Homemade Pizza Sauce Recipe for Canning
It’s canning day in the Great Lakes Kitchen, and today we’re making a batch of my delicious homemade pizza sauce. Then I’ll go through every step of hot water bath canning the sauce in mason jars, to end up with some amazing shelf-stable pizza sauce I can use whenever I need it.
This recipe can be made with fresh tomato sauce you made yourself, or from store-bought canned tomato puree or passata.
Homemade Pizza Sauce Recipe for Canning
Course: Food Preservation & StorageCuisine: ItalianDifficulty: Medium
Servings
3
PintsPrep time
10
minutesCooking time
55
minutesTotal time
1
hour5
minutesIngredients
2-3 quarts tomato puree or passata
2 teaspoons dry oregano
2 teaspoons dry basil
2 teaspoons Kosher salt
1/2 teaspoon black pepper
1 teaspoon garlic powder
1/2 teaspoon crushed red pepper flakes
1 teaspoon sugar
Lemon juice or citric acid
Directions
- In medium-sized stock pot, bring tomato puree to a boil.
- Stir in salt, sugar, black pepper, garlic powder, and red pepper flakes.
- At a simmer, cook everything until it reduces to the desired consistency (about as thick as ketchup). This may take anywhere between 10 and 40 minutes. Stir regularly.
- Prepare jars, and add 1/4 teaspoons citric acid to each pint jar, or 1/2 teaspoon citric acid to each quart jar (Note: Bottled lemon juice can be substituted for citric acid – use 1 Tablespoon per pint or 2 Tablespoons per quart).
- Ladle hot sauce into jars, leaving 1/2 inch of headspace. De-bubble jars and wipe the rims. Put on lids and rings.
- Process in hot water bath canner. 35 minutes for pints, 40 minutes for quarts (Note: At high altitudes, processing times may need to be increased).
- Remove jars from canner and set jars on towel or cutting board until completely cool.
- Any un-sealed (failed) jars should be refrigerated, as they are not shelf-stable. Store sealed jars in a cool, dark place with the rings off.
Recipe Video
Previous Article
