Tangy Spaghetti Sauce

Tangy Spaghetti Sauce

 So, I'm still on my canning kick. This happens every August/September. I can until I just can't can anymore. It's rather enjoyable and I really do love it, but it can be so exhausting. It's well worth the hard work when in the middle of winter, you can just run down to the basement and get a jar of spaghetti, peaches, pears, tomato juice, relish, or pickles. The list goes on, but you got my point.

Now, I found this recipe on pinterest. I can honestly say this is the best spaghetti sauce I have canned. I've canned a lot of different spaghetti sauces and nothing seems to ever tickle my fancy. This one is epic. Trust me, this is the one.

My tomatoes haven't been ripening as fast as I had hoped this year so it's all part of the waiting game. I did manage to get enough tomatoes for half a recipe. That gave me 3 quarts with a little left to refrigerate and try out. The whole recipe says it will yield 7-8 quarts. So, below I'm going to put half a recipe and then it will easily double for a bigger batch.

Three tangy jars of spaghetti sauce sitting on a wooden table.

Tangy Spaghetti Sauce

5 from 1 vote
Prep Time 45 minutes
Cook Time 2 hours
Total Time 2 hours 45 minutes
Course Canning
Cuisine American
Servings 3 quarts
Calories 258 kcal

Ingredients
  

  • 8 cups tomatoes peeled, cored, diced
  • 18 oz. tomato paste
  • 1 large onion diced
  • 1 cup green peppers diced
  • ½ cup hungarian wax peppers diced
  • 4 oz. can sliced mushrooms drained
  • 1 ½ tsp. garlic minced
  • 1 T. italian seasoning
  • ½ T. dried oregano
  • 1 tsp. dried basil
  • ½ tsp. black pepper
  • 2 tsp. canning/pickling salt
  • ½ tsp. crushed red peppers
  • ¼ tsp. ground cumin
  • 1 ½ T. light brown sugar

Instructions

  • Add all the ingredients into a large stockpot and heat over medium heat.
  • Once the sauce comes up to a boil, lower the heat to low and let it simmer partially covered for 2 hours. Stir occasionally to prevent anything from sticking to the bottom of the pan and burning.
  • minutes or so before you remove the spaghetti sauce from the heat start heating up your hot water canner.
  • Place your quart jars and lids into the canner to sterilize them.
  • Remove one jar at a time and fill with the tomato sauce. Wipe the rim clean and pull a lid out of the canner. Tighten the lid on with a band.
  • Once all the jars are filled, water bath the spaghetti sauce for 35 minutes.
  • Remove from canner and place hot towel over top of the jars.

Notes

This recipe was adapted from Barefootmommawv via Food.com

Nutrition

Calories: 258kcalCarbohydrates: 59gProtein: 13gFat: 2gSodium: 1946mgPotassium: 2898mgFiber: 15gSugar: 35gVitamin A: 6090IUVitamin C: 143mgCalcium: 173mgIron: 9.4mg

(Nutrition facts are an estimate and not guaranteed to be accurate. Please see a registered dietitian for special diet advice.)

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I hope you enjoy the recipe for tangy spaghetti sauce!

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6 Comments

  1. Have you ever added Italian sausage or hamburger to this and if so, would it be safe to water bath it? Love the sound of this recipe! Thankyou

    1. Hi Sheree! Adding meat sounds like it would taste great and add another layer of flavor. However, you would definitely need to use a pressure canner if you want to can a meat sauce. Water bath canning is not safe for meat. Let me know if you try the sauce with meat and how it turns out! And also if you give pressure canning a try! Enjoy.

  2. My tomatoes are taking their time this year also. Like you, I have been looking for that perfect sauce. I have tried many different recipes but I have not found "that one". This looks like just what I am looking for. I want a sweet and a bit tangy sauce just like my mom used to make when I was a child. Thank you! I will be trying this one out tomorrow. I will surely come back and let you know with a rating .

      1. What was the headspace ? The sauce thickened nicely and has a lovely flavor. I added a teaspoon of lemon juice to mine.5 stars

5 from 1 vote

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