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
- Wash the tomatoes and coarsely dice. If using frozen tomatoes add them to a strainer to drain off any liquid. Set aside.
- Heat the olive oil in a large pot over medium heat. Add the garlic and onions, stirring a few times around the pot.
- Add Italian seasoning, oregano, and basil. Stir the mixture a few times to allow the herbs to draw out their flavors.
- Add the strained tomatoes, tomato paste, brown sugar, salt and 1 bay leaf. Stir to combine and bring the mixture to a light boil.
- 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.
- 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.
- 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.
- Gather your sterilized half - pint jars and add the citric acid or lemon juice (It is either or not both) to each jar.
- Ladle the pizza sauce into each jar, leaving a 1/4 inch head space.
- Clean the rims of the jars with a paper towel dipped in white vinegar to remove any residue and to ensure a clean seal.
- Add a lid and a ring to each jar and tighten to finger tip tight.
- 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.
- Bring the water to a boil, reduce heat to a low boil and and cover the pot. Process half - pints for 15 min.
- 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.
- You will start to hear the jars popping that means the jars are sealing.
- Leave the jars undisturbed for at least 12 hours.
- After 12 hours, remove the rings, make sure the jars have sealed and then wash the jars and rims.
- Store the pizza sauce in a cool pantry and use within 18 months.
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