In large Dutch oven, prepare marinara sauce using recipe from sugarfreemom.com. Let simmer on stove for at least an hour until desired consistency. Continue to simmer sauce while canning, to keep it boiling hot as you prepare the jars for canning in the water bath.
Prepare the jars and lids: Wash all jars and lids thoroughly with soap and water and rinse well. Fill your canner with enough water to cover the jars by at least 1 inch and bring to a simmer. Using a pair of canning tongs, lower the jars in gently, tilting them to fill with the hot water. In a small saucepan, keep some water warm but not boiling; place the lids in the water. Have an additional kettle of water on to boil.
Fill and close the jars: Using canning tongs, remove the jars from the canner, carefully pouring the water back into the canner. Set next to the sauce. Turn the heat under the canner to high. Use a ladle to pour the sauce into the jars through a canning funnel, leaving 1/2-inch headspace at the top. If you used fresh tomatoes in the marinara sauce, add 1/4 tsp citric acid to each pint jar. Run a clean chopstick around the inside of the jar to dislodge any trapped air. Wipe the rims of the jars with a damp paper towel. Place the lids on, and screw on the rings until just finger-tight.
Seal the jars: Using canning tongs, gently transfer the jars to the canner, taking care to keep them vertical. When all the jars are in the canner, there should be at least 1 inch water covering them; if you need more, add water from the kettle until the jars are sufficiently covered. Bring the water to a full rolling boil, and process for 40 minutes.
Remove and cool: Using canning tongs, gently remove the jars from the canner and transfer them to a kitchen towel or cooling rack, again keeping them vertical. Do not set hot jars directly on to cool counter surfaces. Leave to cool, undisturbed, for at least 12 hours. If any of the jars do not seal when cool, reprocess using the method above, or refrigerate and use immediately.
Label and store: Add a label to the lid or side of your jar, noting the date it was canned. Remove the rings and store jars in a cool, dark place for up to one year. Refrigerate after opening. *** If using home grown tomatoes, add lemon juice or citric acid to jars before sealing. 1 Tbsp lemon juice OR 1/4 tsp citric acid per pint.
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|Serving Size: 1 Serving (128g)|
|Recipe Makes: 16 Servings|
|Calories from Fat: 31 (28%)|
|Amt Per Serving||% DV|
|Total Fat 3.5g||5 %|
|Saturated Fat 0.9g||4 %|
|Monounsaturated Fat 0.8g|
|Polyunsanturated Fat 1.5g|
|Cholesterol 2.6mg||1 %|
|Sodium 526.8mg||18 %|
|Potassium 406.1mg||11 %|
|Total Carbohydrate 17.7g||5 %|
|Dietary Fiber 3.3g||13 %|
|Sugars, other 14.3g|
|Protein 2.3g||3 %|
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Calories per serving: 112
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