A good recipe for spaghetti sauce for canning is a must in our house, because many commercial sauces use ingredients like genetically modified high fructose corn syrup and soybean oil – not things we normally eat. My favorite recipe is adapted from The Encyclopedia of Country Living by Carla Emery. My husband came in from outside the first time I made this spaghetti sauce, smiled and said the house smelled like an Italian restaurant – a good Italian restaurant. I had to agree. It takes a while to cook, but the end result is delicious! I start a batch in the morning, and slow cook while I’m working on other things in the kitchen, like prepping the rest of the ingredients and canning equipment. Paste tomatoes will yield a thicker sauce with less cooking, but you can use any tomatoes that you have available.
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