Homemade Canned Spaghetti Sauce

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Homemade Canned Spaghetti Sauce is FAR better than anything you can find in a store. You’ll love the rich, savory flavor. The best way to use fresh garden tomatoes!


Prep Time: 20minutes 
Cook Time: 4hours 
Processing: 40minutes 
Keyword: Canned Spaghetti Sauce
Servings: 60 servings
Calories: 54kcal


  • 25 pounds tomatoes
  • 5 medium onions (about 7-8 cups chopped)
  • 4 red bell peppers
  • 1 green bell pepper
  • 4 (6oz) cans tomato paste
  • 1/4 cups soy sauce Sounds weird, but trust us, it deepens the tomato flavor like you won’t believe!
  • 3 tablespoons Worcestershire sauce
  • 2/3 cup brown sugar packed
  • 1/4 cup salt
  • 10 cloves garlic chopped or minced
  • 3 tablespoons oregano dried
  • 3 tablespoons basil dried
  • 2 teaspoons red pepper flakes
  • 2 bay leaves
  • 1 1/4 cups lemon juice for jars


  • Fill a large pot or Dutch oven half-way with water, bring to a boil. Using a slotted spoon, add tomatoes one at a time until you can’t fit any more (about 8-10 tomatoes).
  • Boil for 1-2 minutes. Remove tomatoes one at a time with slotted spoon and plunge in an icewater bath. Peel and quarter tomatoes.
  • In a food processor, cover and process green peppers and onions in batches until finely chopped (if you want to add extra flavor, saute the peppers and onions in a little oil and a pinch of salt before processing).

    In a large stockpot, combine the tomatoes (do not discard excess juices from the tomatoes), onion/pepper mixture, tomato paste, soy sauce, Worcestershire sauce, brown sugar, salt, garlic, oregano, basil, pepper flakes, and bay leaves.

  • Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 hours, stirring every 15 minutes or so (tomatoes burn easily so keep an eye on it). Discard bay leaves.

    If you want to make your sauce thick and smooth, use an immersion blender to blend the tomatoes until smooth with no large chunks (you can also blend it in batches in a blender).

  • Add 2 tablespoons lemon juice to 9 or 10 hot 1-quart jars (depending on how much sauce you have). Ladle hot mixture into jars, leaving 1/2-in. headspace at the top. Remove air bubbles; wipe rims and adjust lids.

For Water Bath Canning:

  • Process for 40 minutes in a boiling-water canner for altitudes of 1,000 feet or less. For altitudes up to 3,000 feet, add 5 minutes; 6,000 feet, add 10 minutes; 8,000 feet, add 15 minutes; 10,000 feet, add 20 minutes.

For Pressure Canning:

  • Using a weighted-gauge pressure canner, process 20 minutes for pint jars and 25 minutes for quart jars. Process at 10 lb for altitudes between 0-1,000 feet. Process at 15 lb for altitudes above 1,000 feet.


  • This recipe makes 9-10 quart-sized jars
  • Our Uncle Larry is arguably the best gardener ever. He always has an immaculate garden and has studied and taught about gardening. The man knows ALL the tricks to get plants to grow. Uncle Larry has 10 green thumbs! His techniques have been passed around the family, luckily for us. He shared his secrets with our mom, who also grows a bountiful garden every year.
  • This spaghetti sauce recipe freezes beautifully and lasts for several months in freezer bags or freezer-safe containers. Just make sure to thaw the sauce completely in the refrigerator before re-heating. If you DO want to add more random ingredients like ground beef or extra veggies, freezing is a good way to go if you are worried about acidity levels.


Calories: 54kcal | Carbohydrates: 12g | Protein: 2g | Fat: 1g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 1g | Sodium: 547mg | Potassium: 511mg | Fiber: 3g | Sugar: 8g | Vitamin A: 1858IU | Vitamin C: 41mg | Calcium: 35mg | Iron: 1mg

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