If you want to enjoy homemade spaghetti sauce without the hassle of cooking, try canning your own. Canning makes it possible to enjoy foods for many months, without the hassle of preparing the food every time. Traditional spaghetti sauce typically includes bay leaves and basil to balance the acidity of the tomatoes. By using a water bath or pressure canner, you will be able to can homemade spaghetti sauce to last year-round with fresh vegetables from your garden.
Bring a pot of water to a full boil. Add the tomatoes to the water. Boil the tomatoes for one minute. Immediately place them in a bowl full of ice water.
Peel the skins off the tomatoes. Use a spoon to remove the seeds, and squeeze out any excess water in the tomatoes. Place them in a colander to help drain the excess water.
Dice the tomatoes up into 1 to ½-inch pieces. Combine the tomatoes, onions, oregano, garlic, bay leaves, basil, black pepper, sweet pepper, salt, lemon juice and tomato paste in a large cooking pot. Place the sauce over high-heat. Bring the spaghetti sauce to a boil. Cook until the tomatoes cook down and they begin to fall apart.
Sterilize the canning jars in boiling water for 10 minutes. Fill each jar with the hot basil spaghetti sauce, and leave ¼-inch on top of each jar. Place the lid on the canning jars, and lightly tighten the rings onto the canning jars.
Place the canning jars in the canner. Cover the jars with 1 inch of water. Process the canning jars in a boiling water bath for 35 minutes. If you use a pressure canner, process the spaghetti sauce at 10 pounds for 20 minutes.
Allow the water to cool or the canner to return to zero pressures. Carefully remove the cans with a towel or tongs. Check each lid to ensure that the cans stored properly. If the lid makes a "clicking" sound when you press on the lid, you will need to process the canning jar again using a new sterilized lid.