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Pressure-canned marinara sauce


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#1 Percysgirl

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Posted 20 August 2009 - 01:13 PM

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?
Casey
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#2 Canned Nerd

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Posted 20 August 2009 - 04:16 PM

The lemon juice is still required whether you use a water bath recipe or a pressure canner recipe.

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#3 Percysgirl

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Posted 20 August 2009 - 05:16 PM

QUOTE (Canned Nerd @ Aug 20 2009, 05:16 PM) <{POST_SNAPBACK}>
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?
Casey
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#4 Darlene

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Posted 20 August 2009 - 07:17 PM

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!


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#5 Jori

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Posted 20 August 2009 - 09:59 PM

Thanks Darlene! That is on the list of things still to do!

#6 Percysgirl

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Posted 21 August 2009 - 02:52 PM

Thanks so much, Darlene. That recipe is exactpy what I needed. It's in the canner now.
Casey
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#7 Darlene

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Posted 14 August 2011 - 07:39 AM

Bump!


"One day, were going to stand before the gates of Heaven. Some of us want to be able to walk up there in a white robe and we want to sing Abba Father and Amazing Grace and we want to say to the Lord, I worshiped You. But I want you to think about this: Heres the way I want to enter the gates of Heaven. I want to come skidding in there on all fours. I want to be slipping and sliding and I want to hit the gates of heaven with a bang. And when I stand up and I stand before Christ, I want there to be blood on my knees and my elbows. I want to be covered with mud. And I want to be standing there with a ragged breast plate of righteousness. And a spear in my hand. And I want to say, Look at me, Jesus. Ive been in the battle. Ive been fighting for you. Ladies and gentlemen, put your armor on and get into battle. God bless you." ~ General William G. Boykin, U.S. Army (ret.)

#8 amyd

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Posted 22 August 2011 - 10:37 AM

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.

#9 mom11

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Posted 05 September 2012 - 02:52 PM

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!



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