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Basic Pizza Sauce for Home Canning
Created by Phelan, Wednesday, 06 February 2008
Description

This recipe is for very large quanities.

Ingredients
At a glance
Cuisine
Ingredients
Course/Dish
Seasonal Eating
Makes
up to 20 pints
  • 1/2 bushel tomatoes
  • 3 lb. onions
  • 4 green peppers
  • 1 1/2 tsp. red pepper (optional)
  • 2 c. vegetable oil
  • 2 tsp. basil
  • 2 tsp. oregano
  • 1 1/2 c. sugar
  • 2 tsp. parsley
  • 6 bay leaves
  • 1/2 c. salt
  • 2 tsp. garlic salt
  • 4 (12 oz) cans of tomatoe paste
Methods/steps
  1. Carefully submerge tomatoes in boiling water for 30-60 seconds, the skin will split.
  2. Slip off the skins. Core and quarter.
  3. Using a 16 quart non-aluminum pot, bring the tomatoes to a full boil. Reduce heat and simmer, uncovered, for 20 minutes. Remove from heat and put tomatoes through a food mill. Return the tomato puree to the pot.
  4. In a large skillet, cook the peppers and onions in the oil until tender. Add to the tomato puree along with the remaining ingredients, except the paste. Bring to a boil, remove from heat. Stir in the paste.
  5. Fill your hot sterile jars (pint or quarts) with sauce, leaving 1 inch head space. Gently run a non-metallic utensil down the side of the jar to remove any trapped bubbles. Use a dry cloth to wipe the tops and the threads clean. Top with hot and sterile lids and screw bands. Process pints for 20 minutes in a pressure canner. See chart for canner pressure
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