Delicious home-canned pizza sauce takes you one step closer to quick, affordable and healthy homemade pizzas.
For a pizza base, you can buy a ready-made one at the store, or, make pizza dough for pennies in your bread machine.
We chose to can this sauce in smallers jars, which more closely approximate the size of pizza sauce tins one would buy at the store.
The Ball / Bernardin Complete Book, from which this recipe comes, says, “Feel free to add more oregano, pepper and garlic powder, but do not change the proportion of tomato purée to lemon juice.”
A quarter-litre (1/2 US pint) jar makes enough to very generously cover a 35 cm (14 inch) pizza base. If you think you might ever make smaller or personal size pizzas, you may wish to consider canning some 125 (4 oz) jars for that use.
See also: Chicken wing sauce
Jar size choices: Quarter-litre (1/2 US pint / 8 oz) OR half-litre (US pint / 500 ml / 16 oz)
Processing method: Either water-bath or steam canning
Yield: 4 x half-litre (US pint / 500 ml / 16 oz) jars
Headspace: 2 cm (1/2 inch)
Processing time: 35 minutes either size jar
- 3.25 litres plum tomatoes (puréed. 13 cups / 110 oz - SEE BELOW HOW TO MAKE) OR 2 litres (US quarts) of tomato passata (3 x 700 ml bottles)
- 125 ml lemon juice (bottled. 1/2 cup / 4 oz)
- 2 teaspoons oregano dried
- 1 teaspoon ground black pepper
- 1 teaspoon salt (OR non-bitter, non-clouding salt sub)
- 1 teaspoon garlic powder
If using fresh puréed tomato, make the purée as per directions in Recipe Notes.
If using fresh puréed tomato, take that purée and put half in a large pot, bring to a rapid boil over high heat, stirring frequently. Add remaining purée a cup at a time, so that you don't lose the boil. This is to help prevent separation of tomato solids and water.
If using passata, just empty jars into in a large pot, bring to a boil.
Regardless of your starting base, add all remaining ingredients to pot.
Bring back to a boil.
If using fresh puréed tomato, boil hard uncovered stirring frequently, until you have the consistency of ketchup: 15 to 25 minutes.
If using passata, simmer lively uncovered until you have the consistency of ketchup: about 10 minutes.
Remove pot from heat
Ladle sauce into heated jars.
Leave 2 cm (1/2 inch) headspace.
Debubble, adjust headspace.
Wipe jar rims.
Put lids on.
Process in a water bath or steam canner.
Process jars for 35 minutes; increase time as needed for your altitude.
How to water bath process.
How to steam can.
When water-bath canning or steam canning, you must adjust the processing time for your altitude.
For salt substitute, Herbamare Sodium-Free was used as it is non-bitter and non-clouding.
- Making fresh puréed tomato: You’ll need 4 kg (9 lbs of tomato. Wash them, and pass them through a food mill or strainer to remove the seeds, core, and peel. If you don’t have a food strainer or food mill, see here: Making tomato purée without a strainer or food mill. Yes, the recipe writers are counting on peeled tomato: most of the bacteria is on the tomato skin and they would have tested for that reduced bacterial level.
- Tomato passata is pure puréed plum tomato in a jar. It’s how Italians in Italy start almost all their tomato sauces at home. You must treat it as you would any tomato in canning recipes and acidify it, etc. See passata.
- Kingry, Judi and Lauren Devine. Ball / Bernardin Complete Book of Home Preserving. Toronto: Robert Rose. 2015. Page 366.
- Salt-free alternative choice;
- Worked out equivalency for starting from passata
Per 1 cup (250 ml / 8 oz):
- 99 calories, 319 mg sodium
Per 1 cup (250 ml / 8 oz):
- 99 calories, 28 mg sodium
* Nutrition info provided by https://caloriecount.about.com