Canned Pizza Sauce for a Year

Montana Heart Song's Note:

This makes about 36 pints. For any Italian dish, chicken, or pasta. If you like to can, then can enough to last awhile. I have never tried using a sugar substitute but it might be added after boiled, then mixed in. You might be able to use a liquid sweetner.

• Total Time: 3 hrs
• Prep Time: 1 hrs
• Cook Time: 2 hrs

Ingredients:

Serves: 140

Yield: 4.0 per pint

• 1 gallon tomato paste
• 7 quarts tomato juice
• 3 quarts V8 vegetable juice
• 3 tablespoons chili powder
• 6 tablespoons salt or 6 tablespoons salt substitute
• 9 tablespoons dried cilantro
• 6 tablespoons paprika
• 6 tablespoons italian seasoning, flakes
• 3 tablespoons garlic powder
• 3 tablespoons dry mustard
• 2 1/2 cups dry parmesan cheese
• 10 celery ribs, including leaves
• 9 white onions
• 2 tablespoons white pepper
• 3 cups white sugar

Directions:

1. In large stockpot add the first 10 ingredients. Stir and cook on low heat.
2. Chop onions and celery, add to 3 cups of water in a separate pot. Cook until tender.
3. Put the onions and celery in the blender. Pulse until pureed. Add to sauce ingredients.Add parmesan cheese,white pepper and sugar. Stir. Heat to a boil and stir so that it will not scorch.
4. Pour into hot sterile pint jars, leaving 1/2 inch head room in each jar. Wipe the edge and top of each jar with a hot sterile cloth, seal and band.
5. Hot water bath for 10 minutes.
6. Take out with tongs on towel covered counter. You will hear a pop when each jar is sealed. The seal will be indented inches.
7. When you open jar to use, add 2 tblsp. olive oil. Stir in to heat or to spread on
8. dough, chicken or pasta.

Reviews

[Krsi Sue]

This was an easy and tasty recipe to make. I added the olive oil to the recipe while cooking as I would forget to add it when I open the jars. I like to make mini pizzas with the kids and never buy pizza sauce so this fits the bill. Thanks for a great recipe