Canned Pizza Sauce for a Year
Capture the taste of homemade goodness all year long with this "Canned Pizza Sauce for a Year" recipe, perfect for pizza night enthusiasts and home canners alike. Featuring a vibrant blend of 25 pounds of fresh Roma tomatoes, fragrant garlic, and a medley of classic Italian herbs like oregano and basil, this recipe creates a rich, flavorful pizza sauce that’s miles ahead of store-bought options. With step-by-step instructions for peeling, simmering, and blending, you'll master the art of homemade canning while stocking your pantry with 12 jars of preservative-free happiness. The addition of citric acid ensures safe, long-term storage, making this an essential recipe for meal preppers and pizza lovers craving that homemade touch. Whether you’re crafting a classic margherita or a loaded veggie pizza, this sauce is your year-long secret to incredible flavor.
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Recipe Information
Ingredients
- 25 pounds Roma tomatoes (fresh)
- 12 ounces Tomato paste
- 0.5 cups Olive oil
- 8 cloves Garlic (minced)
- 2 tablespoons Dried oregano
- 2 tablespoons Dried basil
- 2 tablespoons Salt
- 2 tablespoons Sugar
- 1 teaspoon Crushed red pepper flakes (optional)
- 0.25 teaspoons per jar Citric acid
Instructions
1. Begin by preparing the Roma tomatoes. Wash them thoroughly and cut an 'X' on the bottom of each tomato. Blanch in boiling water for 30 seconds, then transfer to an ice bath to loosen the skins. Peel the tomatoes and remove the cores.
2. Chop the peeled tomatoes into small chunks and transfer them to a large, heavy-bottomed stockpot.
3. Heat the stockpot over medium heat. Add the olive oil to the pot, followed by the minced garlic. Cook for 1-2 minutes until the garlic is fragrant.
4. Pour the tomatoes into the pot and bring to a simmer. Stir occasionally as the tomatoes break down, cooking for about 30 minutes.
5. Use an immersion blender or transfer the mixture to a standing blender (in batches if necessary) to achieve a smooth consistency. Return the sauce to the pot.
6. Add the tomato paste, dried oregano, dried basil, salt, sugar, and crushed red pepper flakes (if using). Stir well to combine.
7. Simmer the sauce on low heat for an additional 60 minutes, stirring occasionally to prevent sticking. Taste and adjust seasonings as needed.
8. Sterilize 12 pint-sized canning jars, lids, and bands by boiling them in water for at least 10 minutes. Keep them hot until ready to use.
9. Add 1/4 teaspoon of citric acid to each jar to ensure proper acidity for safe canning.
10. Ladle the hot pizza sauce into the prepared jars, leaving 1/2 inch of headspace. Wipe the rims clean with a damp cloth, then secure the lids and bands until finger-tight.
11. Process the jars in a boiling water canner for 35 minutes (adjust for altitude if necessary). Ensure that the jars are fully submerged with at least 1-2 inches of water above the lids.
12. Once processed, remove the jars from the canner and allow them to cool completely on a towel or wire rack. Check for proper seals by pressing down on the center of each lid; it should not flex up and down.
13. Store the sealed jars in a cool, dark place for up to 12 months. Refrigerate any jars that did not seal properly and use within one week.
Nutrition Facts
Calories |
3492 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 137.4 g | 176% | |
| Saturated Fat | 17.8 g | 89% | |
| Polyunsaturated Fat | 10.6 g | ||
| Cholesterol | 0 mg | 0% | |
| Sodium | 14939 mg | 650% | |
| Total Carbohydrate | 545.2 g | 198% | |
| Dietary Fiber | 154.5 g | 552% | |
| Total Sugars | 362.1 g | ||
| Protein | 119.2 g | 238% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 1401 mg | 108% | |
| Iron | 48.6 mg | 270% | |
| Potassium | 30497 mg | 649% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
