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Canning Spaghetti Sauce at Home Canned Tomato Sauce from the Garden *When canning spaghetti sauce with any herbs, you are going to need a pressure canner. The best quality for the price is from All American pressure canners.
Courtesy of the bitten word Canning spaghetti sauce at home from your own garden tomatoes makes for wonderful family memories. It is a great project to do with older kids, or with a friend and a goal for the day. Maybe your goal is to put up 30 quart jars before 6 pm. Maybe your friends goal is to guide the kids in the process of picking their own tomatoes all the way to serving the sauce up on noodles for their very own dinner. Either way, when canning spaghetti sauce, expect to work a bit and have a great time! This recipe is for canning spaghetti sauce for tomato sauce or other tomato based foods using no meat, and either a water bath canner or a pressure canner. This recipe is for your use with a very small amount of onion and jalapeno, either fresh from your kitchen or from Pasta Sauce Tomato Mix packets. (see the Amazon.com box below). The packets make it very easy, but if you are adding your own onion and peppers while canning spaghetti sauce, remember that you cannot safely alter the amounts of these vegetables and still use the water bath method when canning spaghetti sauce. When canning tomatoes for sauce, for stewed tomatoes or diced tomatoes, you must use a pressure canner if you are adding more vegetables or meat than this recipe calls for. While you can do a great job canning spaghetti sauce in a pressure canner using lots of vegetables, we don't recommend adding meat. Meat that has been canned in sauce does not taste good. Add the meat to the sauce at meal preparation for much better results. Courtesy of snickchink Ingredients: Canning Tomatoes- get 25 pounds. Yes, I know it is a lot, but you will be peeling, removing the seeds and in the process lose quite a bit of the water in the tomatoes. Equipment and Supplies Water Bath Home Canning Supplies: First, you will need to get your equipment. Here are the basic reuseable home canning supplies for canning day. Prices are better over the internet than in local stores. If you are putting up vegetables or meat you will need a Pressure Canner. Courtesy of upturnedface 
Your canner needs to be wide and deep enough so your quart jars are submerged at 2" from the top. When I make a day of canning I want maximum efficiency and lots of jars put up at the end of the day, so I have three of these going at once. 2. Home Canning Supplies: Canning Jars: Courtesy of Oskay  The mason jar is designed for canning and can be reused over many years if not damaged or cracked at the rim. They come in half pint, pint and quart sizes, the smaller most often used for foods you can pour, such as hot jams, jellies, apple sauces. 3. Canning lids and Rings: Courtesy of Ejhogbin 
Lids and ring sets are available when you get your ball jars. The lid is a cap with a seal on the underside, which is what ultimately keeps your food safe in storage. You will need either wide or regular mouth size depending on what kind of jars you choose. Lids cannot be reused, however if you store your rings carefully you can reuse them safely. When you need replacements you can find them at either online, or at hardware and grocery stores everywhere. 4. A Plastic Funnel: 
Great for filling jars without making a mess. Especially for regular mouth size jars. 5. Jar and Lid Lifters
Lifts the jars out of the boiling water. One kind has black plastic lifters and the other resembles a wide set of tongs. 6. Home Canning Lables  This is the fun part! You can order labels at very low prices on the internet. Whimsical, nostalgic, colorful, or your custom work, label your jars, date them and enjoy during the long winter months. Great for those jars going as gifts! 7. Spatulas or a long plastic knife:
8. Clean white dishcloth and Bath towel: Use the dishcloth to wipe your jar rims of any food particles so your jars can seal properly. Set your hot processed jars on the bath towel to cool. Canning Spaghetti Sauce 1. Remove the tomato skins by blanching them in boiling water for about 1 minute, followed by immersing in a big bowl of ice water. This makes it easy for you to slip the skins off the tomatoes, because when canning tomato sauce we certainly don't want skins in the mix. 2. Next up, slice the tomatoes into quarters, and then squeeze out the seeds and water. 3. Put the sliced tomatoes in a colander to continue draining while you keep chopping and squeezing the rest of the tomatoes. Save the liquid if you have use of some fresh tomato juice for breakfast or for other cooking projects. 4. I like to use my dishwasher to get the jars really spotless while I am boiling the water for the actual sterilization process, which comes after we make the sauce! 5. If you are using a mix, just follow the directions on the packet, remembering that sometimes these recipes call for vinegar rather than lemon juice.
Courtesy of sporkist Cooking the Sauce Use a nice heavy teflon coated pot and toss all the tomatoes, onions and spices in. When canning tomatoes for sauce, we want to cook down the tomatoes into a nice thick sauce, and since most tomatoes still have enough water in them even after draining, we probably will not need to add any more water. Bring the tomato mixture to a boil and cook it to thicken. When it looks like a fairly smooth sauce, turn it off and let's start canning spaghetti sauce! Fill, Top and Tighten Using your funnel, fill the jars, keeping 1/4" head space. Wipe down the jar rims with a clean damp cloth so you get a good seal, top with the metal lids, tighten down the jar rings and you are ready to go. Process by Boiling Add the jars, using your jar lifter, to the canner. They should not touch each other as we want good water circulation all around. Process each batch of hot pack quarts for 40 minutes. If you are using a pressure canner, see Pressure Canning Instructions Here.Pressure canners are a safer alternative when toying around with canning spaghetti sauce or other forms of canning tomato sauce too. The sustained high temperatures kills the botulism bacteria that can form with a borderline low acid food like tomatoes. That is why we add lemon juice for acidity when using the water bath method. Pretso! You did it!Take the jars up out of the water and set them out to cool. Do not disturb until morning, then check to make sure each jar sealed by pressing up and down in the middle of the lid. If you get a mini trampoline pop that means the jar did not seal and you must do one of two things: Since it is not safe to store this jar, either set it in the fridge for use that week, or put it in another clean jar, seal and reprocess for the whole time, 40 minutes. Have fun on your next adventure in canning spaghetti sauce! Canning Spaghetti Sauce to Frugal Living Canning Spaghetti Sauce to Canning Food
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They come with a wire cooling rack that not only keeps the jars from touching and possibly cracking each other, it also facilitates your bringing them up and out of the water without burning yourself or having to lift them out one by one.
The idea is to run through the jars to free up any trapped air bubbles in your jars.
