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Marinara Sauce for Canning

In this video, you’ll see how to turn an abundance of garden-fresh tomatoes into homemade marinara sauce you can enjoy all winter. Tomatoes cook with sautéed onions and garlic, dried herbs, and olive oil. It’s a great base sauce, to which you can add sausage, ground beef, and additional herbs and seasonings if you like. In the video, you’ll also see how to preserve the jarred sauce in a water bath. Watch the video, then get ScandoGirl’s 5-star recipe for Marinara Sauce. On busy winter nights, you’ll be so happy to find jars of delicious homemade pasta sauce in your pantry.

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  • Dennis Zirkle

DO NOT ADD THE LEMON JUICE! If you do, do not add 3 tbs! I did to the 3 batches I made (75 lbs of tomatoes at $35 a lb) and it ruined each batch. The sauce I didn't can and kept in the refrigerator tasted amazing.

  • Shannon Scott-Fisk

I use my kitchen-aid attachment that peels and deseeds all at one time. Eliminates the step of blanching the tomato skins. You can cut in quarters and let sit overnight to get separate some of the water. Then feed it through the attachment. When making salsa use the salsa attachment. You can use it to run all the veggies through the Kitchen-Aid again without the blanching step. It makes beautiful salsa and saves so much TIME! :) :)

  • NWHeaven

This looks so much easier than having to peel the tomatoes. I was surprised that a water bath was used as a lot of tomatoes are no longer acidic enough to water bath can. Perhaps this is why the lemon juice is added-to make the sauce acidic enough. I am definetly going to try this next year. This year I have just roasted all my tomatoes that we haven't eaten fresh. Just cut in half, cut side up. Sprinkle with balsamic vinegar, olive oil, salt and pepper, and sugar. Roast at 300 F. for an hour and a half. Yum. I freeze, then take out and make sauce.