Pizza Sauce for Canning
Author: Karen Martin
Ingredients
- 4 qt. Tomatoes, unpeeled, chopped
- 1 ½ lg. Onion, cut up
- 1½ Green Pepper, cut up
- 3 Hungarian Wax Peppers, cleaned, cut up
- 1 tsp. crushed Red Pepper, heaping
- ¼ tsp. Basil, heaping
- 1 clove Garlic, crushed
- 2 tsp. Salt
- 1 tsp. Oregano, heaping
- ¼ C Sugar
- ¼ C Butter, melted
- ½ C Flour
Instructions
- Combine tomatoes, onion, green and wax peppers in large pan with a lid
- Cook until soft
- Run through Squeezo Strainer, Food Mill or Kitchen Aid strainer attachment
- Add crushed red pepper, Basil, Garlic, Salt and Oregano to the strained sauce.
- Cook until flavors are blended
- Mix Sugar, Butter and Flour into a smooth paste
- Stir paste into other mixture, adding some hot mixture to paste first to prevent lumping.
- Cook until thickens.
- Add a small can (8 oz.) Tomato Sauce and mix well.
- Ladle into clean pint jars.
- Pressure can at 5 lb. pressure for 10 min.
- Yield 4 to 5 pints
