Percysgirl Posted August 20, 2009 Share Posted August 20, 2009 Does anyone have a recipe for a marinara sauce that has some veggies in it? My mom wants to make some, and make it without all of the lemon juice that water bathing requires. Anyone have a pressure-canned recipe that's good? Quote Link to comment
Canned Nerd Posted August 20, 2009 Share Posted August 20, 2009 The lemon juice is still required whether you use a water bath recipe or a pressure canner recipe. Quote Link to comment
Percysgirl Posted August 20, 2009 Author Share Posted August 20, 2009 The lemon juice is still required whether you use a water bath recipe or a pressure canner recipe. I understand that. The issue is that the water bath contains triple the amount of acid than the pressure canned ones for the recipes I've seen. We'd prefer to do one with less acid since my dad is so sensitive to it. Can I just make my regular marinara, acidify it according to the standard, and can that? Quote Link to comment
Darlene Posted August 21, 2009 Share Posted August 21, 2009 Darlene's Marinara 3T olive oil 6 oz chopped onion 2 oz quartered fresh garlic 1/4 oz fresh parsley minced 1/4 oz fresh basil sliced 1t pepper 3 1/2t kosher salt 2 quarts home canned tomatoes 1 jumbo can tomato puree 1 whole peeled carrot 1t garlic powder Sautee the onion and garlic in the olive oil until translucent. Add puree, squash tomatoes and add to sauce. Add parsley, basil, pepper, kosher salt and garlic powder and whole carrot (this reduces the acidity of marinara with a natural sugar) and simmer on low heat for a few hours. Pour into quart or pint jars and process 25 minutes for quarts, 20 minutes for pints at appropriate pressure for your elevation. And that's it! Quote Link to comment
Jori Posted August 21, 2009 Share Posted August 21, 2009 Thanks Darlene! That is on the list of things still to do! Quote Link to comment
Percysgirl Posted August 21, 2009 Author Share Posted August 21, 2009 Thanks so much, Darlene. That recipe is exactpy what I needed. It's in the canner now. Quote Link to comment
amyd Posted August 22, 2011 Share Posted August 22, 2011 This is probably a silly question, but what do you do with the whole, peeled, carrot? Do you just add it whole to the mixture while cooking and discard after putting everything else into jars? Or do you do something like shred it and add to the sauce? Just want to be sure before I make this. Quote Link to comment
mom11 Posted September 5, 2012 Share Posted September 5, 2012 Darlene's Marinara 3T olive oil 6 oz chopped onion 2 oz quartered fresh garlic 1/4 oz fresh parsley minced 1/4 oz fresh basil sliced 1t pepper 3 1/2t kosher salt 2 quarts home canned tomatoes 1 jumbo can tomato puree 1 whole peeled carrot 1t garlic powder Sautee the onion and garlic in the olive oil until translucent. Add puree, squash tomatoes and add to sauce. Add parsley, basil, pepper, kosher salt and garlic powder and whole carrot (this reduces the acidity of marinara with a natural sugar) and simmer on low heat for a few hours. Pour into quart or pint jars and process 25 minutes for quarts, 20 minutes for pints at appropriate pressure for your elevation. And that's it! Hi Darlene, Didn't your recipe at one time, have yellow and green peppers in it? What were the quantities and did the processing time change? I grew colored sweet peppers just for your marinara sauce. We love it! Quote Link to comment
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