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!
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
- 1/4 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 1/2 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
Tried this recipe?Let us know how it was!