Hi everyone. This has become my go-to pizza sauce recipe for the last little while. We make pizzas at least once a week, and my daughter absolutely loves this sauce on everything.
I've been making it every few weeks and keeping some in the fridge and freezer, but I'm thinking I'd like to make a large batch and can them, so I don't have to take up fridge/freezer space, and if I need it quickly, I don't have to worry about if I had any thawed or not.
If I double the batch I can get just over 1L of prepared sauce. I would like to do 4-5x the batch size so I could can multiple 500ml jars and have them on hand when I need them.
I've read up a bit but I'm not sure if I really need to make any changes to this to make it safe and shelf stable when canning. I've seen some other recipes call for lemon juice, and others not. Some are using just the water bath/boiling method, others use the pressure canning method.
This isn't the only thing I'm interested in canning, but this is the primary thing right now. Any suggestions would be appreciated 🙂
by poopdedoop
5 Comments
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Food safety doesn’t work that way. There is no way at home to alter an untested recipe to make it safe . What I can recommend is to try different tested recipes, from trusted sources (NOT CHATGPT!) and find one you like. There are modifications that can be made, but the recipe must start out safe & tested.
It’s too far from any safe canning recipe – your best bet would be freezing it. I freeze mine in Souper cubes in portions enough for 2 pizzas, and defrost as needed.
Only follow an approved, tested recipe from accredited sources for safe home canning. Yes, one CAN try to modify this to make it “safer” for canning, but you will never know if it’s actually safe without laboratory processes and testing. If you want to be safe, keep it in the fridge/freezer.
Your best bet is to find a tested recipe that’s close to this, and see if there are any allowed substitutions or additions. Barring that, tomato sauces freeze well…