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Homemade Canned Spaghetti Sauce, by Linda Thomas



Fall is one of my favorite seasons because of the cooler weather and all the wonderful fruits and vegetables that are available for canning. I love making my own homemade Spaghetti Sauce. The following recipe is awesome and it makes a big batch. You can freeze it in containers or can it. If you are new to canning visit the following website: National Center for Home Food Preservation to find answers to all your canning questions. Please note: This spaghetti recipe has meat and vegetables. To preserve it, you must freeze or process in canning jars in a pressure canner.


Canned Spaghetti Sauce with Meat

30 lbs tomatoes
4 small cans of tomatoes paste
2-1/2 lbs ground beef or sausage
5 cloves garlic, minced
1 cup chopped onions
1 cup chopped green peppers
4-1/2 tsp salt
2 tbsp oregano
4 tbsp minced parsley
2 tsp black pepper
1/4 cup brown sugar

Yield: 10-11 quarts



Caution:  Do not alter canning recipes follow the recipes exactly. Click on the following link for more information. The science behind home canning and why it’s important to only use science-based recipes.








If this is your first time using a pressure canner or would like to learn more about canning, visit the National Center for Home Food Preservation website at:

Table 1. Recommended process time for Spaghetti Sauce With Meat in a Weight-gauge pressure canner.
Canner Gauge Pressure (PSI) at Altitudes of:
Style of Pack Jar Size Process Time 0 – 2,000 ft 2,001 – 4,000 ft 4,001 – 6,000 ft 6,001 – 8,000 ft
Hot Pints 60 min 10 lb 15 lb 15 lb 15lb
Hot Quarts 70 min 10 lb 15 lb 15 lb 15lb

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