How to Can Homemade Pizza Sauce (+ Recipe) (2024)

FAQs

How do I preserve pizza sauce? ›

LADLE sauce into hot jars leaving ½” headspace. Cool to room temperature, about 30 minutes. Place lids and bands on jars and label. FREEZE sauce for up to 1 year.

Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process pint jars for 35 minutes and quart jars for 40 minutes, adjusting for altitude. Remove canner lid. Wait 5 minutes, then remove jars, cool and store.

Step 3: Water Bath Can the Sauce

You can always freeze the sauce - let it cool and transfer to freezer safe containers for up to a year - but for the most convenience, can the pizza sauce to be shelf stable. I've found that half-pint 8-ounce or 12-ounce jars are good sizes for medium-to-large pizzas. The 12-oz.

Screw on the lids, put the jars in a canning rack, and lower them into the boiling water in the canning kettle. Process (boil) for 40 minutes. There needs to be at least an inch of water covering the jars, so keep an eye on the water level, adding more boiling water if needed. Remove the jars and let them cool.

1️⃣ Temperature Magic: Did you know that proper temperature control is key to preserving sauces? Make sure to store your homemade sauces in airtight containers and keep them refrigerated at all times. This slows down bacterial growth and helps maintain freshness.

Vinegar and sugar make good preservatives. Provided you use sterilised containers - place them in boiling water for twenty minutes, add the sauce, seal, then boil again for ten minutes - you should be fine. Store the bottles/jars in a cool place out of direct sunlight.

Unripe tomatoes consist of a lot more acid as compared to fruit that has reached maturity. That is why it is recommended to make spaghetti sauce or preserve tomato-based sauces through the pressure canning method that requires no acid to be added to the sauce and ensures that the taste remains fresh even after days.

Canning Tomatoes

To ensure safe acidity in whole, crushed or juiced tomatoes, add 2 tablespoons of bottled lemon juice or ½ teaspoon of citric acid per quart of tomatoes. For pints, use 1 tablespoon of bottled lemon juice or ¼ teaspoon of citric acid.

"After opening a high-acid canned food, like a tomato sauce, it can be stored safely in the refrigerator for five to seven days before being used," says Shelley Feist, executive director of the Partnership for Food Safety Education.

Toss in a few basil leaves or a sprig of oregano, rosemary, or thyme. Alternatively, you can simply shake Italian seasoning into your sauce for a combination of all four herbs. Keep in mind that dried spices can be easily stirred in, whereas sauteed ingredients should be blended into the sauce for a smooth consistency.

What are the best tomatoes for canning pizza sauce? ›

If you're looking to can tomato sauce in bulk or make your own tomato paste, Roma tomatoes are your best bet! The best Roma tomatoes for canning include: San Marzano – Known for their sweet flavor, dense flesh and small seed cavities, San Marzano tomatoes are a traditional Italian favorite.

If you want it even thicker, add another can or so of tomato puree until it is thick to your likeness. Let it sit for a while! Make sure to stir every now and then. You can let it simmer anywhere between 30 minutes to 2 hours.

Add 1 tablespoon (15 ml) of lemon juice to the jar and fill with the hot tomato sauce to 1/2-inch headspace. Remove air bubbles and adjust headspace as necessary. Wipe the rim clean with a damp towel, apply the lid, and adjust the lid to fingertip tight. Place the jar back into the canner.

"You can freeze any unused sauce in an airtight container. Use it within six months for the best quality experience," says Birmingham. Homemade pasta sauce can also be frozen as long as it doesn't contain cream or cheese.

The fridge is the best place to store sauces. Store your leftover homemade sauce in the fridge and use within a couple of days or freeze. For leftover shop-bought sauces it's best to follow the storage guidance on the jar. If you have leftover sauce, seal the lid and store the jar in the fridge.

The less air exposure your sauce gets, the longer it will last. Because of this, my preferred way to freeze sauces is in an airtight freezer bag. My second preferred method is to freeze pizza sauce in a mason jar or freezer container.

Generally, an unopened jar of pizza sauce can last for up to 18 months when stored properly in a cool, dry place. Once the jar is opened, it should be refrigerated and can last for up to 7-10 days. However, the quality and taste of the sauce may begin to deteriorate after a few days.