If your are going to can the pizza sauce, make it worth the time. This recipe is for very large quantities.
Ingredients
24 pounds tomato (1/2 bushel)
3 pounds scallion
4 bell pepper (green)
1 1⁄2 teaspoons red pepper (optional)
2 cups cooking oil
2 teaspoons basil
2 teaspoons oregano
1 1⁄2 cups sugar
2 teaspoons parsley
6 leaves bay leaf
1⁄2 cup salt
4 cans tomato paste (12 oz cans)
2 teaspoons garlic (garlic salt)
Instructions
- Carefully submerge tomatoes in boiling water for 30-60 seconds, the skin will split.
- Slip off the skins. Core and quarter.
- Using a 16 quart non-aluminum pot, bring the tomatoes to a full boil. Reduce heat and simmer, uncovered, for 20 minutes. Remove from heat and put tomatoes through a food mill. Return the tomato puree to the pot.
- In a large skillet, cook the peppers and onions in the oil until tender. Add to the tomato puree along with the remaining ingredients, except the paste. Bring to a boil, remove from heat. Stir in the paste.
- Fill your hot sterile jars (pint or quarts) with sauce, leaving 1 inch head space. Gently run a non-metallic utensil down the side of the jar to remove any trapped bubbles. Use a dry cloth to wipe the tops and the threads clean. Top with hot and sterile lids and screw bands. Process pints for 20 minutes in a pressure canner. See chart for canner pressure
Yield
1 batch
Preparation time
1 hour
Cooking time
45 minutes
Total time
1 hour, 45 minutes
Source
moderate, sauces
canning, preserves
American food recipes
Food in U.S.A.
Food in U.S.A.