A while back I posted a recipe for my Marinara Sauce. I did say that I would later on post the canning method. Well, today I finally did a big batch and have it written up here to share.
If you read the Marinara Sauce post, you will notice that I used fresh tomatoes. In this recipe I used whole can tomatoes. I only use fresh tomatoes if I happen to get them at a fantastic price (which does happen often, but not today) Also, when I first starting making this sauce, I had a fabulous tomato garden. Hopefully, I will have that again next year.
I like doing this huge batch, because it makes for very quick meals for my kids. This is their all time favourite sauce and it it pays off for me to have it on hand. This particular recipe makes a dozen jars. So, that usually lasts quite a while.
You do have to put time aside to make this and have everything ready that you are using. From start to finish (not all active time), it is about three hours. I know, that must seem like a crazy amount of time. However, it pays off when all you have to do is open a jar and add meat, chicken, or whatever you are using.
I have made a little addition to this recipe by adding some step by step photos that will be see below if you click on read more. A first for me since starting this blog. I thought it could be a little helpful with this particular recipe.
You can click on the gallery below to see some of the step by step photos.
Marinara Sauce: Canning Method
Makes 12 Jars
8 Large (28 ounces/800 grams) cans of whole tomatoes
4 Onions, roughly chopped
1 1/2 Cups/360 ml white cooking wine
8 Garlic cloves, crushed
4 tablespoons of olive oil
5 Tablespoons of sugar
Large bunch of fresh chopped parsley
Large bunch of fresh chopped basil
2 Teaspoons of dried oregano
2 Teaspoons of dried Rosemary
2 Teaspoons of salt
Fresh ground pepper
In a large stainless steel pot, add the olive oil and garlic. Cook over a high heat for about one to
two minutes. Add the onions and stir well. Cook onions over a medium-high heat for about 15 minutes. Stirring occasionally so they cook and brown evenly. Add the cooking wine and give a good stir. Cover and let it cook for a further 20 minutes or so, stirring occasionally. The onions should be soft and a light brown colour. As well, all the liquid should be absorbed.
Next, you are going to add your can tomatoes. Before you do so, drain about 1/2 of the liquid out of each can and discard it. The reason you are doing this is because you are attempting to make a thick sauce. By adding unwanted liquid, you will just prolong the cooking process.
Once you have added your tomatoes, add the herbs, salt, sugar and pepper. Stir really well and leave uncovered to cook. It will take about 1 1/2 hours to reduce to a thick sauce. While it is cooking, give a good stir about every 15 minutes. You will want to do this so it doesn't stick to the bottom of the pan.
While your sauce is cooking, it is a good idea to get your canning jars ready. What I usually do is put them in the sink and pour boiling water over them. I make sure they are all covered completely and let them soak for about 5 minutes. I remove them and let them drain on a clean tea towel until ready to fill.
Once you sauce is ready, you and transfer it to a blender and blend it in batches until it is all smooth. Once you have done this you can use a ladle to fill all of your jars. I use the kind that has a spout so it pours in easily without making a mess over the lip of the jar. This may not seem important, but it is. If there is any contamination on the lip of the jar, it may not seal properly.
When you have filled all of your jars, screw the lids on tightly.
Have two large boilers placed on your stove top. Place the jars in each boiler and pour over cold water and fill about one inch above the jars. Turn the heat to high and bring to a boil. Once boiling, leave it to process for about 20 minutes. Now it is ready to remove the jars from the water bath. You can use large tongs to lift them out or whatever you have on hand that makes it easy for you. Place them on the counter top while they cool. Within minutes, you should hear popping sounds of each lid sealing. Sometimes, this takes up to 1/2 hour. If after this time, you notice some of them have not sealed, gently push the centre and see if is goes down. If not, chances, are that jar will not seal. You can try doing the water bath method again. Or you can resign to the fate that it isn't going to seal and put it in the fridge until you want to use it. I have been doing this preserving method for three years and I have rarely had jars that did not seal properly. When I did, it was because the lid was too old to use. I usually replace my lids after about 3 uses. A good tip!
I think that is just about it. You can now store them away in your cupboard and have an easy and delicious sauce on hand for quick meals.
You can store these up to a year in your cupboard. Once opened, they have to be refrigerated and will last about a week.
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Hello and thanks for stopping by. I'm Julia and I have a passion for wholesome fresh food. Here you can find what's cooking in my Spanish kitchen, with inspiration from my Newfoundland roots!
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