Canning Pizza Sauce

[Dace]

We had this discussion before about canning commercial tomato products.

I think it was agreed that as long as I use a pressure canner then it would be fine.

I want to make some pizza in a jar kits for Christmas. I can do one jar with the dry dough ingredients and then a jar of sauce. My sauce is:

olive oil
garlic (sauteed in the oil)
crushed red pepper
canned crushed tomatoes
dried basil

Anyone see a problem with pressure canning this? If it looks ok, that weight and for how long?

Ldychef.......I got this idea when browsing thru some links on your blog....so thank you!

 

[TanksHill]

I am looking forward to hearing the answers to this. Why can't you water bath the sauce? Is it because you are using canned tomatoes??? Hummm???

Great Christmas idea Dace!!

 

[Dace]

Pat had mentioned not trusting what was in commercial tomato products, so I think we settled on pressure canning was an option but I want to confirm.

I thought a little easy meal during the holiday break would be appreciated by those with kids....kind of a fun get in the kitchen together meal

 

[Dace]

Another question....I was thinking about making Jambalaya in a jar mix as well. You add meat, bell pepper and canned tomatoes.

I have spicy sausage inn the freezer, could I sautee the sliced sausage (hot links) and the bell pepper, add in tomato sauce and can that as well?

The recipient woudl get 2 jars....one with rice and seasoning and one with the meat and tomato sauce.

 

[freemotion]

I can pizza sauce. I would probably add some tomato paste to your recipe, since when you pressure can it, no moisure will escape and it won't thicken as it would if you cooked it stove-top. I make my pizza sauce pretty thick.

Nope, I don't trust the commercial tomatoes....they are hybrid tomatoes, and the pH will be too base for water bath canning. You could add lemon juice, but how much to add??? Simpler and safer to pressure can it. Especially if you are gifting it.....I personally would not take the risks on others that I am willing to take myself.

Sounds like a nice gift idea!

Yes, you can put the sausage in, just adjust the time under pressure according to the ingredient that needs the longest time. So here at my house at my elevation, it would be 75 minutes at 11 lbs of pressure for pints, 90 minutes for quarts.

I am picturing red checked cloth inserted between lids and rings to make the jars look really cute! Just a thought....can them with old rings and save the never-used rings to put on the jars after you clean them up and dry them well.

 

[Dace]

Thanks Free....I knew someone would come a long and answer my odd (as usual) question!

I like the cloth idea too, I hadn't thought of that.

 

[Farmfresh]

I make my own pizza sauce with my homegrown tomatoes.

Pretty much the same ingredients minus the olive oil. I also add a dash of lemon juice to the mix. (1/2 teaspoon per pint) I just cook down my basic red sauce to a thicker consistency in my crock pot and then I proceed to water bath can it following the guidelines for tomato sauce. 40 minutes for pints. I add the meat when I construct the pizza NOT in the jar.

 

[Dace]

Thanks FF....next summer i plan to do it your way......I wanna grow lots 'o maters to make up for not growing any this year!!

 

[Ldychef2k]

I recanned some enchilada sauce and some BBQ sauce not too long ago, and with vinegar as the second or third ingredient, i water bathed it. I routinely added 1/2 teaspoon lemon juice to my tomatoes this summer, as they were Roma.

I think your idea is genius !