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Procedure for Canning Pizza Sauce

Homemade pizza sauce can be canned at home and stored for future use, which surely beats having to eat bland commercial sauce. The process of making and canning your sauce is lengthy, but it gives you the opportunity to not only store your pizza and pasta sauces, but you can also give them as thoughtful food gifts in holiday treat baskets.

Ingredients
- Differing tomato varieties add to the flavor of your sauce.
  
  Gathering the freshest ingredients for your home-canned pasta and pizza sauce allows for optimal taste and texture. For a 4-qt. batch of sauce obtain 10 beefsteak red tomatoes, 20 cherry red tomatoes and 15 grape tomatoes. The variation in tomato varieties lends to an interesting taste. Gather one whole yellow onion, five cloves of garlic, a cup of olive oil and 5 tbsp. of Italian seasoning. Set aside 1/2 cup sugar.
Materials and Tool Preparation
- A blender is useful for pureeing your homemade sauce.
  
  Fill a 10-qt. stockpot half full of water and bring it to a boil. Meanwhile a food processor or blender should be plugged in and 5 - 8 oz. canning jars with lids should be readily available on your counter top. Set out a large bath towel and a set of canning tongs to aid in your pasta sauce canning project.
Sauce Prep
- Sauce ingredients vary depending on your tastes.
  
  Snip away stems and inedible parts from the tomatoes, garlic and other ingredients you want in the sauce. Plug in your blender or food processor and add the tomatoes, onion, garlic and olive oil. Cover the food processor or blender and puree the ingredients for two full minutes. Remove the lid and add the sugar and Italian dressing. Return the lid and puree the ingredients for an additional three minutes.
Canning Sauce
- Home-canning provides you with home cooked treats to store for future use.
  
  Fill each 8-oz. canning jar with the pureed tomato sauce. Screw on each cap and sit the capped jars into the boiling water. Allowing the canned sauce to boil for up to 25 minutes not only cooks the sauce, but the heat in the pot forces the air out of the jars, making them airtight and therefore preserving the sauce inside of them. Remove the jars from the boiling water with the canning tongs and sit them on the towel on your counter. Let them cool to room temperature, which takes about eight to 12 hours.

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