Canning Marinara Sauce
This easy guide to Canning Marinara Sauce will teach you how to turn fresh garden tomatoes into delicious jars of homemade sauce for pasta, meatballs and pizza. Learn the secrets to using a water bath canner, and discover tips that will make the process easy and fun.
Servings: 8
Calories: 216kcal
Ingredients
- 2 large vidalia onions (chopped)
- 8 cloves garlic (diced)
- 2 Tablespoons olive oil
- 60 large heirloom tomatoes (or tomatoes of your choice)
- 2 teaspoons sea salt
- 8 fresh basil leaves (chopped)
- 8 Tablespoons lemon juice
- 8 pint jars (16 ounces each)
Instructions
COOKING MARINARA SAUCE
- Sauté onions and garlic in olive oil in a big stock pot.2 large vidalia onions, 8 cloves garlic, 2 Tablespoons olive oil
- Cut the tomatoes into small pieces and place in pot.60 large heirloom tomatoes
- Bring contents of pot to a boil, then simmer for 30 minutes.
- While tomatoes are cooking, wash jars, bands, and lids thoroughly.
- Once the marinara sauce cooks down, blend in a blender. Then, strain with a sieve to remove skins and seeds.
- Return tomato sauce back in the stock pot. Add basil to the tomato sauce and stir. Sprinkle in sea salt.8 fresh basil leaves, 2 teaspoons sea salt
- Cook the blended sauce down further (about 30 minutes) until it has reduced in volume by half.
CANNING MARINARA SAUCE
- Fill up the canning pot half way with water. Cover and simmer.
- Keep lids and bands cool so they won't burn you when tightening.
- Place jars in water bath in the canning pot. Preheat so they won't cause breakage.8 pint jars
- Carefully remove emptied jars from simmering water with tongs or jar lifter.
- Place emptied jars on a baking sheet to reduce mess.
- Add 1 tablespoon of lemon juice to each jar to ensure acidity.8 Tablespoons lemon juice
- Using a funnel, begin to fill jars by ladling tomato sauce into them one at a time.
- Check head space (leave ½ inch) from the top of the jar.
- Wipe the rims of the jars clean with a towel.
- Apply lids and lightly screw on band using a kitchen towel.
- Repeat until all jars are filled and fastened, but not tightly.
- Using tongs, return the jars to the canning pot and make sure water covers jars 2 inches.
- Put lid on pot. Heat to boiling. Allow the jars to process for 35-40 minutes.
- Turn off heat and remove lid from pot.
- Let the jars cool down slowly for 5-10 minutes.
- Remove from water with tongs and wipe jars dry with towel.
- Store jars upright for 24 hours. Do NOT tighten lids.
- Listen for the seals to pop closed. If they do not close, refrigerate the jar.
Notes
- Recipe adapted from Ball Canning Website.
- Read these food safety tips before canning marinara sauce.
- Marinara sauce that has been canned in a water bath can last up to 18 months on a shelf in a cool and dry location. Be sure to label jars properly with the date.
Nutrition
Calories: 216kcal | Carbohydrates: 40g | Protein: 9g | Fat: 5g | Saturated Fat: 1g | Sodium: 48mg | Potassium: 2255mg | Fiber: 12g | Sugar: 26g | Vitamin C: 135mg | Calcium: 106mg | Iron: 3mg