|Unlock Forum posting with Annual Membership.|
I love to do canning in the summer with my garden haul. I would like to try my hand at pizza sauce this year. does anyone have good recipe that I could use??
The problem with canning tomato-based recipes is that the acidity has to be high, so generally the National Center for Food Preparation suggests adding lemon juice or citric acid, which can make it prety acidic for a good pizza sauce. You can add honey or wine to help cut the acidity - both are acid foods. They also frown on canning oils, but I know of some recipes that do contain oils.
This is my recipe, but I alter seasonings to taste:
Chunky Pizza Sauce:
Approx 10 pounds tomatoes, any vartiety but be sure they are ripe
4 cloves garlic, pressed
1 1/2T. fresh oregano, finely minced
2 tsp. black pepper, freshly ground
½ tsp. ground marjoram
½ tsp. ground savory
½ tsp. fennel seeds
1 T. basil, finely chopped
3 cups chopped onions
3 cups chopped bell pepper
3 Tbsp. olive oil
1 Tbsp. salt
2 Tbsp. light Karo syrup or honey
Core and peel the tomatoes, remove seeds, finely dice and set aside. Sautee onions in oil until slightly caramelized – throw in peppers and cook until slightly soft. Transfer to a big pot.
All all other ingredients including tomatoes and cook on medium-low for about 2.5 hours, stirring often, until vegetables have liberated their liquid. If not thick enough, continue to cook on med-low until reduced. Adjust spices.
Add 1 t of lemon juice per each pint of sauce, to ensure acidity. (Recipe makes 3-4 pints of sauce)
Turn up heat to medium, and stir often, to get the sauce hot enough for canning.
Pour hot into hot pint jars, leaving 1/4 inch of head room. Wipe the rims of the jars clean with a damp cloth. Place hot, sterilized lids on the jars and screw down the rings (tight). Process pints for 35 minutes in boiling water bath.
This recipe can easily be doubled.
Totally worth a try! :) For me the difference between the pizza sauce and the pasta sauce base is really only the addition of fennel and marjoram (for pizza sauce), though I do cook the pizza sauce down more, so it's thicker. For pasta sauce I add mushrooms and sometimes zuchini, and if making it a meat sauce, browned ground turkey and browned spicy pork sausage (we don't eat beef).
Ok, now I'm hungry!
ETA: For that sauce, if you wish, you can blanch the tomatoes and remove the skins. I don't because I like the fiber it adds. ;)
Last Edited on: 8/3/08 3:31 AM ET - Total times edited: 1
Slightly off topic, but related.
At one time, I had a lot of friends getting married about the same time. Since I was struggling financially at the time, I decided to go cheap on the gifts. I created gift baskets with canned sauces, dry noodles, brownie-mixes-in-a-jar, etc. Everything had instructions, so it was easy for the newlyweds to make. All of it was homemade.
I was told some time after I gave out the gift baskets that the food from my gift baskets was the last home cooked meal that my friends ever got. I'm hoping that was a joke.