We have been so blessed this year with an abundance of tomatoes. I’ve been able to put up (can) many jars of salsa, marinara, and even Italian tomato sauce. It’s been awesome. Here is the recipe I use for when we are canning┬ámarinara sauce. It’s easy and tastes incredible in spaghetti, pizza, etc.

7 pounds of tomatoes (washed, dried, and all blemishes removed)
2 onions
2 bell peppers (red, green, or yellow)
16 cloves of garlic
Olive oil

Roasting pan (you may need 2)
Food press
Pressure Canner
Various canning tools

Step #1
Preheat oven to 350 degrees.

Wash all of the tomatoes and remove any blemishes or bad spots. Toss them into the roasting pans. Quarter the onions and snuggle them down into the tomatoes. Seed the bell pepper and cut it into chunks. Snuggle those down into the tomatoes, too. Peel the garlic, leaving each clove whole, then add those to the other vegetables in the roasting pan. Add fresh basil and oregano (washed and dried) to the roasting pans. Toss it all together with a spoon. Drizzle a little bit of the olive oil over the top of the vegetables. Place the pan in the pre-heated oven and roast for approximately one hour, or until the vegetables are tender.

Step #2
Pull the roasted vegetables out of the oven. Place the food mill (or food press) over a stock pot and add small amounts of the vegetables into the mill, removing the seeds and skins of the tomatoes.

Discard the tomato scraps in the top of the mill and finish processing the rest of the vegetables one batch at a time. Don’t forge to drain the juice in the bottom through the mill into the stock pot.

(Tip: Throw the scraps into the compost pile or feed them to your chickens).

Place the tomato sauce on the burner on medium and cover it with a lid while you prepare all the canning equipment. It will need to come to a boil before you can pressure can it.

Step #3
Once all of the vegetables have been processed through the food mill, wash and sterilize the jars and prepare your pressure canner according to the manufacturer’s instructions.

When all of the jars and lids are ready, fill the hot, sterilized jars with the tomato sauce. Clean the rims of the jars, tighten the lids, and place them in the canner.

Step #4
Can the tomato sauce at 10 pounds of pressure for 20 minutes (if you’re using pints) or 30 minutes for quarts. Remember to follow the directions for your particular pressure canner.

Due to the acidity in the tomatoes, you must use a pressure canner, not a water bath canner.

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