#canning #pizzasauce #pizza

Easy tomato sauce from fresh tomatoes perfectly seasoned for pizza!

12 c. (about 6 lbs.) chopped ripe paste/plum/roma tomatoes (If you are using a food mill leave skins on otherwise blanch, core and peel before chopping)
1 c. chopped onion
2 cloves minced garlic
2 T. chopped fresh oregano or 1 t. dried
(I used 1 t. dried basil, 1 t. dried parsley flakes,1 T. dried oregano)
1 t. sugar
1/2 t. black pepper (I used 1 t.)
2 bay leaves (I used 1)
2 T. red wine vinegar 5% acidity or bottled lemon juice
1/2 t. pickling salt (I used 1 t.)

Ladle hot sauce into hot half pint or pint jars, leaving 1/2" headspace. Wipe jar rim. Center lid and apply band to fingertip tight.

Process for 35 minutes in boiling water or steam canner, adjusting for altitude as follows:
1,001-3,000 ft ~ increase processing time by 5 minutes
3,001-6,000 ft ~ increase processing time by 10 minutes
6,001-8,000 ft ~ increase processing time by 15 minutes
8,001-10,000 ft ~ increase processing time by 20 minutes

Allow jars to rest undisturbed for 12-24 hours. Remove bands, check seals, wash and label jars. Store in a cool dark dry place.

Recipe Source: Small Batch Preserving: https://amzn.to/32ZSxr8

This tutorial is for informational purposes only. It is your responsibility to follow all instructions for your canner and water bath/steam canning. Always adhere to safe canning guidelines.

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As an Amazon Associate I earn from qualifying purchases. If you purchase through links on this post, I make a small commission at no additional cost to you. All proceeds will be used to support my channel.

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Enjoy!
xo~Carol

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