The Farmer’s Market has had tomatoes for a really good price. I couldn’t resist despite having made a ton of ketchup, BBQ sauce, etc. I decided to try a marinara sauce adaptation…
(I’m an old hand at rolling water bath canning, but haven’t used a pressure canner since I was a teen.)
Start with tomatoes, garlic, celery, and carrots.
- 12 cups of tomatoes (I use romas)
- 1/4 cup garlic
- 1 cup celery
- 1 cup carrots
Dice all of them up and place in a pot for 6 to 8 hours on lowest possible heat covered.
Once it is cooked, puree the mixture and place in another pot over low heat and add:
- 1 teaspoon marjoram
- 1 teaspoon basil
- 1/2 tablespoon salt
Let simmer 4 to 6 hours on lowest setting.
Prepare canning jars and lids. If using pint jars, add 1 tablespoon of lemon juice to each jar. If using quart jars, add 2 tablespoons of lemon juice to each jar. This is to add acid.
Fill canning jars to 1/4 inch below opening. Place lids and screw tops on in preparation for pressure canner.
Place in pressure canner and bring to boil while covered. It will need to get to 10 lbs. pressure.
Once canner is at 10 lbs. pressure, wait ten minutes.
Remove canner from heat and wait for pressure to release on its own completely.
Remove pressure valve and let steam release before opening canner.
Let jars set for 2 minutes after removing lid.
Let the jars set for 24 hours before storing.
No disaster with my first ever use of a pressure canner!