Marinara sauce canned and processed.
If you have received the great fortune of having an abundance of fresh fruits or vegetables, you may be wise to “put some up” or canning them for colder months. Our grandparents made this an annual ritual that took place at harvest time. If you have never done this before, don’t shy away from it. There is much satisfaction in accomplishing it, and truly very little difficulty in mastering it. 
Look over your jars, making sure they are sound and have no nicks, cracks or chips. These may prevent an air-tight seal. Jars and lids should be wash with hot soapy water, and rinsed well. In a large stockpot, place jars in enough hot water to completely cover them. Bring pot to boiling. Cover, turning off the heat, and allow jars to remain until you are ready to fill them. Do the same thing with your lids, in a smaller pot.
When you are ready to fill the jars, remove jars from water, invert them on a wire rack, allowing excess water to drain away. Do this also with your lids, being careful not to touch the inside of the lids or jars. Bring water in stockpot to a simmer. The stockpot should be half-filled with water to process the jars. Add more water if necessary.
Once you have filled the jars and sealed them, you can add them to the stockpot for processing according to your recipe. Start counting processing time when the water bath just begins to boil. Keep water at a temperature that permits it to continue to simmer as jars are processed.
When jars have completed their processing time , remove them from waterbath and place them on a wire rack. Allow them to cool at room temperature. After 12 hours, test the lids for proper seal. If the lid center can be press down, the seal is not adequate. In this case, refrigerate the preserves, and eat them within a few days, or reprocess then jars. Jars should be labelled and dated, and if possible, stored in a dark, cook place.
