Canning Pizza Sauce - Perfect Consistency for Homemade Pies

Yes, you can absolutely can your own Canning Pizza Sauce! This recipe creates a rich, flavorful sauce with the perfect consistency for spreading on your homemade pizzas. It’s an economical and satisfying way to enjoy delicious pizza year-round, using fresh or homegrown tomatoes.

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What is Canning Pizza Sauce?

Canning Pizza Sauce is a method of preserving homemade pizza sauce using the water bath canning process. This allows you to enjoy the taste of summer tomatoes throughout the year, even when they’re not in season. This recipe yields a thick, flavorful sauce that’s perfect for spreading directly onto pizza dough. Unlike store-bought sauces, you control the ingredients, ensuring it’s free from unwanted additives and preservatives. It’s a pantry staple that saves both time and money.

Ready to ditch the store-bought sauce and taste the difference fresh, homemade pizza sauce can make? Let’s get canning!

Key Ingredients for Canning Pizza Sauce:

20 pounds Roma or other paste-type tomatoes: These tomatoes are meatier and have less juice, resulting in a thicker sauce. Remove the cores and make a small “X” cut on the blossom end.
4 tablespoons olive oil: Adds richness and flavor to the sauce.
2 large onions, chopped: Provides a savory base for the sauce.
8 cloves garlic, minced: Adds pungent flavor.
1/2 cup packed fresh basil leaves, chopped: Fresh basil contributes a bright, aromatic flavor.
1/4 cup packed fresh oregano leaves, chopped: Oregano provides a classic Italian herb flavor.
2 tablespoons dried Italian seasoning: Enhances the overall flavor profile with a blend of complementary herbs.
2 teaspoons red pepper flakes (optional): Adds a touch of heat. Adjust to your preference.
1/4 cup sugar: Balances the acidity of the tomatoes. Adjust to taste.
2 tablespoons salt: Enhances the flavor and acts as a natural preservative.
1 teaspoon black pepper: Adds a subtle peppery note.
1/2 cup bottled lemon juice: Adds acidity to ensure safety for canning. This is crucial for safe canning.

How to Make Canning Pizza Sauce:

This pizza sauce recipe is surprisingly easy and incredibly rewarding. The key is to let the tomatoes simmer down to a thick, spreadable consistency. The sauce bursts with fresh, Italian flavor, thanks to all the fresh herbs, and the optional red pepper flakes add a subtle kick.

The consistency is perfect for pizza, not too watery, and not too thick, making it ideal for spreading. Preparation time is about 30 minutes, and the simmering process takes about 2-3 hours.

Step-by-Step Instructions:

Prepare the Tomatoes: Bring a large pot of water to a boil. Blanch the tomatoes in boiling water for 30-60 seconds, until the skins start to crack. Transfer them to a bowl of ice water to cool. Peel the skins off the tomatoes and discard. Quarter the tomatoes and remove any remaining cores.
Sauté Aromatics: Heat the olive oil in a large, heavy-bottomed pot or Dutch oven over medium heat. Add the chopped onions and cook until softened, about 5-7 minutes. Add the minced garlic and cook for another minute, until fragrant. Be careful not to burn the garlic.
Simmer the Sauce: Add the prepared tomatoes to the pot. Stir in the fresh basil, fresh oregano, Italian seasoning, red pepper flakes (if using), sugar, salt, and pepper. Bring the mixture to a boil, then reduce the heat to low, cover, and simmer for 2-3 hours, or until the sauce has thickened to your desired consistency. Stir occasionally to prevent sticking and burning.
Adjust Seasoning: Taste the sauce and adjust the seasoning as needed. Add more sugar if it’s too acidic, or more salt and pepper to taste.
Process the Sauce: While the sauce is simmering, prepare your canning equipment. Wash canning jars, lids, and bands in hot, soapy water. Rinse well and sterilize the jars by boiling them in a water bath canner for 10 minutes. Keep the jars hot until ready to use. Keep the lids and bands warm in a separate small saucepan.
Add Lemon Juice: Once the sauce has reached the desired consistency, stir in the bottled lemon juice. This is essential for ensuring the acidity of the sauce is high enough for safe canning.
Fill the Jars: Using a jar funnel, carefully ladle the hot pizza sauce into the hot, sterilized jars, leaving 1/2-inch headspace. Remove any air bubbles by gently tapping the jars on the counter or using a non-metallic utensil.
Wipe Rims and Apply Lids: Wipe the rims of the jars with a clean, damp cloth to remove any spilled sauce. Place the lids on the jars and screw on the bands fingertip tight.
Process in Water Bath Canner: Place the filled jars in the water bath canner. The water should cover the jars by at least 1 inch. Bring the water to a rolling boil and process the jars according to the altitude chart below.
- 0-1,000 feet: Process for 35 minutes
- 1,001-6,000 feet: Process for 40 minutes
- Above 6,000 feet: Process for 45 minutes
Cool and Check Seals: Turn off the heat and let the jars sit in the canner for 5 minutes. Carefully remove the jars from the canner and place them on a towel-lined surface to cool completely, undisturbed, for 12-24 hours. After the jars have cooled, check the seals by pressing down on the center of the lid. If the lid flexes, it’s not sealed and should be refrigerated immediately and used within a week, or reprocessed with a new lid.
Store: Properly sealed jars can be stored in a cool, dark place for up to 18 months.

Why You’ll Love This Canning Pizza Sauce:

This homemade Canning Pizza Sauce is a game-changer. The standout feature is the intense flavor, packed with fresh herbs and the sweetness of ripe tomatoes, far surpassing anything you can find in a jar at the supermarket. Secondly, making it yourself offers significant cost savings, especially if you grow your own tomatoes. Plus, you can customize the flavor to your liking by adjusting the amount of herbs, spices, and heat.

Compared to store-bought pizza sauce, this recipe offers superior taste, quality ingredients, and the satisfaction of knowing exactly what goes into your food. This sauce is more flavorful and free of artificial preservatives and additives. If you enjoy making pasta sauce, you might also like to try canning a batch of homemade marinara – it’s another great way to preserve the taste of summer! This [Canning Pizza Sauce recipe] is a fantastic way to enjoy the freshest flavor all year round. Start canning today!

What to Serve Canning Pizza Sauce With:

This Canning Pizza Sauce is, of course, perfect for making delicious homemade pizzas! Beyond that, get creative!

Pizza: Classic, but can’t be beat! Use this sauce as the base for your favorite pizza toppings.
Pasta: Toss with cooked pasta for a quick and easy weeknight meal. Add meatballs, sausage, or vegetables for a heartier dish.
Dipping Sauce: Serve warm as a dipping sauce for mozzarella sticks or garlic bread.
Casseroles: Use it in baked pasta dishes like lasagna or baked ziti.
On Anything: This pizza sauce is great for dipping bread, pizza rolls, or even spreading on sandwiches

Top Tips for Perfecting Canning Pizza Sauce:

Tomato Variety: Roma or other paste-type tomatoes are ideal due to their lower water content. If using other varieties, you may need to simmer the sauce longer to achieve the desired thickness.
Don’t Skip the Lemon Juice: Bottled lemon juice is crucial for ensuring the acidity of the sauce is high enough for safe canning. Use the recommended amount and don’t substitute with fresh lemon juice, as the acidity can vary.
Simmering Time: The simmering time will vary depending on the water content of your tomatoes and the desired thickness of the sauce. Start with 2 hours and check frequently, simmering longer if needed.
Adjust Seasoning to Taste: Taste the sauce regularly and adjust the seasoning as needed. You can also add other herbs and spices, such as garlic powder, onion powder, or dried parsley.
Prevent Sticking: Stir the sauce frequently, especially as it thickens, to prevent it from sticking to the bottom of the pot and burning.
Proper Headspace: It’s crucial to ensure the correct headspace (1/2 inch) in the jars to create a proper vacuum seal. Too little or too much headspace can result in seal failure.

5 Facts about Canning Pizza Sauce:

Shelf Life: Properly canned pizza sauce can last up to 18 months when stored in a cool, dark place.
Customizable: You can easily adjust the flavors to your liking by adding different herbs, spices, or vegetables.
Cost-Effective: Making your own pizza sauce from scratch is much cheaper than buying it pre-made.
Healthier Option: Homemade pizza sauce is free from artificial preservatives, additives, and excessive sugar.
Water Bath Canning is Essential: The acidity MUST be maintained by adding lemon juice to ensure safe canning of tomato products.

Storing and Reheating Tips:

Storing: Once the jars are cooled and you’ve confirmed they are properly sealed, store them in a cool, dark, and dry place, such as a pantry or basement. Avoid direct sunlight and extreme temperatures.
Refrigerating After Opening: Once opened, transfer the pizza sauce to an airtight container and store it in the refrigerator. It will stay fresh for up to one week.
Freezing (Un-canned): While this recipe is designed for canning, if you have leftover sauce that wasn’t canned, you can freeze it. Allow the sauce to cool completely, then transfer it to freezer-safe containers or bags. Freeze for up to 3 months.
Reheating: To reheat refrigerated sauce, simply warm it in a saucepan over medium heat, stirring occasionally, until heated through. To reheat frozen sauce, thaw it in the refrigerator overnight, or use the defrost setting on your microwave. Then, heat it in a saucepan as described above.

Final Thoughts:

Canning pizza sauce is a fantastic way to preserve the flavors of fresh tomatoes and create a versatile ingredient for your pantry. This recipe is straightforward and yields a delicious, customizable sauce that you can enjoy year-round. With the right techniques and proper equipment, you can confidently can your own pizza sauce and elevate your homemade pizzas and pasta dishes. Enjoy the process and the delicious results!

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Canning Pizza Sauce FAQs:

Can I use fresh lemon juice instead of bottled?
No, it is strongly recommended to use bottled lemon juice because the acidity level is consistent. Fresh lemon juice can vary in acidity, which can compromise the safety of your canned sauce.
Can I use any type of tomato?
Roma or other paste-type tomatoes are best due to their lower water content. However, you can use other types of tomatoes, but you may need to simmer the sauce longer to achieve the desired thickness.
How do I know if my jars are sealed properly?
After the jars have cooled completely, check the seals by pressing down on the center of the lid. If the lid flexes, it’s not sealed and should be refrigerated immediately and used within a week, or reprocessed with a new lid.

Canning Pizza Sauce – Perfect Consistency for Homemade Pies