FOLLOW ALONG TO LEARN HOW TO CAN! Canning marinara sauce: 25lbs roasted and peeled tomatoes (I used beefsteak, but Roma and San marzano are great) 3-4 yellow onions, roasted 2 bulbs garlic, roasted 1/2 cup dried parsley 4 tbsp salt (more to taste) 2 tbsp pepper (more to taste) Garlic powder (to taste) Onion powder (to taste) 1/4 cup sugar 3 tbsp red chili flakes 1 cup chopped fresh parsley 1/3 cup dried oregano 1 cup extra virgin olive oil In a roasting pan or crockpot, add your roasted and peel
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FOLLOW ALONG TO LEARN HOW TO CAN! Canning marinara sauce: 25lbs roasted and peeled tomatoes (I used beefsteak, but Roma and San marzano are great) 3-4 yellow onions, roasted 2 bulbs garlic, roasted 1/2 cup dried parsley 4 tbsp salt (more to taste) 2 tbsp pepper (more to taste) Garlic powder (to taste) Onion powder (to taste) 1/4 cup sugar 3 tbsp red chili flakes 1 cup chopped fresh parsley 1/3 cup dried oregano 1 cup extra virgin olive oil In a roasting pan or crockpot, add your roasted and peel
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