Mom's Spaghetti Sauce Canning Recipe
Mom's Spaghetti Sauce Recipe
Yield: 12 pints
Here are the ingredients and supplies you'll need for this recipe. This is different from typical canning recipes which require you to blanch and peel the tomatoes. Blending the tomatoes saves you valuable time. And since the sauce simmers for 2-3 hours, you won't even notice the peels in the final product!
Disclaimer: In this recipe, I have followed the general guidelines from the Ball Canning Book on canning tomatoes. This recipe has not been professionally tested by the canning experts.
- 20 cups tomatoes
- 3 cups onions
- 1 green pepper
- 4 stalks celery
- 48 ounces tomato paste
- 1 cup sugar
- 1 tablespoon black pepper
- 3 tablespoons Italian seasoning
- 1½ tablespoons garlic powder
- 3 tablespoons salt
- 12 tablespoons bottled lemon juice
- 12 pint jars
- 12 lids and rings
- Waterbath canner
- Jar lifter
- Bubble remover tool
Clean and inspect the tomatoes for bruises. Cut off bruised portions and remove the cores.
Working in batches, quarter the tomatoes, blend them in the blender, and add them to a large stainless steel pot. Blend the onions, green pepper, and celery, and add them to the pot with the tomatoes.
To the pot with the tomatoes, add 48 ounces of tomato paste, 1 cup sugar, 1 tablespoon black pepper, 3 tablespoons Italian seasoning, 1½ tablespoons garlic powder, and 3 tablespoons salt.
Stir well. Simmer the sauce for 2-3 hours, stirring occasionally.
While the sauce is simmering, prepare your jars, lids, and rings. Wash jars and lids and rings in soapy hot water.
Fill your large water bath canner with water and begin boiling the water. Add the empty jars, lids, and rings to the hot water in the canner and let them heat as the water heats up.
After the sauce has simmered for 2-3 hours, it's time to fill the jars. Take a jar out of the hot water, place it on a towel, add 1 tablespoon of lemon juice to the bottom of the jar, and fill the jar with the sauce, leaving one inch of headspace.
Using the bubble remover tool, stir to remove any bubbles in the jar. Wipe the rim completely clean, then get a lid and ring out of the canner, place on the jar, and screw on tight.
Place the filled jar back into the hot water bath canner. Repeat the same process with the rest of the jars.
Process the jars at a rolling boil for 35 minutes. Turn off the heat, remove the lid, and let the water cool for 5 minutes before removing the jars from the canner.
Remove the jars to a protected surface and let them cool for 12-24 hours. After they are completely cooled, inspect each jar for seal failure. If any of the seals have failed, refrigerate or freeze that jar immediately.