Ball Marinara Sauce For Canning

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You May Be Wondering What Kind Of Wine To Use In A Recipe Such As This One

Canning Oven Roasted Marinara || Home Canned Pasta Sauce || Pressure Canning Method

That is what is so good about a marinara sauce. Really most wines would work great in this recipe.

Both red and white wine should work great in this recipe, for the most part. When I say for the most part I mean stay away from the fortified or port wines as they may be a bit too much for this recipe.However, a great red wine should add to the richness of taste as well as a great balance to the ingredients in this recipe. But, a white wine would certainly add that great fruit taste that would take the taste buds in a different direction.

How To Make Homemade Marinara Sauce

Step 1: In a 12 to 14-quart pot, heat the olive oil over medium heat. Add the onions and cook until they are softened. Stir occasionally with a spoon. Add the garlic, stir and cook for a few minutes.

Step 2: Add the water, tomato puree, tomato paste, brown sugar, oregano, fennel, basil, salt, and black pepper. Use a metal whisk to mix well and remove any lumps.

Step 3: Adjust the salt and pepper as desired. Simmer over low to medium heat until desired thickness is reached, stirring occasionally to keep it from scorching.

Supplies You Need To Can Marinara Sauce

If you havent already, check out my post on how to get started canning your own food. The supplies to water bath can are as follows:

Immersion blender for pureeing the sauce

For this recipe, you will need the biggest stockpot you own! This makes a bunch, Im telling you. Or, you can always half the recipe.

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Instructions For Cooking The Marinara Sauce

First, you will blanch all of the tomatoes. This means you will first wash them, then put a pot of water to boil. Have a container full of ice water on the side.

When the water is boiling, start adding five or six tomatoes at a time. Boil them for only 30 seconds to a minute. The skins will start to peel back. When this happens, scoop the tomatoes out then plunge them into the ice water. Keep adding tomatoes to boil until you run out!

When all the tomatoes are blanched, you can begin peeling and coring them. I do this at my sink.

As I work, Ill place the peeled and cored tomatoes into my HUGE stockpot.

In this photo, Ive really got em packed in there. But itll be ok.

Next, use your immersion blender to blend all the tomatoes up into a smooth sauce. This will make it seem a little lessoverflowing.

Place the stockpot on the stove to boil.

Keep an eye on the pot, because it may start to foam. Just scrape the foam off the top and continue to watch it until the sauce starts condensing.

Boil for 3-4 hours or until nearly reduced by half.

Does Spaghetti Sauce Need To Be Pressure Canned

Homemade Marinara Sauce is quick and easy. You can make a ...

Foods with a pH of less than 4.6 are safe for water-bath canning. The high acid level doesnt allow for the growth of microorganisms like botulism and other bacteria.

With a pH of between 4.3 and 5.0 , tomatoes fall right on the line of needing to be pressure canned.

No need to buy a pressure canner though! We make this tomato sauce safe to water bath can by acidifying the sauce with lemon juice. This takes the pH level to a safe range and makes this a simple canning recipe that is great for beginners.

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How Do You Thicken Homemade Spaghetti Sauce For Canning

Low, slow cooking is my default option to thicken the sauce and concentrate the flavor of the tomatoes. Other options include:

  • Weigh and freeze the tomatoes, and then allow them to thaw in a colander to remove excess liquid before proceeding with the recipe.
  • Can the sauce when it is somewhat thin, and then add tomato powder or dehydrated tomato puree to thicken when you heat the sauce for serving. I use this option when I make sauce out of cherry tomatoes or other very juicy tomatoes instead of paste tomatoes.

Some people grind up the skins and seeds to thicken the sauce. For our tastes, this made the sauce so bitter that we couldn’t eat it.

Draining Chopping And Measuring The Tomatoes

After the skins come off , place the tomatoes in a colander set over a bowl or the sink and let them drain for 30 minutes to an hour until most of the watery liquid has drained off.

You can speed up this process by using your hands to mash and squeeze the tomatoes or a spoon works too.

You can see the before and after below.

I throw the tomatoes in the food processor and give them a whirl until they are pretty well blended .

Measure the tomatoes after they have been drained and chopped.

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Peel And Chop Tomatoes

Do I really need to peel the tomatoes? Yes, you really should. Can I make this recipe without peeling the tomatoes? Yes, but the sauce will be filled with bits of tough, bitter peels, and no one wants that.

  • Score the bottom of each tomato with a small X.
  • Working with a few tomatoes at a time, drop into a pot of boiling water for about 30 seconds to loosen the peel.
  • Transfer tomatoes to a bowl filled with ice water to stop the cooking process.
  • Starting with the X, grab loosened peel and remove. The peels should slip right off.
  • Cut tomatoes in quarters and scrape seed pockets out with your finger, then chop tomatoes into rough 1-inch pieces or use a food processor to chop tomatoes finer if you want a smoother sauce.
  • How To Make Fresh Tomato Basil Marinara Sauce

    ~Canning Marinara Sauce~

    There are 3 main steps to making this fresh tomato sauce peeling and chopping the tomatoes, cooking the marinara sauce till thick, and prepping it for storage. This can be a long process , but its something everyone can do. I usually pick an open day late in the summer when I can multitask around the house while the sauce is cooking, etc. Its well worth the effort, believe me!

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    What Is The Difference Between Marinara And Spaghetti Sauce

    This recipe is for an Italian-style tomato sauceits not a traditional marinara sauce, although the two recipes are quite similar. In fact, many people use the two terms interchangeably.

    While tomato sauces can vary quite a bit from region to region, in general:

    • Spaghetti sauce is typically a thicker and richer tomato-based sauce. Some recipes have a more complex herb and aromatic veggie profile than classic marinara sauce.

    The phrase spaghetti sauce is a bit of a misnomer, because any sauce you use on spaghetti can be considered a spaghetti sauce. Here in the US, though, most folks think of the thick, red, tomato-based sauce when they say spaghetti sauce, so were going with it!

    Dont Have A Water Bath Canner

    You can use a standard large stockpot as long as it is tall enough to cover the jars by two inches of water, and at least two more inches of air space to prevent boiling water from splashing out. You will need to use a rack in the bottom of the pot to hold the jars up away from direct heat, so they wont break, and can in smaller batches depending on how many jars your pot will hold.

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    Follow A Safe Canning Recipe

    If you are canning tomato sauce, is important to use recipes that are formulated and tested for safe home canning. When I make tomato sauce for canning, I follow the seasoned tomato sauce recipe in the Ball Blue Book Guide to Preserving. This is the closest to the homemade tomato sauce I grew up with.

    How Can I Use Canned Spaghetti Sauce

    Recipes :: Canning &  Freezing :: Marinara Sauce

    Youll find that having a pantry full of spaghetti sauce is incredibly handy! You can, of course, toss your sauce with some hot spaghetti for a wonderful, simple dinner, but you can also use your homemade spaghetti sauce in these dishes:

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    Water Bath Canning Spaghetti Sauce

    This particular recipe for canned spaghetti sauce hasnt been officially tested for water-bath canning. However, after MUCH research, weve found that if you add lemon juice to the jars this recipe is acidic enough for canning. Tomatoes are in the gray area of having enough acidity, so they might be just fine on their own. But adding a bit of lemon juice ensures their acidity. If youre still worried, you can pressure can them or add more lemon juice or red wine vinegar.

    UPDATE: This recipe has been tried and LOVED by many of you. Be sure to check out the comments to see everyones reviews about this canned spaghetti sauce.

    More About Canning Tomato Sauce Ball Recipes


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    • Heat oven to 425 degrees. Halving all ingredients to work in two batches, divide olive oil, balsamic vinegar , onions, garlic, and dry seasonings between 2 or 3 roasting pans .
    • Wash tomatoes, remove cores and blossom ends, cut in half and squeeze gently to remove some of the seeds. Place tomatoes, cut side down, on top of ingredients in prepared pans.
    • Roast for about 40 minutes, turning once, until most of the tomato skins are puffed and browned. Remove from oven and pluck skins off with tongs .
    • Scrape roasted vegetables into a large stockpot, set aside and repeat the prep and roasting with remaining half of ingredients .


    • Arrange tomato halves cut-sides down on ungreased, unsprayed baking sheets with high sides.
    • Bake for about 45 minutes, or until skins are wrinkling and turning brown, and tomatoes are soft.

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    The Best Tomatoes For Canning Marinara Sauce

    All in all, we harvested from 8 plants last year which we grew solely for canning tomatoes in addition to 10 Brandywine plants for eating tomatoes.

    We ended up taking the weekend after our vacation to can about 60 pounds of our Bonny Best variety tomatoes which yielded approximately 6 quarts of whole tomatoes, 2 quarts of crushed tomatoes, and 2 quarts + 5 12-oz jars of marinara sauce.

    I have to say that the Bonny Best tomatoes we made this sauce with probably werent the best variety to use. While they were really delicious tomatoes, they were also watery. It took 4 hours for the sauce to cook down to a consistency I was happy with. I could have probably let the sauce cook for another hour and it would have been even better.

    So, tomatoes with a denser flesh would work better for this sauce. Roma or San Marzano would be perfect. Sometimes you can find paste tomatoes and these would be fine to use too. Romas typically are easier to find than San Marzano tomatoes in the farmers markets and farm stands in the summer.

    If youre going to grow own tomatoes with the intention of canning them, do some research before you purchase plants or seeds. My seed supplier has extensive information available about all of the varieties of seeds they sell , as well as information about how to grow them.

    Skinning & Peeling Tomatoes With A Food Mill

    ~Canning Delicious Marinara With Linda’s Pantry~

    Another way of preparing your tomatoes for canning tomato sauce is to use a food mill. This is my preferred method. The food mill removes both the skins and the seeds.

    First, wash your tomatoes in cold water, and then slice in half. Simmer the tomatoes to make them softer for the food mill.

    It is easier to do this if you have some juice in your pan to start, so try this: Place a single layer of tomatoes in a pot. As it heats, use a potato masher to crush tomatoes to draw out the juices. When you have a bit of juice in your pot, continue slicing tomatoes in half and adding to the pot.

    When all tomatoes are sliced, simmer for 15 to 20 minutes or until tomatoes are juicy and heated through.

    I used two large pots to simmer 30 pounds of tomatoes. With the tomatoes split into 2 groups, it is less likely to scorch.

    Put tomatoes through the food mill. This removes all skin and seeds.

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    How Many Tomatoes Are Needed

    The U.S. Department of Agriculture estimates a bushel of tomatoes weighs 53 pounds and yields seven to nine quarts of tomato sauce. Thats around six and a half pounds to make a quart of sauce, and something over three pounds per pint.

    But thats an average because the juicier your tomatoes, the more tomatoes youll need to boil down into a sauce.

    I dont worry too much about amounts. If I make a little too much left over after filling the jars Ive set out, I either freeze it, or refrigerate it, and use it in the next few days. If I dont have quite enough to fill the final jar, I simply add boiling water to the partially-filled jar, pop a lid on it, and can it along with the full jars. It will make a great foundation for minestrone!

    Canning Tomato Sauce Ball Recipes

    Yield Makes 6 one-quart jars

    Number Of Ingredients 3

    12 fresh basil leaves


    • Bring a large pot of water to a boil, and blanch tomatoes, in batches, for 30 seconds. When cool enough to handle, peel, core, and halve. Work over a strainer set over a bowl to catch the juices, and remove the seeds.
    • Add 1 teaspoon salt and 2 basil leaves to each jar. Place tomatoes, cut sides down, in jars. Use a knife or spatula to remove air bubbles or extra space. Press down on the tomatoes to compact, and fill jars with the reserved tomato juice to within 1/2 inch of the rim. Wipe the rim, put on a hot lid and screw top, and transfer jars to the hot water. Repeat until all jars are filled and water covers them by 1 to 2 inches. Bring water to a boil, cover, and process for 45 minutes. Remove jars from pot, and let cool 24 hours. Test seals.

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    What Is The Difference Between Pomodoro Sauce And Marinara Sauce

    The difference between the two sauces is that Marinara is chunkier and runnier than Pomodoro is. Tomatoes are diced when making Marinara but are minced or in our case pureed in the food processor.

    Pomodoro sauce is therefore thick and smooth with just tiny bits of garlic and onion as opposed to Marinara which has the larger diced onions also.

    Make Your Meal Prep Easier

    Meatless Balls in Marinara Sauce

    I just cant tell you how much I love opening a jar of my homemade marinara in the dead of winter. I know its cheap to buy at the storeand making it this way takes so much timebut I love it anyway!

    Its something I always make every summer. And Im so glad of it when I am needing that jar of spaghetti sauce for a quick meal.

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    Canning : Why You Cant Can Your Familys Tomato Sauce

    Tomorrow is the first day of September, and with it comes all those traditional end-of-summer events, including tomato canning season . Because the yearly tomato glut is finally beginning to arrive, Ive been getting a number of questions about how to safely can tomatoes.

    The most frequent question I get is from people wondering if they can boiling water bath process their favorite spaghetti sauce recipe. You know, the kind that has plenty of garlic, onions, basil, olive oil and sometimes even a few peppers.

    Sadly, I always end up delivering disappointing news. You really cant just can your family recipe. Anything canned in a boiling water bath needs to be high acid . This is because botulism cannot grow in high acid environments. However, tomatoes are in the grey zone, typically having a pH right around 4.5. Because of this, tomatoes need to be acidified when canned, so that the acid levels are pushed into the safe zone and the pH becomes something lower than 4.5. Thats why my instructions for canning whole tomatoes includes two tablespoons of bottled lemon juice per jar .

    When you make spaghetti sauce, one typically adds a slew of ingredients that, while delicious, lower the acid to seriously unsafe levels. Unless your family spaghetti sauce recipe contains several cups of red wine vinegar, it will be too low in acid to be canned in a boiling water bath.

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