Home Canned Marinara Sauce
Home canning is a rewarding way to preserve summer’s bounty, and this homemade marinara sauce is a perfect example. It’s packed with fresh garden flavors and can be used for pasta dishes, pizza, and more. With a little effort, you can enjoy delicious marinara all year long.
Why Make This Recipe
Making your own marinara sauce has many benefits. First, you control the ingredients, so you can avoid preservatives and additives found in store-bought versions. Second, it’s a great way to use up fresh tomatoes when they are in season. Finally, nothing beats the taste of homemade sauce, and canning allows you to enjoy that taste long after tomato season ends.
How to Make Home Canned Marinara Sauce
Ingredients
- 18 pounds paste or roma tomatoes
- 1 cup chopped onion
- 5 cloves garlic, finely chopped
- 2 teaspoons olive oil
- 1 tablespoon salt
- ¼ cup finely chopped fresh basil
- ¼ cup finely chopped flat leaf parsley
- ¾ cup bottled lemon juice
Directions
- Core and roughly chop the tomatoes.
- In a large pot, heat the olive oil over medium heat. Sauté the onion, garlic, and salt until the onion is transparent, about 10 minutes.
- Add the chopped tomatoes to the pot. Bring the mixture to a boil and then let it simmer for 20 to 30 minutes until the tomatoes break down.
- Position a food mill or sieve over a large bowl. Press the hot tomatoes, onions, and garlic through it, clearing out the skins and seeds as needed (you can discard or compost the skins and seeds). If preferred, you can use a food processor, but this will leave the skins and seeds in the sauce.
- Return the pressed tomatoes to the pot. Simmer the sauce until it reduces by one-third to one-half. This may take up to 4 hours, depending on how juicy your tomatoes are.
- About half an hour before canning, stir in the chopped basil and parsley.
- While you prepare the sauce, prepare a water bath. Submerge 4 quart jars in the boiling water for 10 minutes. Also, simmer the lids in hot water to prepare them.
- Remove the hot jars from the boiling water (remember to dump the water back into the pot). Add 3 tablespoons of bottled lemon juice to the bottom of each jar.
- Using a large ladle, pour the hot tomato sauce into the jars, leaving ½ inch of headspace.
- Wipe the rims of the jars with a clean kitchen towel. Place the lids and rings on top, then process in a boiling water bath for 40 minutes. For smaller jars, reduce the processing time by 5 minutes.
- After processing, transfer the jars to a clean towel and let them sit undisturbed at room temperature for 24 hours. After that, check the seals. If any lids haven’t sealed, put the unsealed jars in the refrigerator and use the sauce within a week.
How to Serve Home Canned Marinara Sauce
You can serve this marinara sauce with spaghetti, pizza, or use it as a base for lasagna. It is also delicious as a dipping sauce for breadsticks or as a topping for meatballs. The options are endless!
How to Store Home Canned Marinara Sauce
Store the sealed jars in a cool, dark place, like a pantry or cellar. If you have unsealed jars, keep them in the refrigerator and use the sauce within a week. Properly canned marinara can last for up to one year.
Tips to Make Home Canned Marinara Sauce
- Use ripe, fresh tomatoes for the best flavor.
- Be sure to remove all skins and seeds for a smooth sauce.
- Adjust the amount of garlic and herbs according to your taste.
- Always use bottled lemon juice for safe acidity when canning.
Variation
You can add other herbs like oregano or thyme for a different flavor profile. If you like a spicy kick, consider adding a pinch of red pepper flakes.
FAQs
1. Can I use other types of tomatoes?
Yes, but paste or Roma tomatoes are best for sauce because they have less water and more flesh.
2. Do I really need to use bottled lemon juice?
Yes, using bottled lemon juice ensures consistent acidity, which is important for safe canning.
3. How do I know if my jars have sealed properly?
A properly sealed jar will have a slight indent in the center of the lid. If you press down on the lid and it pops back up, it hasn’t sealed.
Home Canned Marinara Sauce
Ingredients
Main Ingredients
- 18 pounds paste or roma tomatoes Use ripe, fresh tomatoes for the best flavor.
- 1 cup chopped onion
- 5 cloves garlic, finely chopped Adjust the amount according to your taste.
- 2 teaspoons olive oil
- 1 tablespoon salt
- ¼ cup finely chopped fresh basil
- ¼ cup finely chopped flat leaf parsley
- ¾ cup bottled lemon juice Always use bottled lemon juice for safe acidity when canning.
Instructions
Preparation
- Core and roughly chop the tomatoes.
- In a large pot, heat the olive oil over medium heat. Sauté the onion, garlic, and salt until the onion is transparent, about 10 minutes.
- Add the chopped tomatoes to the pot. Bring the mixture to a boil and then let it simmer for 20 to 30 minutes until the tomatoes break down.
- Position a food mill or sieve over a large bowl. Press the hot tomatoes, onions, and garlic through it, clearing out the skins and seeds as needed.
- Return the pressed tomatoes to the pot. Simmer the sauce until it reduces by one-third to one-half, which may take up to 4 hours.
- About half an hour before canning, stir in the chopped basil and parsley.
- Prepare a water bath by submerging 4 quart jars in boiling water for 10 minutes and simmer the lids in hot water.
- Remove the hot jars from the boiling water and add 3 tablespoons of bottled lemon juice to the bottom of each jar.
- Using a large ladle, pour the hot tomato sauce into the jars, leaving ½ inch of headspace.
- Wipe the rims of the jars with a clean kitchen towel. Place the lids and rings on top, then process in a boiling water bath for 40 minutes.
- After processing, transfer the jars to a clean towel and let them sit undisturbed at room temperature for 24 hours.
