Canning Homemade Marinara Sauce

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Oh nice, another great use for all those tomatoes that I grow in my garden every year. Of course we already oven dry some of our tomatoes and can others, we almost always have plenty left over that we give away. However, this year I will also try canning homemade marinara sauce, with some of the leftovers.

I got the recipe from Gina, who recommends that you mix your tomatoes, with her favorite being San Marzano tomatoes. They apparently have fewer seeds, a thicker skin and produce a thicker sauce. You will need your water bath canner or even just a large pot for the canning process. You can use your marinara sauce on your spaghetti, pasta, lasagna and more.

How To Can Homemade Fresh Marinara Sauce

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Here’s What You’ll Need:

  • fresh tomatoes
  • extra virgin olive oil
  • yellow onions
  • carrots
  • cloves of garlic
  • tomato paste
  • dried Italian seasoning
  • fresh basil
  • salt
  • ground black pepper
  • sugar
  • large stockpot or water bath canner
  • water
  • ice water
  • lemon juice or distilled white vinegar
  • kosher or pickling salt (not iodized)
  • canning jars with lids
  • canning utensils
  • jar lifter
  • kitchen towel
  • baking sheet
  • parchment or a silpat mat
  • sieve
  • large bowl
  • immersion blender (optional)

The first thing you need to do is to skin your tomatoes, by placing them in an oven preheated at 425 degrees F and roasting for about 10 minutes. Before you remove the skins allow the tomatoes to cool. Squeezing your tomatoes over a seive and large bowl, will remove the skins and any seeds are collected in the bowl.

Prepare your onions, carrots as well as the garlic and cook them in the large pot for another 10 minutes, then let the mixture cool down. Add the tomatoes and the seasoning, before bringing the mixture to boil and simmering for up to 3 hours. Basil is added within the last half hour, and a little sugar right at the end. If you do not like your sause chunky, you can run the mixture in an immersion blender too.

The sauces is ready, it is time to can it. Begin by adding lemon juice ot vinegar to each jar before filling it up to about half an inch below the the lid with the sauce. Remove any air bubbles, wipe the lid and screw on the lids. Place in water bath canner or large pot and process for about 45 minutes. Lift the jars out, and place them on top of a kitchen towel on your counter. Allow the jars to cool and seal. Store in a cool dry area.

You can follow step by step instructions on the SP Cookie Queen blog, here…

Canning Homemade Marinara Sauce

You can watch the video below on how to make the perfect marinara sauce…

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