Canning Homemade Spaghetti Sauce

I have a lot of once a month cooking and pantry stocking plans coming up in preparation for before and after I have my baby.  One of the bulk meals I will be making is homemade spaghetti sauce for spaghetti and pasta.  Today, I only made one large batch but was able to get 10 quarts of sauce.  I canned 7 quarts of it and saved 3 quarts for using this week. 

Here’s the break down of what went into my sauce:

  • 2 of the #10 cans of tomato sauce.  I bought the #10 cans at Sam’s Club and paid $2.72 for each can.  Each can is 6 lbs 9 oz. of sauce. 
  •  2 lbs of grass-fed beef.  We raise our own meat and just returned from the butcher last week to pick up our meat.  More on that later….but I used 2 lbs of our beef.  I was having a hard time cooking it because it was so lean. My cost break down for the meat is about $1 a pound for butchering and packaging.
  • 2 lbs of pastured pork sausage.  We also raised the pork.   I used 2 lbs of medium heat sausage.   
  • 2 cups of red wine.  I had some left over Merlot that I added at the last minute. 
  • 1 package of fresh mushrooms–chopped.   I bought the mushrooms at Sam’s for $3.49. 
  • 1 very large red onion–chopped.
  • 4 crushed garlic cloves. 
  • 2 cans of black olives–chopped.
  • Fresh basil from the garden.  Fresh chopped basil smells so wonderful!
  • A lot of sweet mini orange, red and yellow peppers–chopped. 
  • A variety of other spices like Italian seasonings:  oregano, bay leaf etc…  Also, salt and pepper.   

The #10 cans of Hunt’s Sauce worked quite well for making a large amount of sauce at one time.  It all fit fine in my 11 quart pot…although very full after adding everything. 

I actually had two iron pans full of meat.  I cooked the sweet peppers, garlic and mushrooms with the hamburger and cooked the sausage in another pan.  After it was finished cooking I added it to the sauce and simmered it all for several hours on low…stirring often.   

I chopped a couple of cans of black olives and chopped up a bunch of fresh basil from the garden.  I also added the seasonings. 

I was planning on freezing the sauce in gallon size freezer bags, but instead, I changed my mind and decided to can the sauce to stock my pantry shelves with. 

This would be one of those food quality vs. price situations because I estimated that it cost me about $14 to make 10 quarts of sauce.   It turned out better than any store bought sauce I’ve purchased!  In my book, an excellent price for wonderful gourmet homemade sauce! 

One comment on “Canning Homemade Spaghetti Sauce

  1. Thanks for the tips. I’m getting ready to can some just like this. I did a search and your site popped up. Your sauce looks divine!

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