Love Pizza? How About Canned Pizza Sauce!
September 29, 2015
- 22 lbs. tomatoes, fresh or whole frozen
- 3 c. chopped onions
- 6 cloves garlic, minced
- ¼ c. olive oil
- 2 Tbl. dried basil
- 1 Tbl. dried oregano
- 1 Tbl. dried thyme
- 1 Tbl. black pepper
- 1 Tbl. sugar or honey (or to taste)
- 2 Tbl. salt
- 2 tsp. crushed red pepper flakes
- bottled lemon juice or citric acid: 1 Tb. lemon juice OR ¼ tsp. citric acid for EACH pint and 12-oz jars; ½ Tb. lemon juice OR ⅛ tsp. citric acid for EACH half-pint jars (If you use citric acid, it doesn’t add more liquid to the sauce)
- To prepare tomato puree from frozen tomatoes: (assuming they were cleaned and cored before freezing) leave to thaw 24 hours; drain accumulated juices and put through a strainer to remove seeds and peels (like a Victorio hand-crank or a tripod metal food mill/press). You may need to heat the tomatoes briefly for easier straining, but only until just warmed.
- To prepare tomato puree from fresh tomatoes: wash, core and halve tomatoes; heat to boiling (use a 12-qt. stockpot and a 6-qt. soup pot for 22 lbs); put through a strainer to remove seeds and peels.
- Make the pizza sauce: in a 12-qt. stockpot cook onions and garlic in the olive oil over medium heat until the onion softens. Add tomato puree and all the seasonings (basil through pepper flakes), bring to a boil, reduce heat and cook for about 30 minutes, uncovered. Process with an immersion blender to make a smoother sauce (or carefully blend in batches).
- Bring back to a boil; reduce heat and simmer, uncovered, until sauce reaches desired consistency (reduced by ¼ to ⅓), usually an hour or two. Make sure to stir occasionally to prevent sticking (if you have a thin-bottomed stock-pot, stir more often to prevent scorching).
- To can: add the lemon juice or citric acid to each clean, warm jar, fill jar with sauce leaving ½-inch headspace and attach lids and rings until fingertip-tight. Place in canner rack and repeat with remaining jars to fill canner (keep sauce, lids and jars warm, as you will need to do a couple canner loads when using half-pints). Process both pints and half-pints for 35 minutes in a boiling-water canner (find more details in our Canning 101 steps found in the recipe index).
- Remove to a towel-lined surface and let sit undisturbed for 24 hours before checking seals, labeling and storing in a cool, dark place.
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