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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

Carefully submerge tomatoes in boiling water for 30-60 seconds, the skin will split.
Slip off the skins. Core and quarter.
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.
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.
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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