Making and Canning Marinara Sauce
This simple, classic sauce recipe is easy to can at home. It is delicious
over pasta and is also good with mussels. It can be used for any dish
that calls for tomato sauce.
Also try our marinara sauce with meat!
Tomatoes
weights are always approximated..
|
Pint
1 lb
|
Quart
2 lbs
|
Olive Oil
|
2 tablespoons
|
1/4 cup
|
Fresh Basil
|
2 leaves
|
4 leaves
|
Oregano (dried)
|
1/4 teaspoon
|
1/2 teaspoon
|
Garlic
|
1 clove
|
2 cloves
|
Salt
|
1/4 teaspoon
|
1/2 teaspoon
|
Pepper
|
1/4 teaspoon
|
1/2 teaspoon
|
Lemon Juice
|
1 tablespoon
|
2 tablespoons
|
Water Bath Processing
|
35 minutes
|
40 minutes
|
|
- Calculate total ingredients desired using our conversion chart.
- Blanch and Peel Tomatoes and then coarsely chop.
- Sauté garlic in olive oil until soft.
- Add chopped tomatoes, bring to a simmer.
- Add all remaining ingredients and let simmer for 10 minutes. You may simmer a little
longer if you desire a thicker sauce.
- Canning using hot pack method with 1/4” of headspace.
- Processing using Water Bath Canner 35 minutes for pints, or 40 minutes for quarts, at
212 degrees.
- For elevations above 1,000 foot level see Altitude Time Adjustments.
- After processing, remove from boiling water and place the jars on a towel, separated
by 1” to cool naturally as quickly as possible.
- Labeling and Storing
Follow jar and cap manufacturer's recommendations and instructions and visit their websites
for updates on a regular basis.
CanningUSA.COM A Simple Approach to Preserving Homemade Foods
|
Click here to find out
more about our
Technical Guide, If I
Can, You Can!™ It will
provide you with simple,
step-by-step instructions
for home canning, and is
illustrated using
photographs.