Help with canning problem.

[Brumeiser]

We usually buy a packaged kit to make our own pizza sauce. Since more people are canning we are unable this year to buy the packaged kits. I surfed the net and to my surprise no pizza sauce. Can anyone please share how to make your own pizza sauce without these packages. Thanks everyone.

 

[golfgal]

I go to the store and buy the Ragu stuff .

 

[Michelle67]

From the Ball Complete Book of Home Preserving:

Why order out for pizza when you’ve got this terrific sauce on hand? Spread it over a pre-made crust and add your favorite toppings for a quick, easy supper. Feel free to add more oregano, pepper and garlic powder, but do not change the proportion of tomato purée to lemon juice.

Pizza Sauce
Makes about four pint jars

13 cups fresh plum tomato purée
1/2 cup bottled lemon juice
2 teaspoon dried oregano
1 teaspoon freshly ground black pepper
1 teaspoon salt
1 teaspoon garlic powder

1. Prepare canner, jars and lids.

2. Place half of the tomato purée in a large stainless steel saucepan. Bring to a boil over high heat, stirring occasionally. Maintaining a constant boil, add remaining tomato purée, 1 cup at a time. Stir in lemon juice, oregano, pepper, salt and garlic powder. Boil hard, stirring frequently, until mixture is the consistency of a thin commercial sauce, about 15 minutes. Remove from heat.

3. Ladle hot sauce into hot jars, leaving 1/2 inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot sauce. Wipe rim. Center lid on jar, screw band down until resistance is met, then increase to fingertip-tight.

4. Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process for 35 minutes. Remove canner lid. Wait 5 minutes, then remove jars, cool and store.


Tips: You’ll need about 9 pounds of plum tomatoes to make the tomato purée for this recipe.

To make fresh tomato purée, pass quartered tomatoes through a food mill or Victorio strainer. If you do not have a food mill or Victorio strainer, blanch, peel, core, seed and chop tomatoes. Place in a colander and let stand for 15 minutes. Discard liquid and purée tomatoes in a food processor fitted with a metal blade.

 

[JR6ooo4]

Rinaldi is the sauce we have found, and have been using for about a year. Of course it is just a base and needs a little tweeking and some more time simmering to make it better. But they have Plain, Meat flavored, Chunky Garden variety....

Mikeeee