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Flavorful Spicy Marinara Sauce Recipe for Easy Pressure Canning

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A bold and spicy marinara sauce perfect for pressure canning, capturing the fresh flavor of garden tomatoes with a balanced heat and rustic texture. Ideal for preserving summer flavors for cozy winter meals.

Ingredients

Scale
  • 10 lbs Roma or plum tomatoes
  • 1/4 cup extra virgin olive oil
  • 1 large yellow onion, finely chopped
  • 6 cloves garlic, minced
  • 1–2 tsp crushed red pepper flakes (adjust to taste)
  • 1 tbsp dried oregano
  • 1 tbsp dried basil
  • 2 tsp salt
  • 1 tsp freshly ground black pepper
  • 1/4 cup apple cider vinegar
  • Optional: 1 tbsp sugar (if tomatoes are very tart)

Instructions

  1. Wash and prepare tomatoes by rinsing thoroughly. Core and score the bottoms with an ‘X’. Blanch tomatoes in boiling water for 30-60 seconds until skins loosen, then transfer to an ice bath. Peel off skins and chop roughly.
  2. Heat olive oil in a large heavy-bottomed pot over medium heat. Add chopped onions and cook until soft and translucent, about 7 minutes. Stir in minced garlic and red pepper flakes, cooking another 1-2 minutes until fragrant, being careful not to burn the garlic.
  3. Add chopped tomatoes, dried oregano, dried basil, salt, and black pepper. Bring to a simmer, stirring occasionally.
  4. Reduce heat to low and let the sauce simmer uncovered for 30-40 minutes, stirring every 10 minutes to prevent sticking. Taste and adjust seasoning; add sugar if tomatoes are too tart.
  5. Use an immersion blender to partially puree the sauce, leaving some chunks for texture. Blend longer if a smoother sauce is desired.
  6. Stir in apple cider vinegar thoroughly to brighten the sauce and ensure safe pressure canning.
  7. Sterilize glass canning jars and lids by boiling or dishwasher. Fill pressure canner with water according to manufacturer instructions and start heating.
  8. Ladle hot sauce into jars using a funnel, leaving 1/2 inch headspace. Wipe rims clean and apply lids and rings finger-tight. Place jars in pressure canner and process at 10 pounds pressure for 35 minutes for pints, 40 minutes for quarts (adjust for altitude). Follow canner instructions carefully.
  9. After processing, turn off heat and let pressure release naturally. Remove jars with a jar lifter and place on a towel to cool undisturbed for 12-24 hours. Check seals before storing in a cool, dark place.

Notes

Blanch tomatoes carefully to loosen skins without making them mushy. Stir sauce frequently during simmering to prevent burning. Adjust red pepper flakes to control heat level. Do not skip apple cider vinegar for safe pressure canning. If sauce is too thin, simmer longer; if too thick, add a splash of water or broth. Always follow pressure canner guidelines for safety.

Nutrition

Keywords: spicy marinara sauce, pressure canning, homemade tomato sauce, easy marinara, garden tomatoes, preserving sauce, spicy tomato sauce

Find it online: https://eliplate.com/flavorful-spicy-marinara-sauce-recipe-for-easy-pressure-canning/