The BEST Homemade Pizza Sauce Recipe | Water Bath Canning Recipe
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- Опубликовано: 15 окт 2024
- I'm excited to share with you today our absolute favorite homemade pizza sauce recipe. We have been canning this pizza sauce recipe for several years to stock our homestead pantry.
Pizza Sauce Recipe:
22 lbs tomatoes
3 c onions
6 cloves garlic
1/4 c olive oil
2 tbsp + 1 tsp dried basil
1 tbsp dried oregano
1 tbsp dried thyme
1/2 tbsp black pepper
1/4 c brown sugar
2 tbsp salt
1 tbsp chili flakes
2 tsp garlic powder
1/2 tbsp bottled lemon juice per half pint
Sautee onions and garlic in olive oil. Peel tomatoes and add to pot with seasonings. Simmer for at least 30 minutes then blend until smooth. Cook down until desired thickness. Add lemon juice to jars and fill to 1/2 inch headspace. Process half pints and pints 35 minutes, adjusting for elevation.
Information on adjusting for elevation when waterbath or pressure canning:
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Abbey
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A few years ago I froze about 50 lbs of tomatoes and canned them later, but I thought the texture and taste was off. I have seen many homesteaders use this method so I think next season I will try it again. It could have been something I was doing wrong. Your sauce looks so good and I like that thickness level as well. I don't know how your sweater stayed so clean. When I'm canning anything, especially tomatoes, my clothes and kitchen are a mess. 😁 Thanks for sharing another great recipe. Have a good weekend!
Supposedly vegetables degrade if you freeze them without at least blanching them. It does something with enzymes that degrades them nutritionally which would affect taste.
Hmm interesting. Do you recall what you made with them? I haven’t had that issue but typically it’s just pasta or pizza sauce I make with frozen tomatoes. I honestly am not sure how I managed to stay clean either 🤣 thank you for watching!
Yes this is true! I blanch most of what I freeze especially if I want it to last longer. For tomatoes I’m not freezing them for long, just until I have time to deal with them so I don’t worry about it.
Hello and good morning.
Thank you for walking us through what you do.
When it says salt, is it referring to canning salt? I am a newbie & I can't seem to find how many half pint jars this makes for.
Just to give me an idea.
Thank you kindly.
This sauce looks AMAZING! I'm looking forward to trying this pizza sauce. Just found a recipe for sourdough pizza dough, this should be perfect!
This pizza sauce looks so good thanks for sharing your spice tweeks!!
Thanks Debbie!
What a great video! I never saw that thyme & dried basil coming.
Thank you for emphasizing safe canning practices!
I try to be clear on that! Thanks for watching :)
Just made this sauce today. It’s fabulous! Thank you.
I’m so happy to hear that, Marcia! Thanks for letting me know!
I’ve been looking for a pizza sauce recipe to finish up my tomatoes. I’ll be doing this today. Love your videos and recipes!
Thank you so much, Kristy! Let me know how you like it!
Thank you for sharing!! I will need to try this recipe!!
Thanks for watching! Let me know if you do!
Looks really good! Lots of pizza sauce for your pantry for sure! ❤
Thank you for watching! Happy to be restocked :)
Abbey, this recipe looks awesome and you got quite a bit from that batch. I am going to add the recipe to my book as well and see if this one becomes our go too! Thank you for sharing.
Thank you for watching Cheryl! I need to make another batch with the last of the tomatoes we have in the freezer
How long in a water canner versus pressure canner for the pizza sauce. It looks delicious.
LOL. I'm seriously right now cooking down some tomatoes wanting to make Pizza sauce. Yeah! ETA: This looks good. I just have to sort out ratios cuz I don't have 22 pounds.
It would be interesting to see how you make these pizzas some day.
I’ll be sure to include that in a future video!
@@abbeyverigin I think I successfully calculated it out. My tomatoes were puree'd already so I'd have 8 pints - roughly 1/2 of what you did. Thank you
Great video! I'm extremely new to canning. I actually bought the new nessco 9.5qt pressure canner to help me learn. One of the first things I want to do is make pizza sauce. My question for you is can you substitute the salt with 50/50 salt? I'm a diabetic so watching sugar and salt is big for me. I just don't know how that affects things when it comes to canning. I don't want to poison my family obviously lol.
Why not pressure Canning this sauce? Thanks for the video! Greetings from Belgium
Hello! This sauce does not need to be pressure canned because of the additional lemon juice. The recipe it was adapted from is a waterbath canning recipe.
3rd video of yours and im loving your style.. also, where is your beautiful green sweater from? I need it! 😊
Thank you so much! I appreciate the support. It is from old navy a few years back :)
Thanks for sharing. Sounds delicious. I don’t see the recipe below? Maybe I’m not looking properly lol
No that was definitely an error on my end! Must not have hit save. It’s updated now :)
@@abbeyverigin Thanks so much!! Love your videos 😊
Do you measure the weight of the tomatoes in the bags before freezing,or after they are thawed? The sauce looks delicious!
I’m curious too.
I measure before freezing but I have found that a gallon bag pretty consistently holds 5lbs :)
Thank you for responding. That will help me out. Your sauce looks great! I'm going to use your recipe. I love watching your videos, you are always so neat and very precise on everything you make. You do a great job!☺️
@@pennyhibbard250 thank you Penny! I appreciate your kind words. Let me know how you like it!
I'v read that the sauce on a pizza is 60 percent of the flavor, I think your sauce with the care you put into it would surpass 60 percent. I copied this formula. Thank you Abbey
Thank you for watching!
I thought you may have mentioned where or what brand roaster pan you have. I looked but didnt see where you may have purchased. Thank you so much.
Looks like the paderno roast. Excellent pan.
I need to can some pizza sauce too! Thanks for sharing. Very timely! I must have missed it, but what was the yield?
You can expect 7-8 pints or 15ish half pints depending how much you cook it down :) let me know if you try it!
@@abbeyverigin Thank you so much Abbey! I think I’m gonna do half pints as well like you did. Seems it would be the perfect size for us too. I’ll let you know! I just made the peach salsa using your recipe and I love it. 😋💕
@@pennybelle18 so happy to hear that!
Hi from Ecuador, what’s the shelf life expected? Thanks 😊
I just tried that recipe! the taste is awesome, but I got only 8 pints out of it....
I’m in North Port Fl. Close to ocean. How long do I water bath my sauce. I used canned tomatoes instead of fresh tomato. Can anyone tell me ?
Hi I was thinking of making this recipe but was wondering if could half it. Would it still be safe canning.
Hi Vicky, yes you could :)
I have a juicer from the company Nana and I will tell you right now if you take your time dropping them down the shoot and I have the large juicer. It removes seeds skins anything that's not going to go through and the pulp is very dry so you don't Miss A lot of value clean beautiful no oxygen no foam inside of my tomatoes I do not have to skim it off the top ever get an Nana juicer.
WHER DID YOU GET YOUR THING YOU FILL THE JARS WITH AMETAL ONE LOOKS SO DIFFERENT
I have them linked in the description!
I seen another canner always fill empty jars with water. So if they are a situation where they are no water she always has ❤
I’ve seen that as well, great idea!
Why the lemon juice? It wouldn’t it ruin the sauce flavor?
Hi Antonio. Yes it will alter the flavor a bit however we like the end product. You could use citric acid. The tomatoes need bottled lemon juice or citric acid to safely water bath can to make sure it is acidic enough
@@abbeyverigin thank you.
That has got to be the biggest garlic clove I’ve ever seen!
This doesn’t look like 22 pounds of tomatoes that it calls for in the recipe?
The sauce looks soo good, but the lemon juice puts me off. I pressured canned it w/o lemon juice and it was good...then got nervous and the next time added it, NOT GOOD, the flavor was way off. Took over a year to get through that batch and that was adding store bought sauce. I really don't get it... If you can pressure can carrots and potatoes w/o added acid then why not tomato products. I get you are water bath canning but 'can' you help a sister out on this conundrum??
I don’t mind the lemon juice in this at all, but some tomato products I find it makes it taste too acidic. You could do citric acid. I honestly don’t get the whole adding acid to pressure canned tomatoes either. I personally would feel comfortable pressure canning tomato products without the acid since like you mentioned carrots and potatoes can be pressure canned without. The processing time is longer for those though. I suppose it just depends on your comfort level deviating from canning recommendations. We have a lot of family that water bath cans tomato products without additional acid.
I dont see the recipe
It is in the description box
If you get that man juicer you'll never use that immersion blender on your sauce again