Yummy Marinara Sauce

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4 Responses

  1. Emily says:

    Karen–great question! I THINK this recipe can be canned, but I’m not 100% sure. You’d definitely be safe if you pressure canned it, I’m not so sure about water bath canning.

    I planned to can tomato sauce until I talked to my friend and neighbor who is Italian. She said they never can tomato sauce. Instead, can Roma tomatoes (with lemon juice and a few basil leaves), then make this recipe (or a simpler version–olive oil, onions, garlic, tomatoes, spices) fresh and serve.

  2. Karen says:

    Have you figured out how to can this recipe?

  3. Emily says:

    After simmering, I use it as marinara sauce for spaghetti, stuffed noodles, lasagna, etc. I have not canned (bottled) this recipe. It is important when you can to use a recipe that has been tested. If the acidity is not right, you put yourself at risk for food poisoning. I am motivated to bottle salsa, tomatoes, tomato juice, tomato sauce, marinara, etc. this year. So I’ll post about when I do!

  4. GABY says:

    and what do I do after the 30 min that has been simmer?
    do I just used like it is?
    do you know ho to can it?