Making homemade spaghetti sauce is a joy – rich, flavorful, and made with love. But what if you want to enjoy that sauce long after your cooking day? Canning homemade spaghetti sauce is the perfect way to preserve that fresh taste for months! Here’s a friendly, easy-to-follow guide on how to can your homemade spaghetti sauce safely and deliciously.
Why Can Homemade Spaghetti Sauce?
Canning your spaghetti sauce lets you:
– Save money by making sauce in bulk when tomatoes are in season.
– Avoid preservatives and control ingredients.
– Have ready-to-use sauce for quick meals.
– Reduce food waste by preserving leftovers.
Preparing Your Homemade Spaghetti Sauce
Before canning, you need a great sauce recipe. Here’s a simple, classic homemade spaghetti sauce to start with:
Ingredients
– 1 pound ground beef or Italian sausage (optional)
– 1 medium onion, chopped
– 15 oz tomato sauce
– 6 oz tomato paste
– 1/2 teaspoon Italian seasoning
– 1 tablespoon dried parsley flakes
– 1 teaspoon garlic powder
– Crushed red pepper flakes, to taste
– 1 tablespoon Worcestershire sauce
– 1 tablespoon granulated sugar
– 1 cup water
– Fresh basil leaves (optional)
Instructions
- Brown the ground meat with chopped onion in a skillet; drain excess fat.
- Add tomato sauce, tomato paste, seasonings, Worcestershire sauce, sugar, and water.
- Stir well and bring to a boil.
- Reduce heat and simmer for at least 30 minutes to blend flavors.
- Add fresh basil just before canning or serving.
This sauce is versatile and perfect for canning because it has a good balance of acidity and flavor.
Equipment Needed for Canning
– Large pot or pressure canner (pressure canner is preferred for safety)
– Canning jars with lids and bands (pint or quart size)
– Jar lifter and funnel
– Clean cloth or paper towels
– Large spoon or ladle
Step-by-Step Guide to Canning Homemade Spaghetti Sauce
1. Sterilize Your Jars and Lids
Wash jars and lids in hot soapy water. Sterilize jars by boiling them in water for 10 minutes or running them through a dishwasher cycle. Keep them hot until ready to fill.
2. Fill the Jars
Using a funnel, ladle the hot spaghetti sauce into the hot jars, leaving about 1/2 inch headspace at the top. Remove air bubbles by gently stirring with a non-metallic spatula. Wipe the jar rims clean with a damp cloth.
3. Seal the Jars
Place lids on jars and screw on bands until fingertip tight (not too tight).
4. Process the Jars
For safety, spaghetti sauce must be processed in a pressure canner because it contains low-acid ingredients like meat and onions.
– Follow your pressure canner’s instructions.
– Process pints for about 35 minutes and quarts for about 40 minutes at 10 pounds pressure (adjust for altitude).
– After processing, turn off heat and let pressure return to zero naturally.
– Remove jars carefully and let cool undisturbed for 12-24 hours.
5. Check Seals and Store
Once cooled, check seals by pressing the center of each lid. It should not flex up and down. Label jars with the date and store in a cool, dark place. Properly canned sauce can last up to one year.
Tips for Perfect Canned Spaghetti Sauce
– Use fresh, high-quality tomatoes or quality canned tomato products.
– Avoid thickening the sauce before canning; it may affect heat penetration.
– Add fresh herbs after opening for best flavor.
– If you prefer a meatless sauce, you can omit meat and still follow the same canning process.
– Always follow tested canning recipes and safety guidelines to prevent foodborne illness.
Enjoying Your Homemade Spaghetti Sauce
When you’re ready to use your canned sauce, simply open a jar and heat it on the stove. Serve over your favorite pasta, add meatballs, or use it as a base for lasagna or pizza.
Making and canning your homemade spaghetti sauce is a rewarding way to enjoy fresh flavors year-round. With a few simple steps, you can preserve your culinary creations safely and deliciously!