Absolutely! Here’s a classic spaghetti sauce canning recipe using a pressure canner — safe, flavorful, and perfect for stocking your pantry:
A rich, savory sauce made with ripe tomatoes, onions, garlic, and herbs — perfect for pasta nights, lasagna, or meatball subs. This version is pressure-canned for safety since it includes low-acid ingredients.
🧂 Ingredients (Makes about 6–7 quarts):
- 20 lbs ripe tomatoes (Roma or paste-style work best)
- 2 cups chopped onions
- 1 cup chopped bell peppers (optional)
- 6 cloves garlic, minced
- 1/4 cup olive oil
- 2 tbsp dried basil
- 1 tbsp dried oregano
- 2 tsp salt (or to taste)
- 1 tsp sugar (optional, to balance acidity)
- 1 tsp black pepper
- 1/4 tsp red pepper flakes (optional)
- 1/4 cup tomato paste (for thickness, optional)
🔥 Canning Supplies:
- Pressure canner
- 6–7 quart jars (or 12–14 pint jars)
- New lids and rings
- Jar lifter, funnel, ladle, vinegar, paper towels
🍳 Instructions:
1. Prepare the Tomatoes
- Blanch, peel, and core tomatoes. (Boil for 1 min, then ice bath and peel.)
- Chop or crush them into a large pot.
2. Cook the Sauce
- In a large stockpot, sauté onions, garlic, and bell peppers in olive oil until soft.
- Add tomatoes and remaining ingredients. Simmer uncovered 1–2 hours, stirring often.
- Optional: Use an immersion blender for smoother sauce.
- Cook until thickened to your liking.
3. Prepare Jars
- Wash jars and keep hot (use hot water or dishwasher).
- Heat lids in simmering water.
4. Fill Jars
- Ladle hot sauce into hot jars, leaving 1 inch headspace.
- Wipe rims with vinegar, place lids, and screw on rings fingertip-tight.
🫙 Pressure Canning Instructions:
Process at 10 lbs pressure (adjust for altitude):
- Pints: 60 minutes
- Quarts: 70 minutes
Use a weighted or dial-gauge canner according to manufacturer instructions.
✅ Final Tips:
- Do not add meat before canning. If desired, brown meat and mix with sauce when ready to serve.
- Add fresh basil, cheese, or ground beef when reheating for variety.
- Always label your jars with the date!
Let me know if you’d like a version for water bath canning (with added lemon juice for safety) or an image prompt for your post!
Simple Spaghetti Sauce with no green peppers or onions:
21 (15 oz) tomato sauce
8 (pint) tomatoes
8 tsp minced garlic
8 tbs onion powder
8-16 tbs dried parsley
8-16 tbs dried basil
2-3 tbs dried oregano
4 tsp pepper
8 tsp salt
Add all ingredients except salt. Stir then taste add salt slowly to your taste. My recipe calls for 1 1/2 tsp per batch, but it was quite salty so 8 of my tomato sauces were “no salt” cans. I think it was because my jars of tomatoes maybe had too much salt when I canned them.
Also, I used the 16 tbs each of the parsley & basil and it looked like a ton of spices when I put it in and stirred it, but it turned out good after it simmered for about 30 minutes.)
Cook till it has thickened up just a bit… about 20-30 minutes.
Skim bubbles/foam off the top.
Leave sauce on lowest temp to keep warm while jarring it and stir down to the bottom often.
Keep pan covered as much as possible between filling each jar so it won’t evaporate and be too thick.
Fill hot jars and process for 40 minutes in wb (*water bath).
This makes 14 quarts so you will need a huge stock pot.
I used 21 cans of sauce because I had an extra and to make sure I could fill at least 14 quarts. Picture shows only 13 quarts because we had one for dinner! 
