How to Can Marinara Sauce
Classic Italian marinara preserved for quick pasta dinners.
The Short Answer
Plain marinara (tomatoes, garlic, herbs) can be water bath canned with lemon juice. Process pints for 35 minutes, quarts for 40 minutes.
Canning Method at a Glance
Source: USDA NCHFP | Last verified: March 30, 2026
Water Bath Canning Marinara Sauce
Plain tomato-based only. Add lemon juice.
Headspace: 0.25 inches
Step-by-Step: Canning Marinara Sauce
- Cook tomatoes, garlic, herbs per recipe.
- Add lemon juice to jars.
- Ladle hot sauce into jars. Remove air bubbles, wipe rims, apply lids.
Can a simple base marinara and customize when cooking. Open a jar, add fresh basil, cream, olives, whatever you want. Infinite dinner options.
Safety Notes
Important: Plain tomato-based with herbs only. Adding meat or mushrooms requires pressure canning.
The Bottom Line
Marinara Sauce can be safely canned in a boiling water bath. Always use tested recipes from the USDA, Ball, or university extension programs. Follow processing times exactly, and adjust for your altitude if you live above 1,000 feet. When in doubt about any canning procedure, consult the USDA National Center for Home Food Preservation at nchfp.uga.edu.
Frequently Asked Questions
Adding mushrooms requires pressure canning with a tested recipe. Can plain marinara, add mushrooms when reheating.