Water Bath Pizza Sauce Canning Recipe
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!
Servings: 25 half pint or jam jars
Calories: 107kcal
Equipment
- 1 Pack of Half Pint Mason Jars
Ingredients
- 15 Lbs Ripe tomatoes Roma or San Marzano recommended
- 6 tablespoon Olive oil
- 4 Cups Onions minced (about 2 onions)
- 4-10 Cloves Garlic minced
- 1 tablespoon Garlic powder
- 1 tablespoon Black pepper
- 2 tablespoon Sugar
- 2 tablespoon Parsley dried
- 3 tablespoon Oregano dried
- 2 tablespoon Basil dried
- 1 tablespoon Rosemary dried
- 2 Tsp. Sea salt I prefer Redmond's Real Salt for its nutritional value
- 1 ½ teaspoon Lemon juice - Bottled Per half pint jam jar size
- 1 teaspoon Red pepper flakes to taste (optional for a kick)
Instructions
- Wash, core, and coarsely chop your garden tomatoes. Leave the skins on.
- Heat the olive oil in a large stockpot over medium heat. Add the minced onions and garlic, cooking until translucent and fragrant.
- Stir in the chopped tomatoes, garlic powder, black pepper, sugar, parsley, oregano, basil, rosemary, and sea salt.
- Bring the mixture up to a boil, then reduce heat to low and simmer uncovered for 12 hours, stirring occasionally until thick and rich.
- Puree the reduced sauce using an immersion stick blender directly in the pot until completely smooth.
- Sterilize your half-pint mason jars in a boiling water canner for 10 minutes. Keep them hot.
- Drop exactly 1 ½ teaspoon of bottled lemon juice into the bottom of each hot half-pint jar.
- Ladle the hot pizza sauce into the jars using a funnel, leaving exactly ½ inch of headspace. Remove air bubbles and wipe rims clean.
- Center the lids on the jars and adjust the bands until fingertip tight.
- Lower the jars into your boiling water bath canner, ensuring water covers the tops by 1 inch, and process for 35 minutes.
- Remove with a jar lifter and let cool undisturbed on a clean towel for 24 hours before checking seals.
Video
Notes
- Tomato Selection: Using paste tomatoes like Roma reduces your cook time because they carry significantly less liquid than standard slicing varieties.
- No-Peel Method: Leaving the skins on adds a beautiful rustic texture and color. The long 12-hour simmer breaks down the fibers completely, making peeling totally unnecessary.
- Thickening Tip: If your sauce still feels too loose near the end of cooking, increase the heat slightly to medium-low to accelerate the evaporation process, stirring constantly to prevent scorching.
- Adjust Seasonings: Always take a tiny taste test and adjust your herbs or salt right before ladling the hot sauce into your jars, as the flavors concentrate significantly during the 12-hour reduction window.
Nutrition
Serving: 1g | Calories: 107kcal | Carbohydrates: 17g | Protein: 3g | Fat: 4g | Saturated Fat: 1g | Polyunsaturated Fat: 1g | Monounsaturated Fat: 3g | Sodium: 170mg | Potassium: 729mg | Fiber: 5g | Sugar: 10g | Vitamin A: 2471IU | Vitamin C: 41mg | Calcium: 75mg | Iron: 2mg
