Home Canned Marinara Sauce
Home canned marinara sauce is a wonderful way to capture the flavors of summer and enjoy them all year round. This recipe takes fresh tomatoes and turns them into a savory sauce that you can use for pasta, pizza, or dipping. It’s easy to make and store, allowing you to savor that homemade taste any day.
Why Make This Recipe
Making your own marinara sauce offers several benefits. First, you control the ingredients, ensuring there are no additives or preservatives. Second, this recipe makes a large batch, perfect for stocking up your pantry. Third, the flavor of fresh tomatoes paired with herbs like basil and parsley will shine through, giving you a delicious sauce that store-bought options can’t match.
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:
- Prepare the Tomatoes: Core and roughly chop the tomatoes.
- Cook the Base: In a large pot, heat the olive oil over medium heat. Sauté the onion, garlic, and salt until they become transparent (about 10 minutes).
- Combine Ingredients: Add the chopped tomatoes to the pot. Bring it to a boil and then simmer for 20 to 30 minutes, until the tomatoes break down.
- Press the Mixture: Place a food mill or sieve over a large bowl. Press the hot tomatoes, onions, and garlic through it. Stop occasionally to clear out skins and seeds. Discard or compost the skins and seeds.
- Reduce the Sauce: Return the pressed tomatoes to the pot. Simmer the sauce until it reduces by one-third or one-half. This may take several hours, depending on the juiciness of your tomatoes. Stir in the basil and parsley about half an hour before you’re ready to can.
- Prepare for Canning: Meanwhile, prepare a water bath by boiling 4 quart jars for 10 minutes. Place lids in a small saucepan with water over low heat to simmer.
- Fill the Jars: Remove jars from the boiling water (discard the water used for boiling). Add 3 tablespoons of bottled lemon juice to each jar. Use a large ladle to fill the jars with hot tomato sauce, leaving ½ inch of headspace at the top.
- Seal and Process: Wipe the rims of the jars with a clean kitchen towel, add the lids and rings, then process in a boiling water bath for 40 minutes. Reduce the time by 5 minutes for smaller jars.
- Cool and Store: Move the jars to a clean towel. Let them sit at room temperature for 24 hours. After that, check for seals. Store sealed jars for up to 1 year. If any jars did not seal, refrigerate and use within 1 week.
How to Serve Home Canned Marinara Sauce
You can serve marinara sauce over your favorite pasta, use it as a pizza sauce, or serve it with breadsticks as a dip. It pairs well with many meals, making it a versatile addition to your dinner table.
How to Store Home Canned Marinara Sauce
Store your jars in a cool, dark place like a pantry or cupboard. If opened, keep the marinara sauce in the refrigerator and use it within a week.
Tips to Make Home Canned Marinara Sauce
- Choose ripe, fresh tomatoes for the best flavor.
- Adjust the salt and herbs to your taste preference.
- Use a food processor with caution, as it won’t remove the skins and seeds.
- Ensure all jars are properly sealed to prevent spoilage.
Variation
You can add different herbs, such as oregano or thyme, for a unique twist. You might also consider adding red pepper flakes for a spicy kick.
FAQs
1. Can I use other types of tomatoes?
Yes, you can use other tomato varieties, but paste or Roma tomatoes have a lower water content and are best for sauce.
2. How long does the canned marinara sauce last?
When sealed properly, the sauce can last up to a year in a cool, dark place.
3. What can I do if my jar didn’t seal?
If a jar has not sealed, keep it in the refrigerator and use it within a week. You can also try reprocessing with a new lid.
Home Canned Marinara Sauce
Ingredients
Ingredients for Marinara Sauce
- 18 pounds paste or Roma tomatoes Choose ripe, fresh tomatoes for the best flavor.
- 1 cup chopped onion
- 5 cloves garlic, finely chopped
- 2 teaspoons olive oil For sautéing the onion and garlic.
- 1 tablespoon salt Adjust to taste.
- ¼ cup finely chopped fresh basil
- ¼ cup finely chopped flat leaf parsley
- ¾ cup bottled lemon juice To ensure acidity for safe canning.
Instructions
Preparation
- Core and roughly chop the tomatoes.
Cooking
- In a large pot, heat the olive oil over medium heat. Sauté the onion, garlic, and salt until they become transparent (about 10 minutes).
- Add the chopped tomatoes to the pot. Bring it to a boil and then simmer for 20 to 30 minutes, until the tomatoes break down.
- Place a food mill or sieve over a large bowl. Press the hot tomatoes, onions, and garlic through it. Stop occasionally to clear out skins and seeds. Discard or compost the skins and seeds.
- Return the pressed tomatoes to the pot. Simmer the sauce until it reduces by one-third or one-half. This may take several hours, depending on the juiciness of your tomatoes. Stir in the basil and parsley about half an hour before you’re ready to can.
Canning
- Prepare a water bath by boiling 4 quart jars for 10 minutes. Place lids in a small saucepan with water over low heat to simmer.
- Remove jars from the boiling water (discard the water used for boiling). Add 3 tablespoons of bottled lemon juice to each jar.
- Use a large ladle to fill the jars with hot tomato sauce, leaving ½ inch of headspace at the top.
- Wipe the rims of the jars with a clean kitchen towel, add the lids and rings, then process in a boiling water bath for 40 minutes. Reduce the time by 5 minutes for smaller jars.
- Move the jars to a clean towel. Let them sit at room temperature for 24 hours. After that, check for seals. Store sealed jars for up to 1 year.
- If any jars did not seal, refrigerate and use within 1 week.
