Canning Marinara Sauce

photo by TheEarthgirl77 ..

- Ready In:
- 2hrs
- Ingredients:
- 13
- Yields:
-
8 pint jars
- Serves:
- 64
ingredients
- 1 1⁄4 cups finely chopped onions
- 1 1⁄2 cups finely chopped celery
- 1 cup finely chopped carrot
- 1⁄2 cup olive oil
- 1 teaspoon minced garlic
- 8 lbs ripe tomatoes, peeled, seeded and chopped
- 1 teaspoon sugar
- 1 bay leaf
- 1 teaspoon dried basil
- 1 teaspoon oregano
- 1 teaspoon marjoram
- 1 teaspoon salt
- 1 teaspoon pepper
directions
- In a large pot cook onion, celery, and carrots in oil until tender (around 20 minutes).
- Stir a few times and add garlic.
- Cook for 2 more minutes.
- Add tomatoes, sugar, and pepper and stir.
- Put through a food mill if you would like a smoother sauce or whirl in a food processor.
- Add remaining seasonings except salt and cook to desired consistency.
- Add salt and remove bay leaf.
- Pack into hot clean jars leaving 1/2 inch head space.
- Process for 45 minutes (altitudes up to 1000 feet).
- Yield depends on how much you cook it down, but it will make approximately 8 pint jars.
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Reviews
-
While this delicious recipe is written in an old-fashioned way, it is perfectly safe if processed using contemporary safety standards, which in this case means pressure canning. Tomatoes are not as acidic as they used to be, and acidification is required for processing them in a boiling water bath, plus the added vegetables cut the acidity of the sauce. If you are unfamiliar with these techniques, please go to http://www.uga.edu/nchfp/how/can_home.html for the current information.
RECIPE SUBMITTED BY
AmyZoe
Nampa, Idaho
I love to try new recipes, and this is a wonderful site to find new additions. I rarely make the same thing twice because it's so much fun to try something different. My life long dream is to travel the world and eat my way around it.