24 Jars of Yumminess

Friday evening was a labor of love, as I decided to get out my 20qt stock pot out and make a rather *large* batch of homemade marinara sauce.



Heating oil to saute the veggies.



Lots of Walla Walla sweet onions.



Lots of sweet carrots.



Lots of Red and Green bell peppers.



Lots of fresh herbs. Oregano, Parsley and Basil.



Lots and LOTS of tomatoes.



I stewed it all down for about two hours and then started prepping jars for water bath processing.



Prepping one of many batches for the canner.



A mixture of dry spices and herbs get added and I continued to reduce for another hour.



Holly and I, prefer our marinara less chunky and more uniform in texture. I pureed this all down with my immersion blender until it was all consistently dispersed. When it was all said and done, I had 24 jars of homemade marina to enjoy for the next several months until I can again next summer and fall.

I adapted this recipe from my cousin and aunt. I've added a few more seasonings and sugar, and omitted a few ingredients such as olives, mushrooms and zucchini.

Marinara Sauce
Dan Craven

In a large 16-20qt stock pot combine:

2 c Green peppers, chopped
2 c Onion, chopped
2 c Celery, chopped
2 c Carrot, chopped
2 c Fresh Parsley, chopped
2 c Fresh Basil
20 lbs Tomatoes
6 Bay Leaves
4 cloves garlic
½ c Olive Oil, best quality

Simmer vegetables for 1 1/2 hours. After vegetables have simmered add spices.

3 Tbs Chili Powder
3 Tbs Salt
6 Tbs Sugar
2 tsp Oregano
2 tsp Rosemary
2 tsp Black Pepper
2 tsp Thyme
2 tsp Sage
2 tsp Cumin seed
2 tsp Fennel Seed

Cook and simmer for 2 to 5 hrs on low heat to reduce sauce and evaporate the water; the thicker the sauce, the better the finished product. Pack in sterile jars and water process according to manufacturer’s directions.

Process 35 minutes for half pints
Process 45 minutes for pints
Process 55 minutes for quarts

Suggestions:

I bottle it in pints. You can also finely process everything in the Cuisinart if you don't like large chunks in it at all.