Tangy Spaghetti Sauce for Canning

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3 medium onions, chopped

2 cups green bell peppers, chopped

1 cup banana peppers, chopped

2 pkg. fresh sliced mushrooms

4 cloves minced garlic

16 cups tomatoes, peeled and chopped

3 (12 oz.) cans tomato paste

1/4 c. balsamic vinegar

3 tablespoons brown sugar

1 tablespoon dried oregano

4 teaspoons canning salt

2 teaspoons dried basil

1 teaspoon black pepper

1 teaspoon crushed red pepper flakes

2 tablespoons Italian seasoning

1/2 teaspoon cumin

3 tbs. lemon juice


1. Add all ingredients to stock pot. Heat until boiling. Reduce heat and simmer, partially covered for about 1-2 hours, stirring occasionally.

2. Fill clean, sterilized jars within ½” of top. Put on tops and tighten. Process for 35 minutes for quart jars in water bath. Serve over pasta.

Bon Appetit!

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