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Garden Fresh Marinara Sauce

Ingredients

Instructions

  1. Chunk up the tomatoes, carrots, and onions and toss them into a large slow cooker.
  2. Peel and halve the garlic.
  3. Add the garlic, wine, salt and pepper, and bones to the slow cooker.
  4. Cover and cook on high for 6 hours or on low for 10 hours.
  5. Remove the bones if you used them.
  6. Stir in the oregano, basil, and olive oil.
  7. Puree the vegetables with an blender, food stainer, foley mill, or stick blender.
  8. Taste adjust the seasonings.
  9. Serve immediately, freeze, or can.
  10. *To Can (which I can't recommend)*
  11. Pressure Canner
  12. Ladle into clean, hot jars.
  13. Remove the air bubbles with a plastic utensil.
  14. Clean the rims with a clean, wet rag.
  15. Screw on the ring/lids.
  16. Add to the pressure canner and continue according to manufacturers instructions.
  17. Can at 10 pounds of pressure for 25 minutes for quarts,
  18. Waterbath
  19. Test the pH level. (I buy them here)
  20. Add the citric acid or lemon juice if necessary to raise the acidity to 4.5 or higher. (Which means lower number)
  21. Thoroughly stir in the citric acid for a couple minutes and then retest.
  22. Ladle into clean, hot jars.
  23. Remove the air bubbles with a plastic utensil.
  24. Clean the rims with a clean, wet rag.
  25. Screw on the ring/lids.
  26. Lower into boiling water bath canner water.
  27. Resume the boil and then begin the timer for 40 minutes for quarts.
  28. Test the seal 24 hours after removing from the canner.

Recipe by Reformation Acres at https://www.reformationacres.com/2014/09/the-perfect-garden-fresh-marinara-tomato-sauce.html