Canning Recipe for Marinara Sauce: Enjoy Summer Flavors All Year Long
Summer is the time for fresh tomatoes, basil, and oregano, the perfect ingredients for a delicious marinara sauce. But why stop enjoying the taste of summer when the season ends? Canning your own marinara sauce lets you savor those vibrant flavors all year long.
This recipe will guide you through the process of canning your own marinara sauce, ensuring safe and delicious results.
Ingredients:
- 8 pounds ripe tomatoes (Roma or other canning varieties are ideal)
- 1/2 cup extra virgin olive oil
- 1/4 cup chopped fresh basil
- 1/4 cup chopped fresh oregano
- 2 cloves garlic, minced
- 1 teaspoon salt
- 1/2 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional)
Instructions:
1. Prepare the Tomatoes:
- Wash and core the tomatoes.
- Blanch them for 30 seconds in boiling water, then immediately transfer to an ice bath. This will loosen the skins and make them easier to remove.
- Peel the tomatoes and roughly chop them.
2. Cook the Sauce:
- In a large pot, heat the olive oil over medium heat.
- Add the chopped tomatoes, basil, oregano, garlic, salt, pepper, and red pepper flakes (if using). Bring to a simmer.
- Reduce the heat to low and cook for 30-45 minutes, stirring occasionally, until the sauce thickens slightly.
3. Prepare Jars and Lids:
- Wash and sterilize pint or quart canning jars and lids in boiling water for 10 minutes.
- Keep the jars and lids submerged in the water until ready to use.
4. Fill Jars:
- Ladle the hot marinara sauce into the sterilized jars, leaving 1/2 inch of headspace (space between the top of the sauce and the jar rim).
- Wipe the rims of the jars with a clean, damp cloth to remove any food particles.
- Place lids and bands on the jars, tightening the bands just until they are fingertip tight.
5. Process the Jars:
- Place a rack in the bottom of a large canning pot.
- Fill the pot with water to about 1 inch above the top of the jars.
- Bring the water to a rolling boil.
- Carefully lower the jars into the boiling water, ensuring the water covers them by at least 1 inch.
- Process the jars for 30 minutes (for pints) or 40 minutes (for quarts) in boiling water, adding more water as needed to keep the jars submerged.
6. Cool and Store:
- Remove the jars from the boiling water bath and place them on a clean kitchen towel.
- Allow the jars to cool completely, undisturbed, for 12-24 hours.
- As the jars cool, you should hear a "popping" sound as the lids seal. This means the jars are properly sealed.
- Once the jars are cool, check that the lids are sealed by pressing down on the center of the lid. If it doesn't flex or give, the jar is sealed.
- Store your canned marinara sauce in a cool, dark place for up to a year.
Enjoy your homemade marinara sauce!
Tips:
- If you don't have a canning pot, you can use a large stockpot or Dutch oven.
- Be sure to use fresh, high-quality ingredients for the best flavor.
- For a spicier sauce, add more red pepper flakes to taste.
- This recipe can be easily doubled or tripled.
- Once opened, store your marinara sauce in the refrigerator for up to 5 days.
Safety Precautions:
- Always follow the recommended processing times and procedures for canning.
- Never reuse lids for canning.
- If a jar doesn't seal properly, refrigerate it and use it within a week.
- Always wash your hands thoroughly before handling food.
With this recipe, you can preserve the taste of summer in your own kitchen and enjoy homemade marinara sauce all year long.
