The Perfect Marinara Sauce for Canning: A Step-by-Step Guide
Ready to enjoy the taste of summer all year long? Canning your own marinara sauce is a great way to preserve the flavor of fresh ingredients and have a delicious pantry staple ready when you need it. This recipe is simple, versatile, and results in a sauce you'll be proud to serve.
Ingredients
- 4 pounds ripe tomatoes (Roma or San Marzano tomatoes are ideal)
- 1/2 cup chopped onion
- 1/4 cup chopped celery
- 1/4 cup chopped green bell pepper
- 4 cloves garlic, minced
- 1/4 cup extra virgin olive oil
- 1 teaspoon dried oregano
- 1 teaspoon dried basil
- 1/2 teaspoon salt
- 1/4 teaspoon black pepper
- 1/4 teaspoon red pepper flakes (optional, for heat)
Instructions
1. Prepare the tomatoes:
- Blanch and peel: Bring a large pot of water to a boil. Carefully drop the tomatoes into the boiling water for 30-60 seconds. Remove with a slotted spoon and immediately plunge them into a bowl of ice water. The skin should slip off easily.
- Core and chop: Cut out the core of each tomato and roughly chop them into 1-inch pieces.
2. Sauté the vegetables:
- Heat oil: In a large pot or Dutch oven, heat the olive oil over medium heat. Add the onion, celery, and green pepper, and cook until softened, about 5 minutes.
- Add garlic: Add the minced garlic and cook for 1 minute more, until fragrant.
3. Cook the tomatoes:
- Combine ingredients: Add the chopped tomatoes, oregano, basil, salt, black pepper, and red pepper flakes (if using) to the pot.
- Simmer: Bring the mixture to a boil, then reduce heat and simmer uncovered for 30-45 minutes, stirring occasionally.
4. Process the sauce:
- Puree: Use an immersion blender or transfer the sauce to a regular blender to achieve your desired consistency. If you prefer chunky sauce, puree only partially.
- Adjust seasoning: Taste the sauce and adjust seasonings as needed.
5. Canning the sauce:
- Sterilize jars: Wash jars, lids, and rings in hot soapy water. Sterilize the jars in a boiling water bath for 10 minutes.
- Fill jars: Ladle the hot sauce into the sterilized jars, leaving 1/2 inch headspace. Wipe the rims of the jars with a clean cloth.
- Seal jars: Place lids and rings on the jars and tighten securely.
- Process in a boiling water bath: Place the filled jars in a boiling water bath canner, making sure the water covers the jars by at least 1 inch. Process for 35 minutes (for pints) or 40 minutes (for quarts).
6. Cool and store:
- Remove jars: Carefully remove the jars from the canner and place them on a clean towel to cool completely.
- Check seals: Once cool, check the seals to make sure they are tight. If a jar doesn't seal, refrigerate it and use it within a week.
Storage:
- Store your canned marinara sauce in a cool, dark place for up to 12 months.
Tips for Success:
- Use high-quality ingredients: Fresh tomatoes and herbs will make a huge difference in the flavor of your sauce.
- Don't be afraid to experiment: Feel free to add additional ingredients, like a pinch of sugar, a bay leaf, or a teaspoon of anchovy paste.
- Use a food mill for a smoother sauce: If you want an exceptionally smooth sauce, use a food mill to remove seeds and skins.
Serving Suggestions:
- Pasta: Toss your favorite pasta with the marinara sauce for a classic meal.
- Pizza: Use it as the base for a delicious homemade pizza.
- Lasagna: Add a layer of marinara sauce to your lasagna for added flavor.
- Soup: Combine with vegetables and broth for a hearty soup.
Enjoy the fruits of your labor! Your homemade canned marinara sauce will be a delicious and convenient addition to your pantry.
