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

Our “Go To” Spice

Available at local grocery stores
and always in my spice cabinet.

At least ten years ago when the Woodsmen and I started wanting to spice our foods beyond salt and pepper we found a spice blend.  The Morton Nature’s Seasons-Seasoning Blend which contains salt, black pepper, sugar, spices, natural onion flavor, natural garlic flavor, parsley and celery seeds. For someone just starting out, a novice cook or a cook on the run can use this “Go To” spice.

We use it in cold salads and hot meals alike! A favorite for a long time when needing a quick meal is called “Bachelor” chicken. Those frozen chicken breast’s that you can buy in three/four pound sacks in every grocery or big box store. You can pre-thaw the chicken breast; season with the spice, warm your skillet and oil before cooking your chicken. The other option is to throw the frozen chicken breast directly into the oiled warm skillet; cover and turn the heat down to medium low. You can go off and leave this un-attended while you do something else, make a salad to go with your meal, wash a load of laundry, drink a cup of chamomile tea or anything that is your hearts desire. The chicken will defrost and begin the cooking process while you are attending to other things. Grandma Spicy loved this meal because it had wonderful taste and had no waste; just a little water escaping while on defrosting.

This spice is also grand when sprinkled into raw ground beef or ground turkey. Spicing patties is the right idea and it really makes these meats magnificent enough for your grill or skillet. Alternately; when cooking these meats to the ground stage for spaghetti and those types of dishes this spice adds an extra level of flavor they deserve.

This is a good spice to take camping or when you spend that week in a condo with friends and family. The basics in it along with the flavor profile from this spice mixture compliment many types of cooking from Italian, Mexican, and Asian to American. Many times it is the first layer of spice Grandma Spicy sprinkles into her food before another spice makes into the skillet or bowl.

This “Go To” Spice by Morton’s has been a faithful part of our family. I am sure that there are other spice combinations branded by other companies that are your “Go To” spice. I would love to hear from other cooks and their spice adventures because everything is better when it is a little spicy!

Grandma Spicy