Canning Pizza Sauce

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.

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)
Add:
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)
Add:
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
Add:
2 1/2 teaspoons dry yeast
1 teaspoon sugar
let set till foamy looking
Add:
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