How to Can Marsala Sauce
- 1). Wash the jars and leave them in the dishwasher until you need them. Wash the lids and rings, put them in a saucepan, cover them with water and bring to a simmer. Let them simmer while you do the rest of the preparation.
- 2). Put the pressure canner on the stove over low heat. Add about 4 inches of water and let the water start to heat without the lid.
- 3). Scrub the mushrooms gently with the vegetable brush in fresh water. Let them drain on a towel while you start the marsala sauce. Heat the oil in a large saucepan or stock pot. Saute the shallots and garlic in olive oil until they look glazed and tender. Slice the mushrooms into the pan with the shallots and garlic, and cook until they are tender. Add the marsala. Stir and scrape the pan for a minute and let the mixture simmer until the wine has reduced by about half. Add the beef broth and bring the mixture to a simmer.
- 4). Ladle the sauce into half-pint jars using the canning funnel and a large spoon. Leave 1/2-inch space at the top of the jars. Wipe the rims with a clean towel. Place the lids and rings on the jars. Hand-tighten the rings.
- 5). Place the jars in the pressure canner, put the lid on and process according to the instructions that came with your canner. The instructions will vary depending on whether your pressure canner has a gauge or a weight on the lid. Generally you'll process the jars for 45 minutes at 11 pounds pressure at sea level.
- 6). Turn off the heat and let the pressure canner cool completely. Remove the gauge or weight and let any remaining steam escape. Remove the canner lid and lift the jars out with a jar grabber. Let them cool on a clean towel. When the jars are cool, test the lids to see if they sealed. Press gently up and down in the center of the lid. If it moves, the lid didn't seal. Put this jar in the refrigerator and use within a week.
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