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Canning Pizza Sauce: Roasted Roma Pizza Sauce

Preserve fresh tomatoes while they are in season by canning pizza sauce with this Roma tomato sauce recipe. Roasting the tomatoes, onions, and garlic results in a full flavored sauce that will elevate homemade pizza night.
Prep Time30 minutes
Cook Time4 hours
Total Time4 hours 30 minutes
Course: Pantry
Cuisine: American
Keyword: canning pizza sauce
Servings: 28 servings
Calories: 105kcal
Author: Grow a Good Life

Ingredients

  • 20 pounds Roma tomatoes
  • 1 cup chopped onion
  • 8 cloves garlic
  • 1/4 cup finely minced fresh basil
  • 2 teaspoons kosher salt optional for flavor
  • Citric acid or bottled lemon juice

Instructions

Make the Sauce:

  • Preheat the oven to 325˚F / 177˚C.
  • Place the tomatoes, onions, and garlic on four shallow rimmed baking sheets and roast until the tomatoes are soft, about 20 to 30 minutes.
  • Let the vegetables cool slightly, and then remove the seeds and skins using a food strainer or food mill. Be sure to include any liquid that released from the roasted tomatoes.
  • Add the tomato purée to a large pot, add the basil, salt if using, and bring to a simmer over medium heat. Continue cooking uncovered until the sauce reduces by half. Stir occasionally to prevent sticking.

Prepare the Canning Equipment:

  • While the sauce is simmering, wash your jars, lids, screw bands, and canning tools in hot soapy water. Rinse thoroughly to remove all suds. Set aside to air dry on a clean kitchen towel.
  • Place the jar rack into water bath canner, place jars in the canner, and add water to cover. Bring the canner to a simmer (180˚F) for 10 minutes, and keep the jars hot until you are ready to fill them.

Can the Sauce:

  • Spread a kitchen towel on the counter. Place the citric acid or lemon juice along with the measuring spoons next to the towel.
  • Use the jar lifter to remove a jar from the canner. Drain the water back into the canner, and place on the towel. Keep the remaining jars in the canner so they stay hot.
  • Add citric acid or lemon juice to the jar. For half-pints, add 1/8 teaspoon of citric acid, or 1/2 tablespoon of bottled lemon juice to each jar. For pints, add 1/4 teaspoon of citric acid, or 1 tablespoon of bottled lemon juice to each jar.
  • Use your canning ladle and funnel and add the hot sauce to the warm jar leaving 1/2-inch headspace. Swirl your bubble popper through the jars to release air bubbles. Wipe the rim of each jar with a damp towel.
  • Center a lid on the jar, and screw on the band until it is fingertip tight. Use the jar lifter to place the jar back into the canner, and repeat with the remaining jars. Try to leave some space in between the jars.
  • Once all the jars are in canner, adjust the water level to two inches above the jar tops.
  • Cover the canner and bring to boil over high heat. Once water boils vigorously, set your timer, and process half-pints and pints for 35 minutes at altitudes of less than 1,000 ft. Adjust processing time for your altitude if necessary (see notes).
  • When processing time is complete, turn off the heat and allow the canner to cool down and settle for about 5 minutes.
  • Spread a dry kitchen towel on the counter, and remove the cover by tilting lid away from you so that steam does not burn your face.
  • Use the jar lifter to lift jars carefully from canner and place on the towel. Keep the jars upright, and don't tighten bands or check the seals yet. Let the jars sit undisturbed for 12 to 24-hours to cool.
  • After the jars have cooled for at least 12 hours, check to be sure jar lids have sealed by pushing on the center of the lid. The lid should not pop up. If the lid flexes up and down, it did not seal. Refrigerate the jar and use within a week.
  • Remove the screw on bands and wash the jars. Label, date, and store in a cool, dark place. Use within 12 to 18 months. Refrigerate the sauce once opened and consume within a week. Yields about 14 half-pint, or 7 pint jars.

Notes

This is a tested safe canning recipe from the Ball Blue Book Guide to Preserving. Altering the recipe may make it unsafe for canning.
All times are at altitudes of less than 1,000 ft. Adjustments must be made for altitudes greater than 1,000 ft: Half pints and pints at altitudes of 1,001 - 3,000 ft. is 40 minutes, 3,001 - 6,000 ft. is 45 minutes, and above 6,000 feet is 50 minutes.
If you need immediate canning help or answers, please contact your local extension office.

Nutrition

Serving: 0.5cup | Calories: 105kcal | Carbohydrates: 19g | Protein: 4g | Fat: 0.3g