Canning pizza sauce Recipe – 100% perfect Test

Prepare the Tomatoes

1. First wash the tomatoes thoroughly under cold water.
   Now Core the tomatoes and remove any blemishes.
   Cut the tomatoes into quarters and remove the seeds.

   

Cook the Sauce Base

1. Cook tomatoes

   In a large stockpot, add the tomatoes and cook over medium heat for about 15 minutes.

   

2. Cook onion and garlic

   Heat olive oil in a pan on medium flame. Add chopped onion and minced garlic to it. Cook until the onion becomes transparent and the garlic becomes fragrant, stirring occasionally.

   

3. Add cook onion and garlic

   Once the tomatoes are cooked, add the cooked onion and garlic to the pot. Stirring occasionally to make a perfect consistency.

   

4. Add the spices

   Add the balsamic vinegar, sugar, dried oregano, dried basil, dried thyme, and red pepper flakes and stir well.
   Bring the mixture to a simmer over medium-low heat.

   

Simmer and Reduce

1. Allow the sauce to simmer uncovered for 1-2 hours, stirring occasionally.
   As the sauce cooks, it will gradually thicken and reduce in volume.

   

Blend the Sauce

1. Once the sauce has cooked down and the tomatoes have softened, remove the pot from the heat.
   Use an immersion blender or transfer the sauce to a blender in batches to puree until smooth.

   

Prepare for Canning

1. Sterilize your canning jars and lids according to standard canning procedures.
   Add 1 teaspoon of lemon juice to the prepared jar.

   

2. Ladle the hot pizza sauce into the sterilized jars, leaving about 1/2 inch of headspace at the top.

   Wipe the rims of the jars clean with a damp cloth to ensure a proper seal.

   

Process the Jars

1. Place the lids on the jars and screw on the bands until fingertip-tight.
   Bring the water to a boil and process the jars for 40-35 minutes, adjusting for altitude if necessary.

   

Cool and Store

1. Once processed, carefully remove the jars from the canner using a jar lifter and place them on a kitchen towel to cool.
   Allow the jars to cool completely at room temperature.
   Once cooled, check that the jars have sealed properly (the lids should be slightly concave and should not flex when pressed).
   Store the sealed jars in a cool, dark place for up to 1 year.