Canned Pizza Sauce For A Year Recipe

Name: Canned Pizza Sauce For A Year
Prep time: 30 min
Cook time: 180 min
Total time: 210 min
Yield: Serves 1 or more
Ingredients: 3 (6 ounce) cans tomato paste; 1 (46 ounce) can tomato juice; 1 (46 ounce) can V8 vegetable juice; 1 tablespoon chili powder; 2 tablespoons salt; 1 tablespoon dried cilantro; 1 tablespoon paprika; 2 tablespoons Italian seasoning; 1 tablespoon garlic powder; 1 teaspoon dry mustard; 1 cup grated Parmesan cheese; 2 stalks celery; 3 medium onions; 1 teaspoon white pepper; 1/2 cup granulated sugar; 3 cups water; 2 tablespoons olive oil (per jar, when ready to use)

Make a HUGE batch of delicious pizza sauce – enough to last you a whole year! This recipe yields approximately 36 pints of versatile sauce, perfect for pizza, pasta, chicken dishes, and more. Learn how to can your own sauce for incredible convenience and flavor. Easily adaptable for sugar-free options using liquid sweeteners or sugar substitutes (instructions included). Get ready for a year of amazing Italian-inspired meals!

Prep Time 30 mins

Cook Time 180 mins

Calories 62.9 kcal

Protein 5g

Rating 5.0 (1 Reviews)

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Recipe adapted from Food.com. Standardized by Forktionary.

Ingredients for Canned Pizza Sauce For A Year

3 (6 ounce) cans tomato paste
1 (46 ounce) can tomato juice
1 (46 ounce) can V8 vegetable juice
1 tablespoon chili powder
2 tablespoons salt
1 tablespoon dried cilantro
1 tablespoon paprika
2 tablespoons Italian seasoning
1 tablespoon garlic powder
1 teaspoon dry mustard
1 cup grated Parmesan cheese
2 stalks celery
3 medium onions
1 teaspoon white pepper
1/2 cup granulated sugar
3 cups water
2 tablespoons olive oil (per jar, when ready to use)

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How to Make Canned Pizza Sauce For A Year

In a large stockpot, combine the following ingredients: (See ingredient list for exact measurements)
Stir well and bring to a gentle simmer over low heat. Cook for 60 minutes, stirring occasionally to prevent sticking.
While the sauce simmers, prepare the onions and celery: Chop 3 medium onions and 2 stalks of celery. Add to a separate saucepan with 3 cups of water.
Cook the onions and celery until tender, about 15-20 minutes.
Transfer the cooked onions and celery to a blender.
Puree until smooth.
Add the onion and celery puree to the simmering sauce.
Stir in 1 cup grated Parmesan cheese, 1 teaspoon white pepper, and 1/2 cup granulated sugar (or your preferred sugar substitute – add after boiling for best results).
Stir thoroughly to combine all ingredients.
Bring the sauce to a rolling boil, stirring constantly to prevent scorching. Boil for 10 minutes.
Carefully ladle the hot sauce into sterilized pint jars, leaving 1/2 inch of headspace at the top of each jar.
Wipe the rims of the jars with a clean, damp cloth. Place lids and bands on jars and tighten fingertip tight.
Process the jars in a boiling water bath for 10 minutes (adjust processing time according to your altitude).
Carefully remove jars from the water bath using tongs and place them on a towel-covered surface.
You should hear a popping sound as each jar seals.
Once cooled, check for a proper seal. The center of the lid should be indented.
When ready to use, add 2 tablespoons of olive oil to each jar before heating.