Easy Canned Pizza Sauce is the ultimate way to preserve bold tomato flavor while stocking your pantry with ready-to-use sauce for homemade pizza night. Instead of relying on store-bought jars filled with preservatives and extra sugar, you can create a thick, rich, and shelf-stable pizza sauce right at home. Even better, when tomatoes are in season, making easy canned pizza sauce is affordable, satisfying, and incredibly practical.
In this complete guide, you’ll learn how to make easy canned pizza sauce step by step, how to safely water bath can it, and how to achieve that thick, copycat pizzeria flavor everyone loves. Whether you’re preserving garden tomatoes or prepping for busy weeknights, this recipe covers everything.
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Why Make Easy Canned Pizza Sauce at Home
Although grocery store pizza sauces are convenient, homemade versions deliver superior taste and quality.
Better Flavor Than Store-Bought Pizza Sauce
First of all, easy canned pizza sauce tastes fresher and richer. Because you control the herbs, garlic, and salt levels, you get a bold tomato base without artificial aftertaste.
No Preservatives or Artificial Ingredients
Commercial sauces often include additives for shelf stability. However, homemade pizza sauce for canning relies on proper acidity and tested canning methods for safety.
Cost Savings When Tomatoes Are in Season
When Roma tomatoes are abundant, buying in bulk significantly reduces cost per jar. Therefore, canning your own sauce saves money long term.
Customizing Thickness and Seasoning
Because pizza sauce should be thick—not watery—you can simmer it to your exact preference. Additionally, you can adjust:
- Garlic intensity
- Oregano and basil levels
- Salt balance
- Overall consistency
As a result, easy canned pizza sauce fits your family’s exact taste.
Ingredients for Easy Canned Pizza Sauce
Quality ingredients make all the difference.
Best Tomatoes for Thick Pizza Sauce
Roma or paste tomatoes are ideal because they contain less water and more flesh. This naturally creates thicker sauce with less simmering.
Avoid watery slicing tomatoes unless you cook longer.
Tomato Paste for Rich Concentration
Tomato paste boosts flavor and helps create a dense, spreadable pizza sauce texture.
Italian Herbs and Seasonings
Classic seasoning includes:
- Dried oregano
- Dried basil
- Garlic powder
- Onion powder
- Salt
- Black pepper
Dried herbs are preferred for canning safety and consistency.
Bottled Lemon Juice for Safe Canning
Because tomato acidity can vary, bottled lemon juice ensures safe preservation. According to the USDA Complete Guide to Home Canning (https://nchfp.uga.edu), adding bottled lemon juice guarantees proper pH for water bath processing.
Never reduce the acid amount.
Ingredient Measurement Table
| Ingredient | Amount (7 pints) |
|---|---|
| Roma tomatoes | 20 pounds |
| Tomato paste | 3 cups |
| Bottled lemon juice | 1 tablespoon per pint |
| Salt | 1 teaspoon per pint |
| Dried oregano | 1 teaspoon per pint |
| Dried basil | 1 teaspoon per pint |
| Garlic powder | 1/2 teaspoon per pint |
| Black pepper | 1/4 teaspoon per pint |
Maintain the acid ratio for safety.
How to Make Easy Canned Pizza Sauce Step by Step
Now let’s break down the full process.
Preparing Fresh Tomatoes
Wash tomatoes thoroughly. Score a small “X” at the bottom of each tomato. Blanch in boiling water for 30–60 seconds, then transfer to an ice bath.
Peel off skins, core, and quarter the tomatoes.
Cooking and Simmering for Thick Texture
Place peeled tomatoes into a large pot and crush as they heat. Bring to a boil, then reduce to a steady simmer.
Simmer uncovered for 60–90 minutes, stirring often. Because water evaporates during cooking, the sauce thickens naturally.
Blending for Smooth Sauce
Use an immersion blender to create smooth pizza sauce. Alternatively, leave slightly textured for rustic style.
Adding Tomato Paste and Seasoning
Stir in tomato paste, oregano, basil, garlic powder, salt, and black pepper. Continue simmering until sauce reaches thick, spreadable consistency.
Pizza sauce should not be runny. It should coat the back of a spoon.
Adjusting Acidity for Safe Preservation
Before filling jars, add 1 tablespoon bottled lemon juice directly into each pint jar.
This step ensures safe water bath canning.
Filling and Sealing Jars Properly
Ladle hot easy canned pizza sauce into sterilized jars, leaving 1/2 inch headspace. Remove air bubbles and wipe rims clean.
Apply lids and tighten bands fingertip tight.
Water Bath Canning Process Explained
Place jars in boiling water canner with water covering jars by at least 1 inch.
Process pint jars for 35 minutes (adjust for altitude).
Allow jars to cool undisturbed for 12–24 hours before checking seals.
Safe Canning Guidelines for Pizza Sauce
Why Acidification Is Essential
Tomato pH levels vary. Therefore, bottled lemon juice guarantees safe acidity below 4.6 pH.
Water Bath vs Pressure Canning
Easy canned pizza sauce without added vegetables or oil can be processed safely in a water bath when acidified properly.
Proper Headspace and Jar Preparation
Maintain 1/2 inch headspace. Keep jars hot before filling to prevent cracking.
Altitude Adjustments
Higher elevations require longer processing times. Always consult official altitude charts.
Common Canning Mistakes to Avoid
- Skipping lemon juice
- Overfilling jars
- Adding olive oil before canning
- Ignoring seal checks
Precision ensures safety.
Tips for Thick and Flavorful Easy Canned Pizza Sauce
How to Prevent Watery Sauce
Use paste tomatoes and simmer uncovered long enough to evaporate excess liquid.
Achieving Copycat Pizzeria Flavor
Use generous oregano and garlic powder. Additionally, allowing sauce to rest for 1–2 weeks improves flavor.
Balancing Garlic, Oregano, and Basil
If oregano dominates, reduce slightly next batch. Taste before canning for balanced seasoning.
How Long to Simmer for Best Results
Although 60 minutes may work, 90 minutes develops richer flavor and thicker consistency.
How to Store and Use Easy Canned Pizza Sauce
Shelf Life of Canned Pizza Sauce
Properly sealed jars last up to 12 months in a cool, dark pantry.
Proper Pantry Storage
Store between 50°F and 70°F away from direct sunlight.
Signs of Spoilage
Discard jars if you notice:
- Bulging lids
- Leaks
- Mold
- Unpleasant odor
Never taste questionable sauce.
Creative Ways to Use Pizza Sauce Beyond Pizza
Easy canned pizza sauce works for:
- Pasta dishes
- Meatball subs
- Calzones
- Dipping sauce for breadsticks
- Shakshuka base
Its thick texture makes it versatile.
Nutritional Information of Easy Canned Pizza Sauce
Calories and Macronutrients
Pizza sauce is naturally low in fat and moderate in carbohydrates.
Sodium and Sugar Levels
Sodium depends on added salt. Sugar mainly comes from natural tomato sugars unless added.
Is Homemade Pizza Sauce Healthy?
Yes. Easy canned pizza sauce contains lycopene, vitamin C, and antioxidants. Because you control ingredients, it’s often healthier than commercial options.
Frequently Asked Questions About Easy Canned Pizza Sauce
Do you have to add lemon juice when canning pizza sauce?
Yes. Bottled lemon juice ensures safe acidity.
Can you can pizza sauce without tomato paste?
Yes, but sauce may be thinner and require longer simmering.
Why is my pizza sauce watery?
High-moisture tomatoes or insufficient simmering cause thin sauce.
Can I add olive oil before canning?
No. Oil can interfere with safe processing. Add oil after opening.
Final Thoughts on Making Easy Canned Pizza Sauce
Easy canned pizza sauce combines bold tomato flavor, thick texture, and pantry convenience. Because you follow proper acidity and water bath canning methods, you can safely preserve rich pizza sauce for year-round use.
Once you taste homemade easy canned pizza sauce, you may never reach for store-bought jars again.
PrintEasy Canned Pizza Sauce – Thick & Flavorful Guide
Easy Canned Pizza Sauce is a thick, bold, and shelf-stable tomato sauce made with Roma tomatoes, tomato paste, and classic Italian herbs. Safely preserved using water bath canning, this homemade pizza sauce is perfect for pizza night and pantry storage.
- Prep Time: 45 minutes
- Cook Time: 1 hour 30 minutes
- Total Time: 2 hours 15 minutes
- Yield: 7 pints 1x
- Category: Condiments & Sauces
- Method: Roasting and Water Bath Canning
- Cuisine: Italian-American
- Diet: Vegan
Ingredients
- 20 pounds Roma or paste tomatoes
- 3 cups tomato paste
- 1 tablespoon bottled lemon juice per pint
- 1 teaspoon salt per pint
- 1 teaspoon dried oregano per pint
- 1 teaspoon dried basil per pint
- 1/2 teaspoon garlic powder per pint
- 1/4 teaspoon black pepper per pint
Instructions
- Wash tomatoes thoroughly. Score a small X on the bottom of each tomato and blanch in boiling water for 30 to 60 seconds. Transfer to an ice bath and peel skins. Core and quarter tomatoes.
- Place peeled tomatoes in a large pot and crush as they heat. Bring to a boil over medium heat, stirring frequently.
- Reduce heat and simmer uncovered for 60 to 90 minutes until sauce thickens.
- Blend with an immersion blender until smooth.
- Stir in tomato paste, oregano, basil, garlic powder, salt, and black pepper. Continue simmering until thick and spreadable.
- Prepare sterilized pint jars and keep hot. Add 1 tablespoon bottled lemon juice to each jar.
- Ladle hot sauce into jars leaving 1/2 inch headspace. Remove air bubbles and wipe rims clean.
- Apply lids and tighten bands fingertip tight.
- Process jars in a boiling water bath for 35 minutes, adjusting for altitude as necessary.
- Remove jars and cool undisturbed for 12 to 24 hours. Check seals before storing in a cool dark pantry.
Notes
- Always use bottled lemon juice to ensure safe acidity for canning.
- Do not reduce the amount of acid.
- Use paste tomatoes for thicker sauce with less simmering.
- Do not add olive oil before canning; add after opening if desired.
- Properly sealed jars can be stored for up to 12 months.
Nutrition
- Serving Size: 1/4 cup
- Calories: 45
- Sugar: 6g
- Sodium: 220mg
- Fat: 0g
- Saturated Fat: 0g
- Unsaturated Fat: 0g
- Trans Fat: 0g
- Carbohydrates: 10g
- Fiber: 2g
- Protein: 2g
- Cholesterol: 0mg
