Homemade Canned Spaghetti Marinara Sauce
User Reviews
4.6
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Prep Time
2 hrs
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Cook Time
2 hrs
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Total Time
4 hrs
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Servings
4 quarts
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Course
Main Course, Condiments, Others
Homemade Canned Spaghetti Marinara Sauce
Description
This marinara sauce combines peeled, drained, and chopped tomatoes with finely chopped green and red bell peppers, onions, garlic, and tomato paste to create a deeply flavored base. Seasonings include dried oregano, basil, parsley, Worcestershire sauce, salt, and bay leaf to enhance complexity. The mixture is simmered for an hour, allowing flavors to meld and develop.
The sauce may be blended for a smoother texture if preferred, then prepared for home canning by adding lemon juice to each jar. The recipe includes detailed instructions for sterilizing jars and processing times using water or steam bath canners, adjusted for elevation, ensuring food safety.
This sauce is versatile for spaghetti and other pasta dishes. The recipe allows variation in peppers and advises on salt types for canning. Careful measurement of tomato quantities and adherence to canning safety guidelines are emphasized for reliable preservation.
Ingredients
- 12 cups peeled drained, and chopped tomatoes (see note)
- 1 cup green bell pepper about 1 large pepper, finely chopped
- 1 cup red bell pepper about 1 large pepper, finely chopped
- 2 cups onion about 3 medium onions, white or yellow, finely chopped
- 3 cans cans (6-ounces each) tomato paste
- ½ cup vegetable oil or canola oil
- ¼ to ½ to ½ cup granulated sugar or brown sugar
- 3 tablespoons salt I use canning salt, see note for options
- 2 tablespoons garlic about 6 cloves, finely minced
- 1 ½ tablespoons oregano dried
- 1 ½ tablespoons basil dried
- 1 ½ teaspoons parsley dried
- 2 teaspoons Worcestershire sauce
- 1 bay leaf
- ½ cup lemon juice bottled
Instructions
- Combine all the ingredients except the lemon juice in a large 8-quart pot, stir to combine well, and bring to a boil. Reduce the heat and simmer for 1 hour, stirring often. Take out the bay leaf and discard. For a smoother consistency, use an immersion blender or transfer the sauce to a blender to process until smooth (optional).
- Pour 2 tablespoons of lemon juice into the bottom of sterilized, hot quart jars. Ladle in spaghetti sauce within 1/2-inch of the top. Wipe the rim of the jar with a clean, damp cloth. Place a canning lid and ring on each jar.
- Process the spaghetti sauce in a water or steam bath canner for 40 minutes (add 5 minutes if you live at 1,001 to 3,000 feet - if you live at higher elevation than that, you'll want to use a water bath canner since steam bath canners shouldn't be used to process jars longer than 45 minutes).
- Remove the jars carefully from the water or steam bath and let cool to room temperature. Check to make sure the jars have sealed correctly (lightly press the top of the lid; it should be firm - if the center bubbles up and down when you press on it, it hasn’t sealed correctly and will need to be refrigerated or re-processed).
Notes
- Use 12 cups of peeled, drained, and chopped tomatoes for consistent taste and safe canning.
- You may substitute 2 green peppers or 2 red peppers instead of one of each for flavor variation.
- Use canning salt for best results; kosher or table salt without additives can be substituted cautiously.
- Peel tomatoes by broiling cut side down until skins wrinkle and easily peel off.
- Ensure jars are sterilized and process sauce in a water or steam bath canner following specific timing based on elevation for safety.
- This recipe can be doubled or halved; adjust pot size accordingly.
Nutrition Information
Show DetailsNutrition Facts
Serving: 4quarts
Amount Per Serving
Calories kcal
% Daily Value*
| Serving | 1 Quart | |
| Calories | 456kcal | 23% |
| Carbohydrates | 49g | 16% |
| Protein | 6g | 12% |
| Fat | 29g | 45% |
| Saturated Fat | 2g | 10% |
| Sodium | 5302mg | 221% |
| Fiber | 10g | 40% |
| Sugar | 32g | 64% |
* Percent Daily Values are based on a 2,000 calorie diet.
User Reviews
Overall Rating
4.6
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