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Water Bath Pizza Sauce Canning Recipe

erynwhalen
Learn how to make and preserve the best homemade pizza sauce with fresh tomatoes from your garden. This easy recipe uses a water bath canner and includes step-by-step instructions for delicious, home-canned pizza sauce. Perfect for weekly pizza nights!
5 from 1 vote
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Prep Time 1 hour
Cook Time 12 hours
Additional Time 35 minutes
Total Time 13 hours 35 minutes
Course Canning
Cuisine American
Servings 25 half pint or jam jars
Calories 49 kcal

Ingredients
  

  • 15 lbs. ripe tomatoes Roma or San Marzano recommended
  • 6 Tbsp. olive oil
  • 3 large onions minced (about 4 cups)
  • 4-10 garlic cloves minced
  • Garlic powder 1 Tbsp
  • 1 Tbsp. freshly cracked black pepper
  • ¼ cup sugar
  • 5 Tbsp. ground parsley
  • 3 Tbsp. ground oregano
  • 2 Tbsp. ground basil
  • 1 Tbsp. rosemary
  • 2 tsp. sea salt I prefer Redmond's Real Salt for its nutritional value
  • Bottled lemon juice – 1 tablespoon per pint jar
  • Red pepper flakes to taste optional for a kick

Instructions
 

Prepare the Tomatoes

  • Wash and core the tomatoes. I don't peel my tomatoes, as I find the skins blend well once cooked and blended.

Cook the Base

  • Cook the Base: Heat olive oil in a large pot over medium heat. Add minced onions and garlic, cooking until soft and fragrant.

Combine Ingredients: 

  • Add tomatoes, black pepper, sugar, parsley, oregano, basil, rosemary, sea salt, garlic powder, and red pepper flakes. Stir to combine.

Simmer: 

  • Bring the mixture to a boil, then reduce heat and simmer for at least 12 hours, stirring occasionally. This long cooking time ensures a thick sauce. I like my sauce thick and hearty, unlike some recipes that suggest cooking for just 2 hours. Be sure not to judge the taste of the sauce until it simmers down a bit. The concentration of the ingredients will make the flavors stronger once the water evaporates. I always adjust the seasoning just before canning.

Blend: 

  • After the sauce has cooked down, use an immersion blender to achieve a smoother texture. Be careful, as the sauce can bubble and pop once it's blended.

Sterilizing the JarsWash:

  • Thoroughly wash jars, lids, and screw bands in hot soapy water.Sterilize: Place jars in a boiling water canner filled with water. Boil for 10 minutes. Keep hot until ready to fill.Filling the JarsAdd Lemon Juice: Add 1 tablespoon of bottled lemon juice to each half-pint jar.Fill Jars: Use a funnel and ladle to fill jars with hot sauce, leaving ½ inch of headspace.Remove Air Bubbles: Remove air bubbles and wipe jar rims with a clean cloth.

Sealing and Processing

  • Seal Jars: Place lids on jars and screw on bands until fingertip tight.

Process in Water Bath:

  • Lower jars into boiling water bath, ensuring they are covered by at least 1 inch of water. Process for 35 minutes.

Cool and Store:

  • Remove jars with a jar lifter and place on a towel to cool overnight. Check seals once cool, remove screw tops, date, and store for a year. Place any unsealed jars in the refrigerator and use within a week.

Nutrition

Serving: 1gCalories: 49kcalCarbohydrates: 8gProtein: 1gFat: 2gPolyunsaturated Fat: 2gSodium: 101mgFiber: 2gSugar: 5g
Keyword canning, pizza sauce, pizza,
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