Canning Marinara Sauce - a quick pasta sauce

 My 2020 garden is tomato bountiful!  Time to add variety to my tomato preservation agenda.  Today it is marinara sauce and tomorrow it will be passata.  Followed by corn relish with tomato, roasted tomatoes with eggplant.  By next weekend, I will have green tomato chow chow and probably back to roasted tomatoes... It will be a tasty winter!

I am always careful to follow today's canning rules for tomatoes- sauces need extra acid in the form of lemon juice to boost the acidity in the jar.  Everything is steam canned for 40 minutes or whatever time is listed in a tested recipe.  I know granny did it differently back in her day, but times have changed and so has the equipment, thankfully.  I have my workhorse Kitchenaid vegetable strainer attachment and a steam canner to make things easier and faster.

This marinara recipe is based on the one in Food in Jars by Marissa McLellan.  I trust her recipes as she is always mindful of safe canning guidelines.

MAKES 4 500ml jars

Roasted Red Pepper Relish

 This recipe is based on the one found in Kevin West's "Saving the Season"- one of my go to preserving books.

I am proud to announce that all the vegetables needed for this recipe came straight from my garden!  It doesn't get better than that!  I am looking forward to adding it to my charcuterie board in the coming weeks!

This recipe makes 4 250ml jars

Sweet Onion Relish

 Another relish made with vegetables straight from my garden!  This is my first year growing regular white and red onions and I don't know why I waited so long.  These babies were beautiful!  and this relish does them proud.  

This recipe is from Kevin West's "Saving the Season."

This recipe makes approximately three 500 ml jars.