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Pressure Canning Meatless Spaghetti Sauce

Pressure canning meatless spaghetti sauce is a great way to preserve the flavors of fresh garden vegetables and herbs for later use. This vegetarian version of spaghetti sauce can be made with a variety of vegetables such as tomatoes, bell peppers, onions, garlic, and mushrooms, seasoned with herbs such as basil, oregano, and thyme.

Pressure canning is a safe and effective method for preserving acidic foods, such as tomato-based sauces, by using high pressure and temperature to kill bacteria and other microorganisms.

This method can ensure that your spaghetti sauce will last for up to a year on your pantry shelf, ready to be enjoyed anytime you want to whip up a quick and delicious pasta dish.

Why should you use a pressure canner for Pressure Canning Meatless Spaghetti Sauce?

Using a pressure canner for pressure canning meatless spaghetti sauce is essential to ensure the safety and longevity of the preserved food. Here are some reasons why a pressure canner is necessary for this process:

  1. Safety: Pressure canning is necessary for preserving low-acid foods, including meatless spaghetti sauce, to prevent the growth of harmful bacteria such as botulism. A pressure canner can reach high temperatures and pressure, which kills bacteria and other microorganisms that can spoil or cause illness.
  2. Effective preservation: Unlike water bath canning, which is suitable only for high-acid foods, pressure canning can preserve low-acid foods such as meatless spaghetti sauce for up to a year. This method ensures that the sauce retains its quality, flavor, and texture over time.
  3. Uniform heating: A pressure canner heats the contents of the jars evenly and thoroughly, ensuring that all parts of the sauce are processed at the same temperature and pressure. This reduces the risk of spoilage or contamination due to uneven heating.
  4. Convenience: Pressure canning meatless spaghetti sauce allows you to preserve a large quantity of sauce in one batch, making it easy to prepare quick and delicious pasta meals throughout the year. It also saves freezer space, as canned sauce can be stored at room temperature.

Overall, using a pressure canner for pressure canning meatless spaghetti sauce is a safe and effective method that ensures the longevity and quality of the preserved food.

How to make Pressure Canning Meatless Spaghetti Sauce in a pressure canner

Here is a recipe for making meatless spaghetti sauce and canning it using a pressure canner:


  • 20 lbs of ripe tomatoes
  • 4 cups chopped onions
  • 2 cups chopped bell peppers
  • 2 cups chopped mushrooms
  • 8 garlic cloves, minced
  • 1/4 cup olive oil
  • 1/4 cup red wine vinegar
  • 2 tablespoons dried basil
  • 2 tablespoons dried oregano
  • 2 tablespoons dried thyme
  • Salt and pepper to taste


  1. Start by washing and peeling the tomatoes. Remove the stem and core, then chop them into small pieces.
  2. In a large pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onions, bell peppers, mushrooms, and minced garlic, and sauté for 5-7 minutes until the vegetables are soft and translucent.
  3. Add the chopped tomatoes to the pot, along with the red wine vinegar, dried basil, oregano, thyme, salt, and pepper. Stir well to combine.
  4. Bring the sauce to a boil, then reduce the heat to low and let it simmer for 30-45 minutes, stirring occasionally.
  5. While the sauce is simmering, prepare your pressure canner according to the manufacturer’s instructions. Wash the jars and lids in hot soapy water and rinse well.
  6. Ladle the hot meatless spaghetti sauce into the prepared jars, leaving about 1 inch of headspace at the top.
  7. Use a bubble remover or a chopstick to remove any air bubbles from the jars.
  8. Wipe the rims of the jars clean with a damp cloth, then place the lids and rings on top, tightening the rings just until they are snug.
  9. Place the jars in the pressure canner, making sure they are not touching each other.
  10. Close the lid of the pressure canner and follow the manufacturer’s instructions for processing the sauce. The processing time and pressure will depend on your altitude and the size of the jars.
  11. Once the processing is complete, turn off the heat and let the pressure canner cool down naturally.
  12. Carefully remove the jars from the canner and place them on a towel or cooling rack to cool. You will hear a “ping” sound as the jars seal.
  13. Once the jars have cooled completely, remove the rings and check the seals. The lids should be concave and not move when pressed in the center.
  14. Label the jars with the date and contents, and store them in a cool, dry place for up to one year.

Enjoy your homemade meatless spaghetti sauce anytime by simply opening a jar, heating the sauce, and tossing it with your favorite pasta!

Tips for making Pressure Canning Meatless Spaghetti Sauce in a pressure canner

Here are some tips to ensure success when making meatless spaghetti sauce and canning it using a pressure canner:

  1. Choose ripe tomatoes: Ripe tomatoes will provide the best flavor and texture for your sauce. Look for tomatoes that are red, firm, and free from blemishes.
  2. Use a large pot or Dutch oven: A large pot or Dutch oven will allow you to simmer the sauce evenly and thoroughly, reducing the risk of burning or uneven heating.
  3. Use a pressure canner with a gauge: A pressure canner with a gauge will allow you to monitor the pressure and ensure that it stays at the required level throughout the processing time.
  4. Follow processing times and pressure: Processing times and pressure requirements may vary depending on the altitude and size of the jars. Follow the manufacturer’s instructions and consult a reliable source for pressure canning recipes.
  5. Clean and sterilize jars: Clean and sterilize jars thoroughly before filling them with sauce to prevent contamination.
  6. Remove air bubbles: Use a bubble remover or a chopstick to remove any air bubbles from the jars before sealing.
  7. Leave adequate headspace: Leave about 1 inch of headspace at the top of each jar to allow for expansion during processing.
  8. Check for seal: After the jars have cooled completely, check for a proper seal by pressing the center of the lid. If it moves, the jar did not seal properly, and the contents should be refrigerated and consumed within a few days.
  9. Store jars in a cool, dry place: Store the jars in a cool, dry place away from direct sunlight to ensure the longevity of the sauce.

By following these tips, you can ensure that your meatless spaghetti sauce is safe, flavorful, and shelf-stable for up to a year.

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