This spaghetti sauce for canning recipe turns fresh tomatoes from a farmer or your own backyard and turns it into a staple dinner sauce year-round!
As part of our self-sufficiency journey, we will often look at the things we buy and see what we can make at home instead.
We’ll even plan our vegetable garden space by how many different things we can make and can to have available year-round.
In fact, check out my post for a complete list of canning recipes to see what you can grow and can at home.
If you’re not growing tomatoes yet, check out my post on Beginner’s Guide to Growing Tomatoes.
Spaghetti Sauce for Canning Recipe
Most nights we’ll add ground beef to this recipe or meatballs, but for now this recipe is simply a basic, classic, delicious spaghetti sauce recipe.
To make this recipe, you’ll need roughly 20 pounds of tomatoes. It sounds like a lot, but if you grow your own you can usually get 20 pounds out of a handful of plants.
On average one tomato plant will give you 10-20 pounds of tomatoes per season.
This recipe makes about 7 pints or 3 quarts of spaghetti sauce. We use quarts to make our dinners, and generally have spaghetti once a month.
That means we go through 12 quarts a year. If 20 pounds (from one plant) equals 3 quarts, we know we need to grow at least 4 tomato plants each summer JUST for spaghetti sauce.
To make your sauce, wash your tomatoes, remove the stem and blossom ends (if needed) and roughly chop into quarters.
In a large pot, warm the olive oil and sauce the onion and garlic until translucent. Add the tomatoes and raise the heat so that the tomato mixture boils.
Reduce heat and simmer for 20 minutes, stirring occasionally to prevent it sticking to the pot.
If you have an immersion blender, puree the tomato mixture right in the pot. If you have a food processor or blender, puree the tomato mixture, working in batches.
Strain the puree through a sieve to remove the seeds and peel. If you can the seeds and peels they become very tough and chewy.
Add the basil and bring the heat up to a simmer again and simmer until it reaches your desired thickness.
Add 1 Tbsp bottled lemon juice to each warm, sterilized pint jar or 2 Tbsp to each quart.
Ladle the hot spaghetti sauce into the hot jars, leaving 1/2 inch headspace.
Remove the air bubbles, wipe the rim, and affix the lid and rings.
Process in a boiling water bath 35 minutes for pints and 40 minutes for quarts.
Now you have homemade, farm fresh spaghetti sauce year-round!
- 20 lbs tomatoes (about 60 medium)
- 1 cup chopped onion (about 1 large)
- 8 cloves garlic, minced
- 1 Tbsp olive oil
- 1/4 cup finely minced, fresh basil
- 1 Tbsp bottled lemon juice per jar
- Wash tomatoes, remove stem and blossom ends, cut into quarters and set aside.
- Saute the onion and garlic in olive oil in a large sauce pan until transparent.
- Add the tomatoes, bring to a boil, reduce heat and simmer for 20 minutes, stirring occasionally.
- Puree tomato mixture with an immersion blender or food processor, working in batches if you have to.