Canning Pasta Sauce

Hey y’all!!  I didn’t do a whole lot of canning this fall.  I still have peaches and pears from last year to use up and a bit of grape jam.  But I still needed to stock up on a couple of pantry staples, like salsa!!  My homemade salsa is always in demand and I never have left overs so I made a double (triple?) batch this year.  I even had to buy a bigger stock pot (which is awesome by the way, I know that I will get a lot of use out of it).  I found a local vendor at our farmers market that sells all of the ingredients for salsa cheap.  Super exciting to get all of my produce locally!  Well, they also had loads and loads and loads of roma tomatoes for $5.  I’m not sure how many pounds I bought, all I know is that I came home with two giant shopping bags full (for only $5!) and a healthy desire to make some of our favorite pasta sauce.

Often I make spaghetti sauce and simply place it in large ziploc bags to freeze.  But since I already had all of my canning supplies out of storage for the salsa I decided to throw our pasta sauce in jars too this year.

Roma tomatoes are absolutely perfect for creating sauces and soups.  They are very “meaty” meaning there is a lot of tomato “flesh” and not as much empty space as other varieties that is often just filled with seeds and tomato juice.

I started with a base of celery, onions, carrots, garlic and tomatoes.  All diced and thrown into a pot to bring to a boil then simmer.

I added fresh basil and parsley from my Tower Garden.  Finely diced and chopped.

Finally I used a hand blender to chop the mixture to my desired consistency.  Then I added salt and pepper to taste and poured the sauce into sterilized jars before putting into my processor for sealing.

Canning Pasta Sauce
Prep time
Cook time
Total time
Recipe type: Canning
Serves: 6 Quarts
  • 10 lbs roma tomatoes
  • 1 cup diced carrots
  • 1 cup diced celery
  • 1 large white onion, diced
  • 3 cloves of garlic, minced
  • 2 Tbsp fresh basil, diced
  • 2 Tbsp fresh parsley, diced
  • Salt and Pepper
  1. Combine all ingredients in a large stock pot.
  2. Bring to a boil and simmer for 20 minutes.
  3. Use hand blender to mix to desire consistency.
  4. Pour sauce into jars and process.


Do you do any canning in the fall?  If so, what?? 🙂

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