Hey there, fellow food enthusiasts! 🍅 Are you staring at a mountain of ripe tomatoes from your garden and wondering what to do with this amazing bounty? Well, look no further! In this guide, we’re diving into the delightful world of cooking from scratch by making our very own homemade marinara sauce from those plump, juicy tomatoes.
And guess what? We’re not stopping there – we’ll also walk you through the process of canning it like a pro.
So, grab your apron and let’s turn these tomatoes into a jar full of deliciousness!
Benefits of Making and Canning Homemade Marinara Sauce
Customization Options
When you craft your marinara sauce, you’re the boss of flavors. Love a hint of garlic or a kick of red pepper? You got it! Tailor your sauce to suit your taste buds perfectly, and wave goodbye to store-bought versions that might fall short.
Cost Savings
Let’s be honest – store-bought marinara can add up, especially if you cook a lot of Italian dishes. By making your own and utilizing your tomato harvest, you’ll save some serious dough while indulging in a top-notch sauce.
Versatile Use
Oh, the wonders a jar of homemade marinara can do! From drizzling over piping hot pasta to slathering it on pizza dough, or even using it as a tantalizing dipping sauce, this creation knows no bounds.
Uses Up a Ton of Your Tomato Harvest to Prevent Food Waste
Ever experienced the guilt of letting food go to waste? With this sauce, you’re rescuing those tomatoes from being forgotten at the back of your fridge. It’s a win-win situation!
Long Shelf Life
Thanks to the food preservation process of water bath canning, your marinara sauce will have an extended shelf life of up to a year. That means you can savor the taste of summer even when the leaves are falling.
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What Ingredients Can You Use in Homemade Marinara Sauce?
Before we dive into the recipe, let’s talk ingredients. The beauty of marinara sauce lies in its simplicity. Gather your freshly grown tomatoes, aromatic herbs like basil and oregano, garlic, olive oil, and a pinch of salt and pepper. It’s like assembling a dream team of flavors!
Adding a pinch of sugar to the sauce also helps balance the acidic flavors of the tomatoes.
Tools You’ll Need to Make and Can Homemade Marinara Sauce
Here’s a quick checklist of the tools you’ll want to have on hand for this recipe and waterbath canning method:
- Stock pot
- Wooden spoon
- Canning pot
- Mixing bowls
- Immersion blender or food processor
- Canning jars with lids
- Canning kit with funnel, jar lifter, and canning rack
- Kitchen timer
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Why Do You Need to Blanch Tomatoes First?
Blanching vegetables might sound fancy, but it’s a crucial step in the process of making marinara sauce. By briefly boiling the tomatoes and then plunging them into ice water, you’ll make their skin peel off effortlessly. This ensures a smoother sauce – no one wants tomato skin bits in their marinara!
Homemade Marinara Sauce
Ingredients
- 10 lbs fresh tomatoes
- 1/4 cup olive oil
- 4-6 cloves garlic (minced
- 1 whole onion (finely chopped)
- 1 tbsp dried oregano
- 1 tbsp dried basil
- Salt and pepper (to taste)
- 1 tsp granulated sugar
Instructions
- First you'll need to blanch the tomatoes. Start by scoring the bottom of each tomato with a small "X".
- Drop them in boiling water for about 1 minute, then transfer to an ice bath.
- Peel off the skin and remove the core.
- In a large pot, heat the olive oil and sauté the chopped onion and minced garlic until fragrant.
- Dice the peeled tomatoes into smaller pieces and add them to the pot.
- Mix in oregano, basil, sugar, salt, and pepper.
- Let the mixture simmer on low heat for about an hour.
- Use an immersion blender or a food processor to blend until smooth.
How to Waterbath Can Marinara Sauce
So, you’re all excited about preserving that delicious marinara sauce through water bath canning? Great choice! Canning is a fantastic way to enjoy your homemade goodness for months to come. Let’s dive right in:
Step 1: Gather Your Gear
First things first, make sure you’ve got all your supplies ready. You’ll need glass canning jars with new lids and bands, a large pot with a rack (to fit your jars), a canning funnel, a ladle, a bubble remover/headspace tool, a clean cloth, and some tongs. Oh, and of course, your yummy marinara sauce!
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Step 2: Sterilize the Jars
Place your canning jars in your big pot, fill it with water, and bring it to a simmer. Let the jars hang out in the simmering water for about 10 minutes. This will sterilize them and get them ready for your sauce.
Step 3: Heat Those Lids
Toss your new canning lids into a small pot of water and let them simmer. This softens the sealing compound and makes sure you get a proper seal.
Step 4: Fill ‘Em Up
Now comes the fun part. Place your sterilized jars on a clean towel or cutting board (this prevents sudden temperature changes that could lead to cracking). Use your canning funnel and ladle to carefully fill each jar with your marinara sauce. Leave about ½ inch of space at the top, known as “headspace.”
Step 5: Remove Air Bubbles
You don’t want any sneaky air bubbles trapped in your sauce. Gently run a bubble remover or headspace tool around the inside of the jar to release any trapped air.
Step 6: Wipe Those Rims
Using a clean, damp cloth, wipe the rims of your jars to ensure they’re free from any sauce residue. This helps with getting a good seal.
Step 7: Apply Lids and Bands
Using your tongs, take the lids out of the simmering water and place them on the jars. Then, screw on the bands until they’re fingertip-tight. Don’t over-tighten – air needs to escape during processing.
Step 8: Into the Water Bath
Carefully place your filled and lidded jars onto the rack in your big pot. Make sure they’re not touching each other. Add water to the pot until it covers the jars by at least an inch.
Step 9: Bring to a Boil and Process
Put the lid on your big pot and crank up the heat. Once the water starts boiling, set a timer according to your recipe. Process times vary depending on factors like altitude and jar size. Typically, marinara sauce might be processed for around 35-45 minutes.
Step 10: Cool Down
After the processing time is up, turn off the heat and carefully remove the jars using your tongs. Place them on a clean towel or cooling rack, leaving some space between them. Let them cool down undisturbed for about 12-24 hours.
Step 11: Check Those Seals
Once your jars are cooled, check the seals. Press down on the center of each lid – if it’s firm and doesn’t pop back, congratulations! You’ve got a proper seal. If any lids pop, the jar didn’t seal properly. Just refrigerate that one and enjoy it soon.
Step 12: Label and Store
Finally, label your beautifully preserved marinara sauce with the date and contents. Store the jars in a cool, dark, and dry place like a pantry. They should be good for up to a year, but it’s always a good idea to check for any signs of spoilage before using.
Ready to Make and Store Homemade Marinara Sauce?
And there you have it, folks – a step-by-step guide to creating your very own homemade marinara sauce from those luscious tomatoes in your garden. Not only do you get to enjoy the rich flavors and endless customization, but you’re also taking a sustainable step by preventing food waste. So, roll up your sleeves, and let the tomato transformation begin!
FAQs
Can I use different types of tomatoes and spices for the sauce?
Absolutely! Feel free to mix and match tomato varieties and spices for a unique flavor profile.
How long will the canned marinara sauce last?
When properly canned and stored, it can last up to a year or more.
Can I reuse glass jars for canning?
It’s best to use new jars with proper sealing lids for safe canning.