Canning marinara sauce can be done in a pressure canner or in a boiling water bath canner. Ladle cooked marinara sauce into hot, sterilized canning jars, leaving 1-inch headspace. Wipe the rims, and cover them with lids and screw bands. Process pints and quart jars for 25-45 minutes.
Also known as pasta sauce, tomato sauce, or spaghetti sauce, marinara sauce is a tomato-based Italian condiment made with natural herbs and spices that is perfect for home canning.
What are the Best Tomatoes for Canning Marinara Sauce?
Roma tomatoes and Marzano are best for making canned marinara sauce due to their thin flesh. If you can’t find these types, garden variety tomatoes also work well.Print
How to Pressure Can Marinara Sauce
Once your homemade marinara sauce is ready for canning, follow these steps to pressure can it:
- Ladle hot marinara sauce into hot, sanitized ½-liter pints or 1-liter quart jars, leaving 1-inch headspace.
- Use paper towels or a kitchen towel to wipe the jar rims clean.
- Place lids on each jar and add screw bands. Tighten until fingertip tight.
- Place the jars into a prepared pressure canner that has 2-4 inches of boiling water in it. Follow the manufacturer’s instructions for your pressure canner.
- Close the lid of the canner and let the canner vent steam for 10 minutes. Allow the pressure to build to the correct level and then process pint jars for 20 minutes and quart jars for 25 minutes per the tables below:
Canning marinara sauce in a weighted gauge pressure canner:
Canning marinara sauce in a dial-gauge pressure canner:
- Once the processing time is done, turn the heat off and give the canner time to cool down. Do not open the lid before the pressure returns to zero.
- Remove the jars carefully with a jar lifter and allow them to sit undisturbed on a towel-lined countertop for 24 hours at room temperature.
- Remove the screw bands and inspect the seals. Any lids that pop back after pressing with your finger show the absence of a vacuum seal.
- Label all sealed jars and store them in a cool, dry place.
Does Marinara Sauce Need to Be Pressure Canned?
No. Marinara sauce can be canned in a water bath canner or a pressure canner.
Most tomatoes are considered acidic foods as they have a pH of 4.6. However, some tomato varieties have lower acidity and should be acidified by adding citric acid or bottled lemon juice before processing.
Are There Other Ingredients in Marinara Sauce?
The ingredients for making a classic canned marinara sauce include:
- Black pepper or red pepper
- Fresh basil leaves
- Garlic cloves
- Lemon juice
- Olive oil
What is the Shelf Life of Marinara Sauce?
Marinara sauce is shelf-stable if properly stored in a cool, dry place. Per the USDA, the shelf life of unopened canned marinara sauce is 18 months.
If you have an opened jar of marinara, refrigerate it and use it within 3-4 days.
How to Properly Store Canned Marinara
The best method for storing canned marinara sauce is by keeping your sealed jars in a cool, dark, dry place. Avoid moisture and sunlight, as these can cause the sauce to spoil.