Canning Spaghetti Sauce

There’s something sacred about canning spaghetti sauce in late summer. It takes me back to my grandmother’s kitchen, where bushels of plum tomatoes lined the counter and the air smelled like simmering oregano and sweet garlic. We’d spend the day peeling, chopping, and stirring that bubbling pot of love. As a little girl, I didn’t realize we were capturing sunshine in a jar — I just knew it tasted better than anything from a store.

Now that I’m older, the rhythm of preserving sauce from scratch feels like a love letter to those memories. It’s about more than just saving ripe tomatoes — it’s about filling your pantry with comfort and flavor that lasts all year. Whether you’re new to canning spaghetti sauce or it’s already your seasonal ritual, this recipe will guide you step-by-step to a safe, flavorful, and family-loved sauce.

Gather around the table — something delicious is waiting!

Why You’ll Love This Recipe

Homemade always wins — and this seasoned tomato sauce proves it. With just the right balance of onions, garlic, and herbs, it brings deep flavor without fuss.

This is an easy-to-moderate canning recipe, perfect for both beginners and experienced home preservers. It doesn’t require a pressure canner, just a simple water bath setup.

Ready to preserve in under 8 hours, it fits beautifully into a weekend cooking day.

Every bite of pasta you make in winter will remind you of summer’s peak — ripe tomatoes, fresh basil, and that unmistakable homemade touch.

You’ll yield 6–7 pints of sauce — perfect for gift jars, family dinners, or stocking up for the cold months ahead.

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Ingredient Overview

This canning spaghetti sauce recipe highlights bold, garden-picked ingredients with a slow-simmered depth of flavor. It’s rich, rustic, and pantry-worthy.

• Paste Tomatoes: The heart of this sauce. Varieties like Roma work best for their meaty texture and low moisture.

• Chopped Onions: They melt into the sauce, building sweetness and depth as they cook down.

• Fresh Garlic: Minced and sautéed until fragrant — the foundation of great flavor.

• Olive Oil: Adds richness and helps the aromatics soften before combining.

• Bay Leaves & Oregano: Infuse the sauce with comforting, classic Italian warmth.

• Sugar (optional): Just a touch to balance acidity if needed.

• Black Pepper & Red Pepper Flakes: A flavor boost — adjust to your family’s spice level.

• Citric Acid or Lemon Juice: Essential for safe canning. Don’t skip it.

• Salt: Always add at the end so you can taste and adjust to your liking.

Quick tip: For a pretty pantry, use wide-mouth mason jars and add hand-written labels tied with twine.

Step-by-step Instructions

Step 1: Prep the Tomatoes and Aromatics

Start by weighing 22.5 pounds of paste tomatoes. Give them a good rinse under running water and let them dry on a clean towel. Chop 3 cups of onions and mince 6 cloves of garlic. This base will add rich flavor to your canning spaghetti sauce that builds as it simmers.

Step 2: Sauté the Flavor Base

Heat olive oil in a large skillet over medium heat. Sauté the onions until soft and translucent, about 7–10 minutes. Stir in the minced garlic and cook for just a minute more until fragrant. Transfer everything to a large saucepot — it’s the start of something beautiful.

Step 3: Simmer the Sauce Low and Slow

Cut your tomatoes into halves or quarters and add them to the pot with the sautéed aromatics. Toss in bay leaves, oregano, sugar (if using), black pepper, and red pepper flakes. Bring the pot to a gentle simmer and let the canning spaghetti sauce reduce by half — this takes 4–6 hours. Stir every so often so it doesn’t stick or scorch.

Tip: Use a wide, heavy-bottomed pot to help the sauce reduce evenly without burning.

Step 4: Strain for a Smooth Finish

Once reduced, remove bay leaves and let the sauce cool slightly. Use a food strainer or food mill to remove skins and seeds. This step makes your canning spaghetti sauce silky and smooth — just how Grandma liked it.

Step 5: Prep Your Jars and Tools

While the sauce cools, wash jars, lids, and bands in hot, soapy water. Place jars in a water bath canner and simmer at 180°F to keep them hot until filling. Arrange a clean kitchen towel nearby along with your funnel, ladle, and bubble remover.

Step 6: Add Citric Acid and Fill Jars

Add ¼ tsp citric acid (or 1 Tbsp bottled lemon juice) to each hot pint jar, or double that for quarts. Ladle hot canning spaghetti sauce into jars, leaving ½-inch headspace. Remove air bubbles, wipe rims, and fasten lids until fingertip tight.

Step 7: Process in a Water Bath

Return the jars to the canner and ensure the water covers them by at least 2 inches. Bring to a full rolling boil. Process pints for 35 minutes and quarts for 40 minutes at altitudes under 1,000 ft. (See notes for altitude adjustments.)

Step 8: Cool and Check Seals

Turn off the heat, wait 5 minutes, then carefully lift jars onto a towel-lined counter. Don’t touch or tighten the bands. Let your canning spaghetti sauce rest undisturbed for 12–24 hours to seal properly.

Step 9: Label and Store

Once jars are cool, press the center of each lid. If the lid doesn’t pop, it’s sealed. Remove bands, wipe down jars, and label with the date. Store in a cool, dark place and enjoy within 12–18 months.

Pro Tips

If your sauce feels watery even after simmering for hours, don’t worry. Just extend the simmer time uncovered — that’s how I learned patience and depth go hand-in-hand when canning spaghetti sauce.

Always use bottled lemon juice or citric acid instead of fresh lemons. The acidity in fresh lemons can vary, but bottled juice gives your jars the consistent pH needed for safe water bath canning.

Skim off any foam that forms during the simmering stage. This keeps your canning spaghetti sauce looking smooth and clean once jarred.

Don’t skip the step where you strain out seeds and skins. A good food mill makes this job easy — and creates the velvety texture that sets your sauce apart.

For a thicker sauce, roast your halved tomatoes in the oven first to evaporate moisture before cooking them down. The flavor deepens beautifully.

Want more inspiration for homemade sauces? Be sure to check out my cozy guide to sauce from fresh tomatoes — it’s a kitchen favorite around here.

Variations

Try adding fresh basil or thyme just before jarring for a seasonal twist. Herbs elevate your canning spaghetti sauce and make each batch unique.

Make it spicier with a few extra pinches of crushed red pepper flakes, or stir in roasted garlic for a deeper, sweeter note.

Prefer no onion or garlic? You can omit them, but be sure to adjust acidity carefully. Stick to tested recipes when canning any changes.

Swap sugar with a shredded carrot or two for natural sweetness. It’s a trick I learned from a neighbor who grew tomatoes by the bushel.

Want to serve this over creamy soups or meatballs? The rich texture makes it perfect for other tomato-based meals like my tomato soup with fresh tomatoes.

Frequently Asked Questions

Serving Suggestions

There’s nothing like opening a jar of canning spaghetti sauce and serving up a meal that tastes like summer — even in the dead of winter. I love pouring it over fresh pasta with a sprinkle of parmesan, but it also works magic in baked ziti, stuffed peppers, or even as a rich base for lasagna. This sauce turns any simple dinner into a comforting feast, perfect for busy weeknights or cozy Sunday suppers. For a fall gathering, I often serve it alongside crusty bread and a roasted veggie platter inspired by these fall dinner ideas. It’s not just a sauce; it’s a time-saver, flavor-builder, and love note in a jar.

Conclusion

Making and preserving your own canning spaghetti sauce is more than a kitchen project — it’s a seasonal tradition, a moment of calm, and a delicious reward for your efforts. Each jar holds the work of your hands and the warmth of your home. Whether you’re feeding your family, gifting homemade love, or prepping for the months ahead, this process connects you to something beautifully simple. If you love making flavorful meals from scratch, you’ll feel right at home in our dinner collection.

Try this recipe and let the sauce speak for itself. I’d be thrilled if you leave a comment below and tell me how your jars turned out. And if you share a photo of your batch on social media, tag me — I’d love to see your version!

From my kitchen to yours, let’s make memories one bite at a time.

And hey, don’t be shy — follow along on Instagram, Pinterest, or even TikTok to stay connected and inspired — I’ll be waiting with more delicious ideas.