water bath canned spaghetti sauce canned tomato sauce recipe (+waterbath & pressure canning tutorials)

Canned tomato sauce recipe (+waterbath & pressure canning tutorials)

There is something absolutely magical about the late summer months when the garden starts giving back in abundance. For me, the sight of crates overflowing with sun-ripened tomatoes is the ultimate signal that it is time to clear the schedule and get the canning pots ready. There is a deep, soul-satisfying comfort in filling your pantry with jars of home-preserved goods. It isn’t just about saving money or knowing exactly what goes into your food—though those are huge perks—it’s about capturing the essence of the season. When you crack open a jar of homemade sauce in the middle of a snowy January, the aroma that fills the kitchen is like a warm hug from August. Today, I want to share two of my absolute favorite ways to process a tomato harvest: a foundational canned tomato sauce and a rich, savory spaghetti sauce that tastes like it came straight from a nonna's kitchen.

Tomato Sauce - A Water Bath Canning Food Preservation Recipe

When you have a mountain of tomatoes and you want a versatile base that can be used for everything from chili to enchiladas, this water bath canning recipe is the gold standard. It’s pure, simple, and preserves that bright, acidic pop of fresh tomatoes. This method is perfect for beginners because it doesn't require a pressure canner, just a large pot and a bit of patience while the sauce simmers down to the perfect consistency.

Jars of freshly canned tomato sauce on a wooden counter

Ingredients

Instructions

  1. Prepare the Tomatoes: Wash your tomatoes thoroughly. Cut a small "X" on the bottom of each and blanch them in boiling water for 30-60 seconds, then immediately dip them into an ice bath. The skins will slip right off.
  2. Simmer: Core and quarter the peeled tomatoes. Place them in a large heavy-bottomed pot and bring to a boil. Use a potato masher to crush them and release the juices. Turn the heat down and let the sauce simmer uncovered for about 2 to 3 hours, or until it has reduced by nearly half and reached your desired thickness.
  3. Prepare Jars: While the sauce simmers, sterilize your jars and lids. Add the required amount of lemon juice to each hot jar (this ensures the acidity is high enough for safe water bath canning).
  4. Fill: Ladle the hot sauce into the jars, leaving about 1/2 inch of headspace. Wipe the rims clean, center the lids, and screw the bands on until finger-tip tight.
  5. Process: Place the jars in a boiling water bath canner, ensuring they are covered by at least an inch of water. Process pints for 35 minutes and quarts for 40 minutes. Remove and let them sit undisturbed for 24 hours until they "pop" and seal.

Homemade Spaghetti Sauce

Once you have mastered the basic sauce, you have to try this homemade spaghetti sauce. This is the recipe I turn to when I want the house to smell like an Italian bistro. It is thick, herb-forward, and has a depth of flavor that you simply cannot find in a grocery store aisle. I love making a double batch of this—one for the freezer and one to eat immediately over a big plate of steaming pasta.

A bowl of rich, red homemade spaghetti sauce with fresh basil

Ingredients

Instructions

  1. Sauté the Aromatics: In a large stockpot, heat the olive oil over medium heat. Add the onions and cook until they are translucent and soft, about 5-7 minutes. Stir in the garlic and cook for another minute until fragrant, being careful not to burn it.
  2. Combine: Pour in your tomato puree or sauce. Stir well to combine with the onions and garlic.
  3. Season: Add the oregano, sugar, salt, pepper, and red pepper flakes. Stir in half of the fresh basil now, saving the rest for the very end to keep the flavor bright.
  4. Slow Cook: Bring the sauce to a low boil, then reduce the heat to a very low simmer. Let it cook uncovered for at least 90 minutes. This slow cook time allows the water to evaporate and the flavors to concentrate into a rich, velvety sauce.
  5. Finish: Taste and adjust the salt or sugar if needed. Stir in the remaining fresh basil right before serving. This sauce freezes beautifully in airtight containers or can be served immediately over your favorite noodles with a generous dusting of parmesan cheese.

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Tomato sauce. canned tomato sauce recipe (+waterbath & pressure canning tutorials). canned spaghetti sauce: quick and delicious options