From Garden to Jar: Canning Homemade Pizza and Spaghetti Sauce

Italian Chef Team

3 months ago

From Garden to Jar: Canning Homemade Pizza and Spaghetti Sauce

There’s nothing quite like the taste of homemade pizza or spaghetti sauce, especially when it’s made with fresh, sun-ripened tomatoes from your own garden or a local farmer’s market. Canning allows you to preserve that vibrant flavor and enjoy it throughout the year. This comprehensive guide will walk you through the process of canning both pizza and spaghetti sauce, ensuring a safe and delicious result.

Why Can Your Own Sauce?

Before we dive into the recipes, let’s talk about why canning your own sauce is worth the effort:

* **Superior Flavor:** Homemade sauce tastes infinitely better than store-bought. You control the ingredients and can tailor the flavor profile to your liking.
* **Cost Savings:** Canning can save you money, especially if you grow your own tomatoes or purchase them in bulk during peak season.
* **Control Over Ingredients:** You know exactly what’s going into your sauce – no added sugars, preservatives, or artificial flavors.
* **Reduced Waste:** Canning helps reduce food waste by preserving excess tomatoes that would otherwise go bad.
* **Shelf-Stable Convenience:** Canned sauce is a convenient pantry staple that’s ready to use whenever you need it.

Safety First: Essential Canning Guidelines

Canning is a science, and it’s crucial to follow proper procedures to ensure food safety. Botulism, a rare but potentially fatal form of food poisoning, can occur in improperly canned foods. Here are some essential guidelines:

* **Use a Water Bath Canner or Pressure Canner:** For tomatoes and tomato sauces, you can use either a water bath canner (for high-acid recipes) or a pressure canner. We’ll specify which method to use for each recipe.
* **Only Use Tested Recipes:** Stick to tested and approved canning recipes from reputable sources like the USDA Complete Guide to Home Canning, Ball Blue Book Guide to Preserving, or university extension services. Don’t experiment with untested recipes or alter ingredient ratios.
* **Acidify Tomatoes:** Tomatoes are borderline in acidity, so it’s essential to add acid to ensure safe preservation. This is typically done with bottled lemon juice or citric acid.
* **Use Proper Canning Jars and Lids:** Use only canning jars specifically designed for home canning. Inspect jars for cracks or chips and discard any damaged ones. Use new lids each time you can to ensure a proper seal.
* **Follow Processing Times and Procedures:** Adhere to the processing times and procedures specified in the recipe. These times are crucial for destroying harmful bacteria.
* **Check Seals:** After processing, check the seals on your jars. The lid should be concave and not flex when pressed in the center. If a jar doesn’t seal properly, refrigerate the sauce and use it within a few days, or reprocess it with a new lid within 24 hours.
* **Store Properly:** Store canned goods in a cool, dark, and dry place. Properly canned goods can last for up to a year or more.

Equipment You’ll Need

Before you start, gather the necessary equipment:

* **Water Bath Canner or Pressure Canner:** A large pot with a rack for holding jars. For pressure canning, ensure your canner is in good working order and that you understand how to operate it safely.
* **Canning Jars:** Pint or quart jars with lids and bands.
* **Jar Lifter:** A tool for safely lifting hot jars out of the canner.
* **Wide-Mouth Funnel:** For filling jars without spilling.
* **Ladle:** For transferring sauce into jars.
* **Bubble Remover/Headspace Tool:** A plastic or wooden tool for removing air bubbles and measuring headspace.
* **Large Pot or Dutch Oven:** For cooking the sauce.
* **Cutting Board and Knife:** For chopping vegetables.
* **Measuring Cups and Spoons:** For accurate measurements.
* **Clean Kitchen Towels:** For wiping jars and cleaning up spills.

Recipe 1: Canned Pizza Sauce (Water Bath Canning)

This recipe is designed for water bath canning and yields approximately 6-7 pint jars.

**Ingredients:**

* 15 pounds ripe tomatoes (Roma or plum tomatoes are ideal)
* 1 large onion, chopped
* 4 cloves garlic, minced
* 1/4 cup olive oil
* 1/4 cup chopped fresh oregano
* 1/4 cup chopped fresh basil
* 2 tablespoons tomato paste
* 2 teaspoons salt
* 1 teaspoon black pepper
* 2 tablespoons bottled lemon juice or 1/2 teaspoon citric acid per pint jar (REQUIRED for safety)

**Instructions:**

**1. Prepare the Tomatoes:**

* Wash the tomatoes thoroughly.
* Remove the cores from the tomatoes.
* **To peel the tomatoes (recommended for smoother sauce):** Bring a large pot of water to a boil. Cut an ‘X’ on the bottom of each tomato. Drop the tomatoes into the boiling water for 30-60 seconds, or until the skins start to loosen. Immediately transfer the tomatoes to a bowl of ice water to stop the cooking process.
* Peel the skins off the tomatoes. The skins should slip off easily.
* Roughly chop the peeled tomatoes.

**2. Cook the Sauce:**

* In a large pot or Dutch oven, heat the olive oil over medium heat.
* Add the chopped onion and cook until softened, about 5-7 minutes.
* Add the minced garlic and cook for another minute, until fragrant.
* Add the chopped tomatoes, oregano, basil, tomato paste, salt, and pepper.
* Bring the mixture to a simmer, then reduce the heat to low and cook for 1-2 hours, or until the sauce has thickened to your desired consistency. Stir frequently to prevent sticking.

**3. Prepare Jars and Lids:**

* Wash canning jars, lids, and bands in hot, soapy water. Rinse well.
* Keep jars hot until ready to use. You can do this by placing them in a simmering pot of water or in a warm oven (200°F).
* Heat the lids in a small saucepan of simmering water. Do not boil.

**4. Fill Jars:**

* Remove a hot jar from the simmering water or oven using a jar lifter.
* Place the jar on a clean, level surface.
* Add 2 tablespoons of bottled lemon juice or 1/2 teaspoon of citric acid to each pint jar.
* Using a wide-mouth funnel and ladle, carefully fill the jar with hot sauce, leaving 1/2 inch of headspace (the space between the sauce and the top of the jar).
* Use a bubble remover or headspace tool to remove any air bubbles trapped in the sauce. Gently run the tool around the inside of the jar.
* Wipe the rim of the jar with a clean, damp cloth to remove any spills.
* Center a lid on the jar and screw on the band until it is fingertip tight (snug, but not too tight).

**5. Process in a Water Bath Canner:**

* Place the filled jars on the rack in the water bath canner.
* Add hot water to the canner until the water level is at least 1 inch above the tops of the jars.
* Bring the water to a rolling boil.
* Once the water is boiling, process the jars for the following times, adjusting for altitude:
* **Pints:** 35 minutes (0-1,000 feet), 40 minutes (1,001-3,000 feet), 45 minutes (3,001-6,000 feet), 50 minutes (above 6,000 feet)

**6. Cool and Check Seals:**

* Turn off the heat and remove the lid from the canner. Let the jars sit in the hot water for 5 minutes.
* Carefully remove the jars from the canner using a jar lifter and place them on a towel-lined surface to cool completely.
* Let the jars cool undisturbed for 12-24 hours.
* After the jars have cooled, check the seals. The lid should be concave and not flex when pressed in the center. If a jar didn’t seal properly, refrigerate the sauce and use it within a few days, or reprocess it with a new lid within 24 hours.

**7. Store:**

* Remove the bands from the sealed jars (this prevents moisture from accumulating and causing rust).
* Label the jars with the date and contents.
* Store the jars in a cool, dark, and dry place.

Recipe 2: Canned Spaghetti Sauce (Pressure Canning)

This recipe requires a pressure canner and yields approximately 7-8 pint jars.

**Important Note:** Pressure canning is the ONLY safe method for canning spaghetti sauce with meat. If you are adding meat to your spaghetti sauce, you MUST use a pressure canner. If you are making a vegetarian spaghetti sauce, you can use either a pressure canner or a water bath canner (following the acidification instructions above).

**Ingredients:**

* 20 pounds ripe tomatoes (Roma or plum tomatoes are ideal)
* 2 large onions, chopped
* 6 cloves garlic, minced
* 1 cup chopped green bell pepper (optional)
* 1 cup chopped celery (optional)
* 1/2 cup olive oil
* 1 pound ground beef or Italian sausage (optional – for meat sauce)
* 1/2 cup chopped fresh oregano
* 1/2 cup chopped fresh basil
* 1/4 cup chopped fresh parsley
* 4 tablespoons tomato paste
* 2 tablespoons sugar (optional, to balance acidity)
* 3 teaspoons salt
* 1 1/2 teaspoons black pepper
* 1/4 cup bottled lemon juice or 1 teaspoon citric acid per quart jar OR 2 tablespoons of bottled lemon juice or 1/2 teaspoon of citric acid per pint jar (REQUIRED for safety)

**Instructions:**

**1. Prepare the Tomatoes:**

**2. Cook the Sauce:**

* In a large pot or Dutch oven, heat the olive oil over medium heat.
* Add the chopped onion, bell pepper (if using), and celery (if using) and cook until softened, about 5-7 minutes.
* Add the minced garlic and cook for another minute, until fragrant.
* **If using meat:** Add the ground beef or Italian sausage to the pot and cook until browned, breaking it up with a spoon. Drain off any excess fat.
* Add the chopped tomatoes, oregano, basil, parsley, tomato paste, sugar (if using), salt, and pepper.
* Bring the mixture to a simmer, then reduce the heat to low and cook for 2-3 hours, or until the sauce has thickened to your desired consistency. Stir frequently to prevent sticking.

**3. Prepare Jars and Lids:**

**4. Fill Jars:**

* Remove a hot jar from the simmering water or oven using a jar lifter.
* Place the jar on a clean, level surface.
* Add 1/4 cup of bottled lemon juice or 1 teaspoon of citric acid per quart jar OR 2 tablespoons of bottled lemon juice or 1/2 teaspoon of citric acid per pint jar.
* Using a wide-mouth funnel and ladle, carefully fill the jar with hot sauce, leaving 1 inch of headspace (the space between the sauce and the top of the jar).
* Use a bubble remover or headspace tool to remove any air bubbles trapped in the sauce. Gently run the tool around the inside of the jar.
* Wipe the rim of the jar with a clean, damp cloth to remove any spills.
* Center a lid on the jar and screw on the band until it is fingertip tight (snug, but not too tight).

**5. Process in a Pressure Canner:**

* Follow the manufacturer’s instructions for your pressure canner.
* Add the recommended amount of water to the canner.
* Place the filled jars on the rack in the canner.
* Lock the lid of the canner securely.
* Heat the canner over medium-high heat until it reaches the correct pressure for your altitude and type of canner (weighted gauge or dial gauge). Consult your canner’s manual for specific pressure recommendations.
* Once the canner reaches the correct pressure, process the jars for the following times, adjusting for altitude:
* **Pints:** 20 minutes at 11 PSI (weighted gauge) or 11 PSI (dial gauge) for altitudes 0-2,000 feet. Increase pressure for higher altitudes as per your canner’s instructions.
* **Quarts:** 25 minutes at 11 PSI (weighted gauge) or 11 PSI (dial gauge) for altitudes 0-2,000 feet. Increase pressure for higher altitudes as per your canner’s instructions.

**6. Cool and Check Seals:**

* Turn off the heat and let the canner cool down naturally until the pressure returns to zero. Do not force-cool the canner.
* Once the pressure is at zero, carefully remove the lid from the canner (following your canner’s instructions).
* Carefully remove the jars from the canner using a jar lifter and place them on a towel-lined surface to cool completely.
* Let the jars cool undisturbed for 12-24 hours.
* After the jars have cooled, check the seals. The lid should be concave and not flex when pressed in the center. If a jar didn’t seal properly, refrigerate the sauce and use it within a few days, or reprocess it with a new lid within 24 hours.

**7. Store:**

* Remove the bands from the sealed jars (this prevents moisture from accumulating and causing rust).
* Label the jars with the date and contents.
* Store the jars in a cool, dark, and dry place.

Tips for Success

* **Use the Best Tomatoes:** Ripe, flavorful tomatoes are key to a delicious sauce. Roma or plum tomatoes are ideal because they have a meaty texture and fewer seeds.
* **Taste and Adjust Seasoning:** Taste the sauce as it cooks and adjust the seasoning to your liking. You may want to add more salt, pepper, sugar, or herbs.
* **Control the Consistency:** Cook the sauce for a longer period of time to achieve a thicker consistency. If the sauce is too thick, you can add a little water or tomato juice.
* **Use Fresh Herbs:** Fresh herbs add a vibrant flavor to the sauce. If you don’t have fresh herbs, you can use dried herbs, but use about half the amount.
* **Don’t Overfill Jars:** Leaving the proper headspace is essential for a good seal. Overfilling the jars can prevent them from sealing properly.
* **Be Patient:** Canning takes time and attention to detail. Don’t rush the process, and follow the instructions carefully.
* **Keep your kitchen clean:** Wipe up any spills immediately. A clean workspace reduces the risk of contamination.

Troubleshooting Common Canning Problems

* **Jars Not Sealing:** This can be caused by several factors, including improper headspace, a dirty jar rim, a damaged lid, or insufficient processing time. Make sure to follow the instructions carefully and use new lids each time you can.
* **Siphoning:** This occurs when liquid is forced out of the jar during processing. It can be caused by overfilling the jars, fluctuating pressure in the canner, or removing the jars from the canner too quickly. Avoid overfilling, maintain consistent pressure, and let the jars sit in the canner for a few minutes after processing before removing them.
* **Cloudy Sauce:** This can be caused by hard water, starch from the tomatoes, or sediment. It’s usually harmless, but you can reduce cloudiness by using filtered water and removing excess seeds from the tomatoes.
* **Mold Growth:** This is a sign of spoilage and indicates that the jars were not properly processed or sealed. Discard any jars with mold growth.

Creative Ways to Use Your Canned Sauce

Once you’ve canned your delicious pizza and spaghetti sauce, the possibilities are endless! Here are some creative ways to use it:

* **Pizza:** Of course! Use your homemade pizza sauce as the base for your favorite pizza toppings.
* **Spaghetti:** Toss your canned spaghetti sauce with cooked pasta for a classic and satisfying meal.
* **Lasagna:** Use your spaghetti sauce in layers of lasagna with ricotta cheese, mozzarella cheese, and pasta.
* **Baked Ziti:** Mix your spaghetti sauce with cooked ziti pasta, ricotta cheese, and mozzarella cheese, then bake until bubbly and golden brown.
* **Stuffed Peppers:** Use your spaghetti sauce as a filling for stuffed bell peppers with rice, ground meat, and vegetables.
* **Meatloaf:** Add your spaghetti sauce to meatloaf for extra flavor and moisture.
* **Soup:** Use your pizza or spaghetti sauce as a base for tomato soup or vegetable soup.
* **Chili:** Add your spaghetti sauce to chili for a richer, more complex flavor.
* **Dipping Sauce:** Heat up your pizza sauce and use it as a dipping sauce for breadsticks, mozzarella sticks, or chicken nuggets.

Conclusion

Canning your own pizza and spaghetti sauce is a rewarding experience that allows you to enjoy the taste of fresh tomatoes year-round. By following these recipes and safety guidelines, you can create delicious and shelf-stable sauces that will elevate your meals. So, gather your tomatoes, grab your canning equipment, and get ready to transform your garden bounty into culinary treasures!

Tags: Recipes