The BEST sauce ever! Great on everything!
This recipe makes a very large batch of marinara sauce, so you’ll want to do this in a very large stock pot. Mine is a 22-quart size pot.
Prep and chop the celery, onions, and peppers. Then cook them in about 1 quart of tomato juice, till soft. Put these through the blender until pureed.
Pour the remaining juice into your stock pot, along with the pureed mixture. Then add the rest of the ingredients. Bring to a rolling boil.
Put into pint-size canning jars, seal with lids and rings, and can in a boiling water bath for 10 minutes.
This makes about 34 pints.
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Love this marinara sauce. We have made the smallest batch alot. We are making the canning batch right now. We are going to pressure cook it instead of hot water bath canning. Hopefully we figure out the time and pressure amount right. Love it.
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6 Comments
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decolady on 8.27.2010
Thanks for getting back with me. I appreciate it very much. The recipe looks very tasty. I will try it and plan on freezing.
rozanie on 8.27.2010
To my knowledge, this recipe has not been “officially tested to be safe for home canning.”
However, this is one of those recipes that gets passed around from one person to another, and I have numerous friends who have used this recipe for years. As well as myself.
We have never experienced any illness from it. (Not saying that it couldn’t happen)
So, is it ok to say–
Use your own judgement??!!
(and if you don’t want to risk the canning part–feel free to freeze this!
Or make a small batch [see my other recipe regarding that] and eat it fresh!)
decolady on 8.26.2010
Has this been tested to be safe for home canning? There are a lot of low-acid herbs and vegetables added to the tomatoes, as well as the cheese. Just looking at it, to me this does not look safe to can at home, particularly in a boiling water bath canner.
Although a recipe might have been used for years, that doesn’t mean it is safe. Botulism is the real deal. It doesn’t care if you’re young and healthy or old and infirm. It can leave you paralyzed, yet fully conscious for weeks, even if it doesn’t kill you. I am not interested in taking that kind of a chance.
If this recipe has been tested for safety, could you please cite the source? Thanks!
senoritabonita on 7.31.2010
Thanks! I was hoping you had posted the canning version!
hlturner75 on 7.24.2010
Thank you!