Skip to content Skip to sidebar Skip to footer

Spaghetti Sauce Canning Recipe Small Batch

If you love spaghetti sauce, you know how great it is to have a homemade version on hand. Not only does it taste better than store-bought varieties, but it's also healthier and more affordable in the long run. If you want to make spaghetti sauce from scratch, you don't need to worry about making a huge batch. This article will provide you with a small batch canning recipe that you can make in the comfort of your own kitchen.

Ingredients:

Spaghetti Sauce Ingredients

  • 6 lbs. Roma tomatoes, cored and chopped
  • 1 large onion, chopped
  • 1 green bell pepper, chopped
  • 1 red bell pepper, chopped
  • 3 cloves garlic, minced
  • 1 tsp. dried basil
  • 1 tsp. dried oregano
  • 1 tsp. sugar
  • 1 tsp. salt
  • 1/4 tsp. black pepper
  • 1/4 cup olive oil
  • 2 tbsp. red wine vinegar

Instructions:

Spaghetti Sauce Instructions

  1. Preheat oven to 400°F.
  2. Spread the chopped tomatoes, onion, bell peppers, and garlic on a baking sheet. Drizzle with olive oil and toss to coat.
  3. Bake for 30 minutes, stirring occasionally, until the vegetables are soft and lightly browned.
  4. Remove from oven and let cool for a few minutes.
  5. Transfer the vegetables to a large pot and add the basil, oregano, sugar, salt, black pepper, and red wine vinegar.
  6. Bring the mixture to a boil over high heat, then reduce heat to medium-low and simmer for about 30 minutes, stirring occasionally.
  7. Use an immersion blender to puree the sauce until smooth.
  8. While the sauce is simmering, prepare your canning jars and lids according to the manufacturer's instructions.
  9. Ladle the hot sauce into the jars, leaving 1/2 inch of headspace at the top.
  10. Wipe the rims of the jars with a clean, damp cloth, then place the lids on top and screw on the bands until they are snug but not too tight.
  11. Process the jars in a boiling water canner for 35 minutes (adjusting for altitude, if necessary).
  12. Remove the jars from the canner and let them cool on a wire rack.
  13. Check the seals after 24 hours. The lids should be concave and not move when pressed in the center. If any jars didn't seal properly, refrigerate and use within a week.

Tips:

Spaghetti Sauce Tips

  • You can adjust the amount of sugar, salt, and other seasonings to suit your taste.
  • If you prefer a chunkier sauce, you can skip the immersion blender step and leave some of the vegetables whole.
  • Be sure to use a canning pot with a rack to prevent the jars from touching the bottom of the pot and potentially cracking.
  • Label your jars with the date and contents and store them in a cool, dark place for up to one year.

With this small batch canning recipe, you can enjoy homemade spaghetti sauce all year round. Not only is it delicious, but it's also a great way to use up fresh tomatoes and other vegetables from your garden or farmers market. Give it a try and taste the difference!

Related video of Spaghetti Sauce Canning Recipe Small Batch