pizza sauce for canning

 Pizza sauce for canning recipe from here. I think I'll use up some of the Roma tomatoes that I've frozen for this and start making homemade pizza on the regular.  I'll update this after I try it.

Ingredients

• 2 teaspoons olive oil
• 1 small onion, chopped
• 2 - 3 garlic cloves, pressed or minced
• 2 teaspoons Italian seasoning
• 2 teaspoons dried oregano
• 1 teaspoon dried basil
• 7 pounds fresh paste tomatoes (Roma, Amish Paste or San Marzano)
• 1 6 ounce can tomato paste
• 1 tablespoon brown sugar (I plan to cut this significantly)
  
• 1 teaspoon salt
• 1 bay leaf
• 1/8 teaspoon Citric acid or 1 1/2 teaspoons lemon juice per half pint jar (increases the acidity and lowers the PH for safe water bath canning)

Instructions

1. Wash the tomatoes and coarsely dice. If using frozen tomatoes add them to a strainer to drain off any liquid. Set aside.
2. Heat the olive oil in a large pot over medium heat. Add the garlic and onions, stirring a few times around the pot.
3. Add Italian seasoning, oregano, and basil. Stir the mixture a few times to allow the herbs to draw out their flavors.
4. Add the strained tomatoes, tomato paste, brown sugar, salt and 1 bay leaf. Stir to combine and bring the mixture to a light boil.
5. Turn the heat to low, taste and season if needed. Allow the sauce to simmer for 30 minutes to 1 hour partially covered with the lid.
6. While the sauce cooks, wash and sterilize about 6 half - pint size jars, lids and rings. Prepare your water bath canner according to your canners instructions.
7. Remove the sauce from the heat and remove and discard the bay leaf. Use an immersion or stick blender to blend the pizza sauce to a smooth consistency.
8. Gather your sterilized half - pint jars and add the citric acid or lemon juice (It is either or not both) to each jar.
9. Ladle the pizza sauce into each jar, leaving a 1/4 inch head space.
10. Clean the rims of the jars with a paper towel dipped in white vinegar to remove any residue and to ensure a clean seal.
11. Add a lid and a ring to each jar and tighten to finger tip tight.
12. Add the jars to the canner and lower the rack into the canner. Add more water if the jars are not covered. You need at least 1 inch of water to cover the jars.
13. Bring the water to a boil, reduce heat to a low boil and and cover the pot. Process half - pints for 15 min.
14. When the processing time is complete, turn the canner off, keep the jars in the canner for an additional 5 minutes before removing to the counter covered with a dish towel.
15. You will start to hear the jars popping that means the jars are sealing.
16. Leave the jars undisturbed for at least 12 hours.