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"It's difficult to think anything but pleasant thoughts while eating a homegrown tomato."--Lewis Grizzard

Best Marinara Sauce for Canning Recipe

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This recipe for Best Marinara Sauce for Canning, by , is from The Reichel Family Cookbook, one of the cookbooks created at We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!

Tracy Reichel


12 pounds of ripe tomatoes
1/2 cup of dried/dehydrated minced onion
6 cloves of garlic, minced
1/4 cup extra virgin olive oil
3 Tbsp brown sugar
2 Tbsp sea salt
1 Tbsp dark balsamic vinegar
1 1/2 tsp dried oregano
1 1/2 tsp dried thyme
1 1/2 tsp dried rosemary
1 1/2 tsp dried basil
1/2 tsp dried ground sage
1/2 tsp black pepper
Citric acid or bottled lemon juice if canning

1.Blanch the tomatoes in a pot of boiling water for about 1 min to loosen the skins. Peel the tomatoes, squeeze & discard
the seeds. Chop the tomatoes
2.Place the chopped tomatoes in a large pot, along with the remaining ingredients. (except for the citric acid). Bring to a
boil, reduce the heat to low & simmer uncovered for 2 hours, stirring every now and then. Adjust the salt and pepper to
taste. Use an immersion blender or transfer to a blender and puree until desired consistency
3.You can use the sauce now (flavor gets better after a day or two), freeze it, or can it for later
4.To can the sauce: Place a 1/4 tsp of citric acid or 1 Tbsp bottled lemon juice in the bottom of each sterilized pint size
jar (double the quantity for quart jars)
5.Ladle hot sauce into jars. Clean rim with a cloth. Screw on clean lids and rims. Place jars in boiling water canner and
process 35 min's for pints and 40 min's for quarts. Turn off the hjeat and let the jars sit for 5 min's. Remove the jars and
let sit undisturbed for 24 hours. Check the seals

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