Read More…, Copyright © 2020 Healthy Canning on the Foodie Pro Theme. 13 cups / 110 oz - SEE BELOW HOW TO MAKE) OR 2 litres (US quarts) of tomato, If you need FAST or relatively immediate canning help or answers, please try one of these. Save my name, email, and website in this browser for the next time I comment. It’s how Italians in Italy start almost all their tomato sauces at home. If you find your sauce is not thick enough, simmer a bit longer. Come on over and I'll walk you through how to make Italian Herbed Tomato Sauce ~ the best pizza sauce ever! Aug 10, 2017 - Getting overrun by your tomato harvest? Beloved theme by Restored 316, Baked Pumpkin Oatmeal with Thickened Cream ». Make sure that you adjust the pressure for your altitude. Reduce heat to medium-low and simmer about 20 minutes, stirring occasionally. Processing method: Either water-bath or steam canning Yield: 4 x half-litre (US pint / 500 ml / 16 oz) jars Headspace: 2 cm (½ inch) Processing time: 35 minutes either size jar I have never tried using a sugar substitute but it might be added after boiled, then mixed in. Add to sauce ingredients.Add parmesan cheese,white pepper and sugar. This is a tested recipe, and it calls for it to be added to the pot. Add remaining purée a cup at a time, so that you don't lose the boil. Come on over and I'll walk you through how to make Italian Herbed Tomato Sauce ~ the best pizza sauce ever! For more information see: Scattered Thoughts of a Crafty Mom is a participant in the Amazon Services LLC Associates Program, an affiliate advertising program designed to provide a means for sites to earn advertising fees by advertising and linking to Amazon.com. Canning the sauce: Put the jars in the pressure canner and follow the directions that came with your canner. A quarter-litre (½ US pint) jar makes enough to very generously cover a 35 cm (14 inch) pizza base. I made this recipe yesterday and canned in 4 oz jars. Read More…, “…spoilage isn’t necessary when canning is no longer a matter of hit-and-miss luck, but a careful science, and when every home canner can have help from reliable sources.”, I'm the author of cooksinfo food encyclopaedia, Making fresh puréed tomato: You’ll need 4 kg (9 lbs of tomato. Feb 19, 2018 - Getting overrun by your tomato harvest? half-litre (US pint / 500 ml / 16 oz) jars, (puréed. olive oil. While the pizza sauce was simmering (recipe found at the bottom of the post), I boiled the canning jars and lids to sterilize them. They didn’t test for the more elevated bacterial levels with the peel going in, too. I made 1/2 the recipe and the only thing it needed was 2 tbl of organic cane sugar to cut the sharp acid flavor (I left the skin and pulp/seeds in). When you open jar to use, add 2 tblsp. 2015. I got about 20 ounces from 6 1/2 cups of pureed tomatoes. In large stockpot add the first 10 ingredients. Put the onions and celery in the blender. Once the sauce was ready, I used a funnel to fill the jars and then ran a rubber spatula around the inside of the jar to get out any air bubbles. Page 366. We chose to can this sauce in smallers jars, which more closely approximate the size of pizza sauce tins one would buy at the store. Do I need to change the processing time if I want to use 4oz jars? If using fresh puréed tomato, make the purée as per directions in Recipe Notes. adjust the processing time for your altitude, Making tomato purée without a strainer or food mill, https://www.healthycanning.com/safe-tweaking-of-home-canning-recipes/, https://www.healthycanning.com/peeling-tomatoes/. Required fields are marked *. See here: https://www.healthycanning.com/peeling-tomatoes/, Your email address will not be published.