Making and Canning (or freezing) Homemade Spaghetti Sauce from Fresh Tomatoes, with Meat!

Making and canning your own spaghetti sauce is something families remember years later.  No store bought spaghetti sauce compares with the taste of that made from your own tomatoes from your garden or fresh-picked from a local farm!  In the middle of the winter, you can make a meal with your spaghetti sauce and taste the summer flavor of fresh tomatoes. And yes, you CAN do it with meat, although, frankly, I don't recommend it, for two reasons.  First, you need a pressure canner: it can NOT be done safely in a plain water bath canner because the temperatures do not get high enough to kill the bacteria that can attack the meat.  Secondly, have you ever eaten canned meat (yes, it's called "Spam").  If canning meats improved or even maintained their flavor, then we'd all be buying canned beef, chicken in a tin, pork whiz, and Turkey ala Can, wouldn't we? I just can the spaghetti sauce without the meat (see this recipe for how to can meatless spaghetti sauce) and make a batch of meatballs separately, freeze them and combine the two when I want to make a meal. OR brown the meat and add it when I use the sauce.

Now, having tried to discourage you from adding meat to the spaghetti sauce your going to can , here's how to do it, in easy steps and completely illustrated.   This method is so easy, ANYONE (with access to a pressure canner) can do this! 

Ingredients and Equipment

Process - How to Make Spaghetti Sauce from Fresh Tomatoes

Step 1 - Selecting the tomatoes

It's fun to go pick your own and you can obviously get better quality tomatoes!  

At right is a picture of tomatoes from my garden - they are so much better than anything from the grocery store. And if you don't have enough, a pick-you-own farm is the pace to go!  At right are 4 common varieties that will work:

 

Top left: Beefsteak	Top right: Lemon Boy, yellow
Bottom left: Roma, paste-type	Bottom right: Better Boy

The picture at right shows the best variety of tomato to use: Roma; also called paste tomatoes.  They have fewer sides, thicker, meatier walls, and less water. And that means thicker sauce in less cooking time!

Also, you don't want mushy, bruised or rotten tomatoes!

Step 2 - Removing the tomato skins

Here's a trick you may not know: put the tomatoes, a few at a time in a large pot of boiling water for no more than 1 minute (30 - 45 seconds is usually enough)

then....

Plunge them into a waiting bowl of ice water.

This makes the skins slide right off of the tomatoes!  If you leave the skins in, they become tough and chewy in the sauce, not very pleasant.

Step 3 -  Removing seeds and water

After you have peeled the skins off the tomatoes, cut the tomatoes in half.  Now we need to remove the seeds and excess water. 

Step 4 - Squeeze of the seeds and water

Just like it sounds: wash your hands then squeeze each tomato and use your finger or a spoon to scoop and shake out most of the seeds.  You don't need to get fanatical about it; removing just most will do.

Step 5 - Drain the tomatoes

Toss the squeezed (Squozen? :) tomatoes into a colander or drainer, while you work on others. This helps more of the water to drain off.  You may want to save the liquid: if you then pass it through a sieve, screen or cheesecloth, you have fresh tomato juice; great to drink cold or use in cooking! By draining the water off now, you'll end up with a thicker spaghetti sauce in less cooking time! And that preserves vitamins (and your sanity).

Step 6 - Get the jars and lids sterilizing

The dishwasher is fine for the jars.  I get that going while I'm preparing everything else, so it's done by the time I'm ready to fill the jars. 

Be sure to let it go through the rinse cycle to get rid of any soap!

Lids:  Put the lids into a pan of boiling water for at least several minutes. 

Note: everything gets sterilized in the water bath (step 7)
anyway, so this just helps to ensure there is no spoilage later!)

Step 7 - Brown the ground meat

Simply cook the ground meat in a pan (I use a tall pot to contain the splattering).  Cook the meat over medium high heat, stirring frequently (if not constantly) for about 10 to 15 minutes, until the no traces of pink remain, and the meat is uniformly browned. Then turn off the heat, cover and set it aside.  We won't need it until step

Step 8 - Mix or your own seasoning?

Either works equally well. The spaghetti sauce mix for canning has the advantage of being tested and VERY easy to use. It's basically corn starch, onion powder, salt and seasoning. It doesn't have any preservative to improve the canning, so the advantage is just that it is easier.  

Otherwise, use: 

A note about spices: Less spice, especially garlic and onions in canned sauce is better.  They tend to strength and sometimes become bitter in storage.  So use less when you prepare the sauce and add more when you actually use it, if you want!

Step 9 - Bring the sauce to a gentle simmer

You don't need to overcook it; just bring it to boiling to sterilize it, mix the seasonings and cook down the tomatoes.

Step 10 - Add the browned ground meat.

Just add it to the pot and stir well!  Bring back to a boil, and now you simply cook it until it is the thickness that you desire!

Step 11 - Fill the jars with sauces and put the lid and rings on

Fill them to within 1/4 inch of the top, seat the lid and hand-tighten the ring around them.  

NOTE: if you want to freeze the sauce instead, just fill your freezer containers (I like Ziploc freezer bags in the quart size), fill them completely, eliminate air pockets, seal them and pop them in the freezer.  You're done!

Be sure the contact surfaces (top of the jar and underside of the ring) are clean to get a good seal! 

Step 12 - Boil the jars in the canner

Put them in the canner and follow the directions that come with your canner (generally, you add a specified amount of water, put the jars in, clamp down the lid, and put the weight or dial gauge on. Process the jars according to the table below for your type of canner. Remember to adjust the time if you are at a different altitude other than sea level!  

I use a dial-type pressure canner (shown at right) To order one, click on Canning supplies and select the canner that is right for your stove (regular or flat bottomed for glass or ceramic stoves)

Step 13 - Done

Lift the jars out of the water and let them cool without touching or bumping them in a draft-free place (usually takes overnight)  You can then remove the rings if you like.

Other Equipment:

From left to right:

1. Jar lifting tongs 
           to pick up hot jars
2. Lid lifter 
           - to remove lids from the pot 
           of boiling water (sterilizing )
3. Lid 
          - disposable - you may only 
          use them once
4. Ring 
         - holds the lids on the jar until after
         the jars cool - then you don't need them
5. Canning jar funnel
         - to fill the jars

 

Home Canning Kits This is the same type of  standard canner that my grandmother used to make everything from applesauce to jams and jellies to tomato and spaghetti sauce!. This complete kit includes everything you need and lasts for years: the canner, jar rack, jar grabber tongs, lid lifting wand, a plastic funnel, labels, bubble freer, and the bible of canning, the Ball Blue Book. It's much cheaper than buying the items separately. You'll never need anything else except jars & lids! To see more canners, of different styles, makes and prices, click here!For more information and current pricing: Average Customer Review: Usually ships in 1-2 business days

Summary - Cost of Making Homemade Spaghetti Sauce - makes 7 pint jars, 16 oz each*
Item	Quantity	Cost in 2005	Source	Subtotal
Tomatoes	20 - 25 lbs (to make about 16 cups of prepared tomato)	free from the garden, or $0.50 cents at a PYO	Garden	$0.00
Canning jars (pint size, wide mouth), includes lids and rings	7 jars	$8.00/dozen	Wal-Mart, BigLots,  Publix, Kroger	$4.50
seasoning	See step 7	$2.00?	Wal-Mart,  Publix, Kroger	$2.00
Spaghetti mix	1 packet	$3.00 per package	Wal-Mart, BigLots,  Publix, Kroger
Ground meat	1.5 lbs	$3 to $5	Grocery store	$4.00
Total				$6.50 total  or about  $0.95 per jar INCLUDING the jars - which you can reuse!
* - This assumes you already have the pots, pans, ladles, and reusable equipment. Note that you can reuse the jars!  Many products are sold in jars that will take the lids and rings for canning.  For example, Classico Spaghetti sauce is in quart sized jars that work with Ball and Kerr lids and rings. Note that the Classico's manufacturer does not recommend reuse of their jars: see what they have to say on this page:

Answers to Common Questions

What did I do wrong if my jars spoil?

Tomatoes are a low acid fruit - adding lemon juice helps, processing at least 35 minutes in the water bath canner, or better still, using a pressure canner almost eliminates spoilage.  If you don't have a pressure canner, you must boost the acid level of the sauce, by adding 2 tablespoons of lemon juice or 1/2 teaspoon of citric acid per quart of sauce. 

I have read in other homemade spaghetti sauce recipes that you need to cook the mixture for at least 4-5 hours. Is this necessary?

I suppose if you really want to make sure that absolutely no vitamins survive, you could cook it that long! :) The only reason people used to tomato sauce that long was the Roma paste-type tomatoes, with thicker walls, meatier with fewer seeds and less water didn't exist, so they had to cook it for hours to get rid of water and thicken it. And of course, modern sauce mixes that contain a little bit of corn starch as a thickener, also help shorten the time.

And for those who want to go strictly organic and au naturale, my method of squeezing out the excess water and seeds eliminates much of the excess juice (which you can save as tomato juice for drinking) and lets you start with a thicker tomato pulp which means much shorter cooking time!

I have a favorite spaghetti sauce recipe that I make in the crockpot. Making it this way reduces the acid so it doesn't do a number on my stomach. Among other things, I add olive oil and marinated short ribs. I marinate the ribs in Italian dressing overnight and then brown them before I add them to the sauce.  I use the ribs for flavoring, removing them once the sauce it done. Will I be able to can this sauce once it's done? I usually freeze, but canning in quart jars would be much more convenient.  I have both a boiling water canner and a pressure canner

I would doubt that would be safe if canned in a water bath canner.  You'd at least need a pressure canner, since you've reduced the acidity and added oil and some meat.  The USDA-tested recipe on this page (above) shows you how to safely make a spaghetti sauce with meat, and since you've removed 99% of it, I have little concern about that aspect.  So, let's consider the other ingredients that deviate from the recipe above, namely olive oil.  I haven't yet found one UDSA-tested or University food science dept-tested recipe that includes olive oil for spaghetti sauce (or any other recipe, for that matter).  The USDA says it's very risky to combine it in canning with herbs, but they're silent about it with regard to other vegetables.  I'd recommend you omit it from the recipe and add it at the time you use the spaghetti sauce. You haven't provided the details of the recipe of your recipe, but assuming it conforming in proportions and ingredients to the one above, you should be fine to pressure can it.

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