Pasta Sauce Canning | Health, Love & Fire

Pasta Sauce Canning

Tuesday, July 22, 2014

If you've been around here long or know me well, you may realize that I am constantly thinking about my next diy project or spending hours on Pinterest (nearly every man’s worst nightmare) getting new ideas and inspiration. If it weren’t for work getting in the way, I would probably do something crafty every day of the week!

Dan and I belong to a community garden, which we joined for the first time last year and I'm excited to be a part of again this year. For $12 and 12 hours of work per person you get all the fruits and vegetables you want for 7 months. That means, for $24 and 24 hours of work over 5 months, we can eat as much fresh fruits and vegetables as we can carry home. This has been a great option for us and has really changed the way we eat. There’s just something so great about knowing where everything you’re eating is coming from. Plus, it tastes better when it’s so fresh! If this is something you’re interested in, I would definitely recommend looking for a local community garden in your area!|

With all the fresh produce we got from our garden, we were busy in the kitchen. One of my favorite things to do every year is making homemade tomato sauce! Last year alone we went through nearly 125 pounds of tomatoes and have about 45 quart sized jars of sauce to last us for at least the next year (depending on how many my parents sneak out of our pantry). While you definitely don’t have to tackle as many tomatoes as we have, it’s a great way to make a healthy sauce to use whenever you need some! I love being able to run to the pantry and use this healthy hearty sauce all year long for pizzas, pastas, lasagna, or chicken parm. It’s definitely not the quickest process, but the perfect reason to grab a friend and spend the day in your apron, listening to music, and chatting in the kitchen! 

Here’s the recipe we used and have had great results from! You can definitely just buy store-bought tomatoes at any season, but we seem to make ours every fall when all of the produce is ripe and ready to use! 
½ bushel of tomatoes
3lbs. chopped onions
4 green peppers
3 hot peppers
1 garlic bud
1 cup sugar
½ cup salt
1 tbs. oregano
1 tbs. basil
4 tbs. Italian seasoning

 For the tomatoes you have two options. You can either blanch them and take the skin off and then put them in the pan or process them through a tomato strainer (for this method you don’t need to cook them first). We used the tomato strainer because it seemed to go quicker, but blanching them works just as good

I cook all of these ingredients on medium heat in a heavy bottomed pan until the sauce is the consistency you want. This can vary depending on the amount of juice in the tomatoes and what your preference is. For us it took about 4 hours to cook down to what we liked.

Once it is the consistency you want, ladle into pint or quart jars and seal. Process in a boiling water bath canner for 45 minutes.

Let the jars sit on the counter for at least 24 hours to make sure they are sealed correctly. After those 24 hours either store for the year or try some on your favorite pasta. Oh and don’t forget to let me know if you try this recipe and like it!
Do you have any canning recipes that are a staple in your kitchen? 


  1. I have always wondered how to do this!! We grow tomatoes every year and never know what to do with them all. Thank you so much for sharing!

  2. so this is really, really impressive. i don't think i'd ever be patient enough to try this!!