Pressure Canned Spaghetti Sauce Recipe

overhead shot of open jar showing spaghetti sauce inside with a closed jar in the top left corner and a small leaf in the top right corner.

Print Recipe

This homemade canned spaghetti sauce is packed with fresh flavor and perfect for busy weeknights! Makes 5 pints.

Prep Time30

Cook Time2 30

Process Time20

Total Time3 20

Course: Pantry Staple

Keyword: pressure canned spaghetti sauce recipe, Summer

Servings: pints

Calories: 263kcal

Author: Katie

Equipment

Pressure canner
Food mill (optional)

Ingredients

10 pounds tomatoes (or 16 cups tomato sauce)
2 tablespoons olive oil
1 cup yellow onion (1 medium chopped)
2 cloves garlic (finely chopped)
1 cup green bell pepper (about 1 medium)
2 ¼ teaspoons salt
1 tablespoon dried oregano
1 tablespoon dried basil
2 tablespoons dried parsley
1 teaspoons black pepper
2 tablespoons sugar (optional)
5 tablespoons bottled lemon juice

Instructions

Process Tomatoes. You can do this with a food mill or by hand. If doing this by hand, slice an X at the bottom of the tomatoes. Place them in boiling water and boil for 1 minute. Transfer to an ice water bath.
Blend Tomatoes Into Sauce. The skin should peel right off. Next, cut the tomatoes into quarters and remove the inner membrane and seeds. Transfer the tomatoes to a blender and blend until smooth.
Cook the Tomato Sauce. Transfer the tomatoes to a large pot and bring to a boil. Once boiling, reduce the heat so the tomatoes turn to a slow boil. Cook for 2 hours uncovered or until they have reduced by half and thickened.
Prepare for Canning. Wash the jars in hot, soapy water. Transfer them to your pressure canner. Fill the pressure canner to the fill line while filling the jars halfway with water. Place over medium-high heat to bring the jars up to temperature. Place your lids and rings in a pot of water over medium-low heat. Do not boil.
Remove the Tomato Sauce. Once the tomatoes have cooked down, transfer them to a bowl and set aside. (You can also leave them in this pot and use a different large pot for the next step.)
Saute. Add oil to the pot and add the onions, garlic, and bell peppers. Saute until soft.
Add Tomato Sauce. Add the tomatoes back to the pot. Stir to combine.
Add Seasonings. Next, add the salt, oregano, parsley, basil, pepper, and sugar (if using). Stir to combine.
Simmer. Bring to a boil and simmer uncovered for about 10 minutes.
Fill Jars. Transfer the hot jars to a heat-safe area. Working with one jar at a time, topped with a canning funnel, add 1 tbsp of the lemon juice to each jar. Fill the jars with spaghetti sauce, leaving a 1-inch headspace. Using a de-bubbler, remove any bubbles, refilling the jars so they maintain a 1-inch headspace.
Secure Jars. Wipe the rims with a clean, damp cloth. Add the lids and rings.
Process Jars in Canner. Transfer the jars to the pressure canner and secure the lid. Place the canner over medium-high heat and allow the steam to vent for 10 minutes. Once the canner has vented steam for 10 minutes, set the dial or add weight to 10 lbs (adjusting for elevation). Bring the pressure up to 11 lbs for the gauge canner or 10 lbs for the weighted canner. Process for 20 minutes for pints. Keep an eye on the gauge to ensure consistent pressure during the process time. If the pressure drops below the recommended pressure, stop the timer, increase the pressure, and start the timer again.
Remove from Heat and Vent Steam. After the processing time is finished, remove the canner from the heat and allow the pressure to release naturally. Once the steam stops venting, remove the weights or set your dial to 0 and allow it to release the rest of the pressure. After the steam has fully vented, wait 5 minutes, then carefully remove the lid and tilt it away from your face. Allow the jars to sit for 5 minutes.
Cool Jars, Check Seals, Store. Transfer the jars to a heat-safe area and allow them to cool for 12-24 hours. Check for a proper seal. Once a proper seal has been confirmed, remove the rings, label them, and store them in a cool, dry area for 12-18 months.

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