This canning experience was something a little new for me. Usually I try and pull from an old book or trusted friend (like Leslie’s Pickled Green Beans) but I had a hard time finding recipes for canning pizza sauce. I finally found one online that I adapted to match Cale and I’s love for spicy food and called in the best assistant known around town, our lovely friend Amanda.
For those of you new to the blog Amanda lived with us last summer as she was finishing up an internship. She just graduated from college in May and is actually getting married to Gavin (who makes beautiful furniture) in only a few short weeks! I couldn’t think of a better way to alleviate wedding stress than slaving over a hot stove with a favorite girlfriend. Now that is true friendship people!
Homemade Canned Pizza Sauce
Yield: 4-5 pints
25-28 tomatoes, pureed
1 very large onions, minced
3 banana peppers, minced whole with seeds (we like it spicy!)
7 garlic cloves, minced (we like a lot of garlic but you can stick with only 4 cloves if you would like)
3 tablespoons of olive oil
2 tablespoons lemon juice
1 teaspoons cracked pepper
1/8 cup sugar (sweeten to taste)
2 tablespoons parsley, chopped
1 tablespoon oregano
1 tablespoon basil
1 tablespoon rosemary
1 teaspoon celery seed
STEP 1: Puree the tomatoes. There are several ways to do this but the easiest way I have found is to chop the tops off and then place in a large pot. Let the tomatoes simmer down for 1 hour.
My sauce came out a little thinner then I would have liked so feel free to strain out some of the juice to keep yours thicker.
STEP 2: Place the cooked down tomatoes in a food processor fitted with a metal blade and blend.
STEP 3: Mince the onion, garlic, and peppers
STEP 4: Put the olive oil in a deep pan and saute the peppers, onions and garlic until transparent.
STEP 5: Add the tomato puree and the rest of the spices to the onion, garlic and peppers and bring to a a nice simmer.
STEP 6: Cook on low until the mixture is reduced by 1/2 stirring occasionally (close to 1.5-2 hours).
STEP 7: Make sure your canning jars have been cleaned and sterilized with hot soapy water. Place the lids in hot water (a small sauce pan works great) until they are ready to be placed on top of the jars, right before you process the sauce.
STEP 8: Heat empty jars by placing them in a boiling water bath. Pull out after 3-5 minutes and ladle sauce into hot pint size jars. Clean the rims with a wet hand towel and seal with lids and rings.
STEP 9: Process each jar for 25 minutes in a boiling water bath that is 1.5-2 inches above can height.
STEP 10: Let stand for 6-8 hours until the middle part of the lid sucks in and does not “click” when you push it. This can take some time so if you don’t hear the cans seal right away do not worry! If the middle button does not seal down then your cans did not seal properly. Store any can lids that remain un-sealed in the refrigerator.
Feel free to use a different size jar depending on how many pizza’s you typically make in one meal. I made both pint and 8 oz size jars to see which size fits us best. Typically we only make 1 pizza at a time but it’s nice to have a few larger jars for the occasional pizza party!
Cale and I LOVE pizza. We recently started purchasing whole wheat flat bread and using that as a dough base on the grill. It is AMAZING and we both love making our own little pizzas (with whatever we want!). Usually mine includes veggies and a little cheese while Cale’s is more of a meat lovers version with A LOT of cheese (he’s such a manly man)!
Oh, and here is my new FAVORITE recipe for a quick handmade whole wheat crust (with honey, yummy!). Cale didn’t believe me when I told him we could cook the pizza dough right on the grill so I have to post this link to show you that the pizza will not fall through the cracks and will turn out perfectly delicious (just be sure you wait and put the sauce on AFTER the dough is on the grill)!
So I have to ask… How is your canning going thus far? Do you have any tips to share? Trying anything new this year? Would love to hear from you.
From the Farm
PS… Next on the canning schedule is tomato soup from my mom’s friend Suzi! And people she lives on a farm and knows how to cook! It’s gonna be good.
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