pot?
Use a heavy-bottomed pot, bring the sauce to a rolling boil before reducing, and skim off any foam. If it starts sticking, add a splash of water or broth to deglaze the pot, then return it to a simmer. A nonstick spray can also help if you’re cautious about scraping.
4. How do I know if my sauce is ready to can?
The sauce should be thick enough to coat the back of a spoon, smooth without lumps, and fully cooked through. If it’s too thin, simmer longer. Test for doneness by checking the pH level—tomato-based sauces should be acidic enough (pH 4.6 or lower) for safe canning.
5. Can I use pre-made tomato sauce instead of fresh tomatoes?
Yes, you can use canned or jarred tomato sauce, but adjust the seasoning slightly. Since it lacks natural acidity, add a splash of lemon juice or vinegar (¼ cup) to help preserve it. Simmer longer (35–40 minutes) to deepen flavor and ensure proper thickening.
