Home Canned Pizza Sauce ~ Seasoned Tomato Sauce ~ Small Batch Canning
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- เผยแพร่เมื่อ 9 ก.ค. 2024
- #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: 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.
Recommended products I use:
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
Let's connect!~
🌸Email: carol@thriftychichousewife.com
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Who doesn't love the "ping" sound? It makes a canner smile :) Thank you, greatly demonstrated!
Timely, timely. Ready to can and really want to start on a couple of tomato recipes. This one is an absolute necessity in this house!
Thank you Carol. My Roma tomatoes are in my freezer. I washed, cored and quartered them before freezing. The skins usually slide off when I thaw them and they also give up a lot of their liquid. I can’t wait until I have time to make this
Hi Carol. So good to see you!! Great video. Keep 'em coming!
Love the thought of using red wine vinegar in my tomato products. If I get an sizable harvest I certainly will try that!
I have used tomato powder to thicken the last bit of my sauce.
I love putting my pizza sauce in the half pint jars. It’s perfect for one person pizza. Otherwise the store-bought stuff goes to waste sometimes when it’s in a larger container. I love the idea of red wine and may have to try it. Just waiting for my Roma tomatoes to mature.
Well this is just what I was looking for since my tomatoes are coming on strong!! Your instruction and videos are always great for any level canner. Thank you. I hope all is well!! 💕
Yum! Looks so good and you make it look so easy! Thank you!
Thank You!🐞
Thank you! Cant wait to make this when my tomatoes are ready!
Looks beautiful Carol! Thank you for sharing.
Love that you’re a trusted source for safe canning! Thanks bunches.
This recipe is so timely! I was just researching a pizza sauce recipe! Thank you so much for sharing!!
Downloaded this one. Thank you for sharing !!!!
Thank you. I am definitely trying this.
I agree very timely recipe. This is on my list of things to can this summer from my garden. Thank you so much for the small batch, I really appreciate it. Tomatoes are still about a week or two away but now I know what I will be doing with some of them.
And here I thought I knew how to deal with tomatoes. Great recipe, Carol! Thank you!
They make a KitchenAid attachment strainer that makes it easy and not messy to remove the skins and seeds. Then take the skins from the strainer and dehydrate them for tomato powder……no waste of any part of the tomato. Tomato Powder is great to add to soups and stews.
I have it processing now. I saved some out to make pizza for dinner tomorrow. It tastes amazing. Thank you so much for sharing this video
Made this and it’s so delicious. Thanks!
Thanks for sharing this recipe. I am looking forward to my tomatoes ripening this year so I can make all the yummy recipes.
Sounds delicious. My romas are just starting to pop (picked over 40 today). I need more pizza sauce on the shelf.
looks delish..very easy and the small batch is perfect for a small family or a single person..this would be nice in a gift basket with all ingredients for some homemade pizzas..thx carol, for always detailed instructions in your videos..thx marie from canada
So Happy to see you back for Canning Season. You are such an Inspiration ❤❤❤
Thank you for being to kind! 💕
@@carol-thriftychichousewife6231 💖
What looks different!
Your shelf & Simply Blessed sign look very nice in your kitchen. Love this recipe. 🙏
Thank you so much 😊
Beautiful, Carol - Gienie ❤
💕💕
Can’t wait to try! Have you ever canned safe recipes using store bought canned tomatoes?
No I haven’t
Check your vinegars acidity. It’s not the same on the shelf anymore.
I wish I could grow plum tomatoes that size.
Yummy Carol! This is what I need in my stash.
I was wondering if you could use canned tomatoes if necessary? I know if wouldn’t be the same taste as fresh.
Thanks for sharing this! 😘
Yes, you could 💕
Can I use fresh basil instead of dry in this canning recipe? ThAnk you so much for all your wonderful recipes!
Sorry but no. Fresh basil could change the acidity making it unsafe for water bath or steam canning
Hello! Love your recipes. Is it safe to use jarlic instead of fresh garlic?
I would use garlic powder instead
Could this also be a spaghetti sauce as well? I've been freezing my roma tomatoes till I have enough. Thank you for showing how to remove the skins without a food mill.
Yes it would be great as pasta sauce 😊
Hot packing tomatoes requires a different maintained pressure and temperature than cold packing. I know the pressure achieved is on the gage, but how do I verify the temperature on my steam canner?
There is no pressure with steam or water bath canning. The difference between hot and cold pack is just the method in prepping and nothing to do with processing procedure. It’s the same whether you cold pack or hot pack. The temperature for steam canning is boiling which is 212*.
lucas.osu.edu/sites/lucas/files/imce/Program_Pages/FCS/canning%20tomatoes_HYG_5336_15.pdf
Carol, can a sugar substitute be used in place of sugar? Those of us that are diabetic would need to know if this is a usable substitute.
Thank you!
Yes
extension.psu.edu/canning-with-less-sugar/
Can you use fresh basil or does it need to be dry?
You must use dried here
Can I use minced garlic in water in place of fresh garlic?
Yes
So. If you don’t mind me asking. My wife and I are in central Ohio. Our tomatoes are not getting good tomatoes yet. Tons of green ones. But the ones that are turning. Are rotten on the bottom. Any ideas?
Hi! I’m sorry but I really don’t know much about that problem.
Blossom end rot? This is caused by a lack of calcium in the soil or planter. I’ve used 1-2 Tums powdered per plant, powdered egg shells and bone meal to amend the soil. A little epsom salts combined with the calcium source is always a good thing as the two work hand in hand. I found that feeding tomatoes home made weed tea has been a game changer for the health of my tomatoes and other veggies. It feeds the soils. Synthetic fertilizers eventually damaged my soil and killed the soil micro biology, causing diseases ever year over time, so now I use what God provides. Weed tea stinks but works amazing and improves the health of garden soil. Fill a 5 gallon bucket packed with weeds, top off with non chlorinated water, cover and let steep 10-14 days. Use about 1/2 cup to 2 gallons of water to feed plants.best of luck!! 😉
Ummm i need help/advice...i just canned 1/2 bushel of awesome tomatoes...pressure canned, used citric acid, used a weighted gauge, BUT i forgot to let the steam vent before adding the weighted gauge. All of the cans sealed, i did this 3 days ago. Do i need to repressure them? ...to clarify, they did get to 11 lbs of pressure, i didn't start counting until the rocker rocked and pressure gauge matched.
This is the best answer I can find 😊
ask2.extension.org/kb/faq.php?id=474307
blogs.extension.iastate.edu/answerline/2022/05/17/remember-to-vent/
Thank you! The one from Iowa state excludes tomatoes since they are higher acidity and I did add citric acid...it leads me to believe I would be okay, am I misinterpreting that? I'm wondering in some cases if they are giving me the "safe/ultraconservative" answer because they have to. And we've seen people(italian gmas) not heat tomatoes at all and turn the can upside down to seal(I realize not recommended)...im.trying to calculate how bad it would really be. I'm newer to this, I love all of your videos!!
Did you give the page # in the book. I thought you did but I can't find. it now.
I may not have. It’s listed as Seasoned Tomato Sauce
@@carol-thriftychichousewife6231 Thank you.
I use balsamic vinegar. I checked and my brand is 4%.
Any vinegar used in canning must be 5% or greater
If you are going to put the sauce through the blender why bother removing the skins and seeds? Won’t they just get purred?