Preserving the Harvest: Canning Garden Ragu

ourspanishfarm
Oct 10
3 min read

There’s a special kind of satisfaction in turning the bounty of the garden into jars of rich, savory ragu. This Italian-inspired sauce is the perfect way to use up a mix of late-summer vegetables and tomatoes, and once preserved, it brings the warmth of the garden straight to your winter table. I call it Ragu, you might call it Ratatouille or mixed veggies in tomato sauce - It all works :) I'ts all about taking care of and preserving the harvest.

Jars of homemade sauces labeled "Pizza," "Garden Salsa," "Tomato," and more on wooden shelves. Labels show dates. Cozy pantry setting. — Ragu sitting on the shelf with my other tomato products

From Garden to Pot - Preserving the harvest for the winter

A garden ragu isn’t about strict rules—it’s about using what you’ve grown. Tomatoes are the backbone, of course, but the beauty of this sauce is that it happily embraces whatever’s in season: zucchini, carrots, eggplant, peppers, celery, and onions. Slowly cooked together with garlic, herbs, and a splash of olive oil, the flavors mingle into something deeply comforting.

Every garden cook has their own touch. Some add a pinch of chili flakes for heat, others stir in fresh basil or oregano. It’s a sauce that invites creativity, and each batch tells the story of the garden that produced it.

The Joy of the Jar

Canning ragu means you’ll always have a homemade meal ready to go. On a busy evening, you can simply open a jar, simmer it gently, and serve it over pasta, spoon it into lasagna, or use it as the base for a hearty stew.

The process is simple: Clean and warm your jars, ladle in the hot ragu, and process in a pressure canner to ensure safety. Unlike jams and pickles, low-acid foods like ragu need the higher temperatures of pressure canning to be shelf-stable. It’s a little extra effort, but well worth it for the convenience of ready-to-go meals all winter long.

A Pantry Full of Possibilities

There’s something deeply satisfying about looking at shelves lined with jars of homemade sauce, each one capturing the sunshine of the growing season. It’s a kind of slow, thoughtful preparation that turns today’s abundance into tomorrow’s comfort food.

Opening one of those jars on a cold January evening is like opening a piece of summer. The flavors are richer, somehow deeper, knowing they came from your own soil and hands.

✨ Do you make your own pasta sauce or ragu from the garden? Share your favorite twist—or your canning stories—in the comments below!

Recipe: Canned Garden Ragu

Ingredients (yields about 9-11 pint jars

5 kg (11 lbs) ripe tomatoes, peeled and chopped
2 medium onions, diced
2 carrots, diced
2 celery stalks, diced
1 medium zucchini, diced
2 small eggplant, diced
4–5 cloves garlic, minced
3 tbsp olive oil
2 tsp salt (or to taste)
1 tsp black pepper
2 tsp dried oregano
1 tsp dried basil
1 tsp chili flakes (optional)
Ragu base taking forrm

Instructions

Prepare the vegetables: Wash and chop everything into small, even pieces. Blanch and peel the tomatoes if you prefer a smoother sauce.
Cook the ragu: In a large pot, heat olive oil and sauté onions, carrots, and celery until softened. Add zucchini, eggplant, and garlic. Stir in tomatoes, herbs, salt, and pepper. Simmer uncovered for 45–60 minutes, stirring occasionally, until the sauce thickens.
Looking more like Ragu with the tomato sauce added
Prepare jars: Wash and warm canning jars. Keep them hot until ready to use.
Fill jars: Ladle the hot ragu into jars, leaving 1 inch (2.5 cm) of headspace. Remove air bubbles with a clean utensil and wipe rims. Apply lids and rings fingertip-tight.
Pressure canning:
- Place jars in your pressure canner with the correct amount of water as per the manufacturer’s instructions.
- Process pint jars for 75 minutes (USDA instructions for canning mixed veggied.
- 10 PSI (69 kPa) if using a weighted gauge, or 11 PSI (76 kPa) if using a dial gauge.
- Adjust for altitude if needed.
  Jars ready for the canner
Cool & store: Turn off heat and let pressure return to zero naturally before opening the canner. Remove jars and let them cool undisturbed for 12–24 hours. Check seals before storing.