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Judul : Canning Pizza Sauce and Tomato Sauce - Recipe
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Canning Pizza Sauce and Tomato Sauce - Recipe

We make pizza about once a week.  Normally I make my pizza sauce each time by sauteing onions and garlic, adding diced tomatoes and then sprinkling in the spices and cooking for 30 minutes.  All the while getting splatters of red sauce all over my stove and counters.  No more!  My goal was to can a pizza sauce that I could use straight out of the jar.

Behold my canned pizza sauce:

I bought a bushel of tomatoes at the farmer's market. A bushel of tomatoes is about 50 pounds!  I could barely lift it.  Actually, I couldn't lift it.  The guy who sold it to me had to hoist it up and then I could carry it to my open trunk.  Once I got home I transferred half of the tomatoes to a five gallon bucket so I could bring them into the house.  My excuses are I just had a baby... a couple months ago and that this photo doesn't do it justice.  That's a lot of tomatoes.

If you want a bushel of tomatoes stop by your local farmer's market or farm stand and ask the sellers if they will sell you a bushel of seconds or canners.  At my farmer's market I have to pay in advance for a bushel and then pick it up the next week.  Or I have to get their really early in the morning to just walk up and buy a basket.  Maybe once the season peaks it will be better.  Hopefully next year I'll have my at least part of the lawn turned into garden and I'll be canning my own.  

I use two pieces of equipment that make it easier to sauce: an immersion blender and a food mill.  They come in very handy so that I don't have to blanch the tomatoes or strain them.  

Here's how I made pizza sauce.  First I cleaned and took the stem off all the tomatoes that still had that part.  Then I cut out the top where the tomato attached to the stem and quartered it.  

What makes this more than just tomato sauce is the addition of Italian spices, onions and garlic.  I sauteed the garlic and onions until the onions were glassy.  Then I threw in as many tomatoes as I could and simmered for twenty minutes.  There is no need to add water the tomatoes will break down and become juicy quickly.  It was important to stir frequently to keep things cooking evenly.  

I wish I had a big pot for this step, but I had to settle for batching them in my two 8-quart pots.  Until I started canning I thought I would never need anything bigger than the 8-quart!  I'll have to keep a look out at garage sales and Good Will to see if I can find a huge pot for canning things like tomato and apple sauce.  It would also come in handy for making stock.

In the photo above you can see the quartered tomatoes waiting their turn in the pot.  I am pretty sure at this stage there were still uncut tomatoes waiting in the sink as well, but I had run out of containers to hold them.  After they simmered for 20 minutes, I took out the bay leaves and used the immersion blender to make a lovely tomato pulp.  If you don't have an immersion blender you could also batch in a blender or food processor.  Or I guess you could just run it through the food mill and you would just have to crank longer.  

Then I poured the pureed tomatoes into a food mill.  This was a most excellent gift from my mother!  She got it at an antique mall.  There are lots of kinds you can purchase like these on Amazon.  Before I had this I used my hands to press the liquid through a colander   

You can also see, in the picture above, the shelves my handy husband built for us to keep the jars of bulk food.  Hooray for not having to dig through the deep pantry shelves anymore! 

After smooshing all the tomato puree through the food mill, the seeds and skins were be left behind and I had a rather thick juice that goes back onto the stove.  I simmered it for most of the evening, stirring every so often to prevent burning. 

I should have reduced the volume by half.  I thought it was thick enough when I had reduced the volume by about one third, but it wasn't.  I should have kept going.  So I'm not calling what I made pizza sauce.  It will now be used for lasagna and spaghetti sauce.  I'll have to make some more and get it thick enough for pizza sauce.  It's no good when the sauce runs off the pizza.  

Then while the sauce was still hot I ladled it into jars and boiled it in the water bath canner for 35 minutes.  

I used about 45 lbs of tomatoes and came up with 18.5 pints of sauce.  A pint is about the perfect amount for two of our pizzas which is why I didn't do quarts.  I like not having to keep leftover sauce in the fridge where it could potentially go bad.  If I had reduced the sauce as much as I should have I would have yielded 14 pints.  

I am convinced this is a good recipe if I actually followed it.  I plan to put up another three bushels of tomatoes.  About 100 pounds as pizza sauce, 25 pounds as enchilada sauce and 25 as sun-dried tomatoes.  And if I can find more tomatoes I'll make some canned tomato soup.  And I'll probably still be buying tomatoes this winter for things like lentil soup and curry!  Crazy how much tomato we eat.  

Canned Pizza Sauce Recipe

 Yields 14 pints or 7 quarts

45-50 lbs of tomatoes (1 bushel)

6 cups onion, chopped

12 cloves garlic, minced

1/2 cup olive oil

4 tablespoons oregano

6 bay leaves

1 tablespoon ground black pepper

1 tablespoon honey

2 tablespoons salt (optional)

1 jalapeno, minced (optional)

Bottled lemon juice

1. Sterilize the jars by boiling in the water-bath canner for 10 minutes and pouring boiling water over the lids, keep them upside down on a clean towel until ready to use.  
2. Clean and wash tomatoes.  Remove the top part where the tomato attaches to the stem and then quarter.  Set aside.  
3. Sautee the onions and garlic in a huge pot with the olive oil until the onions are glassy.  Add the quartered tomatoes, oregano, bay, pepper, honey, salt and jalapeno.  Simmer for twenty minutes.  
4. Remove the bay leaves and puree the tomatoes either with a stick blender in the pot or batching in a blender or food processor.  
5. Strain the pureed tomatoes through a food mill or colander to remove seeds and peels.
6. Cook the pulp on the stove uncovered, over medium-high heat stirring frequently until the volume is reduced by half.  You should have about 7 quarts.  
7. Add one tablespoon of lemon juice per pint or two tablespoons of lemon juice per quart then fill each jar leaving 1/2 inch head space.  Put on the cap and screw band.
8. Process in a water-bath canner for 35 minutes for pints and 40 minutes for quarts.

Open this sauce and pour directly on pizza crust and top with your favorite toppings and bake!  Might I suggest: spinach apple feta pizza, egg ramp goat cheese pizza or any of the other ideas here.  

Enjoy! Let me know if you give this recipe a whorl in the comments.  

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