Canning Marinara Sauce

Submitted by AmyZoe

"I found this recipe online years ago, but I don't recall where. It's a lot of work, but if you want to use your fresh garden tomatoes this is a great way to do it. Then the next time you make mozzarella sticks or breadsticks the marinara sauce is already done."

 

• 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

1. In a large pot cook onion, celery, and carrots in oil until tender (around 20 minutes).
2. Stir a few times and add garlic.
3. Cook for 2 more minutes.
4. Add tomatoes, sugar, and pepper and stir.
5. Put through a food mill if you would like a smoother sauce or whirl in a food processor.
6. Add remaining seasonings except salt and cook to desired consistency.
7. Add salt and remove bay leaf.
8. Pack into hot clean jars leaving 1/2 inch head space.
9. Process for 45 minutes (altitudes up to 1000 feet).
10. Yield depends on how much you cook it down, but it will make approximately 8 pint jars.

Reviews

[DianeRN in Neosho]

This is well worth the time it takes! Yummy!!

 

[zeldaz51]

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.

 

[cjp080375]

THIS RECIPE IS NOT SUITABLE FOR WATER BATH CANNING. You can either boost the acidity of the recipe by adding 1 tbl of red wine vinegar per jar, or else you can pressure can the sauce, but you cannot do what the author recommends.