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How do I? ...Can Tomatoes

Selecting, Preparing and Canning Tomatoes

Spaghetti Sauce without Meat

  • 30 lbs tomatoes
  • 1 cup chopped onions
  • 5 cloves garlic, minced
  • 1 cup chopped celery or green pepper
  • 1 lb fresh mushrooms, sliced (optional)
  • 4-1/2 tsp salt
  • 2 tbsp oregano
  • 4 tbsp minced parsley
  • 2 tsp black pepper
  • 1/4 cup brown sugar
  • 1/4 cup vegetable oil

Yield: About 9 pints

Please read Using Pressure Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.

Procedure: Caution: Do not increase the proportion of onions, peppers, or mushrooms. Wash tomatoes and dip in boiling water for 30 to 60 seconds or until skins split. Dip in cold water and slip off skins. Remove cores and quarter tomatoes. Boil 20 minutes, uncovered, in large saucepan. Put through food mill or sieve. Saute onions, garlic, celery or peppers, and mushrooms (if desired) in vegetable oil until tender. Combine sauteed vegetables andtomatoes and add remainder of spices, salt, and sugar. Bring to a boil. Simmer uncovered, until thick enough for serving. At this time the initial volume will have been reduced by nearly one-half. Stir frequently to avoid burning. Fill jars, leaving 1-inch headspace. Adjust lids and process according to the recommendations in Table 1 or Table 2, depending on the method of canning used.

Table 1. Recommended process time for Spaghetti Sauce Without Meat in a dial-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 20 min 11 lb 12 lb 13 lb 14 lb
Quarts 25 11 12 13 14

Table 2. Recommended process time for Spaghetti Sauce Without Meat in a weighted-gauge pressure canner.
  Canner Gauge Pressure (PSI) at Altitudes of
Style of Pack Jar Size Process Time 0 - 1,000 ft Above 1,000 ft
Hot Pints 20 min 10 lb 15 lb
Quarts 25 10 15


This document was adapted from the "Complete Guide to Home Canning," Agriculture Information Bulletin No. 539, USDA, revised 2009.

Reviewed November 2009.

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