This post is long overdue! A while back, I got together with a friend and we did some canning! We bought a bushel of tomatoes and made Spaghetti Sauce and Pizza Sauce. We had great success with the Spaghetti Sauce! The Pizza Sauce, when we went to taste it before canning it, we thought it needed something to tone down the sourness (probably from the lemon juice), so we added some sugar which ended up helping the sauce out and turned out great on top of pizza, I tried it last week and can’t wait to make more! We decided the next time we will use the same recipe to make both sauces, just add different seasonings to both so one is more of a spaghetti flavor and the other tastes more like something you’d put on pizza.
We used 1 bushel and got around 20 pizza sauces and 30 spaghetti sauces.
Spaghetti/Pizza Sauce (Canning)
1/2 bushel tomatoes
8 carrots, shredded
8 onions, chopped in large pieces
2-4 green peppers, chopped in large pieces
1 (28 oz) can crushed tomatoes
8-9 (6 oz) cans tomato paste
for Spaghetti add:
1/2 head of garlic
2 tsp oregano
2 tsp thyme
2 tsp basil
6 T sugar
2 T salt
1 1/2 tsp pepper
1/2 cup dried parsley (handful)
For Pizza Sauce add:
1 head garlic
2 tsp oregano
4-5 garlic cloves
salt & papper to taste
-you could also add Italian seasoning, garlic powder instead of cloves, whatever other seasoning you like in your pizza sauce, make it your own!
Combine all above ingredients. Simmer for 1 1/2 – 2 hours. Scoop in blend 3 cups at a time and blend until smooth. Place it back in the pan and let it continue to simmer. Taste and add spices to taste. Can and process 15 minutes.
Recipe adopted from Prized Recipes to Cook and Savor, PRCS