Marinara sauce is a kitchen staple loved for its rich, tangy tomato flavor and versatility. Whether you use it for pasta, pizza, or dipping, homemade marinara sauce tastes far better than store-bought versions. But what if you make a big batch and want to save it for later? That’s where canning comes in! In this article, I’ll walk you through how you can marinara sauce safely and easily, so you can enjoy your delicious creation anytime.
Why Can Marinara Sauce?
Canning is a method of preserving food by sealing it in airtight containers and heating it to destroy bacteria and enzymes that cause spoilage. When you can marinara sauce, you:
– Extend its shelf life for months or even a year.
– Avoid waste by preserving leftovers.
– Have homemade sauce ready to use without thawing or cooking from scratch.
– Control ingredients for healthier, fresher flavor.
What You’ll Need to Can Marinara Sauce
Before diving into the process, gather these essentials:
– Freshly made marinara sauce (preferably simmered and seasoned to your liking)
– Canning jars with new lids and rings (Mason jars work best)
– Large pot or water bath canner
– Jar lifter and funnel
– Clean towels and kitchen gloves
Step-by-Step Guide: How to Can Marinara Sauce
1. Prepare Your Marinara Sauce
Make your favorite marinara sauce recipe first. A simple version includes canned whole peeled tomatoes, garlic, onion, olive oil, oregano, and salt, simmered until thick and flavorful. Let the sauce cool slightly but keep it hot enough for canning.
2. Sterilize Your Jars and Lids
Wash jars, lids, and rings in hot soapy water. Rinse well. Sterilize jars by boiling them in water for 10 minutes or running them through a dishwasher cycle. Keep jars hot until ready to fill to prevent cracking.
3. Fill the Jars
Using a funnel, ladle the hot marinara sauce into the jars, leaving about 1/2 inch of headspace at the top. This space allows for expansion during processing.
4. Remove Air Bubbles
Run a non-metallic spatula or chopstick around the inside edge of the jar to release trapped air bubbles. Wipe the jar rims with a clean damp cloth to ensure a good seal.
5. Seal the Jars
Place the lids on the jars and screw on the metal rings until fingertip tight. Don’t overtighten, as air needs to escape during processing.
6. Process in a Water Bath Canner
Place jars in a large pot or water bath canner filled with boiling water. The water should cover jars by at least 1 inch. Process the jars for 35 to 40 minutes at a rolling boil to ensure safety and preservation.
7. Cool and Store
Carefully remove jars with a jar lifter and place them on a towel or rack to cool undisturbed for 12 to 24 hours. You’ll hear the satisfying “pop” of lids sealing. Check seals by pressing the center of each lid; it should not flex up and down. Label your jars with the date and store in a cool, dark place.
Tips for Perfect Canned Marinara Sauce
– Use high-quality tomatoes: San Marzano or organic canned tomatoes give the best flavor and acidity.
– Avoid thickening agents: Do not add flour or cornstarch before canning, as they can affect safety.
– Add acid if needed: Some recipes recommend adding lemon juice or bottled vinegar to ensure safe acidity.
– Don’t overfill jars: Leave proper headspace to prevent jar breakage.
– Follow tested recipes: Use trusted canning guidelines to avoid foodborne illness.
How to Use Your Canned Marinara Sauce
Once opened, refrigerate any leftover sauce and use within 4 to 5 days. You can:
– Toss it with pasta for a quick meal.
– Use as a base for pizza or lasagna.
– Simmer with meatballs or vegetables.
– Freeze portions for longer storage if desired.
Canning marinara sauce is a rewarding way to preserve your homemade goodness. With just a bit of preparation and care, you can enjoy fresh, flavorful sauce all year round!