31 Pizza Sauce Canning Recipes

HOMEMADE PIZZA SAUCE FOR CANNING

Steps:

• Peel and puree fresh tomatoes, set aside.
• Mince onions and garlic; place both into a large metal stock pot with 6 Tbsp Olive Oil. Saute' in oil on medium until translucent and tender.
• Add tomato puree, mix well.
• Add remaining dry ingredients, stir to mix well.
• Bring pot to a boil, reduce heat to simmer on medium-low for about 2+ hours. (Simmer to reduce by at least 1/2 to create a "thicker" sauce; stirring occasionally).
• Once to desired thickness, add Lemon Juice to hot sterile jars, ladle to 1/2 inch headspace.
• Wipe rim with clean damp cloth, place on lid and tighten to finger tight.
• Place in water bath canner bring to a boil. Process for 25 minutes.
• Remove canner, place on towel on counter, allow to cool 12-24 hours.
• Check seal, label and store.

CANNING PIZZA OR SPAGHETTI SAUCE FROM FRESH TOMATOES

Steps:

• Fill a large pot with water; bring to a boil. Fill a bowl with ice water. Place tomatoes into the boiling water, working in batches, 30 to 45 seconds. Remove from the boiling water; plunge into ice water. Peel off tomato skins; cut in half. Remove the seeds using your finger or a spoon. Place in a colander to drain.
• Heat olive oil in a skillet over medium heat; place onion into the skillet. Cook and stir until the onions become translucent, about 5 minutes.
• Combine tomatoes, onion, lemon juice, red wine, garlic, celery, basil, red sweet pepper, salt, bay leaves, and ground black pepper in a large pot over medium heat; cook and stir over until tomatoes break down and sauce thickens, about 10 minutes.
• Sterilize 8 pint-size jars and lids in boiling water for at least 5 minutes. Pack tomato sauce into hot, sterilized jars, filling to within 1/4 inch of the top. Top with clean lids and screw on rings.
• Fill water bath canner with water according to manufacturer's instructions. Bring to a boil and lower jars into the boiling water using a holder. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Process for 35 minutes for pints.
• Remove the jars from the water bath canner and place onto a cloth-covered or wood surface, several inches apart, until cool, 8 hours to overnight. Press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.