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–+ servings
Jars of home canned pizza sauce on a blue towel surrounded by garlic, ripe tomatoes, and fresh basil.

Pizza Sauce Canning Recipe

Rachel at Grow a Good Life
Preserve fresh tomatoes with this pizza sauce canning recipe. Roasted tomatoes, onions, and garlic create a rich, full-flavored sauce for homemade pizza.
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Prep Time 15 minutes
Cook Time 1 hour 30 minutes
Processing Time 35 minutes
Total Time 2 hours 20 minutes
Course Canning
Cuisine American
Servings 28 servings
Calories 105 kcal

Ingredients
  

  • 20 pounds Roma tomatoes
  • 1 cup chopped onion
  • 8 cloves garlic
  • 1/4 cup finely minced fresh basil
  • 2 teaspoons 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 is released from the roasted tomatoes.
  • Add the tomato purée to a large pot, add the basil, and salt if using, and bring to a simmer over medium heat. Continue cooking, uncovered, until the sauce has reduced by half, about 30 to 60 minutes. Stir occasionally to prevent sticking.

Prepare the Canner and Jars

  • 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 the 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.

Fill the Jars with 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 it on the towel. Keep the remaining jars in the canner so they stay hot.
  • Add citric acid or lemon juice to the jar:
    • Half-pint jar: Add 1/8 teaspoon citric acid or 1/2 tablespoon bottled lemon juice
    • Pint jar: Add 1/4 teaspoon citric acid or 1 tablespoon bottled lemon juice
  • Use your canning ladle and funnel to add the hot sauce to the warm jar, leaving 1/2 inch of 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.

Process in a Boiling Water Bath Canner

  • Once all the jars are in the canner, adjust the water level to 2 inches above the jar tops.
  • Cover the canner and bring it to a boil over high heat. Once the water boils vigorously, set your timer, and process half-pints and pints for 35 minutes in a boiling water bath canner. Adjust the processing time for your altitude if necessary (see notes).

Cool and Store

  • 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 the lid away from you so that steam does not burn your face.
  • Use the jar lifter to carefully lift jars from the canner and place them on the towel, about 1 to 2 inches apart. 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 the 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.
  • Yield: 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. If you change the ingredients, freeze the sauce instead of canning. Just remember to thaw the sauce in the refrigerator the day before homemade pizza night.
Altitude Adjustment: Processing time applies to altitudes below 1,000 ft. Make the following adjustments for altitudes above 1,000 feet:
  • 1,001–3,000 feet: 40 minutes
  • 3,001–6,000 feet: 45 minutes
  • 6,001-8,000 feet: 50 minutes
  • 8,001-10,000 feet: 55 minutes

Nutrition

Serving: 0.5cupCalories: 105kcalCarbohydrates: 19gProtein: 4gFat: 0.3g
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