Ball Canning Marinara Sauce Recipes

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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

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.

TOMATO HARVEST MARINARA SAUCE



Tomato Harvest Marinara Sauce image

Fresh-tasting Italian-style marinara sauce is a winter luxury. It's a process to make this canned version, but oh, so worth it! Follow canning protocol to prepare this cooking staple you'll love finding in your pantry in January. Vary the amounts of garlic and spices according to your family's taste. Use this as a base sauce and add sausage, ground turkey, and other spices.

Provided by ScandoGirl

Categories     Side Dish     Sauces and Condiments Recipes     Sauce Recipes     Pasta Sauce Recipes     Tomato     Marinara

Time 5h

Yield 40

Number Of Ingredients 12

25 pounds plum tomatoes, cored and halved lengthwise
3 bay leaves
1 ½ tablespoons honey
1 tablespoon dried oregano
1 tablespoon salt
2 teaspoons ground black pepper
½ cup extra-virgin olive oil
1 pound yellow onions, finely chopped
10 cloves garlic, finely chopped
10 1-quart canning jars with rings and lids
10 teaspoons salt, divided
1 ¾ cups bottled lemon juice, divided

Steps:

  • Place tomatoes, bay leaves, honey, oregano, 1 tablespoon salt, and black pepper in a large stockpot and cover with water. Stir to combine, cover, and bring to a low boil over medium-high heat. Remove cover and simmer 20 minutes, stirring occasionally. Remove bay leaves. Taste and adjust seasoning.
  • Heat olive oil in a large skillet over medium-high heat. Cook and stir onions and garlic in the hot oil until the onions are softened but not browned, about 10 minutes.
  • Transfer the cooked tomatoes to a food mill placed over a bowl and puree in batches, separating the tomato pulp and juice from the tomato skins and seeds. Return the tomato pulp and juice to the stockpot, add the cooked onions and garlic, and cook, uncovered, over medium-high heat until sauce thickens and reduces by about half, about 1 to 1-1/2 hours. Stir occasionally to prevent scorching.
  • Prepare quart jars, rings, and lids by heating them in boiling water in a canning kettle for at least 5 minutes. When the sauce is ready, remove jars and lids and place on dry towel.
  • To each jar, add 1 teaspoon salt and 3 tablespoons bottled lemon juice. Ladle the hot tomato sauce into jars, leaving 1/2-inch of space at the top of each jar. Wipe jar rims with a clean, damp cloth, place lids onto jars, and screw on rings.
  • Place filled jars in the canning kettle. Return water to a simmer, adding more water if needed to cover the jars by at least 1/2 inch. Cover kettle and bring water to a boil. Cook at a steady boil to process the jars until fully sealed, about 45 minutes. Turn off heat and let jars rest 5 minutes before removing and cooling on a clean, dry towel placed on kitchen counter or table. Check that the lids have sealed, and store in a cool, dark place for up to 1 year.

Nutrition Facts : Calories 87.2 calories, Carbohydrate 13.9 g, Fat 3.4 g, Fiber 3.7 g, Protein 2.7 g, SaturatedFat 0.5 g, Sodium 772.9 mg, Sugar 8.6 g

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  • Blanch the tomatoes for about a minute in a pot of boiling water to loosen the skins. Peel the tomatoes, squeeze out and discard the seeds. Chop the tomatoes.
  • Place the chopped tomatoes in a large pot along with the remaining ingredients (except for the citric acid). Bring to a boil, reduce the heat to low and simmer, uncovered for 2 hours, stirring every now and then. Discard the bay leaves. Adjust the salt and pepper to taste. Use an immersion blender or transfer to a blender to puree until desired consistency is reached.
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