Best Canning Marinara Sauce Recipes

CANNING MARINARA SAUCE

Canning Marinara Sauce image

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.

Provided by AmyZoe

Categories Vegetable

Time 2h

Yield 8 pint jars, 64 serving(s)

Number Of Ingredients 13

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

Steps:

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

MARINARA SAUCE FOR CANNING

Marinara Sauce for Canning image

This is a combination of a few recipes that I have found and developed. Feel free to adjust spices to your tastes.

Provided by HealthyCook13

Categories Sauces

Time 3h

Yield 1 cup, 54 serving(s)

Number Of Ingredients 14

Ingredients

1/2 cup olive oil
4 lbs onions, chopped
1 cup garlic, chopped
25 lbs tomatoes, peeled and chopped (I used Romas)
12 ounces red wine (half a bottle of Cab)
1/3 cup salt
1/4 cup black pepper
1/4 cup dried oregano
4 tablespoons white sugar
2 tablespoons brown sugar
2 tablespoons balsamic vinegar
1 1/2 tablespoons hot pepper flakes (optional)
36 ounces tomato paste
22 ounces bottled lemon juice

Steps:

In a large pot, heat olive oil.
Add onions until translucent.
Add garlic and saute a few minutes.
Add tomatoes, wine, salt, black pepper, hot pepper flakes, oregano, sugars and vinegar.
Bring to boil and then simmer for 90 minutes (at least) - it should reduce a bit.
Add tomato paste and fresh herbs, simmer 10 minutes.
To can:.
Add 3 TBSP bottled lemon juice to each empty quart canning jar (2 TBSP for pint jars).
Processing with a Water Bath for 40 minutes for quart jars, 35 minutes for pint jars.

Nutrition Facts : Calories 104, Fat 2.6, SaturatedFat 0.4, Sodium 863.8, Carbohydrate 18.6, Fiber 4.1, Sugar 11.1, Protein 3.3

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