🍝 Classic Spaghetti Sauce
Canning Recipe – Perfect for Classico Jars!
📌 In This Complete Guide
🥫 Using Classico/Atlas Mason Jars
Classico sauce jars are Atlas Mason jars and regular mouth lids fit them perfectly! This recipe is designed for these free jars.
📖 The Perfect Sauce
💬 The discovery: "I never noticed that Classico sauce jars were Atlas Mason jars and that regular mouth lids fit them."
This classic spaghetti sauce is rich, flavorful, and perfect for canning in your Classico/Atlas Mason jars. Made with garden-fresh tomatoes or quality canned tomatoes, this sauce is better than anything from the store.
With your free Classico jars, you can preserve this sauce for months to come. It's the perfect way to save money and reduce waste!
📦 Ingredients
For Classic Spaghetti Sauce
- 🍅 20 pounds fresh tomatoes – Or 4 large cans (28oz each)
- 🧅 4 large onions – Finely chopped
- 🧄 8-10 cloves garlic – Minced
- 🫒 ½ cup olive oil – Extra virgin
- 🌿 2 tablespoons dried oregano
- 🌿 2 tablespoons dried basil
- 🌿 1 tablespoon dried thyme
- 🌿 1 tablespoon dried rosemary
- 🍬 2 tablespoons sugar – To balance acidity
- 🧂 2 tablespoons salt – Or to taste
- 🌿 1 tablespoon black pepper – Freshly ground
- 🍋 ¼ cup lemon juice – For safe canning
🍅 Step 1: Prepare the Tomatoes
How to Prep Fresh Tomatoes
- Wash tomatoes – Rinse under cool water.
- Score bottoms – Cut a small "X" on the bottom of each tomato.
- Blanch – Drop in boiling water for 30-60 seconds until skins peel.
- Ice bath – Transfer to ice water to stop cooking.
- Peel – Skins will slip right off. Discard skins.
- Core and chop – Remove cores and chop tomatoes into chunks.
💡 Pro Tip: "If using canned tomatoes, you can skip this step. Just crush them by hand."
🍝 Step 2: Cooking the Sauce
How to Cook Perfect Spaghetti Sauce
- Heat oil – In a large pot, heat olive oil over medium heat.
- Sauté onions – Add onions and cook until soft (8-10 minutes).
- Add garlic – Cook for 1-2 minutes until fragrant.
- Add tomatoes – Add chopped tomatoes and their juices.
- Add seasonings – Stir in oregano, basil, thyme, rosemary, salt, pepper, and sugar.
- Simmer – Bring to a boil, then reduce heat and simmer for 1-2 hours.
- Add lemon juice – Stir in lemon juice for safe canning.
- Adjust seasoning – Taste and adjust salt and herbs as needed.
💡 Pro Tip: "For a smoother sauce, use an immersion blender before adding the lemon juice."
🥫 Step 3: Canning Instructions
Water Bath Canning for Sauce
Prepare Jars:
- Sterilize jars – Wash your Classico/Atlas Mason jars in hot, soapy water. Keep them warm.
- Prepare lids – Place regular mouth lids in hot water to soften the sealing compound.
Fill and Process:
- Fill jars – Ladle hot sauce into jars, leaving ½ inch headspace.
- Remove air bubbles – Run a clean knife around the inside of each jar.
- Wipe rims – Clean the jar rims with a damp cloth.
- Apply lids – Place regular mouth lids and bands on jars. Tighten fingertip-tight.
- Process – Water bath process for 35 minutes for quarts or 25 minutes for pints (adjust for altitude).
- Cool – Remove jars and let cool for 12-24 hours. Check seals.
Altitude Adjustments:
- 0 – 1,000 ft: 35 min (quarts) / 25 min (pints)
- 1,001 – 3,000 ft: 40 min / 30 min
- 3,001 – 6,000 ft: 45 min / 35 min
- Above 6,000 ft: 50 min / 40 min
🥫 Classico Jar Sizes
Classico jars come in 24oz and 32oz sizes. Both take regular mouth lids. Use pint or quart processing times based on jar size.
📄 Classic Spaghetti Sauce
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║ CLASSIC SPAGHETTI SAUCE ║
║ Canning Recipe – Perfect for Classico Jars ║
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INGREDIENTS:
- 20 lbs fresh tomatoes (or 4 large cans)
- 4 large onions, chopped
- 8-10 cloves garlic, minced
- ½ cup olive oil
- 2 tbsp dried oregano
- 2 tbsp dried basil
- 1 tbsp dried thyme
- 1 tbsp dried rosemary
- 2 tbsp sugar
- 2 tbsp salt
- 1 tbsp black pepper
- ¼ cup lemon juice
INSTRUCTIONS:
1. Blanch, peel, and chop tomatoes
2. Sauté onions in olive oil until soft
3. Add garlic, cook 1-2 minutes
4. Add tomatoes, seasonings, sugar, salt, pepper
5. Simmer 1-2 hours
6. Add lemon juice, adjust seasoning
7. Ladle into sterilized Classico jars
8. Process 35 min (quarts) / 25 min (pints)
"Classico sauce jars were Atlas Mason jars
and regular mouth lids fit them!" 🥫✨
💡 Pro Tips
- 🍅 Use ripe tomatoes – The riper the tomatoes, the better the sauce
- 🥫 Classico jars work great – They're free and take regular mouth lids
- 🌿 Fresh herbs – Use fresh herbs for even better flavor (double the amount)
- ⏱️ Simmer longer – The longer the sauce simmers, the more flavor develops
- 🧂 Balance acidity – Sugar balances the acidity of the tomatoes
- 🏷️ Label everything – Write "Spaghetti Sauce" and the date on each jar
🛒 Recommended Supplies
Get everything you need:
🥫 Regular Mouth Lids | 📦 Canning Jars | 🌿 Herb Garden Kit | 📖 Canning Recipe Book
As an Amazon Associate, I earn from qualifying purchases.
❓ Frequently Asked Questions
❓ Can I use Classico jars for canning?
Yes! Classico jars are Atlas Mason jars and regular mouth lids fit perfectly.
❓ Do I need special lids for Classico jars?
No, regular mouth canning lids fit Classico jars perfectly.
❓ How long does the sauce last?
Properly canned, it lasts 12-18 months in a cool, dark place.
❓ Can I use fresh herbs?
Yes! Use about twice the amount of fresh herbs compared to dried.
❓ Why add lemon juice?
Lemon juice adds acidity for safe water bath canning.
❓ Can I use this sauce for pizza?
Yes! This sauce is perfect for pizza too.
❓ How many jars does this make?
About 4-6 quarts or 8-10 pints depending on jar size.
❓ Are Classico jars safe for pressure canning?
Yes, Atlas Mason jars are safe for pressure canning.
© HeritageKeepers — Classic Spaghetti Sauce | Canning Recipe for Classico Jars 🍝
❤️ Delicious sauce, free jars, and a full pantry!
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