I know this is an old video, but I return to it every time I need to refill my shelf! I have used this recipe for almost 3 years now, My neighbors love it too. Thank you

You never cease to amaze me - I just bought a TON of tomatoes from a farm market that’s local, here in upstate NY (end of season here, great price) .... and now, I’ve got tomatoes throwing-up everywhere (I have a lack for better words, not that, that’s a bad thing) I’m (currently) under the gun w/ what I’m going to do w/ them [tick-tock] ... w/ a quick search on YT, here you are! (this often happens) ... ah, you’ve saved me once again - thanks so much, Linda ♥️

Now that is pure gorgeousness in canning! Thank you for sharing it with us.

That looks delish Linda!

Thank you love love love your recipes. Takes my mind off things. It really helps me stay busy.

I had a pathetic garden this year. I love your recipes. They come out perfect every time. You are my go to canning expert! Thanks

"Vegetarian is exactly what the doctor ordered. " I love it. Thank you so much for this.

This is the best sauce I have ever made. Thank you for this delicious and easy recipe!! ❤️🙏❤️

Wanted to tell you I tried your carrot tip. I'm doing WW so I make a sauce without oil to keep it "zero points". The carrots took the sauce from good to wow. I've watched this video every time before making my sauce because I'm still a novice canner. Will be canning another batch (and maybe some salsa) this week. Can't wait.

Looks so good! I canned around 15 quarts of black cherry juice this year. Lots of work at the time, so worth now. Enjoying that juice everyday and probably until the trees give us fruit again.

WOW, thank you Linda, I did not know you can , use canned tomato paste/sauce/ diced tomatoes to re-can to make sauce, sounds so delicious I love carrots as well. You gave me so many idea's now.

I'm so glad to know that I can used commercial canned tomatoes to make sauces. I've wondered about that. I didn't have a very good luck with my homegrown tomatoes this year.

Great video Linda, canning videos r my favorite. Have a good morning!!!

Thanks Linda for another great video. I'm going to buy a canner within the next couple months. Been wanting one for a couple years now. But thanks for not acting like we know everything and you're just going through the motions. But you explain it So nice and in detail. thank you

Great video! I had not thought of carrots to offset the acidity, I'm gonna try that in my next batch! Blessings!

That looks amazing!!!

Your sauce looks amazing! I'd have to freeze it since I don't have a pressure canner so I'll have to stick with the Ball marinara recipe for now. Thank you for the best explanation yet of why we shouldn't tip our jars coming out of the canner!

What a great video! This was exactly what I was looking for. Thanks.

I'm canning that apple pie filling you did the other week. I have that book and I love it! So I'm going to try Georgia's recipe for apple pie filling! Also this week I need to can butter nut squash and pickle some butter but squash.

My husband and son hate carrots but you just gave me a great idea how to get more veggies in there diet. I canned your pork and bean recipe a few days ago they are so good.I love your videos and your recipes.Thanks so much

Made this today and it is so good!! The only problem I had was getting the carrots done. They cooked for several hours but my food processor couldn't even chop them. I ended up putting them in my Nutria-Bullet and using the immersion blender. They ground them up enough that I am sure processing them in the pressure caner finished cooking them. I don't know why they were so difficult but next time I'll precook them. I let my husband sample while I was letting it simmer and got a thumbs up every time. First time I have made my own Marinara Sauce but, it won't be my last. So much better than store bought!! Thank you again for a wonderful new recipe!!

I am in the process of canning 7 quarts and have a big pot left still to go!! I needed to get the tomatoes out of my freezer to make room for this year 😜. Thank you for sharing!! I love your videos ❤️❤️

Have canned this once - just watched again to make another batch!

I know you made this awhile ago, but I just found you and made this, I did the carrots onion and garlic to the side while sauce was cooking then added, it was wonderful thank you for sharing..What a savings money idea thank you Linda

Thank you! Now I know I can can tomato sauces using store brought canned tomatoes. Can grow large gardens in a tiny apt.😍

LINDA! Thank you! I find the same thing with pasta sauce I can with meat. There's something really funky about it. I think you nailed it when you said it tastes burned. I never figured out what it was until I heard you say it.

Perfect! I'll be trying this soon. I have some of those big tomato cans already. My MIL is diabetic and was commenting that it's so hard to find canned tomato sauces and marinara that don't have sugar added to them. I love the use of carrots to sweeten instead!

Italian friend told me his mother always added carrot to tomato based sauces. She said it helped with digestion. No heartburn and such.

I was very excited to see this video! I have tomatoes in my freezer that I need to can very soon. I have been thinking about making a marinara sauce with them and there you are with a video on canning some! Thank you !

Thanks, Linda. Great video.

I totally agree with you about canning sauce with meat. One of the first things I ever canned was my grandma's meat sauce recipe. It took on a different taste which to me was unpleasant, however my husband did not notice. Now that you describe it as burnt, I would have to agree. Now I only can marinara, well actually, tomato basil, garlic, onions, olive oil. Then if I choose to make something else, I can just add it at the time. I was one that never put sugar in my sauce because it changed the flavor but then started having a lot of heartburn and found that the sugar helps. I never put carrots in my sauce before until the first time I made ossobuco. I was skeptical until I tasted it, and then I was very pleasantly surprised. Now I think I will add this to my basic sauce from now on so that I don't have to use sugar.

Wonderful video!! Perfect time of year, especially for us nesters! Fill up the pantry, make home a refuge. Appreciate your opinion on the canned meat sauce, saves me the disappointment. Thanks, Linda!

Hi Linda, I have a question, if I'm making my own Marinara sauce from canned tomatoes can I water bath can them?

Awesome update thank you for sharing have a blessed day

Looks delicious!! Peace and blessings

I live in Newfoundland and all we ever have done was make our jams or whatever in a pot then add the hot mixture to the jars wipe the rim and add the lids then let them pop. was wondering what the difference was with boiling them in a pot again after their hot in the jars already. Love ur videos and so happy i found u. xx

I'm having to can some marinara with tin cans of tomato sauce and tin cans of diced tomato today. Glad to see it works out okay! That contoured stock pot is gorgeous! Wish I had it today, but I'll be making my spaghetti sauce in my 18 qt electric roaster so I'll be ok! Going to get that contour pot when I can, though.

I wish that I wasn't done canning for the season. I will try this next year. Thanks for the carrot tip.

Loved your Marinara sauce recipe and I have to make that for sure. You mentioned basil in your..how much did you use? Thanks again.

Another awesome recipe. I can't keep enough tomato products put up. Need to light a fire and get busy 🤗. I use carrots in almost all my marinara and other tomato based products. A nice sweet extra layer of flavor. 👍👍👍

I am just making your sauce. I am using my San Marzano tomatoes from my garden that I roast. It smells wonderful and my son who has had chef training is in here with his nose and spoon in the pot. He gives it an "A"!

I add carrots too, not just for the flavour, its to sneak veg in for fussy kids or veg hating adults lol Sometimes I will add broccoli aswell once its minced down they dont know its there and I get to have a snide smile knowing Ive given them a healthy meal :)

looks fantastic. how long to you pressure can it for?

Thank you Linda yummy...I can hear you great..Happy Halloween🎃

enjoyed the video. but please where is the recipe?

Do you have a water bath version

Great video 😀👍

Thank you Linda!

great info on tomatoes becoming more healthy

What brand of stock pot is this TU

I would like to know how you puree'ed this big pot! Thanks :)

Great idea........................we didn't have a good tomato crop either so we will do the same.....................Thanks.............

Thank you! ❤️️

Happy Halloween Linda, I made Cranberry syrup this week. Last week I made your cranberry sauce , but I picked up too many bags. I think it turned out really well. I plan to use it with Lemonade maybe in a cocktail. Thanks for all your videos, they do inspire.

This sauce is the best. I did challenge her. Love her canning.

I have always wanted to try carrots in my sauce so now I think I have to. Linda do you ever add some red wine to your sauce? Any way thanks for the video it was awesome.

Do you water bath this sauce? as we dont have a pressure cooker.

Desde Ecuador un cordial saludos a todos los que conforman este grandioso programa gracias de corazón por compartir tu experiencia tantas recetas especiales Por favor si publican las recetas con subtítulo en castellano gracias

It is interesting that you put carrots in the sauce. I hadn't heard of that until I actually purchased some sauce that had them, and it was delicious! I have a garlic allergy so I frequently have to make my own sauce, so I will definitely be taking tips away from this next time I make mine. Just not the garlic! LOL.

Linda, how do you like the Tattler lids? I'm thinking about totally replacing all of my toss away lids with them so I'd like to know your thoughts on them... A good idea is to always place them close together like you did, to cool down. It leaves them to cool down slowly. I canned up some broth/veggies(carrots, celery, onions) so that they didn't go bad & I can use them in soups. Gosh I hope I can get one of those big pressure canners like yours. I'm going to ask my son for one, maybe for Christmas... He's very good about getting what I ask for. Which is so awesome! =D Great job with the marinara. I usually put some brown sugar in my spaghetti sauce to add a little boost and take away the acidic bite. 🌾Merry meet 🌿

Hi, great how-to Linda as always. I did not catch how much basil did you use for these amounts. What about oregano or other herbs? As an old timer who is returning to canning everything, I need specifics. Keep it coming!

Definitely going to try this. I'm wondering if you could help me understand something. I always hear you mention to debubble most of your jars pre-canning, to avoid bubbles. But what happens if there is bubbles or pockets of space in your jars after canning? Is it safe? I recently did apple sauce but must have done something wrong. It ended up very thick after canning and there's plenty of space and bubbles in the jars. Are they still ok?

What would the equivalent of fresh roma tomatoes be vs the already canned & processed tomatoes be?

Hi Linda.....anything you can suggest to stop tomato sauces coming out too sweet? Similar recipe to yours but without the carrots in it.

I always add a little sugar to my sauce to counter the acidity. Never thought of using carrots, and am so excited about the idea! Much rather have anothed vegetable than sugar. Wondering two things: Do you ever add wine to your sauce brfore canning, and does the basil take on a bitter taste?

I canned chicken (13 pints) and I had 3 failed seals using tattler lids (even though I tightened them when they came out the pressure canner), do you know why I might be getting some failing to seal. Thanks

love this recipe and will make for sure but you never mentioned how long to cook under pressure.

Saw a basket of ugly apples at the farmers market real cheap. Knew I had to make apple butter. Bought a box of half pint jelly jars. They stank so bad. Boiled my jars and the lids to make sure there wasn't anything bad on them. Got 10 half pints done and they all sealed in the canner. Never got to hear the pings. Thanks for the inspiration.

Linda I'm new to canning, and could I use a dried sweet basil instead of fresh and some bell pepper? And can you use a little sugar? I put a little sugar in my homemade sauce but I know canning is a bit different. I too add carrots to my homemade sauce always have, my sister inlaw is half Italian and thats how she taught me.

hey linda could you tell me where i could buy the 6 pound SW tomatoes????

I’m new to canning. But do you not need to add lemon juice to the final product, being that it’s tomato?

this looks delicious . where did you get the large cans of tomatoes?

I’m confused, before you put it into jars did you out all of it in the blender?

If you aren't using the oil to cook the vegetables what does it add to the sauce?

Just tried this and it is amazing! Im now having a panic attack about the processing time - all other marinara recipes show to be 40 minutes or above and I only PC for 30 for the carrot as was indicated - should I toss now? Please advise.

Yum yum yum! I have a pressure cooker that says it will can. I'm a little bit afraid to use it.

How long did you process the quart jars? It really looks good thank you

Hi Linda great video thank you. Just a quick question from a newbie canner! I've pressure canned twice now and I have to watch my temperature closely, it never seems to stay at the right pressure I have to either turn my gas up or down and it's really annoying because I have to be in the kitchen watching the whole time it's processing, is this normal? Any help would be greatly received thanks x

hI ..Do you have your recipe printed somewhere? I don't see a link.. Thanks!

Very nice, looks delicious, but did I miss something? Watched twice, but didn't see how much basil or oregano you used. The carrot idea is such a great tip, adds sweetness with no added sugar! As always, thank you for a great video!

Linda, whenever I can tomato products (datil pepper sauce, enchilada sauce, marinara) they always get much darker. I've also had problems with some of them tasting a little.. burnt? tinny? The temp is at 10-11lbs, I've been careful with that, and I can for the time recommended. Any ideas as to why the flavor and color change? It's noticeable as soon as it comes out of the canner.

Hi Linda! First time writing in but I've been loving all of your videos. I just purchased the "Power pressure cooker XL" and i would love if you could make some home made syrups, jams anything for a beginner canner. Also i purched the canning book book by Ball Im trying to read it when I have a free second a little hard right now. Also if you have any recipes I can make using that pressure cooker would be great. Ok with that out the way I would like to start working on my cast iron collection. I was wondering if you can do some videos about them. Like what should a beginner buy. the difference between them and all of that. Turn it into a few videos. that would help me so much. Im new to all of this and i need all the help i can get. You have been a big help so far and your the reason why i purchased the power pressure cooker. Thank you in advance and i hope your holidays are joyful. Talk later hugs

Hi, Wonder if I can add bell peppers?we had a great Tomato season and abundance of bell pepper, basil, onion and garlic (don't have a garden of my own but work for a local organic farm) I get all I need for my family. Just started canning :) and I want to make a sauce ASAP. Hope you have a great Thanksgiving Blessing

Where did you get the cans of tomatoes?

If I were to make a pasta sauce without meat or other veggies in it (tomato only) would I still need a pressure canner?

When my kids were little I always grated carrot and zucchini in my spaghetti sauce. It’s a habit now so I continue to do it still

what if I used fresh tomatoes? do I need to add citric acid?

Linda,,sorry.I only have one canner. Can I reduce the recipe to make it all fit in my Presto canner? Would you know how much tomatoes etc. I would need?

Thank you for doing this video. The carrot idea sounds interesting. Do you have a typed up list of this recipe? I actually just started pressure canning last week! I bought a 25 Qt All American pressure canner over a year ago. That is when I originally found your channel as well as dozens of homesteading channels that I have watched regularly ever since. I haven't got around to trying my canner out till now though. Last week I made Chicken Soup and Hamburger Soup. I have to make more now because my Husband and I have been eating them up all week! I posted a quick video on Facebook doing my hamburger soup and minutes after I posted it a friend called me on the phone. She had just seen my video. We talked about pressure canning. I told her about my All American and how I wished I could have afforded the 41 1/2 Qt. ... Well long story short, she called a few days later and told me; "A surprise" is coming in the mail. A "Birthday/Anniversary/Christmas Gift" .Wasn't too hard to guess... A 41 1/2 Qt All American Pressure Canner! So now I will have 2 awesome canners! I will probably make more videos when I do them. And when my middle son comes down from North Dakota (to Arizona) for Christmas we are planning to get together one day with my other 2 sons and make a huge batch of chilli! With at least 5 people preparing the ingredients it won't be so daunting. My middle son likes Marinara Sauce so I am planning on making some. And Chilli, and half a dozen other things. I will probably make some videos.. Oops, just noticed I am signed into Desert Hues instead of my homestead channel... Oh well lol I love this new (to me) skill. And my Husband likes the idea too. We can spend a day or two making week's worth of meals. Have been enjoying the ease of heating dinner out of jars all week. One big mess one day is worth convenient dinners for weeks. Love it!!

What is the time on this?

Hi Linda, great video. Could you tell me where you purchase your #10 cans of tomato products? Thanks so much, can't wait to make it! Camie T

If you use citric acid , can it be watered bath

I put carrots in mine to but i mince them up, it started small to hide them from the kids but then it became a texture thing.

I am dreaming of that sauce over zucchini noodles and baby portabellas.

You look like Lea Thompson! 💜

HELLO LINDA,IM JUST WONDERING IF THIS MARINARA RECIPE CAN BE WATER BATH CANNED?, I REALLY WANT TO MAKE THIS AND CAN IT BUT I WAS WONDERING IF YOU HAD TO ALSO ADD LEMON JUICE AND COULD YOU HOT WATER BATH THIS RECIPE? THANKYOU.

Linda, how long exactly did it take for the canner to come to pressure? I tried pressure canning for the first time using a "Mirro" pressure canner - it's small enough to fit on my glass top stove. After 10 minutes of a steady stream of steam I put on the weight and waited for it to jiggle. I waited and waited for at least 40 minutes and nothing happened. What is the average amount of time before a canner comes to pressure. I do have an All -American canner but it's 22 quarts which is too big for my stove so I haven't used it yet.

Tomorrow''s canning is pork butt for me, but I may have to do this too. I think I'm addicted to canning lol.

Please someone answer this question. If you are using already canned tomatoes in a recipe do you still need you use a acidifier? I know you do when using fresh tomatoes. Just not sure about canned tomatoes. Thank you in advance...

How much garlic and basil?