Pizza Sauce for Canning

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Pizza Sauce for Canning

Source: Ball Blue-Ribbon Cookbook

Yield: 4 pints

 

Ingredients:

3 medium onions, finely chopped

4 cloves garlic, minced

3 tablespoons olive oil

10 pounds tomatoes, cored and quartered

1 tablespoon each, dried:

basil

oregano

Italian seasoning

1 teaspoon salt

1 teaspoon crushed red pepper

1 teaspoon black pepper

1 teaspoon sugar

Note : Add 2 tablespoons vinegar per quart jar

 

Process

In a large saucepan, sauté onion and garlic in oil until tender.

 

Add all remaining ingredients and simmer 2 hours stirring occasionally.

 

Press mixture through a food mill. Discard seeds and peel.

 

Return juice and pulp to saucepan.

Cook uncovered over medium-high heat until sauce thickens stirring frequently to

prevent sticking.

 

Pour hot sauce into hot jars leaving ½-inch headspace. Remove air bubbles by

sliding a nonmetallic spatula between the jar and food; press gently on the food

to release trapped air. Repeat procedure 2 to 3 times around jar. Wipe rim and

threads of jar with a clean, damp cloth. Apply lids that have been treated

according to manufacturer directions. Center heated lid on jar with sealing

compound next to glass. Screw band down evenly and firmly until a point of

resistance is met-fingertip tight.

 

Process pints 30 minutes in a simmering water bath at 200 degrees F.