Pizza Sauce

🧂 Ingredients

20 pounds tomatoes

preferably a paste variety
1/2 cup dried basil
1/4 cup sugar

white grape juice concentrate or 3 Tablespoons honey
1/4 cup dried oregano
8 teaspoons canning or kosher salt

do not use table salt
1 tablespoon garlic powder
1 teaspoon freshly ground black pepper
1/2 teaspoon crushed red pepper flakes
6 tablespoons bottled lemon juice

Instructions

1 Wash tomatoes, remove any bad spots and core. Slice into quarters.
2 Put about a pound of tomato slices into stockpot over medium-high heat. Heat to
boiling while crushing tomatoes. Continue to add tomato quarters a few at a
time, while maintaining the boil. Continue to crush and stir tomatoes as they
cook. This will help keep sauce from separating after canning (not a big deal if
it does, just stir it in, but it does look prettier!). After the last tomatoes
are added to the boiling mixture, crush, and simmer for another 5 minutes.
3 Put cooked tomato mixture through a food mill or sieve to remove peels and seeds
leaving just the pulp.
4 Put tomato pulp back into stockpot with basil, sugar, oregano, salt, garlic
powder, black pepper and red pepper flakes. Simmer until desired consistency is
reached, stirring often. OR put as much of the puree into a large slow cooker
with the spices. Leave the lid off and turn on HIGH. Allow to cook down, adding
more of the tomato pulp as you have room. Continue to cook down in the uncovered
slow cooker until it is the thickness you like. I reduce the volume by about
one-half for a thicker sauce.
5 In well cleaned, hot pint jars, put 1 tablespoon bottled lemon juice in each
jar. Ladle hot pizza sauce into jars, leaving a 1/4" headspace. Wipe jar rim
with a damp cloth, put on lid and put on jar band finger tip tight.
6 Using a boiling water bath method, process jars for 35 minutes at 0-1,000 ft
altitude, 40 minutes for 1,001 - 3,000 ft, 45 minutes for 3,001 - 6,000 ft and
50 minutes for above 6,000 feet altitude.
7 To freeze: Allow finished sauce to cool. You do not need to add lemon juice if
you are freezing sauce. Taste and adjust seasonings as needed. Package one pint
worth of sauce into freezer safe containers with 1/2" head space. Seal, label
and freeze.

Pizza Sauce

Course:

🧂 Ingredients

Instructions

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