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5 from 1 vote

Tangy Spaghetti Sauce

Course Canning
Cuisine American
Keyword Tangy Spaghetti Sauce
Prep Time 45 minutes
Cook Time 2 hours
Total Time 2 hours 45 minutes
Servings 3 quarts
Calories 258kcal
Author Miranda Couse


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


  • 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.


This recipe was adapted from Barefootmommawv via


Calories: 258kcal | Carbohydrates: 59g | Protein: 13g | Fat: 2g | Sodium: 1946mg | Potassium: 2898mg | Fiber: 15g | Sugar: 35g | Vitamin A: 6090IU | Vitamin C: 143mg | Calcium: 173mg | Iron: 9.4mg