Your recipe is awesome and will go very high.of course it will be very tasty to eat.😋 I love it .I will definitely try it.You will tell me in the comments. How do you like my recipe?Thanks.....👍🍀👏💢🍂🌼
Looks good. Last week I made some blackberry jelly and one of my jars fell over while canning it, but it sealed good.(I didn't know until it was done ) Is that a issue ?
May I be so bold to ask a canning problem? My quart jars always boil over into the pressure canner and I measure the meat and fluid to more then 1 inch head room. Typically are at 1.5 inches head space when done. Sometimes a little more. We are at 900 feet above sea level in Wisconsin a weight of 10 lbs. of pressure , last night I went back to 15 lbs which I always use for the past 45 years. Using 3 quarts water in pot , maybe 4, threatening to use more water. What would you recommend. Thanks. Paul J.
Hi Paul. I've definitely experienced this sort of thing when pressure canning. As long as I start with the proper headspace, and process for the correct time and weight, I don't consider this a big problem. When it comes to pressure-canning, the big thing is to follow the approved recipes, times, weights, etc. I don't understand thermodynamics and food science quite enough to determine on my own how much changing the pressure or amount of water in the canner will affect the food-safeness of my foods. I'm not sure if that was of any help, but I think it's the best I got!
@@GreatLakesPrepping I appreciate the opinion. As I always go by, food preservation is more an art then a science. We all keep experimenting and learning. Thanks for the help and keep the information coming. Paul J.
@@pauljandourek3260 I get what you mean, Paul, but I think it's worth saying that food preservation is quite literally science! It's pretty risky to experiment with this sort of thing.
35 minutes for pints, 40 minutes for quarts (Note: At high altitudes, processing times may need to be increased). Those are the sizes I do. You can also see the full recipe here: www.greatlakesprepping.com/food-preservation-storage/homemade-pizza-sauce-recipe-for-canning/
Great video. Very clear and easy to follow. Might be a good idea to mention Time/altitude though. Thanks for the video. Looks like a great recipe.
Your mom & grandma must be so proud of you!
I'm a learner right now but hopefully one day my 15 yr will also start be canning.
Thank you Katherine, that's a very nice compliment!
This recipe looks good. I’ll try it but use 1/2 pint jars for my small family of three. I realize 1/2 pints process at the same time as pints.
Thanks! I actually just used up my last jar from this batch.
Great video. That was easy to do. Thank you for sharing.
Pizza is one for the 4 food groups. pizza, beer, donuts, coffee.
Exactly!
Looking forward to trying this recipe next time I make homemade pizza! This looks awesome, Great Lakes! God bless
Thanks, I hope you enjoy!
Looks so good ! Thanks for video. I can't wait to try this.
Your recipe is awesome and will go
very high.of course it will be very tasty to eat.😋 I love it .I will definitely try it.You will tell me in the comments. How do you like my recipe?Thanks.....👍🍀👏💢🍂🌼
Looks good. Last week I made some blackberry jelly and one of my jars fell over while canning it, but it sealed good.(I didn't know until it was done ) Is that a issue ?
As long as the seal is good and the lid is still "popped" in, and all the contents of that jar look the same as the other jars, I'm sure it's fine.
May I be so bold to ask a canning problem? My quart jars always boil over into the pressure canner and I measure the meat and fluid to more then 1 inch head room. Typically are at 1.5 inches head space when done. Sometimes a little more. We are at 900 feet above sea level in Wisconsin a weight of 10 lbs. of pressure , last night I went back to 15 lbs which I always use for the past 45 years. Using 3 quarts water in pot , maybe 4, threatening to use more water. What would you recommend. Thanks. Paul J.
Hi Paul. I've definitely experienced this sort of thing when pressure canning. As long as I start with the proper headspace, and process for the correct time and weight, I don't consider this a big problem. When it comes to pressure-canning, the big thing is to follow the approved recipes, times, weights, etc. I don't understand thermodynamics and food science quite enough to determine on my own how much changing the pressure or amount of water in the canner will affect the food-safeness of my foods.
I'm not sure if that was of any help, but I think it's the best I got!
@@GreatLakesPrepping I appreciate the opinion. As I always go by, food preservation is more an art then a science. We all keep experimenting and learning. Thanks for the help and keep the information coming. Paul J.
@@pauljandourek3260 I get what you mean, Paul, but I think it's worth saying that food preservation is quite literally science! It's pretty risky to experiment with this sort of thing.
@@GreatLakesPrepping Got ya. Thanks
How much time for jelly jars ? To process.
35 minutes for pints, 40 minutes for quarts (Note: At high altitudes, processing times may need to be increased). Those are the sizes I do.
You can also see the full recipe here: www.greatlakesprepping.com/food-preservation-storage/homemade-pizza-sauce-recipe-for-canning/
How long did yours have to simmer for?
Not too long for this batch. Maybe 15 minutes if I recall.