Canuary Series Part 3 (Canning Roasted Marinara Sauce)

How to Safely Water Bath Can Roasted Marinara Sauce (Step-by-Step)

There’s something deeply satisfying about preserving your own food, especially a rich, slow-roasted marinara made from fresh tomatoes, garlic, and herbs. Water bath canning is a wonderful method for preserving high-acid foods, but it’s important to follow tested safety practices to protect your family from foodborne illness.

Below is a step-by-step guide to safely water bath can roasted marinara sauce, with special attention to acidification, which is essential when canning tomato products.

⚠️ Before You Begin: A Quick Safety Note

Tomatoes must be properly acidified to be safely canned using the water bath method.

Do not skip this step. Even tomatoes that taste acidic may not be acidic enough for safe preservation.

✔ Always add bottled lemon juice or citric acid
✔ Never rely on taste alone
✔ Never alter acid amounts

Ingredients (For Canning Safety)

• 20 lb Fresh tomatoes (Roma or paste tomatoes work best)

• 6 Garlic Cloves

• 1 1/2 cup chopped onion

• 1 cup dry red wine

• 1 Tbsp salt

• 1 Tbsp dried oregano

• 2 tsp black pepper

• 2 bay leaves

• 1/2 cup bottled lemon juice

⚠️ Do not add meat, cheese, butter, cream, or low-acid vegetables like mushrooms when water bath canning.

Equipment Needed

• Water bath canner

• Canning jars (pint or quart)

• New canning lids & rings

• Jar lifter

• Funnel

• Large pot

• Clean towels

• Ladle

• Bubble remover or non-metal utensil

Step 1: Roast the Marinara Ingredients

1. Wash and core tomatoes.

2. Cut tomatoes in half and place on a roasting pan (if using fresh tomatoes)

3. Add garlic cloves and onion chunks.

4. Drizzle lightly with olive oil.

5. Roast at 375°F (204°C) for 40–60 minutes until soft and slightly caramelized.

6. Allow to cool slightly, then blend until smooth.

7. Place tomato puree along with all other ingredients into a large stock pot.

8. Simmer sauce on the stovetop for 10–20 minutes or until desired thickness.

9. Remove bay leaves.

10. Stir in bottled lemon juice.

Step 2: Prepare Your Jars & Canner

Wash jars, lids, and rings in hot soapy water.

1. Keep jars hot until ready to fill (hot water or dishwasher).

2. Fill your water bath canner halfway with water and bring to a simmer.

   Step 3: Fill the Jars

Using a funnel, ladle hot marinara sauce into jars.

1. Leave ½ inch headspace.

2. Remove air bubbles.

3. Wipe jar rims clean.

4. Place lids on jars and screw rings fingertip tight.

   Step 4: Water Bath Process

Place jars into the canner using a jar lifter.

1. Ensure jars are covered by at least 1–2 inches of water.

2. Bring water to a rolling boil.

   Process:

   • Pints: 40 minutes

   • Quarts: 40 minutes
     (Adjust for altitude if needed)

Step 5: Cool & Check Seals

1. Turn off heat and let jars rest in water for 5 minutes.

2. Remove jars and place on a towel.

3. Let cool undisturbed for 12–24 hours.

4. Check seals — lids should not flex when pressed.

5. Remove rings, label jars, and store.

Storage & Shelf Life

• Store sealed jars in a cool, dark place.

• Shelf life: 12–18 months

• Refrigerate after opening and use within 5–7 days.

Final Thoughts

Water bath canning is a beautiful way to steward your harvest and nourish your family, when done safely. By properly acidifying your roasted marinara sauce and following tested methods, you can enjoy the fruits of your labor with confidence and peace of mind.

With love,

Kaila