Canned Pasta Sauce

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Canned Pasta Sauce

Cook Time55 mins
Pressure Cook Time20 mins
Total Time1 hr 15 mins
Course: Sauces
Cuisine: Italian
Diet: Vegetarian
Keyword: Easy
Product: Stove-top Pressure Cooker
Cooking Method: Canning
Food Group: Fruits, Vegetables
Servings: 4 pints
Calories: 210kcal


  • 5 pounds tomatoes cored and chopped
  • 2 tablespoons olive oil
  • ¾ cups onions chopped
  • 4 garlic cloves peeled and chopped
  • ½ pound mushrooms chopped
  • ¼ cup parsley chopped
  • 1 ½ teaspoons salt
  • 2 bay leaves
  • 2 teaspoons oregano
  • 1 teaspoon pepper
  • 1 tablespoon brown sugar to taste


  • Place tomatoes in large saucepan and boil for 25 minutes uncovered. Allow cooling slightly then process through a food mill or sieve to remove skins and seeds.
  • In a large skillet, heat olive oil and sauté onions, garlic, and mushrooms until tender.
  • Place the sautéed vegetables in a stockpot, add tomatoes and remainder of ingredients and bring to a boil. Lower heat and simmer, uncovered for approximately 25 minutes or until desired thickness, stirring frequently to avoid burning.
  • Skim any foam from the top of the sauce as you stir. Taste and add more brown sugar if desired as tomatoes vary in tartness.
  • If more sugar is added bring to a simmer for 5 more minutes. Remove bay leaves. Ladle into jars leaving 1 inch of headspace.
  • Cap and seal. Place in the canner with 2 to 3 inches of hot water.
  • Pressure cook for 20 minutes on High pressure. Once done, allow pressure to come down naturally before opening the cooker.


Calories: 210kcal | Carbohydrates: 32g | Protein: 8g | Fat: 8g | Saturated Fat: 1g | Sodium: 908mg | Potassium: 1613mg | Fiber: 9g | Sugar: 20g | Vitamin A: 5056IU | Vitamin C: 87mg | Calcium: 90mg | Iron: 3mg

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