Canning Homemade Pizza Sauce
This easy homemade sauce is my go-to recipe for canning. Let me show you how to can pizza sauce for year round fresh tomato taste.
Equipment
- pint or half pint canning jars
- new lids or Tattler reusable lids
- rings/screw bands
- Pressure Canner
Ingredients
- 20 pounds tomatoes
- 3 cups chopped onions
- 8 large garlic cloves
- 4 bay leaves
- 2 teaspoons dried basil
- 4 teaspoons dried oregano
- 4 teaspoons sea salt
- 1/2 teaspoon pepper
Instructions
- Slip the skins on the tomatoes.
- Core and quarter and add to stockpot.
- Using a potato masher, mash some of the tomatoes so there is liquid in the bottom of the pot.
- Add chopped onions and peeled garlic.
- Bring to a boil, stirring frequently so it doesn't stick.
- Reduce heat and simmer for 45 to 60 minutes. Don't cover the pot so it can start to reduce.
- Remove from heat and let cool for about 10 minutes.
- In batches, place in a blender and puree.
- If you want to remove the seeds, pour into a food mill and press into a clean stockpot.
- OR use a stick blender in the pot to puree the sauce.
- Add the spices and seasonings and stir.
- Return to a boil and reduce to a simmer.
- Simmer until it is the consistency that you want. Adjust seasonings to taste.
- Put in half pint or pint jars and process at 6 pounds pressure for 20 minutes. Remember to adjust for your altitude.
Notes
As written, this recipe needs to be pressure canned.
Nutrition
Serving: 1cupCalories: 198kcalCarbohydrates: 45gProtein: 10gFat: 2gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 0.3gSodium: 1331mgPotassium: 1722mgFiber: 12gSugar: 26gVitamin A: 1231IUVitamin C: 55mgCalcium: 214mgIron: 8mg
Tried this recipe?Let us know how it was!