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Place the sterilized lids and rings on the jars finger tight. Place the jars in the boiling water canner, making sure that the water is covering the jars by at least 1 inch, adding additional water if necessary. Bring the water to a boil, and process the jars for 25 minutes for quarts or 20 minutes for pints.
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Pizza sauce in jars. Add 1 Tablespoon of Lemon Juice to each pint jar. For Quarts add 2 Tablespoons. Wipe the rims of the mason jars, remove the air bubbles and place lids and screw band. Add the filled jars to the boiling water bath and process jars at a full rolling boil for 20 minutes.
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Preheat the oven to 325หF / 177หC. Weigh and wash the tomatoes well under clean, running water, and spread out to air dry on towels. Remove the peelings from the onion. Chop and measure 1 cup of chopped onions. Peel the garlic and keep whole. Place tomatoes on four shallow rimmed baking sheets.
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We chose to can this sauce in smallers jars, which more closely approximate the size of pizza sauce tins one would buy at the store. The Ball / Bernardin Complete Book, from which this recipe comes, says, "Feel free to add more oregano, pepper and garlic powder, but do not change the proportion of tomato purรฉe to lemon juice."
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3. Cover the tomatoes and heat the tomatoes over high heat. 4. Allow the tomatoes to simmer, stirring occasionally. 5. Simmer for 15 or until the tomatoes have become soft and tender. 6. Prepare a food mill by placing it over a stock pot and using a ladle to transfer the hot tomatoes into the hopper of the food mill.
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Add remaining dry ingredients, stir to mix well. Bring pot to a boil, reduce heat to simmer on medium-low for about 2+ hours. (Simmer to reduce by at least 1/2 to create a "thicker" sauce; stirring occasionally). Once to desired thickness, add Lemon Juice to hot sterile jars, ladle to 1/2 inch headspace.
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1 teaspoon basil. Plus 1 tablespoon lemon juice per jar for canning. Let fresh tomato chunks sit in a colander to drain extra fluid out of them. In a blender, add the tomato chunks and onion to pulverize. Place in a large stockpot. Add the remainder of the ingredients and let simmer for up to one hour.
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Add garlic and continue to cook for another 30 seconds to a minute. SIMMER: Add the prepared tomatoes along with the sugar and salt. Let the sauce reach a simmer, then lower the heat to medium-low and allow the sauce to simmer for 30 minutes. Taste and adjust with additional seasonings as desired.
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Remove from heat and let cool for about 10 minutes. In batches, place in a blender and puree. If you want to remove the seeds, pour into a food mill and press into a clean stockpot. OR use a stick blender in the pot to puree the sauce. Add the spices and seasonings and stir.
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3/4 cup sugar. Saute onions and garlic in olive oil until onions start to soften. Add remaining ingredients, and bring to a simmer. Stir to ensure paste has been incorporated. Taste to adjust to your tastes. To can, fill pint jars leaving 1/2 inch head space. Clean rims of jars, and affix lids and rings.
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Ladle the hot pizza sauce into hot, sterilized jars, with a 1/2" headspace. Remove any air bubbles and wipe the rim clean. Add the flat and screw the band on until finger tight. Place jars in a water bath canner, and following proper canning procedures, process for 35 minutes for pint jars. Remove from canner and allow to cool.
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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.
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While the mixture is cooking down, Prepare the jars, lids, and water bath canner. Keep the jars hot. Once the pizza sauce is the right consistency, remove it from the heat and carefully ladle the hot sauce into the hot jars, leaving 1/2" of headspace. Remove the air bubbles and adjust headspace if necessary.
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Canning Process. Fill jars. Ladle the hot pizza sauce into the sterilized mason jars using a funnel, leaving ยฝ inch of headspace. Wipe jars and apply lids. Wipe the rims of the jars with a clean cloth to ensure a good seal. Place the sterilized lids on the jars and screw on the bands until they are fingertip tight.
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Canning Instructions. While the pizza sauce is hot, add 1 tablespoon of lemon juice to each sterilized pint jar. Pour the hot pizza sauce into the jars, leaving 1/4โณ of headspace. Wipe the rims clean and place the lid on each jar. Add the rings until finger-tight. Place in a hot water bath, being sure the water is 1-2 inches above the lids.
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Roast the tomatoes and garlic on separate oven racks for about 30 minutes, or until the tomato skins are blistered and the garlic is soft. Cool. Once the tomatoes are cool, transfer them to a 6- 8-quart heavy nonstick or stainless steel pot. You can discard any skins and leave the extra, clear juice behind.
