Crock-Pot Pizza Sauce
For the first time this year I made Crock-Pot Pizza Sauce by scratch to be canned. I had decided to focus my garden on things that I knew the family would eat and that I could preserve. I purchased a pressure canner so I could process meats, veggies and mixes of the two. I’ve been canning for years, but was sticking to fruits and tomatoes. This recipe if it’s followed exactly, can be water bath canned. If you want to vary it a bit, or not be so concerned on the amounts of tomatoes to onions and garlic then it needs to be pressure canned. Either will work well. This Crock-Pot Pizza Sauce can also be frozen if you wish to do neither, and of course can be used fresh, if your making a ton of pizza! The recipe uses honey to sweeten and you can replace with regular sugar, but I generally don’t suggest using artificial sweeteners when canning. If you are interested in either Water Bath Canning or Pressure Canning and don’t know where to start, the Ball Book is the best beginners book to start out with. This recipe was the first time I got to try out my new Kitchen Aid Immersion Blender, and frankly I wonder where it has been all my life! What a marvelous product. I also used my trusty stockpot and my new Presto Pressure Canner. I’ve made it twice now, and working on a new one tomorrow. The pretty new Green Heritage Ball Jars were a nice touch too.