By Dib's on August 04, 2001
"A good way to can your tomatoes"
Serving Size: 1 (4175 g)
Servings Per Recipe: 1
"I made this great recipe yesterday, Very yummy, easy to make. I did the hot water bath for 45 minutes. A very good way to use up those tomatoes in the garden & have lots of good sauce to use this winter. thank you for the recipe."
"A really good recipe for canning sauce. I did add hot peppers to mine because I like my sauce hot tasting. I will be using this all summer long!"
"Our recipes are simular so I canned mine the same way.. It worked great. Thanks for the advise "
"This looks like a great recipe and I'm sure it's lovely. I'm not giving any stars as I just wanted to add a quick bit of food safety advice. Regarding canning of tomatoes or any vegetables: If you are using the water bath canning method you should be adding lemon juice (1T / pint) to increase the acid levels to prevent botulism. If you are pressure canning you shouldn't need to add the lemon juice due to the high heat used. If you're not sure please contact your food safety department in your area. Just a heads up :)."
"Made this a few nights ago to use as a sauce on meatball subs. I'm trying to incorporate lower sodium items into my family's diet, so this seemed like a much better alternative to store-bought jarred sauce. I scaled it down to use only about 1lb tomatoes because I'm not familiar with canning and only needed one jar's worth of sauce for immediate use. I omitted the carrot because I didn't have any. I ended up not pureeing it and it kind of turned out similar to bruschetta toppings I've had in the past. The flavor was very fresh and my family enjoyed it. Thanks for posting!!!"
"Now this was a great marinara sauce! The only thing I added was three leaves of fresh sweet basil. I did love the idea of canning it for future use. "
"The greatest recipe for Marinara sauce. It's better than any other canned or jarred sauce. I used San Marino tomatoes (similar to Plum tomatoes} to make this with. Maybe that's the reason. Actually, this should be done with either Plum tomatoes or the San Marino tomatoes for the best tasting sauce."