Tuesday, September 3, 2013

Canning Pizza Sauce

Since we have been working on the kitchen pretty much non stop the last couple of weeks I haven't had a chance to can anything. We finally finished it up on Sunday, so that means I could finally get down to business. We had been throwing all of our ripe tomatoes into the freezer until the kitchen was done and I had time to deal with them. Dealing with frozen tomatoes is soooo much easier. You can just run them under some water and the skins practically fall off. By the time all the tomatoes you are using to can are skinned they are thawed enough to use a knife to cut out the core and cut them into quarters.

Frozen tomatoes

I choose to make my pizza sauce in my crock pot so I could focus on other things. I threw about 25 frozen quartered tomatoes into my 5 quart crock pot. If you are using fresh tomatoes it will probably cut the time it takes for them to cook down in half.

Skinned frozen tomatoes.

And I just realized that about half the pictures I took are MIA...technology fail. Thankfully this is pretty much self explanatory.

Next I diced up 1 large onion and added it to the crock pot. I also finely diced up one green bell pepper and 2 small banana peppers and threw them in with the tomatoes.  The next step is to add all your spices. You can use fresh if you wish, but I didn't have any.

 Here is what I added:

1 t. pepper
1 T. sugar
2 T. parsley
1 T. oregano
1 T. basil
2 t. salt

Last but not least I added 6 crushed cloves of garlic. After stirring it all together I let it cook down in the crock pot on low for about 20 hours. I started it in the evening so then I could periodically check on it during the next day until it was cooked down enough for my liking. If you start with fresh and not frozen tomatoes the amount of time will definitely be cut down. It will even be cut done enough to reduce the sauce down over the stove in a large pot.
After the sauce had cooked down enough for my liking I added 1/2 Tablespoon of lemon juice to 1/2 pint jars and then filled with pizza sauce. I processed them for 30 minutes in a water bath canner. If you use pint jars then add 1 Tablespoon of lemon juice and process for 40 minutes. 1/2 pint jars is enough sauce for us to make one pizza, so that size just works best for us. I ended up with 12 1/2 pint jars of pizza sauce.

Last 4 jars. My canner will only hold 8 1/2 pint jars(4 on each level).

1 comment:

  1. I know this is an old post, but since you already freeze your tomatoes, I thought you might just be interested.... I read about a lady who freezes all her tomatoes, and then drains the liquid off as they thaw. She says it takes lots of the time off of the simmering.