Canning Pizza Sauce

Pizza Sauce.JPG

The tomatoes are finally ripening in enough quantity that I can start canning them and turning them into sauces, soups, salsa, and juice. For the last little while I was only getting enough to just eat fresh.

Yesterday I spent the day turning my bucket of tomatoes into Pizza Sauce. I usually can enough of this stuff to last my husband and me through the entire year. I also can enough to last my kids through the entire year. It has long been a tradition at our house to have homemade pizza on Saturday night….so that means plenty of sauce needs to be canned.

I first had to dig out my canning paraphernalia…..the jars, the rings, lids, colander, canner etc……all those things that have been tucked away and just waiting for this season.

Canning Essentials.JPG

Most of these items have been accumulated over the years of my married life. I started out with a different colander as a new bride but soon discovered it did not work like my mom’s did and I really intensely disliked it. When a neighbor had a household auction I was thrilled to find one exactly like mom’s.

Through the years I have gone from pints to quarts (once children started arriving) and now back to pints (now that we are down to two again). My husband comments that I seem to be canning more produce now than I did when our boys were all living at home. I have a feeling he realizes that jars kind of disappear from the pantry when the kids come home to visit.

The Pizza Sauce recipe I always use came from my friend Betty, many, many years ago. It has become a family favorite and we are all very sad if it runs out during the year and we have to use store bought sauce.

Pizza Sauce
Fill: 10 qt. kettle 3/4 full of peeled, cut tomatoes (I do not peel mine)
4 cloves garlic
3/4 cup shredded carrots
3/4 cup chopped onion
Simmer for approximately 2 hours until mushy.
Let stand for a time and skim off as much water as possible.
(At this point I run the above mixture through a blender and then a colander.
this is why I do not peel my tomatoes)
1/8 cup salt
1/8 cup parsley flakes
1 rounded tablespoon oregano
1 teaspoon black pepper
1 cup brown sugar
1 teaspoon chili powder
1 teaspoon garlic salt
1 tablespoon Worcestershire sauce
1/2 teaspoon allspice
4 – 12 ounce cans tomato paste
Cook 2 – 3 hours, stirring often as it burns easily.
Put in jars and process.
Process 25 minutes (for pints) in a boiling water bath
NOTE:  This can also be frozen.

The pizza crust recipe I use is out of my old Betty Crocker cookbook…..the one that the back fell off of years ago.

Pizza Crust
1 cup hot water
2 1/2 teaspoons dry yeast
1 teaspoon sugar
let set till foamy looking
2 1/2 cups flour
2 tablespoons vegetable oil
Knead till blended and roll out on cookie sheet or baking stone.
Cover with sauce, cheese and toppings of your choice.

I now have my first batch of pizza sauce this season done and ready to go on the pantry shelves. I love being able to just go to my pantry for sauce when it is time to make the Saturday night pizza.

The smell of onions has left the kitchen, much to my husband’s relief. One last helpful hint:  If your family does not like the smell of certain foods such as onions or fish etc. while they are being prepared, I find using my diffuser with the essential oil blend Purification really helps for the smell.

Now that I have shared one of my families favorites I am wondering what are some of your families go to foods? And is there a dish that your family just figures you will make on a certain day? I am always on the look out  for new things to try. (I have to admit my meat and potatoes husband does find this scary.)

God gives all birds their food
but does not drop it into their nests.
Danish Proverb


29 thoughts on “Canning Pizza Sauce

  1. marijo1245 says:

    Your big pot looks like the one I use! Mine holds 12 quart jars for the sterilization and water bath!

    Himself and I eat a lot of Mexican food so I would can a tomato pepper mixture for use in sauces, soups, or stews. We are salsa fanatics so there has to be tons of that!

    Growing up, mom would make enchilada casserole, homemade chips and salsa every Saturday night! It was a favorite for sure!

    Your canning stories bring back so many great memories!

    Liked by 1 person

    • thechickengrandma says:

      I need to do 2 more batches of pizza sauce and then I get to move on to salsa :). After salsa it will be spaghetti sauce and or tomato soup.
      I am a salsa fanatic but alas, my husband is not……so I make it for me and the kids.
      How did your mom make homemade chips?

      Liked by 1 person

      • marijo1245 says:

        She was simple…just fried up the corn tortillas from the store! We all liked it so much better than the store bought chips.

        I always loved the smell of the kitchen when mom was making salsa, onions and all! The only bad smell was when she tried to make sauerkraut, that was awful!!

        Liked by 1 person

  2. goldenbrodie says:

    Your photo and canning story put me back in my grandmother’s kitchen. She was a pro at this, wasting as little as possible. How we loved the results. Thanks for sharing your experience. Eat some for me! Brodie sends kisses!!

    Liked by 1 person

    • thechickengrandma says:

      Both of those sound delicious!
      For processing in the jars…..I just fill the jars, wipe the rims clean with a damp cloth, put my lids in water on the stove and get them to just having little boil bubbles in the water. Then I put them on the jars and screw the tops on. I put them in my canner, have enough water in the canner to cover jars by about an inch, put on high heat, and get to a full boil. Then start timing for 25 minutes. Turn heat off, Take jars out of water and wait for the “pinging” to start of lids sucking down. After 24 hours I remove rings, wash jars and put on my shelves. If there are any that do not seal I put in my fridge and I either use soon or repeat the process above and redo with next batch.

      Liked by 1 person

  3. retirizer says:

    I’ve never been a canner, but used to love watching my Mama do it. I have a neighbor who is in her 80s and can run circles around me. She still cans and we’re lucky enough to reap some of the benefits of her labors. It really is an art. Your pizza sauce photo makes my mouth water! Can on sister!

    Liked by 1 person

  4. thechickengrandma says:

    I come from a long line of canners. Some of my jars are probably still from my Grandma. She canned till her macular degeneration took her sight.
    I find it is so satisfying to look at my full shelves at the end of the canning season. I usually can till I run out of jars.


  5. Gwen says:

    Although I can beans every year, the thing our kids remember most is coming home from school in September to the the smell of salsa cooking. I got the recipe from Darlene way back when and we love it! Great post!

    Liked by 1 person

  6. PaperPuff says:

    Both recipes sound great, but we are not at a canning level! Will road test your pizza base though: tried and tested recipes are my favourite. Home made is always best!

    Liked by 1 person

  7. kindergartenknowledge says:

    I have the same pizza crust recipe! My Betty Crocker cookbook has seen better days too! Either that edition or the next has my favorite salad recipe…sounds like a post to me…I better find both my Betty Crocker books. They may be at the farm! I never really know what is here and what is there!!

    Liked by 1 person

    • thechickengrandma says:

      I keep checking at the secondhand stores around here if they have the same Betty Crocker book I have. I have already replaced a couple other cookbooks. I probably should not say replaced as I cannot bring myself to ditch the old ones. They have too much writing in them on the good recipes. Psst…..Do not tell BeeOrganizedWithPamela that I kept those!!!!


  8. leadership2mommyship says:

    I love to cook, but I must admit that I am unable to master a few dishes: pizza and egg drop soup. I’m not sure why, but my breading for my pizza never comes out right and the egg drop soup–well I can’t seem to manage creating the ribbons from the eggs. Anyways, I’ve not given up on pizza. I will have to try your recipe! And oh would I love fresh tomatoes from the garden. Mine come out super tiny in Arizona. That’s me too I am sure. I had a beautiful abundant garden in Georgia, but I have a garden in Arizona. That’s really all I can say about that. 🙂

    Liked by 1 person

    • thechickengrandma says:

      I have never made egg drop soup so you are doing that way better than me! The pizza crust recipe is one I have used my entire married life….probably because I had the Betty Crocker cookbook and it was in there.
      There really isn’t much better than a fresh garden tomato. Maybe you need to try a raised bed? That way you could control what the soil was like?


Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Google photo

You are commenting using your Google account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s