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Homemade Canned Spaghetti Sauce




Source of Recipe


Taste Of Home
Homemade Canned Spaghetti Sauce

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This savory canned sauce is a tomato-grower's dream come true! Use up your garden bounty and enjoy it later in the year.

* 25 pounds tomatoes
* 4 large green peppers, seeded
* 4 large onions, cut into wedges
* 4 cans (6 ounces each) tomato paste
* 1 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


* In a Dutch oven, bring 8 cups water to a boil. Using a slotted spoon, place tomatoes, one at a time, in boiling water for 30-60 seconds. Remove each tomato and immediately plunge in ice water. Peel and quarter tomatoes.
* In a food processor, cover and process green peppers and onions in batches until finely chopped.
* In a stockpot, combine the tomatoes, green pepper mixture, tomato paste, oil, sugar, salt, garlic, oregano, parsley, basil, pepper flakes, Worcestershire sauce and bay leaves. Bring to a boil. Reduce heat; simmer, uncovered, for 4-5 hours, stirring occasionally. Discard bay leaves.
* Add lemon juice to nine hot quart jars, 2 tablespoons in each. Ladle hot mixture into jars, leaving 1/2-in. headspace. Remove air bubbles; wipe rims and adjust lids. Process for 40 minutes in a boiling-water canner. Yield: 9 quarts.

Editor's Note: The processing time listed is 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.


Nutrition Facts: 3/4 cup equals 118 calories, 5 g fat (trace saturated fat), 0 cholesterol, 614 mg sodium, 17 g carbohydrate, 4 g fiber, 3 g protein. Diabetic Exchanges: 1 starch, 1 fat.