Looking for a delicious, homemade tomato sauce? This Canning Marinara Sauce recipe is your answer! It’s the perfect base for pasta dishes, pizzas, and more. Home-canned marinara saves you money and gives you control over ingredients, ensuring a fresh and flavorful sauce the whole family will love.
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What is Canning Marinara Sauce?
Canning Marinara Sauce is a process of preserving a classic Italian tomato sauce by sealing it in jars and subjecting it to high heat to kill harmful bacteria. This allows you to enjoy the taste of fresh, homemade marinara year-round, even when tomatoes aren’t in season. It’s a versatile sauce made with tomatoes, garlic, onions, herbs, and seasonings, cooked down to a rich and flavorful consistency.
This recipe is all about capturing that authentic Italian flavor and preserving it for future meals. The beauty of canning is that you can make a big batch now and enjoy it later, knowing you have a delicious and healthy option ready to go. It eliminates the need for store-bought sauces loaded with additives and preservatives.
Why not try this classic Italian tradition at home? It’s easier than you might think, and the result is a pantry stocked with delicious, homemade marinara sauce!
Key Ingredients for Canning Marinara Sauce:
- Tomatoes: 25 lbs ripe Roma or San Marzano tomatoes, washed and cored. These varieties are less watery and have a richer flavor, perfect for a thick sauce.
- Onions: 2 cups chopped yellow onions. These provide a savory base flavor to the sauce.
- Garlic: 10 cloves garlic, minced. The more garlic, the more flavorful your sauce will be.
- Olive Oil: 1/2 cup extra virgin olive oil. This adds richness and helps sauté the vegetables.
- Dried Basil: 2 tablespoons dried basil. Adds a sweet, aromatic flavor.
- Dried Oregano: 2 tablespoons dried oregano. Contributes a slightly bitter and earthy note.
- Sugar: 1/4 cup granulated sugar. Helps balance the acidity of the tomatoes.
- Salt: 2 tablespoons canning or kosher salt. Enhances the flavors and acts as a preservative.
- Black Pepper: 1 teaspoon ground black pepper. Adds a touch of spice.
- Bottled Lemon Juice or Citric Acid: This is crucial for safe canning! For each pint jar, use 1 tablespoon of bottled lemon juice OR 1/4 teaspoon of citric acid. For each quart jar, use 2 tablespoons of bottled lemon juice OR 1/2 teaspoon of citric acid. Always use bottled lemon juice, as the acidity is consistent and controlled. Do not substitute fresh lemon juice.
How to Make Canning Marinara Sauce:
This Canning Marinara Sauce is surprisingly easy to make. The hardest part is peeling all the tomatoes! Once that’s done, it’s mostly simmering and waiting. It’s definitely worth the effort for the delicious, vibrant, and healthy sauce you’ll have ready to use all year long. Prepare for roughly 3 to 4 hours of prep and cook time.
Step-by-Step Instructions:
Prepare the Tomatoes: Blanch and Peel: Bring a large pot of water to a boil. Score an “X” on the bottom of each tomato. Drop the tomatoes in boiling water for 30-60 seconds, until the skin starts to peel back. Immediately transfer to a bowl of ice water. The skins should slip off easily. Peel all the tomatoes and roughly chop them.
Sauté Aromatics: In a large, heavy-bottomed pot or Dutch oven, heat the olive oil over medium heat. Add the chopped onions and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute until fragrant, being careful not to burn it.
Combine and Simmer: Add the chopped tomatoes, dried basil, dried oregano, sugar, salt, and black pepper to the pot. Stir well to combine. Bring the mixture to a simmer, then reduce the heat to low, cover, and simmer for at least 2 hours, or up to 3 hours, stirring occasionally. The sauce should thicken and deepen in flavor. If the sauce is too thick, add a little water (a few tablespoons at a time) to reach desired consistency.
Prepare Canning Equipment: While the sauce is simmering, prepare your canning equipment. Wash canning jars, lids, and bands in hot, soapy water. Rinse well. Place the jars in a boiling water bath canner with enough water to cover them by at least 1 inch. Bring to a simmer (180°F/82°C) and keep warm. Place the lids in a small saucepan of hot water, but do not boil. Boiling the lids can damage the sealing compound.
Blend (Optional): If you prefer a smoother sauce, use an immersion blender to blend the sauce directly in the pot. Alternatively, carefully transfer the sauce to a regular blender in batches, blending until smooth. Return the blended sauce to the pot.
Acidify the Sauce: This is a CRITICAL step for safe canning! Add the appropriate amount of bottled lemon juice or citric acid to each jar. For pint jars, add 1 tablespoon bottled lemon juice OR 1/4 teaspoon citric acid. For quart jars, add 2 tablespoons bottled lemon juice OR 1/2 teaspoon citric acid. Adding acid is essential to ensure the sauce is safe for long-term storage at room temperature.
Fill the Jars: Remove one jar at a time from the simmering water bath and place on a towel-lined surface. Ladle the hot marinara sauce into the hot jars, leaving 1/2 inch headspace (the space between the top of the sauce and the rim of the jar).
Remove Air Bubbles: Use a non-metallic spatula or bubble remover to gently run around the inside of each jar to release any trapped air bubbles. Adjust headspace if needed.
Wipe Rims and Apply Lids and Bands: Wipe the rims of the jars with a clean, damp cloth to remove any food residue. Place a lid on each jar, centering it on the rim. Screw a band onto each jar fingertip tight. Do not overtighten.
Process in Boiling Water Bath: Carefully lower the filled jars into the boiling water bath canner, ensuring they are covered by at least 1 inch of water. Bring the water to a rolling boil and process for the recommended time:
- Pint Jars: 35 minutes
- Quart Jars: 40 minutes
Cool and Check Seals: Turn off the heat and carefully remove the jars from the canner using a jar lifter. Place the jars on a towel-lined surface, leaving space between them for air circulation. Do not disturb the jars for 12-24 hours. As the jars cool, you should hear a popping sound as the lids seal.
Check the Seals: After 12-24 hours, check the seals on each jar. The lid should be concave (curved downwards) and should not flex when pressed in the center. If a jar did not seal, refrigerate the sauce immediately and use within a week, or reprocess it with a new lid.
Label and Store: Label each jar with the date and contents. Store in a cool, dark, and dry place for up to 18 months.
Adjust processing time for altitude. Refer to your local extension office guidelines.
Why You’ll Love This Canning Marinara Sauce:
The standout highlight of this Canning Marinara Sauce is its incredibly fresh and vibrant flavor. Unlike store-bought sauces that can taste processed or artificial, this homemade version bursts with the taste of ripe tomatoes, aromatic herbs, and savory garlic. You control the ingredients, ensuring a sauce that’s both delicious and healthy.
Making your own marinara sauce at home is incredibly cost-effective. Especially when tomatoes are in season, you can purchase them in bulk at a fraction of the price of store-bought sauce. Plus, you’re avoiding the added costs of packaging, processing, and marketing that are factored into the price of commercial products. Think of all the delicious meals you can make with a pantry stocked with homemade marinara, all without breaking the bank.
This marinara sauce is elevated by the quality and freshness of the ingredients, from the selection of ripe San Marzano tomatoes to the careful balance of herbs and spices. The slow simmering process intensifies the flavors, creating a rich and complex sauce that’s perfect for pasta, pizza, and so much more.
What to Serve Canning Marinara Sauce With:
This versatile Canning Marinara Sauce pairs perfectly with a variety of dishes. Of course, it’s fantastic with pasta – try it with spaghetti, penne, or rigatoni. Add meatballs, sausage, or vegetables for a complete meal.
Spread it on homemade pizza dough for a classic pizza night. It’s also delicious as a dipping sauce for mozzarella sticks or garlic bread. For a heartier meal, layer it in lasagna or eggplant parmesan.
Top Tips for Perfecting Canning Marinara Sauce:
- Tomato Variety Matters: Using Roma or San Marzano tomatoes will yield the best flavor and texture. These varieties are less watery and have a richer flavor profile.
- Don’t Skip the Acid: Adding bottled lemon juice or citric acid is crucial for safe canning. Do not skip this step! It ensures the proper acidity level to prevent botulism.
- Taste and Adjust: Don’t be afraid to taste the sauce as it simmers and adjust the seasonings to your liking. You may want to add more sugar to balance the acidity, or more herbs for a bolder flavor.
- Headspace is Key: Leaving the proper headspace (1/2 inch) in the jars is essential for a proper seal. Too little headspace can cause the jars to leak, while too much can prevent a vacuum from forming.
- Altitude Adjustments: If you live at a high altitude, you will need to adjust the processing time. Refer to your local extension office guidelines for specific recommendations.
5 Facts about Canning Marinara Sauce:
- Canning marinara sauce allows you to enjoy fresh tomato flavors year-round.
- Homemade marinara is often healthier than store-bought, as you control the ingredients and can avoid preservatives.
- Adding acid, such as bottled lemon juice or citric acid, is crucial for safety when canning tomatoes.
- The simmering process concentrates the flavors of the tomatoes and herbs, creating a rich and complex sauce.
- Canned marinara sauce can be used in a variety of dishes, from pasta and pizza to soups and stews.
Storing and Reheating Tips:
Proper storage is essential for maintaining the quality and safety of your canned marinara sauce. Store sealed jars in a cool, dark, and dry place, away from direct sunlight and extreme temperatures. Properly canned marinara sauce can be stored for up to 18 months.
Once a jar is opened, refrigerate any leftover sauce immediately in an airtight container. Refrigerated sauce should be used within 5-7 days.
To reheat refrigerated marinara sauce, simply pour it into a saucepan and heat over medium heat, stirring occasionally, until heated through. You can also microwave the sauce in a microwave-safe dish, stirring every 30 seconds, until heated through.
Final Thoughts:
Canning Marinara Sauce is an excellent way to preserve the taste of summer and enjoy delicious, homemade tomato sauce all year round. This recipe is simple enough for beginners and rewarding for experienced canners. With a few basic ingredients and proper techniques, you can create a pantry full of flavorful and healthy marinara sauce that will elevate your meals. Happy canning!
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