Homemade Spaghetti Sauce is so much tastier than any of the store bought sauces. I grew up with store bought sauces and was accustomed to the sweet taste of the sugar laden sauces. When my husband and I got married over 20 years ago, I entered into a multi generation farming family.
He who plants a garden, plants happiness. – Chinese Proverb
This is when I started gardening and when I started my new life in the world of canning and preserving what we grow. Not only does canning create a pantry full of real food, with simple ingredients making our food healthier. But it just simply tastes so much better.
This recipe I have used for about 10 years now, and if by some chance we run out for the season, our kids really start hollering. I thought for the longest time that I’ve spoiled my children because they do not like store bought spaghetti sauce. However, then I realized that they aren’t spoiled, I simply taught them what real food tastes like. And they have grown accustomed to real food that is not full of chemicals. Because that is the problem with buying sauce for from the store for us, we taste the chemicals and sweeteners.
Our sauce, being we use all organic produce from our garden, and for the ingredients we do need from the store are just simple ingredients that can also typically be found in organic options. So when you try our families recipe, be sure to leave a comment for us and tell us how much you our homemade spaghetti sauce  too!
This recipe fills my 18 and 22 qt electric roasting pans.
Equipment you will also need:
- Stick Blender
- Measuring Cups
- Measuring Spoons
- Wide Mouth Funnel
- Canning Jar Lifter
- Stove top Pressure canner
- Canning Jars, Lids and Rings
- Cutting board
- Paring knives
- Large Mixing Bowels
- 8 oz Ladle (optional but makes it go faster)
This recipe makes 10 quarts of spaghetti Sauce.
Homemade Spaghetti Sauce For Canning
Ingredients
- 25 Lbs Tomatoes Fresh, and ripe
- 5 large yellow onions
- 5 large bell peppers red, yellow, or green
- 4 mild peppers Anaheim or other favorite variety
- 5 cans organic tomato paste
- 1/4 cup Tamari (gluten free) or coconut aminos may also use liquid aminos
- 4 tablespoons Worcestershire sauce
- 1/2 cup coconut sugar or brown sugar packed
- 1/4 cup salt
- 5 tablespoons organic chopped or minced garlic or equivalent in fresh garlic
- 3 tablespoons oregano dried
- 3 tablespoons basil dried
- 1 tsp red pepper flakes
- 5 bay leaves
- 1 1/4 cup Organic lemon juice add before jarring
- 1/2 cup vinegar add before jarring
Instructions
- Fill a large pot half-way with water, bring to a boil. Gently add tomatoes one by one to boiling water.
- Fill a clean sink or very large bowl with ice water
- Boil tomatoes for 2 minutes. you will notice the skins starting to shrivel or crack. Remove tomatoes with a slotted spoon. And plunge tomatoes in ice water bath.
- Peel and quarter the tomatoes
- Prep all peppers and onions by cutting out stems, removing seeds, peeling onion skins, and use a food processor in batches to finely chop to desired chunkiness. Place chopped peppers and onions in electric roasting pan.
- Combine peppers, onions, tomatoes, tomato paste, tamari, Worcestershire sauce, coconut sugar, salt, garlic, oregano, basil, pepper flakes, and bay leaves
- Set roasting pan to a medium heat until hot, then reduce to a medium low heat and let simmer, stirring occasionally for about 5 hours.
- check for desired thickness of sauce, and add lemon juice and vinegar and stir until well combined.
- continue simmer for approximately 1 more hour or until desired thickness.
- remove bay leaves, and if you desire a smooth sauce, use an immersion blender (stick blender) until smooth.
- prep pressure canner on stove with 3 full quarts water and a splash of white vinegar and set to a medium heat to warm tap water.
- ladle hot sauce into canning jars, leaving a 1/2 inch head space at the top. Make sure there are no air bubbles, and jars have been wiped clean before placing lids and rims.
For Pressure Canning
- Using a weighted gauge pressure canner, process for 25 minutes for quart jars, or 20 minutes for pint jars. Process at 10 pounds for lower altitudes (0-1,000 ft), or process at 15 pounds in higher altitudes (above 1,000 ft).
For Water Bath Canning
- Process for 40 minutes in a boiling water canner for lower altitudes (less than 1000 ft). For altitudes between 1,000-3,000 ft, add 5 minutes to boiling time. For 3,000-6,000 ft, add 10 minutes; 8,000 ft add 15 minutes; 10,000 ft add 20 minutes.
