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jars and dish of pasta sauce

Canned Pizza Sauce/Pasta Sauce (Amish Canning Recipe)

This canned pizza sauce recipe is made from scratch with fresh tomatoes and can easily be used as a pizza sauce or pasta sauce.
Prep Time 1 hour 15 minutes
Cook Time 2 hours 35 minutes
Total Time 3 hours 50 minutes
Course Canning, Main Course
Cuisine American, Amish, Italian
Servings 75 servings
Calories 101 kcal

Ingredients
  

  • 1 basket tomatoes (a little over a 1/2 bushel)
  • 3 lbs. onions
  • 2 large green peppers
  • 3 jalepeno peppers
  • 3 - 5 garlic cloves (depending on their size)
  • 48 oz. tomato paste
  • 1 c. vegetable or canola oil
  • 1 1/2 c. sugar
  • 1/3 c. salt
  • 2 Tbsp. dried oregano
  • 2 Tbsp. garlic salt
  • 1 c. fresh basil leaves or 2 Tbsp. dried basil
  • 5 -6 dried bay leaves
  • bottled lemon juice or citric acid to place in the bottom of the jars and raise acidity level for water bath canning

Instructions
 

  • Wash, core, and cut the tomatoes into chunks. I like to use a variety of different tomatoes.
    1 basket tomatoes (a little over a 1/2 bushel)
  • In a large pot, cook the tomatoes, onions, peppers, and garlic for about one hour.
    3 lbs. onions, 2 large green peppers, 3 jalepeno peppers, 3 - 5 garlic cloves (depending on their size)
  • Meanwhile, mix the tomato paste, oil, sugar, salt, oregano, and garlic salt in a large bowl.
    48 oz. tomato paste, 1 c. vegetable or canola oil, 1 1/2 c. sugar, 1/3 c. salt, 2 Tbsp. dried oregano, 2 Tbsp. garlic salt
  • Puree the tomatoes, vegetables, basil leaves, and bay leaves in a blender then add them to the tomato paste mixture. Stir to combine all the ingredients.
    1 c. fresh basil leaves or 2 Tbsp. dried basil, 5 -6 dried bay leaves
  • Cook the sauce for another hour over medium-low heat, stirring occasionally.
  • If you use the water bath canning method, it is recommended to add about 2 Tbsp. lemon juice or 1/2 tsp. citric acid to the bottom of each quart jar before filling with the sauce.
    bottled lemon juice or citric acid to place in the bottom of the jars and raise acidity level for water bath canning
  • Pour the sauce into clean hot jars and place sterilized lids on the top. Screw the lid or band to fingertip tightness.
  • Water bath at a low boil for about 25 minutes.
  • Remove the jars from the canner and place onto a heat-proof surface. Do not disturb the jars for 24 hrs.
  • After 24 hrs. check the jars to make sure they are sealed. Store the sealed pasta jars in a dry, cool place for up to a year.

Notes

You can use this sauce for spaghetti, pizza, lasagna, and any other dishes with tomato sauce.
Use the water bath canning method for this pasta sauce or use a pressure cooker, if you prefer. 
*According to the latest research, you need to add extra acid to jars of tomato sauce to make them safe with water bath canning. It is recommended that you add about 2 Tbsp. bottled lemon juice or 1/2 tsp. citric acid to the bottom of each quart jar before adding the sauce. Use half the amount for pint jars.
*See the post above for more detailed instructions on canning pasta/pizza sauce.
Yields about 9 - 10 quarts of sauce
*Nutrition is approximate

Nutrition

Serving: 4oz.Calories: 101kcalCarbohydrates: 17gProtein: 3gFat: 4gSaturated Fat: 0.3gPolyunsaturated Fat: 1gMonounsaturated Fat: 2gTrans Fat: 0.01gSodium: 917mgPotassium: 622mgFiber: 3gSugar: 12gVitamin A: 1833IUVitamin C: 32mgCalcium: 40mgIron: 1mg
Keyword Canned pizza sauce recipe, canning spaghetti sauce
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