ball canning spaghetti sauce recipe

Written BySheba G Updated On
ball canning spaghetti sauce recipe
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The Best ball canning spaghetti sauce recipe

Ball Canning Spaghetti Sauce

Ball Canning Spaghetti Sauce

4.6 from 635 votes

A safe and delicious spaghetti sauce for canning, made with fresh tomatoes and herbs. This recipe follows Ball Canning guidelines for a shelf stable product you can enjoy anytime.

Prep Time30 mins
Cook Time45 mins
Resting Time0 mins
Total Time1 hour 15 mins
Servings: 8 pintsCuisine: InternationalCalories: 90 kcal per 1/2 cup

🥘Ingredients

For the Sauce

12 lbs ripe plum tomatoes (about 24 medium)
2 cups chopped onion
4 cloves garlic, minced
1 cup chopped fresh basil
1/4 cup chopped fresh parsley
2 tablespoons sugar
2 tablespoons salt
1 tablespoon dried oregano
1 teaspoon black pepper
1/2 cup bottled lemon juice (for acidification)

👨‍🍳Directions

1Wash tomatoes and remove stem ends. Score an X on the bottom of each tomato. Blanch in boiling water for 30-60 seconds, then plunge into ice water. Peel off skins and core.
2Crush tomatoes in a large stockpot using a potato masher or immersion blender. Simmer over medium heat, stirring often, for 10 minutes.
3Add onion, garlic, basil, parsley, sugar, salt, oregano, and pepper. Simmer for 30 minutes, stirring occasionally, until thickened.
4Sterilize jars and lids according to manufacturer instructions. Add 1 tablespoon bottled lemon juice to each pint jar (2 tablespoons for quart jars).
5Ladle hot sauce into jars, leaving 1/2 inch headspace. Remove air bubbles, wipe rims clean, and apply lids and bands fingertip tight.
6Process pint jars in a boiling water canner for 35 minutes (quarts for 40 minutes). Adjust time for altitude if needed.
7Remove jars and let cool undisturbed for 12-24 hours. Check seals, label, and store in a cool dark place.

🔧Equipment

Large stockpot
Canning jars (pint or quart)
Canning lids and bands
Water bath canner
Jar lifter
Wide mouth funnel
Clean towels

📊Nutrition Facts (per serving)

🔥Calories: 90 kcal🧈Total Fat: 1g💛Saturated Fat: 0g❤️Cholesterol: 0mg🧂Sodium: 590mg🌾Total Carbs: 18g🥦Dietary Fiber: 4g🍬Sugars: 12g🥩Protein: 3g

📝Notes

Always use bottled lemon juice for safe acidity levels. Do not add extra onions, peppers, or low acid vegetables as this can affect safety. For best flavor, use ripe in season tomatoes.

Watch Video Of How Ball Canning Spaghetti Sauce Works

This ball canning spaghetti sauce recipe is a real workhorse in my kitchen. It is perfect for busy weeknights when I need a quick dinner, and it always gets rave reviews at family gatherings. Making a big batch in the summer means we have a taste of fresh garden tomatoes all winter long.

❓ Frequently Asked Questions About Ball Canning Spaghetti Sauce

1. Can I use this recipe for water bath canning?

Yes, this recipe is designed for water bath canning. The lemon juice ensures the sauce is acidic enough for safe processing. Always follow the processing times exactly.

2. How long does canned spaghetti sauce last?

Properly canned and sealed sauce will keep for 12 to 18 months in a cool dark pantry. Once opened, refrigerate and use within 5 to 7 days.

3. Can I add meat or mushrooms to the sauce before canning?

No, do not add meat, mushrooms, or any low acid ingredients to this sauce before canning. It will change the acidity and make it unsafe for water bath canning. Add those when you open the jar.

4. Why do I need bottled lemon juice instead of fresh?

Bottled lemon juice has a consistent and reliable acidity level. Fresh lemon juice can vary and may not be acidic enough to keep the sauce safe from botulism.

5. My sauce seems thin after canning. Is that normal?

Yes, canned tomato sauce can look thinner than cooked sauce. This is normal. When you open a jar and reheat it, you can simmer it to thicken it to your liking.

Hi, I’m Sheba G, the creator behind **Sheba’s Recipe**, where I share my favorite homemade dishes and easy recipes anyone can try. I love experimenting in the kitchen and helping others enjoy simple, flavorful meals with confidence.

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