Friday Night Pizza & Canning Pizza Sauce Recipe

I have been meaning to type this up for months. At my meeting last night, I realized that I never did archive this.... and well, now that it is time to share it, I must get to it.

Sara's Canning Pizza Sauce Recipe (Ball base, Sara's spices)
(makes 4 pint jars)

13 cups fresh plum tomato puree
1/2 cup bottled lemon juice
2 tsp dried oregano
2 tsp dried marjoram
2 tsp basil
2 tsp thyme
2 tsp crushed red pepper
1 tsp freshly ground black pepper
1 tsp salt
1 T garlic powder

1. Prepare canner, jars and lids.

2. Bring half of the puree to a boil stirring occassionally. Maintaining a boil, gradually add the remaining sauce. Stir in lemon juice and spices. Boil hard until sauce is very thin and saucy.

3. Ladle hot sauce into hot jars, leaving 1/2" headspace. Remove air bubbles. Wipe rim, seal with lid and band.

4. Place jars in canner. Make sure to completely cover with water. Bring to a boil. Process for 35 minutes. Remove canner lid. Wait 5 minutes. Remove jars. Cool. Label. Store.

My pizza crust of choice: http://allrecipes.com/Recipe/Pizza-Dough-I/Detail.aspx

New pizza sauce recipe (when my cans run out this month): http://allrecipes.com/Recipe/Exquisite-Pizza-Sauce/Detail.aspx?src=etaf