HOMEMADE PIZZA SAUCE FOR CANNING
The best homemade pizza sauce for canning recipe ever! Made with all fresh ingredients, this made from scratch pizza sauce is a wonderful addition to the home pantry.
Provided by Dianne @ Hidden Springs Homestead
Categories Canning
Time 2h30m
Number Of Ingredients 12
Steps:
- Peel and puree fresh tomatoes, set aside.
- Mince onions and garlic; place both into a large metal stock pot with 6 Tbsp Olive Oil. Saute' in oil on medium until translucent and tender.
- Add tomato puree, mix well.
- Add remaining dry ingredients, stir to mix well.
- Bring pot to a boil, reduce heat to simmer on medium-low for about 2+ hours. (Simmer to reduce by at least 1/2 to create a "thicker" sauce; stirring occasionally).
- Once to desired thickness, add Lemon Juice to hot sterile jars, ladle to 1/2 inch headspace.
- Wipe rim with clean damp cloth, place on lid and tighten to finger tight.
- Place in water bath canner bring to a boil. Process for 25 minutes.
- Remove canner, place on towel on counter, allow to cool 12-24 hours.
- Check seal, label and store.
Nutrition Facts : Calories 20 calories, Carbohydrate 3 grams carbohydrates, Cholesterol 0 milligrams cholesterol, Fat 1 grams fat, Fiber 1 grams fiber, Protein 1 grams protein, SaturatedFat 0 grams saturated fat, ServingSize 2 Tbsp, Sodium 45 milligrams sodium, Sugar 2 grams sugar, TransFat 0 grams trans fat, UnsaturatedFat 1 grams unsaturated fat
HOMEMADE PIZZA SAUCE
I came up with this recipe after trying all the recipes I could get my hands on. It works well for veal parmesan too!
Provided by puppitypup
Categories Sauces
Time 1h5m
Yield 3-4 pizzas, 9-12 serving(s)
Number Of Ingredients 14
Steps:
- Combine all ingredients in sauce pan, rubbing dried spices in palm before adding to wake up their flavor.
- Bring to a low boil then simmer with the lid on for at least a half hour.
Nutrition Facts : Calories 76.5, Fat 0.9, SaturatedFat 0.1, Sodium 360.4, Carbohydrate 16.9, Fiber 3.3, Sugar 10.3, Protein 3.2
CANNING PIZZA OR SPAGHETTI SAUCE FROM FRESH TOMATOES
This can be used for either pizza sauce or spaghetti sauce. It can be canned or frozen. Store canned tomato sauce in a cool, dark area.
Provided by dhires
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes Pizza Sauce Recipes
Time 13h30m
Yield 32
Number Of Ingredients 12
Steps:
- Fill a large pot with water; bring to a boil. Fill a bowl with ice water. Place tomatoes into the boiling water, working in batches, 30 to 45 seconds. Remove from the boiling water; plunge into ice water. Peel off tomato skins; cut in half. Remove the seeds using your finger or a spoon. Place in a colander to drain.
- Heat olive oil in a skillet over medium heat; place onion into the skillet. Cook and stir until the onions become translucent, about 5 minutes.
- Combine tomatoes, onion, lemon juice, red wine, garlic, celery, basil, red sweet pepper, salt, bay leaves, and ground black pepper in a large pot over medium heat; cook and stir over until tomatoes break down and sauce thickens, about 10 minutes.
- Sterilize 8 pint-size jars and lids in boiling water for at least 5 minutes. Pack tomato sauce into hot, sterilized jars, filling to within 1/4 inch of the top. Top with clean lids and screw on rings.
- Fill water bath canner with water according to manufacturer's instructions. Bring to a boil and lower jars into the boiling water using a holder. Pour in more boiling water if necessary to bring the water level to at least 1 inch above the tops of the jars. Process for 35 minutes for pints.
- Remove the jars from the water bath canner and place onto a cloth-covered or wood surface, several inches apart, until cool, 8 hours to overnight. Press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.
Nutrition Facts : Calories 61.8 calories, Carbohydrate 12.5 g, Fat 1 g, Fiber 3.6 g, Protein 2.7 g, SaturatedFat 0.1 g, Sodium 160.5 mg, Sugar 8 g
HOMEMADE PIZZA SAUCE
Make and share this Homemade Pizza Sauce recipe from Food.com.
Provided by MizzNezz
Categories Sauces
Time 40m
Yield 2 cups
Number Of Ingredients 10
Steps:
- In lg skillet, saute onion and garlic in oil until tender.
- Stir in remaining ingredients.
- Simmer for 30 minutes.
- Stir occasionally.
HOMEMADE PIZZA SAUCE
For years, I had trouble finding a pizza sauce recipe my family liked, so I started making my own. The evening I served it to company and they asked for my recipe, I knew I'd finally got it right! When I prepare my sauce, I usually fix enough for three to four pizzas and freeze it. Feel free to spice up the sauce to suit your own family's tastes. -Cheryl Kravik, Spanaway, Washington
Provided by Taste of Home
Time 1h20m
Yield about 4 cups.
Number Of Ingredients 8
Steps:
- In a large saucepan over medium heat, combine tomato sauce and paste. Add remaining ingredients; mix well. Bring to a boil, stirring constantly. Reduce heat; cover and simmer for 1 hour, stirring occasionally. Cool. , Pour into jars or freezer containers, leaving 1/2-in. headspace. Freeze up to 12 months. Thaw frozen sauce in refrigerator before serving.
Nutrition Facts : Calories 26 calories, Fat 0 fat (0 saturated fat), Cholesterol 0 cholesterol, Sodium 189mg sodium, Carbohydrate 6g carbohydrate (3g sugars, Fiber 2g fiber), Protein 1g protein.
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HOME CANNED PIZZA SAUCE {FROM FROZEN OR FRESH TOMATOES}
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- To prepare tomato puree from frozen tomatoes: (assuming they were cleaned and cored before freezing) leave to thaw 24 hours; drain accumulated juices and put through a strainer to remove seeds and peels.
- To prepare tomato puree from fresh tomatoes: wash, core and halve tomatoes; heat to boiling (I use a 12-quart stockpot and a 6-quart soup pot for 22 pounds); put through a strainer to remove seeds and peels.
- Make the pizza sauce: in a 12-quart or larger stockpot cook onions and garlic in the olive oil over medium heat until the onion softens, 5-10 minutes. Add tomato puree and all the seasonings (basil through pepper flakes), bring to a boil, reduce heat and cook for about 30 minutes, uncovered. Process with an immersion blender to make a smoother sauce (or carefully blend in batches).
- Bring back to a boil; reduce heat and simmer, uncovered, until sauce reaches desired consistency (reduced by 1/4 to 1/3), usually an hour or two, depending on if you started with fresh or frozen tomatoes. Make sure to stir occasionally to prevent sticking (if you have a thin-bottomed stock-pot, stir more often to prevent scorching).
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