Canning Pizza Sauce

This recipe was sourced from the Internet on a wonderful site by a Mennonite woman; see http://homejoys.blogspot.com/2008/10/make-it-yourself-pizza-sauce.html. I made some changes from the original to make it my own, as always from one cook to another I must give the original author her due. Please check out her site, she has some wonderful recipes.

2 gallon tomatoes (generous)
2 1/2 lb. onion (did not use)
several stalks of celery (optional) (did not use)
6 green or red sweet peppers (roasted mine; reds are even sweeter that way)
2 T basil + 2 T oregano or 4 T Italian Spice Blend
1 T garlic powder
1/4 cup salt
3/4 cup sugar (I used honey)
1/2 cup oil (I used olive oil)
1/2 T crushed red pepper (optional) (did not use)
1 T paprika (optional) (did not use)
1 T chili powder (optional) (did not use)
1 1/2 cup clear gel

We have a Food Mill that processes the tomato skins aside and blends the tomatoes up. This is done after all bad spots are carved away and the core is removed.  Otherwise, boil water in a large pan. Soak tomatoes in water for a few minutes until skins can be easily removed. Puree peeled tomatoes in blender. Coarsely chop peppers, onions, and celery. Cook in pan with a little water until soft. Then puree vegetables in blender with a little of the tomato juice.

Mix clear gel with some tomato juice. I like to cook my tomato mixture down until the foam is gone; that thickens up the sauce a little. Stir all ingredients in a large pot and cook for 30 minutes at a low simmer to blend well. Seal in jars. Can 10 minutes. Makes 15- 20 pints.

Try My Alternative to Water Bath Canning any Tomato Products: I take my very hot jars out of the dishwasher after their heat dried a few at a time. Fill them with the just finished boiling liquid; put a heat softened flat on top of the clean jar lid (always make sure you soil the rim) and screw on the ring. This can only be done with tomato products; it will save you a lot of time and energy.  

Variations: For spicier sauce add more red pepper. In an attempt to have a darker red colored sauce without the added artificial colorings, I added the chili powder and paprika. Using all red peppers instead of green also makes a much redder sauce. My roasted red peppers added the color. Add more or less clear gel depending on how thick you like it. Cornstarch can be substituted. I use this recipe for spaghetti and lasagna as well.

 

Hope you enjoy your time canning as much as I do. Surely you and your family will savor the taste and smell of your canned pizza sauce and that homemade pizza; made with love!

 

Grandma Spicy