How to Make Homemade Canned Pizza Sauce
Say goodbye to store-bought pizza sauce and learn how to preserve the flavors of fresh ingredients in a jar with this homemade canned pizza sauce recipe.
If you need to use up all of your excess garden tomatoes and are tired of store-bought pizza sauce look no further than this homemade canned pizza sauce recipe. Making your own homemade canned pizza sauce is easier than you think and the results are truly worth the effort. Say goodbye to bland, watery sauces and hello to a rich, flavorful base for all your favorite pizza creations. This sauce can be very versatile! It can be used as pizza sauce as intended, or it can be used as marinara for dipping or a pasta sauce in all of your favorite italian dishes.
With homemade pizza sauce you can have full control over all the ingredients going into your sauce. Store-bought pizza sauce is full of preservatives and additives to make it last longer and to add to its color. With homemade sauce it is completely additive free and uses lemon juice to aid in preservation. So if you are like us and try to avoid preservatives and harmful additives then this is the perfect recipe for you.
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Equipment
- Large stockpot – I used a 16 quart stockpot. This allows room for the sauce to boil without boiling over.
- Water bath canner
- Jars
- Lids and rings
- Jar lifter
- Magnetic lid wand
- Vinegar – This does not go in the recipe. Vinegar will be used to clean the rims of the jars.
- Tomato strainer
- Knife
- Ladle
- Funnel
Ingredients
- 20 pounds of Roma tomatoes – Any meaty tomatoes will work such as Santos or Celebrities.
- 1 1/3 cup granulated sugar
- 9 teaspoons dried basil
- 4 teaspoons garlic powder
- 4 teaspoons onion powder
- 3 teaspoons dried parsley
- 4 1/2 teaspoons salt
- 3 teaspoons dried oregano
- 1/2 teaspoon crushed red pepper (optional)
- 1/2 teaspoon bottled lemon juice for pints. (If you are using quart jars you will need to use 1 teaspoon.)
How to Make the Best Homemade Canned Pizza Sauce
1. Start by prepping the tomatoes by removing stems, bad spots, washing, and drying them.
2. Cut the tomatoes small enough to fit through the hopper of the electric tomato strainer. Process all of the tomatoes until the seeds and skins have been separated and you have tomato sauce.
3. Preheat your stockpot properly to ensure your sauce does not stick or burn. Pour the tomato sauce into the stockpot. Set the heat to high and bring to a boil. Once it is boiling turn the heat down to medium high. Add in all of the spices.
4. Let the pizza sauce simmer for a minimum of 4 hours. It needs to cook down until it has lost about half of its volume. This will ensure you get a thick sauce. If you do not let it simmer and cook down enough you will get a watery sauce. It will also be much darker in color. This is normal.
5. After the pizza sauce has cooked down at least half way remove the sauce from the heat and set to the side.
6. Fill your water bath canner with water and allow to begin preheating.
7. Wash and sterilize your jars, lids, and rings.
8. Ladle the sauce into your jars add the lemon juice to each jar. Debubble. Wipe the rims of the jars using vinegar. This will remove any water or sauce that may prevent a good seal. Place your lids onto the jars and place the rings on finger tight.
9. Using the jar lifter place the jars into the canner. Ensure that the water is 1 inch above the jars. Once the water is brought to a rolling boil start the timer. Process pints for 20 minutes and quarts for 25 minutes.
Storage
As all other canned food it should be stored in a cool dark area. Exposure to sunlight will cause the food to lose its color as well as its nutritional value. It is recommended by the National Center for Home Food Preservation that all food be eaten within one year. If stored properly it can and does last longer. Although the longer food is canned it slowly begins to lose nutritional value.
FAQ’s
How long to water bath can pizza sauce?
Process pints of pizza sauce for 20 minutes and quarts for 25 minutes in a rolling water bath.
How to get thick pizza sauce?
Using meaty tomatoes such as Romas are key to getting a thick pizza sauce. If you start with a watery tomato such as beefsteak you will not get a thick sauce. Also allowing the sauce to simmer for a minimum of 4 hours or until it has cooked down half way is key to a thick sauce.
How to store canned pizza sauce?
As with any home canned food it should be stored in a cool, dry, dark place that is consistent in temperature.
How long does homemade canned pizza sauce last?
It is recommened by the National Center for Home Food Preservation that all home canned food be eaten within 1 year. As long as the canned pizza sauce is canned and stored properly it can last up to 5 years. After 1 year it will slowly begin to lose nutritional value and may lose its vibrant color if exposed to light.
In conclusion, making your own homemade canned pizza sauce is a delicious and rewarding endeavor that allows you to control the ingredients and flavors in your favorite dish. By following a few simple steps and using fresh, high-quality ingredients, you can create a sauce that rivals any store-bought variety. Whether you prefer a classic marinara or something more unique, the possibilities are endless when it comes to creating your own signature pizza sauce. So next time you’re craving a homemade pizza night, consider using your own canned pizza sauce for an extra special touch.
If you try this recipe I would love if you left a star rating or a written review below. I love hearing your feedback!
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