HOw to can pizza sauce?

[Dace]

Can someone give me some guidance?

I used two costco sized cans of tomato sauce and crushed tomatoes.
Added a couple tablespoons minced garlic, a few tables spoons olive oil...some dried herbs and a little brown sugar.

I would like to can it into quart sized jars. Can anyone advise me on canning it? I can water bath it?

 

[SKR8PN]

We water bath canned 35 pints of spaghetti sauce. I see no reason why you couldn't water bath can pizza sauce as well. I would process them just like you would tomato juice or spaghetti sauce.

 

[Dace]

The reason that I ask is that my recipe book lists a recipe using fresh tomatoes and adding lemon juice. So I just was not sure that I could water bath it.

 

[patandchickens]

I really would not waterbath-can *commercial* tomato sauce, commercial canned tomatoes, or anything made from them. (Unless you have a good pH meter, which realistically nobody does). There is no assurance whatsoever of a low enough pH to safely waterbath.

If it were being made from fresh tomatoes, there is no reason not to spice it as pizza sauce as opposed to spaghetti sauce, and cook or drain it down to a pizza-topping thickness, and still waterbath can it.

But with the amount of processing involved in commercial products, even if they list only tomatoes as an ingredient, I really wouldnt' do it.

Sorry,

Pat

 

[Dace]

Even my pressure canning recipe calls for adding lemon juice.

I guess it is one hold till tomorrow when I get lemon juice. Crap.

I was planning to pressure can it....till I found a recipe that said I still needed lemon.

So, here is my question...I usually make a double batch which is 56oz and freeze half. Now I have a ton and I do not want to fill up my freezer with pizza sauce. I feel like an idiot for starting this project without knowing what I was doing

Suggestions?

 

[Dace]

Ok, I found lemons in my freezer so I added 1 Tbs lemon juice to each quart...pressure canning at 10lbs for 15 minutes.

I only have 4 quarts so I will store them in the fridge just to be safe...but I am curious to hear what you all think. Will this be shelf safe of an exercise in stupidity? (which technically is not all bad as I now know what NOT to do!!!!)

 

[ohiofarmgirl]

if you are a nervous canner (like me!!! yikes!) how about freezing it??? thats what i do with all my 'mater sauce. portion in freezer bags and freeze flat - heats up in a jiffy


"i'm a canning chicken"

 

[Dace]

Yeah I am a canning chicken. I do not fully understand the ins and outs of it all!

I would rather not put it in the freezer but I will if I have too!

 

[Iceblink]

I made and canned pizza sauce all summer. We have eaten quite a bit of it already, and have been just fine.

I water bath canned it for about 20-30 minutes, depending on the size. I only did half pints and pints, but I figured it couldn't really be overcooked.

I used my fresh tomatoes, and once in awhile added a T. or so of commercial tomatoe paste if I didn't want to cook it down forever.

Good luck.

 

[FarmerDenise]

My feelings on canning in genersal is, if it worked for my grandmother and my mother and none of us died from it. It ought to be ok for me. I still pay attention to the new rules and regulations, but I don't follow them religiously. I have never added lemon juice to my tomato sauce and I am not about to start now. They are sour enough for me as is. If anything I like to add a bit of sugar to them. I don't add as many other ingredients to my sauce anymore, so as to make sure the acidity stays high, especially since I water bath can.
I figure some of these same people were putting out information that anything with live cultures was dangerous too a few years back.
I just don't trust that the information being put out is neccessarily in our true best interest.
Just think, if we are all too scared to can our own vegies, then we'll have to buy them, won't we?

Dace, I'm gald you found some lemon juice, so you feel safe canning your sauce. In the case of using boughten canned stuff, I would have been more cautious too.