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
  1. Calculate total ingredients desired using our conversion chart.
  2. Blanch and Peel Tomatoes and then coarsely chop.
  3. Sauté garlic in olive oil until soft.
  4. Add chopped tomatoes, bring to a simmer.
  5. Add all remaining ingredients and let simmer for 10 minutes. You may simmer a little
    longer if you desire a thicker sauce.
  6. Canning using hot pack method with 1/4” of headspace.
  7. Processing using Water Bath Canner 35 minutes for pints, or 40 minutes for quarts, at
    212 degrees.
  8. For elevations above 1,000 foot level see Altitude Time Adjustments.
  9. After processing, remove from boiling water and place the jars on a towel, separated
    by 1” to cool naturally as quickly as possible.
  10. Labeling and Storing
Return to Main Table of Contents for other recipes and canning information
For comments and questions please write: webmaster@CanningUSA.COM
© 2004 David G. Blackburn
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