Pizza Suace ~ Canned

There are many ways to can sauce. This is the way I like to do ours...
Start with fresh, ripe tomatoes. Wash and rinse them.

Dip tomatoes in boiling water for 1-2 minutes to loosen the skins.Remove from boiling water and immediately plunge into ice cold water. I normally boil all my tomatoes, and then begin to remove the skins. It is ok to leave the tomatoes sit in the icy water.
Once the tomatoes are all boiled, drain the water and begin to remove the skins. The skins should easily peel off.
After the skins are all removed, blend the tomatoes. I blend seeds and all. Pour approximately 55 cups blended tomatoes into a very large stock pot.
Add the following:

1 cup dried onion

1 cup dried red and green peppers

4 onions diced

1/2 - 1 cup sugar

1/2 cup salt

1/2 cup dried pizza seasoning

1 T paprika

2 tsp red pepper

1 T cumin

3 T oregano, rounded

1/4 cup olive oil

2 T lemon juice

1/2 cup fresh garlic

2 T garlic salt Simmer the sauce for 2-3 hours or until it is a rich red color and thick. Stir every 15 minutes or so to prevent scorching. make lunch :) After sauce is a rich red, add tomato paste, simmer 15 to 20 minutes. Stir constantly. Pour sauce into clean jars.

Top jars with new lids. Tighten rings. Place in a hot water canner. Bring water to a boil. Boil 15 minutes for pints and 25 minutes for quarts.

Carefully remove jars. Let sit on your counter until cool.

PIZZA SAUCE

55 cups peeled tomatoes; coarsely blended

1 cup dried onion*

1 cup dried red and green peppers*

4 onions diced

1/2 - 1 cup sugar

1/2 cup salt

1/2 cup dried pizza seasoning

1 T paprika

2 tsp red pepper

1 T cumin

3 T oregano, rounded

1/4 cup olive oil

2 T lemon juice

1/2 cup fresh garlic

2 T garlic salt

30 - 40 oz tomato paste (depending on how juicy my tomatoes are, I add more)

1/2 cup myra clear if needed, (I normally don't use)

Mix all ingredients except paste and myra clear. Simmer for 2-3 hours or until thick and deep red. Add paste and simmer for about 15 more minutes. Stir frequently to prevent scorching. Add myra clear if needed to thicken. Process pints 15 minutes in a hot water bath. Yield 27 pints.
*Adding dried peppers and onions will help thicken the sauce.