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    Home » Recipes » Sauces & Jellies » Homemade Canned Spaghetti Sauce

    Homemade Canned Spaghetti Sauce

    Published: Aug 19, 2020 · Modified: Mar 4, 2025 by Jessica Robinson · This post may contain affiliate links

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    This spaghetti sauce recipe made with fresh tomatoes and everyday ingredients. Perfect for when fresh tomatoes are sweet, juicy and abundant. Step-by-step canning instructions are below. Perfect for serving on pizza, pasta, meatballs and more.

    Can be made in large batches for home canning or freezing. Sealed jars will last on pantry shelves for up to 18-months. Mom’s spaghetti sauce recipe been in our family for over 70-years.

    Pint Mason jars of marinara sauce on wooden cutting board, tomato quarters, whole garlic cloves and herbs.

    Home canned marinara sauce is easier to make than you think! It gives you fresh, preservative free sauce all-year long. It’s prefect for Sausage and Peppers and homemade Italian meatballs.

    Water bath canning is a safe and effective canning method for this marinara sauce recipe. This marinara sauce recipe has been well-tested for pH levels to ensure it is properly home canned.

    Exact acid levels in tomatoes can vary quite a bit depending on whether they’re fresh or canned, the tomato variety, where you live and growing conditions we highly recommend starting with commercially canned tomato sauce. Brown sugar cuts the acidity of the tomatoes and creates an overall balanced flavor.

    Why this recipe works

    • Simple to make with easy to find ingredients
    • Stock your shelves with your own homemade pasta sauce, saving money and less trips to the grocery store.
    • No preservatives or unnecessary additives. All-natural ingredients.
    • Home canned marinara sauce will last for up to 18-months in a cool, dry space.

    What you’ll need

    • Extra virgin olive oil – Cook the onions to in hot oil over medium heat. The olive oil gives this sauce a great flavor.
    • Yellow or sweet onions – chopped
    • Garlic – Use minced garlic to add a pop of garlic flavor. You can either mince your own or save time and buy minced garlic in the refrigerator in the produce section.
    • Water – Use warm water and whisk with the tomato paste to create the base for this sauce.
    • Tomato puree (canned) – Canned tomato puree is recommended by the USDA because the pH is controlled and citric acid is added as a natural preservative.
    • Tomato paste – Gives you a burst of rich tomato flavor.
    • Brown sugar – Helps get rid of the acidity of the tomato sauce.
    White bowl with spaghetti, pasta sauce, shaved Parmesan cheese and fresh basil.

    White bowl of spaghetti with marinara sauce, shaved Parmesan cheese, fresh basil, jar in background.
    Tomatoes from the garden drying and ripening on kitchen counter.

    We harvest tomatoes from our vegetable garden daily. They are washed with cold water, stems removed, and ripen on our kitchen counter near the window. Once ripe, cut into quarters, and placed into freezer zip-style bags.

    Freeze the bags of tomatoes until you have enough to process.

    slicing fresh tomatoes on butcher block. Tomato quarters in two large zip-style freezer bags behind cutting board.

    For processing all of the fresh tomatoes, we used a Squeezo food mill and an outdoor burner to cook them in a large stockpot. Cook the tomatoes until softened and it’s easier for them to go through the food mill.

    Outdoor burner with large stockpot on patio table. Bags of tomatoes to left.

    With the Squeezo food mill, tomato juice and pulp comes down the drip tray and collected in a large pot. While, skins and seeds get discarded.

    step images of tomato quarters going through a food mill on outdoor patio.

    We grew about 15 tomato plants this year in our vegetable garden. The two varieties we planted were Beef Steak and Better Boy. Both varieties are heirlooms our grandparents planted and make great homemade pasta sauce with fresh tomatoes!

    Quart and pint glass Mason jars with homemade pasta sauce, stacked on kitchen table.

    Sealed Mason jars of homemade pasta sauce will last 18-24 months in a cool and dry environment.

    How to make Homemade Canned Spaghetti sauce

    Step 1: In a 12 to 14-quart pot, heat the olive oil over medium heat. Add the onions and cook until they are softened. Stir occasionally with a spoon. Add the garlic, stir and cook for a few minutes.

    Step 2: Add the water, tomato puree, tomato paste, brown sugar, oregano, fennel, basil, salt, and black pepper. Use a metal whisk to mix well and remove any lumps.

    Step 3: Adjust the salt and pepper as desired. Simmer over low to medium heat until desired thickness is reached, stirring occasionally to keep it from scorching.

    White bowl of spaghetti, marinara sauce, basil leaves, shaved Parmesan cheese, jar of sauce.

    Recipe FAQs

    How do you make spaghetti sauce from fresh tomatoes?

    Step 1: Steam fresh tomato slices in a large pot with a few inches of water. Cook until softened.
    Step 2: Process the softened tomatoes through a Squeezo or food mill.
    Step 3: Collect the tomato juice and puree in a large pot. Discard the skins and seeds.

    Can spaghetti sauce be water bathed?

    Yes! Fill the sterilized jars, leaving proper head space, wipe rims clean, twist on lids and process in a water bath canner for 20 minutes, adjusting for altitude. This spaghetti sauce recipe does not need to be pressure canned, since the pH has been tested.

    Homemade Spaghetti sauce with fresh tomatoes

    • Step 1: Follow the sauce recipe below.
    • Step 2: In addition to those ingredients, add 8 cups fresh tomato juice/puree mixture. Add 2 additional cups of water. 1 additional cup of brown sugar, 1 tablespoon additional each of salt, black pepper, ground fennel, basil, and oregano.
    • Step 3: Whisk together ingredients and let simmer over medium to low heat until desired thickness is achieved. (Follow directions below for canning tomato sauce)
    • This will give you about 20-22 pints of tomato sauce, depending on the thickness.
    White bowl of spaghetti, marinara sauce, Parmesan cheese, fresh basil, jar of sauce on wooden cutting board.

    One of the secret ingredients to my mom’s marinara sauce is ground fennel. Which is often difficult to find in your local grocery store. Order it here!

    For more great Home Canning Recipes be sure and try Pickled Peppers Recipe, Bread & Butter Pickles, Mixed Berry Jam, and Raspberry Rhubarb Jam.

    White bowl with spaghetti, marinara sauce, shaved Parmesan cheese, fresh basil.

    To make a meat sauce, simply brown one-pound of ground beef, pork, or turkey. Add a jar of sauce to the sauce over low heat to warm it up.

    Be sure to try this easy to make tomato sauce on Cast Iron Pizza, Italian Pizza, Goulash, and Stuffed Cabbage.

    Did you make one of my recipes? Please take a moment to leave a star rating. Also, if you are on Pinterest, please feel free to leave a comment there! Follow A Farmgirl’s Kitchen on FACEBOOK, PINTEREST and YouTube and subscribe my mailing list for ALL the latest recipes!

    4.86 from 7 votes
    Mason jars of marinara sauce on wooden cutting board, tomato quarters, fresh herbs, whole garlic cloves.
    Print Rate this Recipe

    Homemade Marinara Sauce

    Prep Time15 minutes mins
    Cook Time25 minutes mins
    Total Time40 minutes mins
    Homemade marinara sauce is made with a few simple pantry ingredients. This marinara sauce for canning is made with diced onion, garlic, tomato puree, and spices.
    Course: Home Canning, Main Course
    Cuisine: American, Italian
    Servings: 12 16-ounce jars
    Calories: 702kcal
    Author: Jessica Robinson

    Equipment

    • Water Bath Canner

    Ingredients

    Marinara Sauce

    • ¼ cup extra virgin olive oil
    • 2 large yellow or sweet onions, chopped
    • 10 cloves garlic, minced
    • 6 cups water
    • 12 cups tomato puree (canned)
    • 3 (12-ounce) cans tomato paste
    • 3 cups brown sugar
    • 2 tablespoons dried oregano
    • 2 tablespoons ground fennel
    • 1 tablespoon dried basil
    • 1 tablespoon salt
    • 2 teaspoons ground black pepper

    Instructions

    Marinara Sauce

    • In a 12 to 14-quart pot, heat the olive oil over medium heat. Add the onions and cook until they are softened. Stir occasionally with a spoon. Add the garlic, stir and cook for a few minutes.
    • Add the water, tomato puree, tomato paste, brown sugar, oregano, fennel, basil, salt, and black pepper. Use a metal whisk to mix well and remove any lumps.
    • Adjust the salt and pepper as desired. Simmer over low to medium heat until desired thickness is reached, stirring occasionally to keep it from scorching.

    To Freeze Marinara Sauce

    • Ladle sauce into plastic quart deli containers, let cool, cover and place in the freezer.

    Canning Marinara Sauce

    • Ladle into sterilized glass Mason jars, leaving a ½-inch head space. Use a canning funnel to make it easier to ladle sauce into jars.
    • Wipe the rims clean with a clean, damp paper towel. Place lids on fingertip tight. Process jars in a water bath canner for 20 minutes, adjusting for altitude.
    • Carefully remove the jars from the water bath and let sit undisturbed for 24 hours.

    Video

    Recipe Notes

    Canning Homemade Spaghetti Sauce

    • This recipe has been pH tested and is safe to water bath can.
    •Wipe the rims of sterile jars clean with a clean, damp paper towel. Jars will NOT seal if the rims of jars are not clean!
    •As jars cool, the bubble in the center of Mason jars will be sucked down naturally. Do NOT ever touch the bubble to push it down. If you do, you’ll never know if they seal or not.
    •Let jars sit for 24 hours. Then use a clean damp kitchen cloth to clean jars. Unscrew the band a little to let air under it.
    •Store the sealed jars in a cool, dry place for up to 18-24 months. Store any unsealed jars in the refrigerator.
    •You can reuse the jars and bands. But, you cannot reuse the seals. You can buy new seals for jars easily.
    Should you prefer a less sweet sauce, you can add brown sugar a little at a time and adjust to your liking.

    Nutrition

    Calories: 702kcal | Carbohydrates: 141g | Protein: 9g | Fat: 17g | Saturated Fat: 2g | Sodium: 1167mg | Potassium: 2247mg | Fiber: 11g | Sugar: 115g | Vitamin A: 2315IU | Vitamin C: 52mg | Calcium: 241mg | Iron: 10mg
    Tried this Recipe? Pin it for Later!Mention @AFarmgirlsKitchen or tag #afarmgirlskitchen!

    Disclosure: As an Affiliate Marketer, I earn from qualifying purchases. If you click a product affiliate link on A Farmgirl’s Kitchen and make a purchase, I may receive a commission at no additional cost to you!  I own every cooking product I recommend and love how they perform.

    « Pickled Sweet Peppers
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    Comments

    1. Virginia says

      August 13, 2023 at 7:56 am

      I just canned 20 quarts of marinara sauce from a recipe I had using fresh tomatoes. I did not add lemon juice. Will that be a problem? I saint know it was necessary. Thanks

      Reply
      • Jessica Robinson says

        August 13, 2023 at 4:57 pm

        Virginia,
        I’m not sure which marinara sauce you used, so it’s unclear if you will have a problem. I would highly recommend you use proper canning methods and well tested recipes. Ball canning has a basic canning book that is incredible.

        Reply
    2. Jolene says

      September 01, 2022 at 12:09 pm

      4 stars
      I doubled this recipe and used fresh tomato puree. I had to cook it longer (and I didn’t add the extra water because fresh is already runnier), but I loved how it came out. Nice and thick and tasty. HOWEVER, in doubling the recipe I only added 2 cups of brown sugar (the recipe would have suggested 6!) And it is still FAR too sweet!
      I’ll use this recipe again, but I’ll probably reduce the sugar to 1/2 cup per batch, possibly less.

      Reply
      • Jessica Robinson says

        September 03, 2022 at 8:44 pm

        Jolene,
        Glad to hear you made a big batch of my mom’s marinara sauce recipe. I would just advise you to purchase a pH monitor to properly measure the pH if canning this sauce and you intend to seriously adjust the sugar amount. We have many people who love the way this sauce tastes. But, should you prefer a less sweet sauce, it is completely your choice.

        Reply
    3. Tammy says

      August 07, 2022 at 1:46 pm

      Just a question. You say if it’s too sweet, you can add the brown sugar a little at a time to reach the desired level of sweetness. But the you also say the brown sugar balances the ph. So, if I choose less brown sugar, is that going to mess with the ph levels? And 2, is it then still going to be safe to can? I’ve been canning for several years and always made the recipe for “spaghetti sauce ” from the Ball Canning book. Just looking for an easy marinara sauce recipe for canning.

      Reply
      • Jessica Robinson says

        August 28, 2022 at 11:58 am

        We would suggest to make the recipe exactly how it is written. Should you decide that it is too much sugar for your liking, with your second batch add a little less sugar. However, we would highly recommend using a pH monitor to properly check the pH if using less sugar to make sure it is safe to water bath can.

        Reply
        • Karren Gates says

          August 01, 2023 at 8:25 pm

          If the ph is too low, so you pressure can it?

          Reply
          • Jessica Robinson says

            August 02, 2023 at 12:14 pm

            This recipe is well-tested for pH with a pH monitor and is safe to water bath canning method. I am certified by the USDA for acidified foods. Follow the ingredients and instructions in the recipe card. If using some of your own tomatoes, that information is in the body of the post, right above the recipe card.

            Reply
    4. Beth says

      August 03, 2022 at 6:10 pm

      I’m awful at math. How many store bought cans of puree and paste would that be (since it’s measured in cups)?

      Reply
      • Jessica Robinson says

        August 05, 2022 at 10:58 am

        It really depends on what size can of store-bought puree and paste you buy. There is 8-ounces in one cup.

        Reply
    5. seanna says

      November 09, 2021 at 2:31 pm

      5 stars
      Love this delicious marinara sauce. Your step by step instructions are a stress saver! Love the outdoor burner, too!

      Reply
      • Jessica Robinson says

        November 11, 2021 at 11:30 am

        Super simple to make and you can stock your pantry with homemade marinara!

        Reply
    6. Dixie says

      October 11, 2021 at 4:54 pm

      If this recipe is canned in quarts instead of pints would i double the processing time?

      Reply
      • Jessica Robinson says

        October 11, 2021 at 5:41 pm

        Dixie,
        It would be the same processing time for quart jars.

        Reply
    7. Liz says

      August 23, 2021 at 10:14 pm

      Hi Jessica! I found that 3 cups of brown sugar was waaaaaay too sweet – maybe that’s because I used Roma tomato purée that I made from fresh tomatoes? I tried to add some balsamic vinegar and red pepper flakes but it still was super sweet.

      Reply
      • Jessica Robinson says

        August 24, 2021 at 2:59 pm

        Hello Liz,
        Sorry to hear your sauce turned out too sweet for your liking. The sauce starts with canned tomato paste and tomato puree. We have adjusted the brown sugar based on the original ingredients. If you are using your own tomato puree, those directions are within the body of the post. You can certainly adjust it next time and add a little at a time to your taste.

        Reply
    8. LINDA says

      August 17, 2021 at 12:20 am

      I’m not a big fan of red sauces but my husband is can’t wait to try this one on him. This sounds like it will be right up his alley.

      Reply
      • Jessica Robinson says

        August 20, 2021 at 1:04 pm

        Glad to hear you are going to try this recipe!

        Reply
    9. Shelly Montoya says

      June 25, 2021 at 6:15 pm

      For canning your marinara sauce do you add any lemon juice or citric acid to increase the acidity?

      Reply
      • Jessica Robinson says

        June 27, 2021 at 9:13 pm

        Shelly,
        You do not need to add lemon juice or citric acid to this recipe. We use canned tomatoes (commercially canned) for this very reason. Canned tomato puree and tomato paste has citric acid it. The brown sugar also helps properly balance the pH and helps it to be safe for canning. You do need to water bath the jars, as directed in the instructions.

        Reply
    10. Amy says

      May 22, 2021 at 10:05 am

      5 stars
      Homemade marinara is a hundred times better than storebought! Thanks for the recipe!

      Reply
    11. Lisa Hatfield says

      May 20, 2021 at 5:30 pm

      5 stars
      This is a great recipe, I am canning marinara sauce this year after my tomatoes are ready!

      Reply
      • Jessica Robinson says

        May 21, 2021 at 10:26 am

        It’s one of absolute favorites too!

        Reply
    12. Amy Engberson says

      September 23, 2020 at 12:20 am

      5 stars
      My garden is bursting with tomatoes and this is the perfect way to use them up! Can’t wait to use it during the winter! Thanks

      Reply
    13. Laura says

      September 17, 2020 at 4:52 pm

      5 stars
      Thanks Jessica! I can’t imagine ever making this much marinara sauce but I’m definitely going to try this on a smaller scale. I love the tip about freezing the tomatoes. Mine were coming in randomly this year.

      Reply
    14. Beth says

      September 15, 2020 at 10:30 am

      Quick question. I made my puree/juice last night from my cooked down, fresh tomatoes. I am a little confused at the recipe as to whether I am adding 12 cups of puree and 6 cups of water, or 8 cups of puree and 2 cups of water. Any help would be appreciated. Thanks so much!

      Reply
      • Jessica Robinson says

        September 15, 2020 at 11:37 am

        Hi Beth,
        Sorry for any confusion. For the recipe. I posted my mom’s original recipe (in the recipe card). Which calls for “canned” tomato puree. If you are using fresh tomato puree from your own tomatoes, I have those directions in the post. I added our tomato juice/puree mixture in ADDITION to the original recipe. So you’ll get a bigger batch- and can more jars.

        I used a really big stock pot and added: —> In addition to those ingredients, add 8 cups fresh tomato juice/puree mixture. Add 2 additional cups of water. 1 additional cup of brown sugar, 1 tablespoon additional each of salt, black pepper, ground fennel, basil, and oregano. (Canned tomato puree is usually more concentrate than that from your own tomatoes) Let me know if you have any further questions.

        Reply
    15. Lisa Hatfield says

      August 19, 2020 at 1:23 pm

      5 stars
      Another great post Jessica! I have so many tomatoes in my garden this year and was looking for a way to use them up. Love that you can freeze them, so many great tips and your video is so helpful. Your son is adorable helping you….

      Reply
      • Jessica Robinson says

        August 19, 2020 at 1:29 pm

        Thanks so much Lisa!! This is such a delicious sauce and my mom would be proud that we’re all making it! Let’s celebrate her life with homemade marinara sauce this season!

        Reply

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    Jessica Robinson from A Farmgirl's Kitchen

    Welcome!

    I am a home cook who creates wholesome family meals, homemade pies, baked goods and preserves foods using easy to find ingredients. All of my recipes use simple and readily available ingredients.

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