Tomato Basil Marinara for Canning

Instructions

1. Prepare tomatoes and vegetables Peel and chop 45 cups skinned tomatoes, shred 9 stalks celery, 6 large onions, 9 carrots, and 6 bell peppers, mince 9 cloves garlic, chop 9 cups fresh basil, and chop 1/2 cup fresh parsley (or to taste).
   Peeling tomatoes is easiest by blanching in boiling water, then shocking in ice water and slipping off the skins.
2. Combine ingredients in pot Add the 45 cups skinned, chopped tomatoes, 9 shredded celery stalks, 6 shredded onions, 9 shredded carrots, 9 cups chopped basil, 9 minced garlic cloves, 6 shredded bell peppers, 8 teaspoons salt, 2 1/2 teaspoons black pepper, 2 1/2 teaspoons hot pepper flakes, 1/2 cup chopped parsley, and 1/2 cup balsamic vinegar to a very large stockpot.
3. Simmer to reduce and thicken Stir the marinara mixture well, bring it to a gentle boil over medium heat, then reduce to a steady simmer. Cook for 60–90 minutes, stirring occasionally, until the 45 cups tomatoes and all shredded vegetables have broken down and the sauce has reduced and thickened to your desired consistency.
   Take care to scrape the bottom of the pot regularly to prevent scorching as the marinara thickens.
4. Prepare jars with lemon juice While the marinara simmers, wash and sterilize approximately 36 pint jars and lids according to safe canning guidelines. When ready to fill, add 1/4 teaspoon bottled lemon juice to each hot, sterilized pint jar.
   Use bottled lemon juice for consistent acidity; do not substitute fresh lemon juice for canning safety.
5. Fill jars with hot marinara Working with the marinara still hot, ladle the thickened tomato basil sauce into each pint jar over the 1/4 teaspoon bottled lemon juice, leaving appropriate headspace as recommended for tomato sauces (typically about 1/2 inch). Remove air bubbles, then wipe jar rims clean.
6. Apply lids and process in water bath Place prepared lids and rings on the filled jars and tighten to fingertip tightness. Place jars in a boiling-water canner with water covering the jar tops by at least 1–2 inches. Bring the canner back to a full rolling boil, then process the jars for 35 minutes.
   Adjust processing time according to current, tested canning guidelines and your altitude if needed.
7. Cool, check seals, and store Carefully remove the processed jars from the boiling-water bath and set them on a towel-lined counter to cool undisturbed for 12–24 hours. Check that each lid has sealed, then label and store sealed jars in a cool, dark place. Refrigerate any jars that did not seal and use the marinara within a few days.