Oven Roasted Marinara & Canning Chat With Linda's Pantry
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- Опубликовано: 6 фев 2025
- So today I am sharing a video on how I canned Oven roasted Marinara and a little canning chat at the end.
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Thanks for this incredible recipe and helpful hints! You keep us well fed and safe!👏🏻❤️👏🏻❤️👏🏻❤️👏🏻❤️
i just love your videos.I find myself watching them over again.
thanks Linda.
An amazing woman like you is always under appreciated. I've been watching you a few years and I wanted you to know that you have many of us who might not ever take the time to tell you, but we REALLY appreciate all these videos you make.
Gotta try this too. You always have amazing videos.
Oh man!, that's saucy! Love it. Thanks. I can hardly wait to see your fishing trip and canning adventure.
I could only hope I was fishing I don't have the money to charter a boat but I can go buy it fresh off the dock
You can tell how much experience Linda has with canning by the way she holds, touches, moves, and squeezes those jars. I would be so nervous to even getting close to the lid! lol Good job, Linda!
I would like to take just a minute and say Thank You...it is because of you that I pressure can... I am now doing all kinds of recipes and I just wanted to tell you that you changed my life, and my families. Thanks!!!
Linda I really look forward to your videos. Our tomatoes are not quite ready here in NH, but will use this recipe when they are ready. Have a great day. Caroline
Jars look beautiful!!! Can't wait to see the tuna!!!
I cannot WAIT for the tuna tutorial! That marinara looks DELICIOUS! Thanks for another great video.
You are so very welcome and I can't wait to show you guys my little adventure
Love your canning videos.
Thank you so much for stopping by and I cannot wait to share the upcoming videos with you
I can’t wait for the tuna video. Being married to a full-blooded Italian, the roasted marinara will be awesome in my Italian dishes. Thanks so much for these videos. 😁
Oh gosh those canned tomatoes look fantastic Linda 😍 I’ve always loved watching how you can
I am definitely looking forward to your tuna canning video. The marinara looks so good!
Hi, thank you . Great as always. I can smell the tomatoes from here! Yum Hugs Linda
Looks good!! Looking forward to the tuna canning video!!
Oh my goodness! I've never tried making sauce this way, but last week I decided to try it with my own tomatoes. Wow! So good I went to the local farm stand and bought a box of tomatoes (mine are petering out) and I'm making another batch. Or two or three lol. Thanks so much for sharing!
Love your canning videos 😍
I have this on the stove right now. Smells like heaven!
Wonderful video. Marinara looks amazing! Thank you for mentioning the head space. I'm so excited to see you pressure can fish. I'm going to try pressure canning a clam soup base soon (potatoes, celery, onions, clams & broth).
Looks yummy! My canning equipment is still packed up-
Love it Linda! Can't wait for the tuna.
Linda I think I will use this method for canning tomatoes from now on. Theyook wonderful.
This looks great! Your video is perfectly timed about siphoning. Having used an All American 921 on a camp chef stove for the past 3 years, I only had 1 jar siphon. I just recently bought a 23 qt Presto canner so I could can inside on my flat top electric stove since we have 100 degree F days here now. My first batch was narrow mouth quarts of carrots with onion soup mix and had siphoning. Chalked it off to getting used to a new canner and maybe brining pressure up too fast. Second batch was narrow mouth quarts of carrots with a simple glaze and set heat slightly lower when bringing it up to pressure. Still had siphoning. Third batch two days ago was potatoes with peppers and onions in both wide mouth and narrow mouth quarts. Had a lower heat to bring up to temp so had a nice steady increase to pressure. The wide mouth jars were perfect on headspace and ONLY the narrow mouth jars had siphoning. Reflecting back on using my AA I realized I had only used wide mouth quarts in the past and this was the first time I had used narrow mouth since canning. I noticed the one you showed was also narrow mouthed. Do you think the shape of jar with its shoulders causes more evacuation?? Would love to hear your thoughts on this. I'm canning your chili bean recipe today but with Hatch peppers to restock our pantry and will for sure be digging around for any wide mouth jars I have tucked away.
I am all for skins and seeds also. I love your channel! I have been canning for years and I am always learning. I was a big big offender of keeping the rings on the jars. I had canned some beans and decided I need to get into the habit of taking off the rings. Couple weeks later I grabbed a jar of beans and it looked milky and the fluid was down to half in the jar. That lid came right off and makes me thank God that I did not have that ring on that jar. Those beans could of looked fine and may have eaten them if there was a false seal! I think we should all know even the best canners (which I would not put myself in that category) can have some that do not seal!
Loving your summer videos Linda. Thanks.
Fresh tuna is awesome you will love it....sending good vibes from Graham wa
Love the video, well all of them are great! Being from the PNW I've canned tuna for years also, although skipping this year.. I always add 1 tablespoon of chicken broth to each jar & is really good, also use oyster jars, just the right size for tuna, not sure but think you can still get them out at Bradys at Westport Wa.. cant wait to see how you do yours.. thank you.
Linda...I'm excited to try your marinara sauce or as us Italians...Sunday Sauce. It looks delicious! I also am canning tuna and tonite I am getting 9 tuna loins ready to can! Yes...it is the best tuna you will ever eat...the store tuna is like tuna soup in a can! YUCK! You will never go back to store tuna once you've had your canned tuna! Looking forward to seeing your video.
I can't wait I usually buy albacore tuna from cosco so I'll be doing a side-by-side taste test because at $7 a print it better be good lol
@@LindasPantry I can it in 1/2 pint jars Linda and I have to say my husband was fishing for this tuna in Astoria yesterday at no cost for the boat that went 40 miles out...so my cost for the tuna was $20.00 for the gas so the cost factor is much less than $7.00 a pint. He caught 9 tuna so this will last us for 2-3 years canned. You will love it!
Just what I needed. I have so many extra tomatoes. Thanks Linda♡
Hay! Do we need to wear tennis and an Admirel cap for the tuna outing? Fondlt-funny. Jo
Looks yummy!
Looking forward to the tuna episode...👍👍👍❤️ ❤️ ❤️
Oh my goodness. I'm trying this. It looks delicious
wish I had access to fresh tuna!! cant wait to see this video!
I am so excited about the upcoming Tuna video, my husband is going on a fishing trip to Mexico in October and I was stressing about the amount of tuna he is supposed to bring back. Not anymore 👍😊
Fabulous canning video, Linda! I am new to canning, just got a used canner from FB Marketplace for a great price! I want to can marina sauce too! Can I swap out tomato sauce for red wine? I have a non-alcoholic fatty liver, so I am wondering if that would be okay?
Yes! A tuna canning video would be awesome! Looking forward to it! Thanks for sharing! Have a wonderful weekend!
Where in the world did you get that cool hand chopper?? It looks so fast and easy!!
Looks delicious! Why do you have your jars covered with water if you are pressure canning? Thanks!
What vegetables did you put in this? Looks yummy!
Thank you for helping me learn to can, wish you can come here and teach me.
I would love to be able to come and teach you
This looks delicious.
Canning Tuna sounds great... How about canning local Salmon? I do not live far from you and grew up in the Seattle area but am further south now.
what kind of wine did u use and what is leak onions? im confused please do a video soon discussing what u call leaks with onions also thanks for the tip using red wine for acidity but what red wine is best? thank u so much for ur video! new here will be subscribing thanks
Nice recipe! I see that you did not add citric acid or lemon juice to the jar before adding the sauce. Is that becasue you added the wine? How do you know it’s acidic enough to be safe? Just started my canning journey and want to learn from others experiences.
Loved this! Still waiting on pickles though ;) !
Linda it is so frustrating to see that change in headspace. I had that problem with my vegetable stew mix this year and not sure why. This sauce looks so good it seemed like I could smell it. My husband has relatives in California who own a fish trawler. They brought us a pint jar of canned tuna that was the best I’ve ever tasted. It was canned with a couple strips of jalapeño, some garlic, onion, and I think bay leaf. I made fried fish patties by adding egg and some cornmeal. I’ve never tasted any fish that was that good before. And I’ve canned fish for many years. I think the jalapeño was part of the reason.
I have heard everything needs to be hot to prevent that product shrinkage.
RhodeToPrepping yes it does but I do that most of the time. Once in a while I do raw pack but it happens more in the hot pack. It may be more related to things cooling down to quickly
Cooling down would do it too...I forgot about a canner of beans. ...what a mess.
Can’t wait to try your recipe! Unrelated question.... can you can several pounds of dry rub spice? If so, any suggestions?😊
Hi Linda about how many tomatoes or pounds do you think you used?
Another great video appreciate it so much. How do you make it thicker than what you showed.
dehydrate the skins!! makes a nice powder!
@OldHarmony took about a day in my machine.,.
I have a question. I just bought some jam jars. My question is, it says on the box that the seals last only 18 months. If I don’t use my jams by that time does it mean that the other jars left have gone bad? Thank you for sharing your knowledge. You are such an inspiration.
This is awsome
Are those all the same kind of tomatoes? Like Roma type? I have a variety if tomatoes and wonder if I could mix some others ? Thanks
Yummy!!
Linda!!!! I have to tell you- the PNW tuna fresh off the dock is soooo delicious! I’m down to only a few jars left on my pantry shelves. I’ve canned this for years- and it is hands down the best! My fisherman filet it for me. I paid for the whole fish, but only took home the meat! So worth the extra cost to not have to dispose of the yuck!
Some jars, I’d put one whole jalapeño pepper in to add flavor. Other jars just plain, other jars I put a few sprigs of fresh thyme. Oh so good!
Oh how I miss living in WASHINGTON and my connections to all things canning there!
Check out BiZi Farms! You’ve gotta go during the fall! So fun!!!
If you have any questions on canning the tuna, I have a lot of experience!
Hugs!!!
Hi Susie! I am new to WA and loving it. Can you tell me where to go to find this tuna to can? Is there a specific season time span of availability?
Do you have to use a pressure cooker for this recipe? Or can you boil jars in hot water?
Where did you get that garlic chopper, and the name of it please. I am def gonna make this!
Hi Mr Linda, where are your recipes located, I can't seem to find any of them, just need idea of quanties for canning
looking for the recipe so know howmany tomatoes to use,, I just got to make this we dont drink but I got my wife picking up a bottle of redwine so I can make I have all the other ingredients
is there a why to water bath this recipe? I do not have a pressure canner.
I have never seen a weed eater chopper..lol..😂😂..Start that thang up Linda..lol
Do you do other sauces and do you can dressing as well
Looks delicious. Can you recommend an alternate oil to use?
What type of onions did you use?
Doesn’t adding red wine change the acidity level? I’m so nervous to start canning
Don’t be nervous just start using approved recipes off of the USDA’s website and you’ll be fine
Thank you for the video! I love watching your canning videos. May I ask what the temperature of the oven was?
kmaynor16 I believe she said 400 for 1 hr
silnieves Thank you!
Yes 400ﾟ for an hour
Does the marinara have a scorch taste due to pressure canning? I pressure canned salsa and it has a slight scorch taste.
No it does not have a scorched taste at all if I can marinare a with meat in it and make us began I sauce then yes it tastes scorched to me
Can you water bath can these?
Linda I am using hubbys iPad Annette
Can we omit the wine?
yes
Could you water bath it also?
I would not because you have the other low acid vegetables there's no way for you to be positive it's safe
I don't have an immersion blender. Could I do it in batches through the food processor?
yes just make sure its cooled down
@@melissacasler9017 YAY! ty
what size is that stock pot ?
12 quart
🍅
Went to your Amazon to buy the canner. It’s saying unavailable and not sure when or if product will be back 🤷♀️
It is probably just out of stock, they should have more soon
Hey Neighbor! I’m with you on the skins and seeds, but I’ve read somewhere that the reason why they are removed for canning is that they have the potential to create a bitter taste in the sauce. So, I end up removing them!!
I've heard that about the seeds as well but I've never had a problem and I've done it this way for many many years
That’s because you’re good! My sauce needs all the help I can get 💕
Sauce
If you put it all in a blender the skins disappear. I.e. yard sauce on you tube, Real housewives of cross stitch
Only New York city Italians and New Jersey people say GRAVY... and they are wrong. Its SAUCE...only sauce... thk u
Great video Linda. I love the idea of roasting the tomatoes. I just bought 25 pounds of Roma tomatoes to make sauce and I am going to do the roasting method like you did. Thank you. BTW Barbara, I am a New York Italian and I nor any of my extended family ever called it "Gravy" , we've always called it sauce. You may be thinking PA. My son now lives in PA and he calls it gravy and I do not know why. I guess he just wants to blend in.
I have a question. I just bought some jam jars. My question is, it says on the box that the seals last only 18 months. If I don’t use my jams by that time does it mean that the other jars left have gone bad? Thank you for sharing your knowledge. You are such an inspiration.