Comments on: Canning recipe: Marinara sauce

By: Diane

Diane — Sat, 25 Sep 2010 02:06:28 +0000

I made this like you instructed – and with a few mods based on qty I had – of course. But Holy Shit, Woman. This is the heroin of marinara sauce. I added some hot pepper flakes because we love spicy, otherwise, pretty much as you described.

I hope I have enough tomatoes next summer to do at least three 5 gallon batches of this. We have a local marinara fave, but this recipe takes it to town. And then doesn’t call it the next day.

Please post more.

By: Megan

Megan — Tue, 17 Aug 2010 01:54:10 +0000

I laughed out loud at your instructions, but imagine my horror in just searching for processing time for marinara after mine were already processing just to learn that i need lemon juice! ack! i forgot that! Am i going to poison myself? you know, i just don’t see it happening with tomato sauce. i’m a live on the edge kind of girl. i’m going to risk it. but thanks for the laugh…and the gin tip…although that probably would have made me burn my sauce.

By: Lucia

Lucia — Mon, 28 Sep 2009 01:30:04 +0000

Dear Christine: As a hard-core foodie (and an Italian to boot), I was looking for a way to use up my 20 pounds of leftover garden tomatoes (our tomatoes are just finally ripe up here in Canada). Your marinara—along with the requisite Gin cocktail—is VERY good. Thanks for a tasty recipe. I’ve already passed it along to my sister-in-law who just plucked about 80 pounds of ripe tomatoes … pass the gin.

By: Christine

Christine — Sun, 27 Sep 2009 16:01:52 +0000

Natalie, thanks again for pointing me to the original!

Thomas, you’d have more to worry about in the good ole days than now. I hear people (ahem, my mom) used to can jams with a wax seal. No processing. My paternal grandma canned with no water bath. Just heated stuff up, plopped it in a jar, and screwed a lid on. Funny thing is, none of them got sick using those Russian roulette methods! My mom certainly does not recommend them, though. And I don’t either, having a fondness for living.

By: Natalie

Natalie — Sun, 27 Sep 2009 05:25:14 +0000

Ah! Sounds absolutely delicious. I am so going to try this recipe next canning season! Thanks for posting. And ps, you’re right about the canning USA site. Ugly huh?

By: Thomas

Thomas — Sat, 26 Sep 2009 07:08:01 +0000

This one time, I read East of Eden and the dirty prostitute who was the bad guy in the book took over the whorehouse by killing the house madam by poisoning her food and blaming it on canned food gone bad. Something similar also happened in the book/movie 1,000 acres (I think that was the name–the movie had Jessica Lange and Michelle Phipher), where an older sister tries, but fails, to kill her younger sister with poisoned canned food. I read both books in Ukraine and I remember thinking at the time that canned foods are a bad idea because someone might try to kill me. Can you promise me that I’ll be safe if I try it your way with the sauce?! I’m seriously concerned.