I recently shared my tomato chutney recipe, but I didn’t mention that on the same day I also made marinara sauce. For those of you who have yet to tackle home food preservation, I thought it might be interesting for you to see what a day of canning looks like. I started with 40 pounds of tomatoes – not a lot by my usual standards – and processed most of them in a little more than five hours. In the end, I added 8-1/2 pints of chutney and 7 quarts of marinara sauce to my pantry – not bad for half a day’s work.
This post may contain affiliate links; I'll earn a small commission if you choose to make a purchase.
- 1:00 start making chutney
- 1:15 chutney ingredients in pot, ready for 2 hour boil
- 1:15 move chutney to back burner so I can begin with the marinara sauce
- 1:16 begin chopping ingredients for marinara sauce
- 1:35 discover that I turned on the wrong burner for chutney; remedy the situation
- 1:40 turn heat on under marinara; start cooking onions, peppers, and garlic
- 2:45 finish chopping ingredients for marinara.
- 3:00 put water bath canner on to heat
- 3:10 wash jars
- 3:15 put lids and rings on to sterilize
- 3:25 put chutney in jars and set to boil
- 3:30 pour cup of coffee
- 3:40 take chutney out of water bath canner; turn heat down on canner while marinara continues to cook
- 3:41 tink…tink…tink as jars seal
- 3:45 clean up, wash dishes, continue to stir marinara sauce
- 4:45 fill quart jars with marinara sauce
- 4:50 set jars in boiling water bath; set timer for 30 minutes.
- 5:00 pour glass of wine
- 5:20 remove seven jars of marinara sauce from water bath canner
So, does this scare you off or make you think that it’s not as daunting as you expected?