Preserve fresh tomatoes with this easy, homemade canned spaghetti sauce recipe! Juicy tomatoes, crisp peppers, and a perfect blend of herbs come together for a rich, hearty sauce you'll love all year long.
If you enjoy this recipe, try my homemade canned diced tomatoes next!
📢 Important: This is my most updated version for 2026, fully tested and compliant with the latest home canning guidelines for safe water bath canning.
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Summer means a greenhouse full of tomatoes, peppers, and jalapenos, essential to making my Homemade Canned Salsa and Small Batch Canned Cowboy Candy.
Harvest season is busy with preserving veggies, but the reward comes in winter when I open a jar of homemade spaghetti sauce and add it to cooked ground beef to make my Lasagna with Ricotta Cheese or Rigatoni Al Forno With Italian Sausage.
Store-bought sauces don't even come close to the taste of homemade canned tomato sauce. I've perfected this recipe over the last six years, and it's definitely worth putting in the effort. (Love home canning? You may also be interested in reading How to Can Tomatoes).
Jump to:
- Why You'll Love This Homemade Spaghetti Sauce
- What Readers on Pinterest are Saying:
- Ingredients You'll Need
- Equipment
- How to Make Homemade Canned Spaghetti Sauce Recipe with Fresh Tomatoes
- Step-By-Step Instructions
- Pro Tips for the Best Canned Spaghetti Sauce
- Variations
- Storage Instructions
- Recipe FAQs
- More Easy Canning Recipes to Try
- Printable Recipe
- Comments
Why You'll Love This Homemade Spaghetti Sauce
- Fresh flavor you can taste
- No preservatives or additives
- Saves money on store-bought sauce
- Customizable thickness and sweetness
- Easy beginner water bath canning recipe
What Readers on Pinterest are Saying:
These are just 4 out of the 20 comments on this one pin:
- Came out great! I cut down on sugar slightly but very good recipe overall. - Desiree
- I added a few things like fresh basil, and little bit more of salt and sugar, but overall the base of the recipe was perfect! It made 5 quarts. Everything sealed, and we are ready to go. Thank you! - Allison
- Super happy with how it turned out… 4 big jars . Omitted sugar. Used heirloom, big reds, and champion tomatoes, fresh basil from garden and garlic … Came out great! - AD
- This is a great recipe dbl it 🙂 - Kim
Ingredients You'll Need
- Tomatoes. I used fresh garden tomatoes. They were beefsteak and Roma tomatoes, but you can use any type of tomato. You can even use a combination of yellow tomatoes, Beefsteak tomatoes, plum tomatoes, or cherry tomatoes.
- Onion. I used red onion, but you can also use yellow onion or white onions.
- Bell peppers. I used fresh bell peppers. I used a variety of green peppers, orange, red, and yellow peppers.
- Garlic. I used fresh garlic for the best flavor. I like to run it through the food processor with the peppers or onions to chop it quickly.
- Sugar. Some readers found the sauce too sweet. If your tomatoes are sweet, you can omit the sugar entirely, or start with ¼ cup and increase it to 1 cup.
- Lemon Juice ensures safe acidity for water bath canning. Always use bottled lemon juice, not fresh, because bottled is standardized to 5% acidity for canning. You can use 4 tablespoons of white vinegar (5% acidity) per quart jar instead, but the sauce will be tangier.
- Seasoning: I used a combination of Italian seasoning, oregano, sea salt, garlic cloves, onion powder, garlic powder, and black pepper. I find that fresh herbs sometimes discolor, but some of my readers used fresh basil and were very happy with the results.
The printable recipe card below provides exact measurements and a complete list of ingredients.
*If you want a spicier sauce, add 3-4 jalapeno peppers - and leave the seeds in if you want it really spicy!
Equipment
To make this recipe, you will need:
- Large Pot for cooking the sauce.
- Canning Jars: Use mason jars with snap lids and screw caps. Quart jars work well, but pint jars are great if you want smaller portions.
- Jar Lifter: These specially designed, long-handled tongs make it easy to handle hot jars.
- Canning Funnel: A funnel with a wide opening makes filling the jars easier and helps keep the mess down.
- Water Bath Canner: This sizable pot, equipped with a rack, is needed for the final canning step.
How to Make Homemade Canned Spaghetti Sauce Recipe with Fresh Tomatoes
This recipe makes about 7 quarts or 14 pints.
Quick Overview
- Wash and prepare fresh tomatoes (peel if you like).
- Pulse tomatoes, onions, peppers, and garlic in a food processor.
- Simmer sauce with seasonings for 1 hour until thickened.
- Add 2 tablespoons bottled lemon juice to each hot quart jar (or 1 tablespoon to each pint).
- Fill jars with hot sauce, leaving ½ inch headspace.
- Water bath can for 40 minutes (quarts) or 35 minutes (pints).
👉 Always follow safe canning practices! Full step-by-step instructions below.
Step-By-Step Instructions
Step 1: Wash and Prep the Tomatoes
Thoroughly wash the tomatoes and remove the stems. If you want to remove the skins, cut an "X" on the bottom of each tomato. Blanch in a large pot of boiling water for 30-60 seconds, then immediately transfer to an ice water bath with a slotted spoon. Peel off the skins with your fingers or a paring knife, then core and cut in quarters or halves (for more petite tomatoes). As you may know, I like to do things the easy way, so I never remove the skins. But it is completely up to you.
Step 2: Blend Tomatoes and Vegetables
Working in batches, pulse tomatoes in a blender or food processor until smooth with a bit of chunkiness. Add to a large pot. Dice or pulse the onions, bell peppers, and garlic too.
Pro Tip: If you prefer a smoother sauce, blend longer or use an immersion blender after simmering.
Step 3: Cook the Sauce
Transfer all blended tomatoes, onions, peppers, and garlic to a large heavy-bottomed pot. Add Italian seasoning, dried oregano, sea salt, onion powder, garlic powder, and black pepper. Stir well to combine all ingredients.
Bring the mixture to a gentle boil over medium heat, then lower to a simmer. Simmer uncovered for about 1 hour, stirring occasionally, until the sauce is thickened to your liking. Taste the sauce and add ¼ to 1 cup sugar based on your tomatoes' sweetness.
Step 4: Prepare Canning Equipment
Wash jars and lids with hot, soapy water and rinse well. Sterilize the jars upside down in the rack of your canner in boiling water for 10 minutes. Keep jars hot until ready to use (in the canner with hot water or the dishwasher). Use a jar lifter to remove them. Keep lids in hot (not boiling) water until ready.
Step 5: Add Acid to Jars
Before filling, add acid directly to the empty jars:
- For quarts: Add 2 tablespoons of bottled lemon juice to each hot jar.
- For pints: Add 1 tablespoon bottled lemon juice to each hot jar.
(or use ½ teaspoon citric acid per quart if preferred) This ensures the sauce is safely acidic enough for water bath canning.
Step 6: Fill Jars
Place a wide-opening canning funnel on the jars. Ladle the hot tomato sauce into the hot jars, leaving a ½-inch headspace at the top to allow for expansion. Use a non-metallic spatula to remove any air bubbles.
Wipe the rims with a clean, damp cloth to remove any residue. Center the sterilized lids on each jar and screw the band on fingertip-tight.
Step 7: Process in Water Bath Canner
Place the jars upright on the rack inside the canner. Carefully lower the rack down. Make sure jars are covered by at least 1-2 inches of water. Make sure they are not touching each other. Cover the canner with a lid and bring the water to a full rolling boil. Once boiling, start timing:
- Process quarts for 40 minutes
- Process pints for 35 minutes
(Adjust for altitude: Add 5 minutes for 1,001-3,000 ft, 10 minutes for 3,001-6,000 ft, and 15 minutes for above 6,000 ft.)
Maintain a steady boil the entire processing time!
Step 8: Cool the Jars and Check Seals
Turn off the heat once the timer goes off. Let the canner sit for 5 minutes. Carefully lift up the rack and lift jars out with a jar lifter. Place hot jars upright on a towel-lined counter. Cool at room temperature for 24 hours. You will hear a "pop" as the jars seal.
After 24 hours, check if each jar is sealed by pressing the center of each lid. If it doesn't flex, the jar is sealed. If a jar didn't seal, refrigerate it and use it within 5-7 days. Label the jars with the contents and date. Store the sealed jars in a cool, dark place for up to one year.
Pro Tips for the Best Canned Spaghetti Sauce
- Roma and San Marzano tomatoes will make a thicker sauce.
- Always add bottled lemon juice (or vinegar) for safe acidity.
- Simmer uncovered to concentrate flavors and thicken.
- Do not add meat - this is for water bath canning only.
- For detailed information about home canning, refer to the National Center for Home Food Preservation guide or my canning eBook.
Variations
- Spicy: Add chili flakes or fresh jalapenos to your sauce to add some heat.
- Roasted: Instead of using fresh tomatoes, roast them in the oven beforehand for a deeper flavor. Cut the tomatoes in half, drizzle with olive oil, sprinkle with salt and pepper, and roast at 400°F until soft and slightly charred.
Storage Instructions
- Store sealed jars in a cool, dark place for up to 1 year.
- Refrigerate opened jars and use within 5-7 days.
- For freezing: Transfer cooled sauce into freezer-safe containers.
Recipe FAQs
Yes, you can reduce or even omit the sugar according to your taste preference.
The processing time in the water bath canner remains the same regardless of batch size. Process quart jars for 40 minutes and pint jars for 35 minutes.
It's safer to cook the sauce longer to reduce and thicken it naturally. Adding tomato paste can alter the recipe's acidity and affect its safety for water bath canning. When you open a jar of spaghetti sauce to use, you can add tomato paste to thicken it if you like.
Yes, you can double the ingredients, but simmer in a larger pot and allow extra time for thickening.
No, adding meat would require pressure canning.
More Easy Canning Recipes to Try
Printable Recipe
Homemade Canned Spaghetti Sauce Recipe with Fresh Tomatoes
Ingredients
Sauce Ingredients:
- 15 pounds ripe tomatoes, quartered (peeled if desired) (about 45-50 medium tomatoes)
- 3 cups onion, thinly diced (about 1-2 large onions)
- 3 cups bell peppers, thinly diced (about 3 large peppers)
- ¼-1 cup white sugar (adjust to taste)
- 6 tablespoons Italian seasoning
- 4 tablespoons dried oregano
- 2 tablespoons sea salt
- 1 tablespoon garlic cloves, minced (about 4-6 cloves)
- 1 tablespoon onion powder
- 1 tablespoon garlic powder
- ¾ teaspoon black pepper
Per Jar Acid Addition:
- For each quart jar: 2 tablespoons bottled lemon juice (or ½ teaspoon citric acid)
- For each pint jar: 1 tablespoon bottled lemon juice (or ¼ teaspoon citric acid)
Instructions
- Prep Tomatoes: Wash tomatoes and remove stems. Decide whether to peel them or not; it's up to you. If peeling, prepare an ice bath. Score an "X" on the bottom of the tomatoes. Blanch for 30-60 seconds in a large pot of boiling water. Transfer to an ice bath with a slotted spoon to cool. Peel the skin away from the "X" upwards. Cut tomatoes into quarters or halves (for smaller tomatoes). Working in batches, pulse tomatoes in a blender or food processor until mostly smooth but still slightly chunky. Transfer to a large pot.
- Combine Ingredients: Add the diced onions, bell peppers, and minced garlic to the pot. Stir in Italian seasoning, dried oregano, sea salt, onion powder, garlic powder, and black pepper.
- Cook the Sauce: Bring the mixture to a gentle boil over medium heat, stirring occasionally. Reduce heat and simmer uncovered for 1 hour, stirring every 15-20 minutes to prevent sticking. The sauce should thicken; if it's still watery after an hour, continue simmering until the sauce mounds on a spoon and doesn't separate easily. Taste the sauce and add ¼ to 1 cup sugar, depending on desired sweetness. (I always use 1 cup, but some readers found it too sweet and preferred half the amount or omitted it altogether). Optional: Use an immersion blender for a smoother sauce if you like.
- Prepare Canning Equipment: While the sauce is simmering, wash jars, lids, and bands in hot, soapy water. Rinse well. Place jars upside down on a rack in a boiling water canner and heat the water to 180°F. Keep jars hot until ready to use. You can also sterilize them in the dishwasher and keep them hot until ready to use. Place lids in a small saucepan of hot (not boiling) water to soften the seals.
- Add Acid + Fill Jars: Add 2 tablespoons bottled lemon juice to each hot quart jar (or 1 tablespoon per pint jar) before filling. Using a funnel, ladle hot sauce into jars, leaving ½ inch headspace. Remove air bubbles using a bubble remover tool or a rubber spatula. Wipe the jar rim with a clean, damp cloth to ensure a good seal. Center a lid on the jar and apply a band, tightening until fingertip-tight. Repeat until all jars are filled.
- Process Jars: Place filled jars into the water bath canner, covering them with at least 1-2 inches of water. Make sure they are not touching each other. Cover the canner with a lid and bring the water to a full rolling boil. Start a timer once the water is boiling: Process quart jars for 40 minutes or pint jars for 35 minutes. Maintain a full boil throughout the processing time. (For altitude adjustments, see the Notes section below.)
- Cool and Store: When the processing time is complete, turn off the heat and remove the canner lid. Carefully lift up the rack of jars. Using a jar lifter, remove each jar and place it on a towel-lined counter. Cool the jars, undisturbed, for 24 hours. After 24 hours, check for proper seals - lids should not flex when pressed in the center. Label jars with the contents and date.
- Storage: Store sealed jars in a cool, dark place for up to one year. Refrigerate any jars that did not seal properly. Use opened jars within 5-7 days for best quality.
Video
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Notes
Altitude Adjustments:
- 1,001-3,000 ft: add 5 minutes
- 3,001-6,000 ft: add 10 minutes
- Above 6,000 ft: add 15 minutes
- Do not skip the bottled lemon juice or citric acid - it's required for safe water bath canning.
- You may reduce or omit the sugar, but do not change the tomato-to-acid ratio.
- Roma or San Marzano tomatoes will make a thicker sauce.
- If you're new to canning, consider reading this comprehensive canning guide for additional safety information.
Nutrition
The provided nutrition information is automatically calculated. Accuracy is not guaranteed.
📢 Important Update (2026):
This recipe was updated in 2026 to follow current safe canning guidelines from the National Center for Home Food Preservation. I have changed the recipe so that each quart jar needs 2 tablespoons of bottled lemon juice (or ½ teaspoon citric acid) added before filling. This small change ensures proper acidity for safe water bath canning without altering the delicious flavor!
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Ashley says
Can I separate the juice from the sauce before cooking it down? Would I have to change anything in the recipe if I did this?
Jeri Walker says
Hi Ashley, I would suggest not doing that as you may lose some of the flavor. By cooking it down, you are only losing water not any flavor from the juice.
Kimberli Saunders says
can I use Roma tomatoes that I froze whole last two years, and how do I incorporate in recepi
Jeri Walker says
Hi Kimberli! Yes, you can use your frozen Roma tomatoes. Thaw them first in a colander so the extra water drains out, then blend them up just like the recipe says. Frozen tomatoes are a bit more watery and the flavor won’t be quite as rich as fresh, so just simmer a little longer to thicken the sauce. Let me know how it turns out! 🙂
Heidi says
Do you not need to add lemon juice or citric acid to this to make it safe?
Jeri Walker says
I used white vinegar to increase the acid to make it safe instead of lemon juice or citric acid.
Allison says
I am horrible at estimating how many jars to warm. about how many quarts does this recipe make?
Jeri Walker says
Hi Allison! This recipe makes approximately 7 quarts.I usually heat one or two extra jars ... just in case. 🙂
Christina says
how many tomatoes do I use for this recipe?
Jeri Walker says
Hi Christina. You will use 15 pounds of tomatoes, which, depending on the size of your tomatoes, will be approximately 45-60 tomatoes. You can also change the recipe to use 5 pounds or 10 pounds of tomatoes, or more than 15 pounds. Just use the slider in the recipe card under servings and it will automatically adjust the rest of the ingredients for you.
Heather says
I am doing a half a batch how long do I process for?
Jeri Walker says
Process them for the same amount of time - quarts for 40 minutes, pints for 35 minutes.
becky says
Waaaaaaaaay too much sugar!!!!!! Too sweet. Cut it in half if you’re using this recipe 😫😫
Jeri Walker says
Thanks for the feedback Becky! Taste preferences vary, as well as the sweetness of tomatoes, so the sugar can definitely be adjusted to your liking. 😊 Thanks for trying the recipe!
Sandra says
How many onions, bell peppers, and garlic cloves are needed to equal the quartered and minced amounts? Thank you
Jeri Walker says
Hi Sandra. I would use about 4 garlic cloves, 1 large onion, and 3-4 bell peppers.
Sandra says
Awesome! Thank you so much for the info! I am hoping to try this recipe this week.
Jeri Walker says
Your most welcome Sandra! Let me know how it turns out! 🙂
Kaiti says
Would it be okay to half the amount of sugar. First batch I made was a little too sweet for me.
Jeri Walker says
Hi Kaiti! Great question! Yes, you can absolutely reduce the amount of sugar in the spaghetti sauce! Let me know how your next batch turns out! 🙂
Kaela Plante says
I don’t have Roma tomato’s, so mine will have higher water content. Would it be okay to add some tomato paste to thicken it up- or should I just try to cook it down longer to make it thicker?
Jeri Walker says
That's a great question Kaela! What I do is just cook it down longer until it thickens. What you can also do, after you've canned the sauce and opened a jar, is to add some tomato paste then to thicken it before serving.
Swathi says
delicious