Canning Story's Homemade Spagetti Sauce

Patricia D Page


This is a family favorite throughout the years. Add some meatballs or hot sausage when you're ready to open a can in any season, top it with cheese please and enjoy !


★★★★★ 1 vote

Makes 6- 8 (1 Quart Mason Jars )
1 Hr
3 Hr


  • 1/2
    (bushel) ripe tomatoes
  • 6 medium
  • 3-6
    green peppers (large 3, if small 6)
  • 1/4 c
  • 1 tsp
    black pepper
  • 3 Tbsp
  • 3 Tbsp
  • 3 Tbsp
    garlic salt
  • 1/2 c
    brown sugar
  • 1 can(s)
    (med sized) tomato paste to thicken if needed

How to Make Canning Story's Homemade Spagetti Sauce


  1. You will need a large cooking pot to hold all ingredients.
    You will need to have your jars clean and ready.
  2. Cut up and crush 1/2 bushel of ripe fresh tomatoes. Cook over low heat when bubbling for 1 hr. Then put through the food grinder.

    Dice your onions and add them.
    Dice your green peppers and add them.
  3. Dice your onions and add.
    Dice your green peppers and add.
  4. Add the salt, black pepper, oregano, parsley and garlic salt.
  5. Simmer sauce for 2- 3 hours more.
    30 to 40 minutes before your sauce is done ADD BROWN SUGAR. (This cuts the acid in your tomatoes.)
  6. Don't worry if your sauce isn't as thick as you want it. You can add tomato paste when your ready to open a jar or 2 .
    Now, your ready to pour the hot sauce into clean jars that are sitting in warm water. Just pour it in. They will seal.
  7. **** IMPORTANT NOTE ****
    Please read Using Pressure Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.

    Procedure: Caution: Do not increase the proportion of onions, peppers, or mushrooms. Wash tomatoes and dip in boiling water for 30 to 60 seconds or until skins split. Dip in cold water and slip off skins. Remove cores and quarter tomatoes. Boil 20 minutes, uncovered, in large saucepan. Put through food mill or sieve. Saute onions, garlic, celery or peppers, and mushrooms (if desired) in vegetable oil until tender. Combine sauteed vegetables andtomatoes and add remainder of spices, salt, and sugar. Bring to a boil. Simmer uncovered, until thick enough for serving. At this time the initial volume will have been reduced by nearly one-half. Stir frequently to avoid burning. Fill jars, leaving 1-inch headspace. Adjust lids and process according to the recommendations in Table 1 or Table 2, depending on the method of canning used.

    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
    Quarts 25 11 12 13 14
    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
    Quarts 25 10 15

    This document was adapted from the "Complete Guide to Home Canning," Agriculture Information Bulletin No. 539, USDA, revised 2009.

Printable Recipe Card

About Canning Story's Homemade Spagetti Sauce

Course/Dish: Other Sauces
Main Ingredient: Vegetable
Regional Style: Italian

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