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Home Canned Spaghetti Sauce Recipe with Fresh Tomatoes

Learn how to make home canned spaghetti sauce the easy way by following these simple steps. This delicious, savory pasta sauce is the perfect topping for many pasta dishes, not just spaghetti.
5 from 7 votes
Prep Time 1 hr
Cook Time 30 mins
Processing Time 15 mins
Total Time 1 hr 45 mins
Course Main Course, Sauce
Cuisine American, Italian
Servings 56
Calories 45 kcal


  • Pressure Canner
  • Canning set (optional)
  • 7 quart-sized canning jars, lids, and bands
  • Immersion Blender (optional)
  • Large Stockpot


  • 20 pounds  ripe tomatoes (about 60 medium-sized)
  • 2 cups butternut squash, yellow squash, or zucchini, seeded and chopped (optional)
  • 5 green bell peppers
  • 5 large onions
  • 16-20 cloves of garlic, chopped (more or less to taste)
  • 3 tablespoons dried basil
  • 2 tablespoons dried oregano
  • 1 cup brown sugar (or to taste)
  • 3 tablespoons Worcestershire sauce
  • tablespoons salt (more or less to taste)
  • 2 8 ounce cans tomato paste
  • 7 tablespoons lemon juice


  • Chop tomatoes. Add the tomatoes to the stockpot gradually as you chop them, heating on medium.
  • Peel, chop and remove the seeds from the squash, if using. Add to the stockpot
  • Chop the peppers and onions coarsely and add to the stockpot.
  •  Peel and chop the garlic and add it to the stockpot.
  • Add all of the other ingredients except the lemon juice and bring the mixture to a boil.
  • Turn the heat down to medium low and simmer the mixture gently for about 30 minutes.
  • While the sauce is simmering, get out the pressure canner and start heating the water. Place the quart jars in the water to warm them. Using a small sauce pan, heat water on low and warm the canning lids.
  • When the sauce has simmered for 30 minutes or more, the squash, peppers and onions should be cooked and softened. Using an immersion blender, puree the spaghetti sauce to a smooth consistency.
  • Using the tongs from your canning kit, if you have them, remove jars from hot water and place in a sink. Remove the spaghetti sauce from the heat and place on a cutting board next to the sink for ease of filling the jars.
  • Using a jar funnel (if you have one) and ladle, fill the quart jars with spaghetti sauce, leaving 1/2 inch of headspace. Wipe each jar rim with a damp cloth and attach the warm lids with the screw bands.
  • Place the jars in the pressure canner. Follow the manufacturer’s instructions to seal the caner, then process the jars for 15 minutes at 11 pounds of pressure.


Each one-quart jar contains 8 one-cup servings.
Keyword easy recipes, sauce, vegetables