Canning Marinara Sauce

                  Canning your own Marinara sauce has never been easier. 
This is a no fuss , no peel just cook and can recipe.

Tomatoes 145 pounds and first a big thank you to Ms. Independence who helped pick them all here is the rest of that story.

I read and read and read so many stories about canning tomatoes and just dreaded it .....all the peeling- seeding- then on Sunday like a miracle from god I found this site Grow it Cook it Can it...yupperz  a no fuss no muss canning recipe for the canner who just wants old school Marinara Sauce.

No offense to the others but come on peel and seed 145 pounds of tomatoes not this girl. I would rather give birth to triplets. But I do get it if you do that. I do believe my Mother-in-love would have a heart attack if I were to peel and seed the tomato. I can hear her now rattling off in Italian yada yada yaaaaaa

 Ok set up your assembly line you need

Large pot
Some chopped garlic.
Springs of oregano
White Onion chopped
Granulated sugar cuts the acid taste

Lemon juice  
Salt and Pepper to taste

Assembly line

Wash your tomatoes. I just chop off the tops or core them then cut the tomatoes into quarters and pop it in the pot seeds and skins .  Do get the bruises or icky part off but I know you have perfect tomatoes like me.

In the pot I put a bit of olive oil and some chopped garlic and some springs of oregano that is all I use. I do realize that there is no measurement on the ingredients. The reason is that I do 50 to 150 pounds at a time and it is measured by taste. The only exact is the lemon to get the right acidic level.

 kitchen...assembly line...cut..simmer..squish

My assembly line for five day's 

I think that salt and pepper are a to taste additive for later but you can add what seasonings you enjoy go ahead tweek it.

Now you just simmer the tomatoes for a few hours mine simmered for 6+ hours. After about 2 hours I took my immersion blender and stuck it in to break up the skins. Cook it until it is to the thickness you want. The skins cook down.




This sauce I have to tell you tastes great I will look forward to making recipes for Heavy Metal cooking site. Do you think those ole' Italian mama's seeded and peeled back in the day....I think no. Just a reminder.

See the bit's of garlic

Ah Boone don zah......lol

To can the sauce: Add 1 tbs. of lemon juice to pint jars and  2 tbs. of lemon juice to quart jars. This is a must if you are water bathing. Pressure cookers sometimes need some acid-if-a-cation also go here for the safe answer. Fill the jars with hot tomato sauce using 1/2″ head space. Process in a boiling water canner.  Pints get 40 minutes and quarts get 50 minutes. Lemon juice is is a must if you use the boiling water method)

All done

Salsa

Ok yet another tweaked canning recipe I can not help it. I start to get the pot boiling and the ole' head just say "Hey wait a minutes what if we added some of this and a little of that Good Lord so far no causalities.

The more you can and preserve the more your taste will evolve.  Plus your people will tell you what you need more or less of.

Well let us get you started!
The chips are waiting!

Ingredients

12 pounds of peeled/chopped tomatoes
1/4 cup chopped garlic
1/8 cup chopped cilantro

1/3 cup olive oil to simmer onions (personal choice they can go in raw)
1/2 cup fresh chopped jalapeno with seeds makes it hotter  if you want mild discard the seeds
2 cups finely chopped white onion ( I like to see the onion in my salsa)
2 tsp cumin
1 tbsp. of chopped oregano
1 teaspoon smoked paprika (this is a Canarella additive so optional)
1 tbsp. kosher salt
1/2 cup lemon juice (fresh if you have it) You need the acid to water bath!
1/2 cup apple cider vinegar

Prep your onions, jalapeno's and garlic. 

This is a really  easy recipe for you to make. You need to chop your cilantro and oregano.







Prep all your ingredients so they are ready and then you will add everything once the onions are done. Put your onions into a large soup pot and simmer untiI they are translucent
then add your garlic. Stir these up and add half of your tomatoes. Add your 1/2 your spice's let them all simmer for about 5 minute's. 

Once this is done add the the remaining spices vinegar, lemon stir and add the remainder of the tomatoes. I let the whole thing simmer for a few hours then I let in sit in the refrigerator over night. 

The next day I test it with some chips and see if there is anything else I need to add. Like more heat! 

Simmer your salsa so you can have it warm to waterbath. Have your waterbath, clean jars and lids ready to fill.  Ladle into pint jars ,wipe the rims, twists the top on and waterbath for 13 minute's. 

Remember to remove the twist on your jar wash the jar and label them. 

Disclaimer: This is not an all inclusive recipe for making jam. You should have a basic knowledge and understanding of the canning process before proceeding. Please consult your local Center for Home Preservation for additional information and available classes.