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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.
This recipe is to make a very small batch; 1 quart at a time. Why? Perhaps you only get a few tomatoes at a time (you could also follow steps 1 to 5 and freeze the tomatoes until you have enough). Or perhaps you want to make it to eat right away, or within a week, stored in the refrigerator. Then this recipe is for you! If you want to make several jars or more to store to use later, see this page.
This recipe is for spaghetti sauce WITHOUT meat, so you can use a water bath canner or a pressure canner. You can add meats, but that requires a pressure canner and a different set of directions (see this page for directions for spaghetti sauce with meat)
Here's how to do it, in easy steps and completely illustrated. This method is so easy, ANYONE can do this! It's a great thing to do with your kids!
I've added free labels for your jars here, in a Word format! Just download, edit, and print in label paper.
Yield: 1 quart
If you plan to store the spaghetti sauce in the refrigerator and/or eat it promptly, then you don't need to can it. If you do want to can a single quart, here's what you will need:
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-your-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!
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)
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.
After you have peeled the skins off the tomatoes, cut the tomatoes in half. Now we need to remove the seeds and excess 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. Another way to do it is to cut each tomato in half, across it, instead of lengthwise. Then just shake the seeds and juice out.
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 will end up with a thicker spaghetti sauce in less cooking time! And that preserves vitamins (and your sanity).
FYI, the 20 pounds of raw, fresh, whole tomatoes you started with should produce about 7 - 9 pints of "squeezed" tomatoes
The dishwasher is fine for the jars; especially if it has a "sanitize" cycle. 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 very hot (but not quite boiling; around 180 F, steaming water is fine)
water for at least several minutes.
Note: everything gets
sanitized in the water
bath (step 7)
anyway, so this just helps to ensure there is no spoilage later!)
Either works equally well. The spaghetti sauce mix (see the box above) 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. You'd have to use 1/3 of the packet to make 1 quart
Also, remember, this recipe is for NO meat! (see this page for directions for spaghetti sauce with meat)
Otherwise, this slightly modified version of the Ball Blue Book recipes works well:
|1/2 cup chopped fresh onions (then saute or microwave them until they are soft)||1 Tablespoons of oregano|
|1 clove of garlic, minced||1 bay leaves|
|2 teaspoons diced, fresh OR dried basil||1/8 teaspoon black pepper|
|2 teaspoons chopped celery (optional, may be too strong for some folk's tastes)||2 teaspoons chopped red sweet peppers|
|1/2 teaspoon salt (optional - I don't put any in!)||1 Tablespoon lemon juice (helps to acidify it, not needed if you have a pressure canner)|
|4 tablespoons red wine (optional) I think a little burgundy makes it!)|
|And if you like your spaghetti sauce
thick, add either tomato paste, - 1 or 2 small cans should do
it, or simply boil it down a bit more, or add 4 Tablespoons of
ClearJelⓇ starch - here's where to get it:
(called "corn flour" in the UK)
A note about spices: Less spice, especially garlic and onions in canned sauce is better. They tend to strengthen 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!
Combine the tomatoes and spices together in a big pot. There's generally no need to add liquid, most types of tomatoes have so much water, we will need to boil it down to drive off much of the water to thicken the sauce. If your tomatoes are watery, boil it down before you add the spices, to avoid them becoming too strong.
You don't need to overcook it; just bring it to boiling to sanitize it, mix the seasonings and cook down the tomatoes.
As they cook, the tomatoes will fall apart into sauce with out much need of mushing!
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!
If you plan to eat the spaghetti sauce right away, or store it in the refrigerator for up to 2 weeks (or the freezer for 1 year), then you are done - stop here - Steps 10 on are if you intend to can the sauce to store on the shelf at room temperature.
Put them in the canner and keep them covered with at least 1 inch of water. Keep the water boiling. Process the jars in a boiling-water bath for 35 minutes for pints and 40 minutes for quarts.
If you have a pressure canner, use it and process the sauce for the time in the tables below, as appropriate for your altitude, jar size and type of canner.
|Table 1. Recommended process time for Spaghetti Sauce Without Meat in a dial-gauge pressure canner.|
|Canner Gauge Pressure (PSI) at Altitudes of|
|Style of Pack||Jar Size||Process Time||0 - 2,000 ft||2,001 - 4,000 ft||4,001 - 6,000 ft||6,001 - 8,000 ft|
|Hot||Pints||20 min||11 lb||12 lb||13 lb||14 lb|
|Table 2. Recommended process time for Spaghetti Sauce Without Meat in a weighted-gauge pressure canner.|
|Canner Gauge Pressure (PSI) at Altitudes of|
|Style of Pack||Jar Size||Process Time||0 - 1,000 ft||Above 1,000 ft|
|Hot||Pints||20 min||10 lb||15 lb|
This document was adapted from the "Complete Guide to Home Canning,"
Agriculture Information Bulletin No. 539, USDA, revised 1994.
Reviewed June 2006.
Pressure canners work better for tomatoes and other low acid foods - you will get less spoilage with a pressure canner.
I prefer a pressure canner (see photo below) or a larger 33 quarter water bath canner, shown at right - it is much deeper, so it is neater, no boilovers, and allows you to cover the tallest jars with several inches of water to ensure safety! 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)
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, but if you leave them on, at least loosen them quite a bit, so they don't rust in place due to trapped moisture. Once the jars are cool, you can check that they are sealed verifying that the lid has been sucked down. Just press in the center, gently, with your finger. If it pops up and down (often making a popping sound), it is not sealed. If you put the jar in the refrigerator right away, you can still use it. Some people replace the lid and reprocess the jar, then that's a bit iffy. If you heat the contents back up, re-jar them (with a new lid) and the full time in the canner, it's usually ok.
Frequently Asked Questions about making tomato sauce - Click here
|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 )
- disposable - you may only
use them once
- 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 will 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:
Summary - Cost of Making Homemade Spaghetti Sauce - makes 7 pint jars, 16 oz each*
|Item||Quantity||Cost in 2009||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||Grocery stores, like Publix, Kroger and Safeway and local "big box" stores; sometimes Big Lots and even hardware stores||$4.50|
|seasoning||See step 7||$2.00?||Grocery stores, like Publix, Kroger and Safeway and local "big box" stores||$2.00|
|Spaghetti mix||1 packet||$3.00 per package||Grocery stores, like Publix, Kroger and Safeway and local "big box" stores; sometimes Big Lots and even hardware stores|
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:
Tomatoes are a borderline acid / low acid fruit (see this page about tomato acidity for more information) - 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.
The question everyone asks: Can you add meat?
With a water bath canner, absolutely, definitely NOT. The temperatures do not get high enough to kill the type of bacteria that can attack meat and make you sick, or even kill you. However, with a pressure canner, it IS possible. I have complete directions here! I don't do it, simply because... have you ever tasted canned meat? Yes, it is called SPAM. My recommendation is to can without the meat and add fresh browned ground meat or meatballs when you use the sauce!
Meat, Part 2 - I noticed you said it is best not to put meat in the sauce, as it might spoil as a child my mom canned all her meat with nothing but salt in it as she had no freezer. I cannot remember a problem with it going bad. She submerged the jars in a canning pot with a wire rack under it and boiled it for 4 hours always making sure the meat in the jar was covered with water so it would not spoil, also the jars kept covered with water at all times for four hours of boiling. "
It is statistically possible to engage in a very dangerous activity and still experience no harm. For example, one of my father's friends charged the beach at Iwo Jima in World War 2, (definitely, one of the riskiest things you could do) and yet he survived without a scratch, while 7 of 10 of his platoon died. Canning meat in a water bath is the same.
The problem is that Botulism is not killed by temperatures under 240. Water baths only reach 212. You could boil it for 4 days and the botulism would still survive. By the time you ate the jars, enough may not have grow to make you ill. But it is still very, very dangerous.
I could send you dozens and dozens of statements supporting what I stated above from many universities and food authorities. Here is one example from the University of Maine:
Match the canner to the food
There are two types of home canning methods: boiling-water-bath canners and pressure canners. The type of canner that you use should be based upon the type of food you are preserving. According to UMaine Food ScienceSpecialist Beth Calder, fruits, pickled foods, sauerkraut, marmalades, fruit spreads, jams, jellies, fruit butters (except for pumpkin) and salsa can be safely preserved using the water-bath canning method. "However, make sure you use a scientifically tested recipe from a reputable resource," she says.
All other foods should be preserved using a pressure canner. This is because botulism-producing bacteria produce spores that can survive boiling water temperatures, but are destroyed using a pressure canner with the appropriate time and pressure, which reaches temperatures between 240 and 250 degrees F.
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!
[ Easy Home Canning Directions] [FAQs - Answers to common questions and problems] [Recommended books about home canning, jam making, drying and preserving!] [Free canning publications to download and print]
Above is the
2020 version of
the Ball Blue Book