This is my ultimate fav spaghetti sauce recipe that I use for canning. One you will certainly want to save in your family recipe vault for generations to come. Tried & true! This will make around 36 quarts of spaghetti 🍝 sauce ready for the pantry on those cold winter days you want something fresh that reminds you a little of summer. YUM.

Spaghetti 🍝 Sauce

• 60 canning tomatoes
• 3 large green peppers
• 3 large onions
• 4 cans tomato paste (12 oz)
• 1 cup olive oil
• 1 cup sugar (optional)
• 1/2 cup canning salt
• 10-20 garlic cloves, minced
• 5 teaspoons dried oregano
• 3 teaspoons dried parsley flakes
• 3 teaspoons dried basil
• 2 teaspoons crushed red pepper flakes
• 3 tbsp Worcestershire sauce
• 2 tablespoons bottled lemon juice (per quart)

Add olive oil to the pot. Place tomatoes in 22. Boil down the tomatoes, green peppers & onions. Use a hand held blender to blend it all together. Add in tomato paste & blend again until all smooth.

Add in sugar, salt, garlic, oregano, parsley, basil, red pepper flakes & Worcestershire sauce to each pot.

Add 2 tbsp of lemon juice into each quart. Then add the sauce into quart jars & can. Bring to a boil & process for 40 minutes.

Done ☑️

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