Spaghetti Sauce (For Canning) - Recipe (2023)

# 44824

Corrina Smet (Wisconsin) says:

Hi Jean- do you have to add any lemon juice to the mixture? I had someone tell me you had to add lemon juice. I know sometimes you have to do that, but I didn't think it would be necessary for spaghetti sauce?

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# 44832

Cooks.com replies:

Hi Corrina,

For boiling water bath canning of newer hybridized tomato varieties, the USDA recommends adding lemon juice, vinegar or citric acid to lower the pH for boiling water bath canning. If you're using only heirloom tomatoes, they are likely to be high enough in acidity but unless you're about to test using litmus paper for an acid level below 4.9, you can add an acidifier to be sure the tomatoes have a high enough pH to be processed in a boiling water bath canner rather than a pressure canner. When adding lemon juice to your jars, the USDA recommendation for "Standard Pasta Sauce" is to process in a boiling water bath canner for 35 minutes for pints and 40 minutes for quart jars. The above recipe calls for processing of 50 minutes so adding the wine vinegar will suffice.

In my own canning of pasta sauce, I use red wine vinegar rather than lemon juice because I prefer the flavor in pasta sauce. Since I also include vegetables such as onions, garlic, celery, peppers, etc., I use a pressure canner for processing homemade pasta sauce. I use a boiling water bath canner when processing whole peeled tomatoes packed in tomato juice with a 1/4 tsp. Vitamin C or citric acid. You can also use the citric acid to add a tart flavor to drinks, or to keep cut foods from turning brown (such as potatoes or lettuce edges). -- CM

"Add two tablespoons of bottled lemon juice or 1/2 teaspoon of citric acid per quart of tomatoes. For pints, use one tablespoon bottled lemon juice or 1/4 teaspoon citric acid. Acid can be added directly to the jars before filling with product. Add sugar to offset acid taste, if desired. Four tablespoons of a 5 percent acidity vinegar per quart may be used instead of lemon juice or citric acid. However, vinegar may cause undesirable flavor changes." -USDA

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# 75220

Jeff (West Virginia) says:

We didn't use Roma tomatoes and it turned out fantastic. Found that if we skimmed the water off tomatoes before we started cooking and added a little more paste it cut the cooking time to 6hrs. We added a little corn starch mixed with warm water to help thicken and that also helped.. We got nine and a half quarts of sauce,getting ready to order a full bushel for more sauce, not bland, sweet and savory!!!!!!!

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# 75978

Michelle (Pennsylvania) says:

(Video) How to Can Spaghetti Sauce

I used BIG BOY Tomatoes. I skinned them, quartered them and removed the seeds and the juice in the tomatoes. Then cooked it. It cut the cook time down to 4 hours for me. I saved the juice from the tomatoes added a little salt to it then put it into a container (homemade tomato juice).

Only thing I will change next time I make this sauce is to cut down on the Oregano a little bit. Otherwise this Spaghetti Sauce is pretty good!

# 77404

Rachel (Maine) says:

This is absolutely delicious!!!!

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# 77993

Celina (Michigan) says:

I made mine with home grown "orange Blossom" variety tomatoes. They are a gorgeous rich yellowy orange color. I cut the recipe down to a half gallon worth. With the green peppers and herbs against the deep yellow, the sauce is both beautiful and delicious!

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# 90787

Arleen (Nova Scotia) says:

We absolutely luv this recipe. but i did have to make some changes (due to diet restrictions). i replaced the sugar with splenda. And i added a couple stalks of celery and carrot chopped fine.

I also forgot to sweat the veg, i added them right in with the tomatoes, so i ended up having to drizzle some oil in. but i bet if i had of done them properly it would have been even better (if that was possible!!). i let it go all day til the hubby got home to help me can.

it's so good, my son (who hates spaghetti sauce) asked for extra :) and the hubby was quite pleased as well. i ended up with 26 cups of it. thanks so much jean for giving me a recipe i could work with. i'm so grateful ;)

(Video) Easiest, Thickest PASTA SAUCE from the Garden!! Canning Your Homegrown Pasta Sauce
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# 108216

Lisa (Pennsylvania) says:

This recipe is absolutely delicious! I added red pepper flakes to give it a little zip (my family likes spicy). By far the best recipe I have found!

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This recipe is fantastic. I used a bushel of Roma and I added celery and carrots. I also added a couple of leafs of basil to each of my jars. I ended up getting 38 1/2 litre jars. I will be making this a regular every year!

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# 109155

Kathleen (Wisconsin) says:

Hi Jean, can I possibly get away with not peeling the tomatoes? I have zillions of cherry and slightly larger tomatoes this year. I have to use them some way!

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# 182306

Kathleen (United States) replies:

(Video) Spaghetti Sauce Canning Recipe - Delicious!

I have not made this particular recipe before, but I never skin or de-seed the tomatoes. I just wash, core and cut the tomatoes up to fit in my kettle. I mash with my potato masher to get the juicing process started. After the have cook for awhile,I then use my immersion blender to make it smooth. Then simmer for hours. My spaghetti always turns out good. We love using the skin and seeds as these are also nutritious. Happy canning!

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# 123165

Irene M (Kentucky) says:

I use commercially canned tomato products to make my spaghetti sauce. Have always wanted to can my sauce but do I still have to add the lemon juice? Thanks!

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# 125851

Skunkclan (Utah) says:

I would like to know if you can use canned tomatoes for sauce to be bottled and would you still use lemon juice?
Thanks

Reply

Hi Skunkclan,

Yes, you can use canned tomatoes, but the quality won't be as good as if you had used the fresh ones. You should still use the lemon juice, or red wine vinegar (or any organic vinegar) can be used (double the quantity).

(Video) Canning Pasta Sauce Recipe | Canning Spaghetti Sauce Recipe | Homemade Pasta Sauce Recipe

-- CM

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# 125962

BettyA (New Mexico) says:

My mom, my grandmother and I have always canned tomatoes, puree, whole, ketchup and whatever. We have all never used lemon juice or vinegar and we never have any problems and the canned tomatoes are always good. We use good tomatoes without bad spots and not too ripe.

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# 131976

Mary Therese Cole (Colorado) says:

How many cups of tomatoes is the 1/2 bushel of Roma. I had already prepared the tomatoes before I found this recipe. I have a combination of roma and better boys.

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# 143997

LayB (Oregon) says:

Excellent delicious recipe!! I have used for 4 years and never plan to change! I put the tomatoes, green peppers, and onions in my food processor & blend till smooth. Then I add with remaining ingredients and cook for several hours before I can. Delicious. I have tried blanching the tomatoes & removing skins and also not removing skins & I cannot tell a difference. So it's a easy process for me. I use for pizza sauce as well.

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I have so many tomatoes and not a lot of time (2 toddlers) so I bought a fine chopper from Aldi (life saver) that I use to just slice and chop so I don't have to peel them!

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FAQs

How much spaghetti for a can of sauce? ›

What is the Correct Ratio of Sauce to Pasta? Many people wonder how much sauce to use when cooking pasta. For tomato-based sauces, a good rule of thumb to follow is to use one jar of 24-ounce pasta sauce for every 16-ounce package of pasta.

Do you need to add lemon juice when pressure canning spaghetti sauce? ›

The short answer to the question is “Yes, to ensure safety, acid in the form of lemon juice, citric acid or vinegar must be added to tomatoes that will be processed by a pressure canning option”.

Should spaghetti sauce be pressure canned? ›

The spaghetti sauce needs to be pressure canned to keep it fresh for years at a time. Let's learn more about the process.

Does spaghetti sauce with meat need to be pressure canned? ›

This is a ready to “heat and eat” home-canned pure bolognese-style spaghetti sauce, with ground meat in it. This recipe requires a pressure canner. If you don't have one, make instead a pasta sauce for canning in a boiling water canner, and fry up ground meat to add at the time of serving.

How much sauce do I need for 1 pound of spaghetti? ›

An average ratio of tomato sauce to pasta is 1 1/2 cups of sauce to 1 pound of pasta. For oil-based sauces, use 1 cup per 1 pound of pasta. Go even lighter with creamy, rich sauces. Typically, we like the ratio of one jar of our sauce to 1 pound (or package) of our pasta.

How much sauce do you get from a pound of meat? ›

For every pound of meat, you'll need a total of 3 cups liquid, which you should mix and match from a few different sources: You definitely want some wine—choose red wine for a deeper earthy flavor, and white for a brighter one. You'll also need some broth: Chicken broth for a milder flavor, or beef to keep it meatier.

What happens if you forgot to put lemon juice in canned spaghetti sauce? ›

If your recipe called for lemon juice and you forgot to put it in, your mixture will not be acid enough for safe canning. You have to open the jars and put the mixture into a sauce pan. (If you made the jam or jelly recently and you carefully remove the lids without damaging them, you can re-use the same lids.)

Can I use vinegar instead of lemon juice in canning? ›

(Four tablespoons of a 5 percent acidity vinegar per quart may be used instead of lemon juice or citric acid. However, vinegar may cause undesirable flavor changes.)

What does lemon juice do to spaghetti sauce? ›

Lemons are a flavor enhancer just like salt but without all the sodium. A fresh squeeze brings out the acidity of the tomatoes and enhances the flavor of the noodles, making the entire dish more savory.

Can you can spaghetti sauce with meat in a water bath? ›

Because of this, low acid foods need to be processed in a pressure canner. Pressure canners raise the temperature of the jar and its contents well above the boiling point, which kills off even botulism and makes the product shelf stable. So please don't try to process a meat sauce the same way you do a basic marinara.

How long should you pressure can spaghetti sauce? ›

Pressure Canning Spaghetti Sauce

For a weighted-gauge pressure canner, you will want to process 20 minutes for pint jars and 25 minutes for quart jars. Process at 10 lb for altitudes between 0-1,000 feet.

How do you preserve spaghetti sauce in mason jars? ›

Ladle sauce into jars, leaving proper headspace of 1/2-inch. Remove air bubbles. Wipe rim of the jar and then place lid and ring on jar, tightening just until it's fingertip tight. Process filled jars in a boiling water canner for 35 minutes.

How can I thicken my spaghetti sauce for canning? ›

Adding a cornstarch slurry is an easy way to thicken sauce quickly. Simply combine equal parts water and cornstarch (start with 1/4 cup each). Whisk until smooth, then stir into the sauce.

Does lemon juice change the taste of canned tomatoes? ›

As expected, tomatoes canned with commercial cider vinegar and bottled lemon juice had altered flavors. Note that the flavors mellow (like most pickled or acidified products) after 4 to 6 weeks, so it's best to test your canned products after several weeks.

How do you can pints of spaghetti sauce? ›

Canning the Spaghetti Sauce

Fill jars, leaving 1 inch headspace. Adjust lids. Process in a pressure canner 20 minutes for pints, 25 minutes for quarts. If using a weighted-gauge canner, set at 10 pounds pressure at 0-1,000 feet above sea level; set at 15 pounds pressure at higher altitudes.

How much spaghetti do I need for 20 people? ›

A good rule of thumb is to buy 20% more spaghetti than you need when you are feeding a crowd. You can calculate how much spaghetti you need by multiplying the number of guests by 2 and this will give you how many ounces you need to buy, then add 20% extra for extra guests or other unforeseen circumstances.

How much sauce do I need for 10 pounds of pasta? ›

For 10 pounds of pasta that will be 2 1/2 gallons of sauce, which is 10 quarts, 40 cups or 320 ounces.

How much spaghetti do I need for 15 people? ›

If you're working with a three-gallon stock pot, that means it'll take most of an hour to come to a full boil, and it's only going to cook three or four pounds of pasta. That's enough for 15 or 16 people as a main dish, so if you're cooking for more you need to allow time, pots and burner space for the rest.

How many pounds of meat do I need for spaghetti? ›

When cooked, one pound of dry spaghetti will feed four to five people. Match the pounds of ground beef you use, to the pounds of dry pasta you cook. For example, you will need five 1 lb. boxes of dry spaghetti and 5 lbs.

How many cups are in a 24 oz jar of spaghetti sauce? ›

A 24 oz jar has 2 1/2 cups.

What to put in spaghetti sauce to make it taste better? ›

8 Ways to Elevate Canned Spaghetti Sauce
  1. 1 - Extra virgin olive oil. Adding a good amount of a flavorful olive oil will go a long way in infusing flavor into your sauce. ...
  2. 2 - Fresh garlic. ...
  3. 3 - Meat. ...
  4. 4 - Hot pepper flakes. ...
  5. 5 - Red wine. ...
  6. 6 - Fresh or dried herbs. ...
  7. 7 - Cheese. ...
  8. 8 - Cream and/or butter.
26 Feb 2018

How many cups are in a 24 oz jar of spaghetti sauce? ›

A 24 oz jar has 2 1/2 cups.

How do you make a jar of spaghetti sauce better? ›

Tossing in strips of basil, a sprig of thyme or some oregano can take your sauce to the next level. Although fresh herbs might pop a bit more, dried herbs and spices can work just as well. Sprinkling in some red pepper flakes, a pinch of parsley and a dash of salt and pepper can liven up your jarred pasta sauce.

How many pounds of meat do you get from a pound of pasta? ›

Figure out how much pasta and ground beef you will need to feed the number of people you wish to serve. When cooked, one pound of dry spaghetti will feed four to five people. Match the pounds of ground beef you use, to the pounds of dry pasta you cook. For example, you will need five 1 lb.

How can I make canned tomato sauce better? ›

8 Ways to Elevate Canned Spaghetti Sauce
  1. 1 - Extra virgin olive oil. Adding a good amount of a flavorful olive oil will go a long way in infusing flavor into your sauce. ...
  2. 2 - Fresh garlic. ...
  3. 3 - Meat. ...
  4. 4 - Hot pepper flakes. ...
  5. 5 - Red wine. ...
  6. 6 - Fresh or dried herbs. ...
  7. 7 - Cheese. ...
  8. 8 - Cream and/or butter.
26 Feb 2018

How many cups of spaghetti sauce do 4 jars contain? ›

And we know that one cup contains 8 ounces of fluid. From the above calculations, we got 104 ounces of spaghetti sauce in 4 jars. From the above calculations, we have found that 4 jars contain 13 cups of spaghetti sauce.

How many how many ounces is in a cup? ›

With liquids, the answer is simple and easy to remember. Liquids are measured in fluid ounces, and there are 8 fluid ounces in 1 cup. This is true of all liquids.

How many ounces is a jar of pasta sauce? ›

Prego Pasta Sauce, Traditional Italian Tomato Sauce, 24 Ounce Jar.

How do you preserve spaghetti sauce in mason jars? ›

Ladle sauce into jars, leaving proper headspace of 1/2-inch. Remove air bubbles. Wipe rim of the jar and then place lid and ring on jar, tightening just until it's fingertip tight. Process filled jars in a boiling water canner for 35 minutes.

How do you make a jar of spaghetti sauce thicker? ›

Add Cornstarch Slurry

A Cornstarch Slurry is a pretty simple method of thickening your sauce that won't alter the taste in any way. To make the slurry, mix together one part cornstarch with one part water. Like with any of these thickening agents, you want to add the slurry slowly, in stages.

What spices do you put in jarred spaghetti sauce? ›

Red pepper flakes, dehydrated or fresh garlic, dried oregano, parsley, or basil, or an Italian seasoning blend are all good options. Dried herbs and spices should be added at the beginning of the cook time so that they have time to bloom.

How much spaghetti do I need for 20 people? ›

A good rule of thumb is to buy 20% more spaghetti than you need when you are feeding a crowd. You can calculate how much spaghetti you need by multiplying the number of guests by 2 and this will give you how many ounces you need to buy, then add 20% extra for extra guests or other unforeseen circumstances.

How much spaghetti do I need for 15 people? ›

If you're working with a three-gallon stock pot, that means it'll take most of an hour to come to a full boil, and it's only going to cook three or four pounds of pasta. That's enough for 15 or 16 people as a main dish, so if you're cooking for more you need to allow time, pots and burner space for the rest.

How do you make spaghetti taste better? ›

Try adding something acidic! Acids brighten up flavors and add a delicious tanginess. While you're warming up your pasta sauce, add a splash of red wine vinegar, lemon juice, or balsamic vinegar, or add some chopped olives or capers. You'll be surprised by the difference a little bit of acid can make!

How do you make canned spaghetti sauce better Reddit? ›

I usually dress them up with some combination of:
  1. balsamic vinegar (less than a teaspoon), to boost sweetness.
  2. black pepper.
  3. good dried oregano or basil leaves (never both though)
  4. chili flakes (if I want some bite)
  5. precooked hamburger (onions, garlic, 80/20, salt, pepper)
  6. precooked Italian sausage.
4 Feb 2018

Why do you add pasta water to sauce? ›

Don't drain all of the pasta water: Pasta water is a great addition to the sauce. Add about a ¼-1/2 cup or ladle full of water to your sauce before adding the pasta. The salty, starchy water not only adds flavor but helps glue the pasta and sauce together; it will also help thicken the sauce.

Can you put butter in pasta sauce? ›

Butter helps all kinds of flavors shine, even sweets like these buttery dessert recipes. Next time your homemade sauce is a touch too sharp after a taste test, stir in half tablespoons of butter until the bright flavors mellow a little.

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