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You are here: Home / Recipes / Crock-Pot Pizza Sauce (Canning Version)

Crock-Pot Pizza Sauce (Canning Version)

Written by: Crock-Pot Ladies 19 Comments

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Crock-Pot Pizza Sauce (Canning Version)

Use up your garden or local farmer’s market tomatoes to make up a batch of fresh Crock-Pot Pizza Sauce which you can then choose to can or freeze for long term storage!

Crock-Pot Pizza Sauce (Canning Version)

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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 of Canning and Preserving 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.

Crock-Pot Pizza Sauce (Canning Version)

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Slow Cooker Recipes Using Pizza Sauce:

  • Crock-Pot Pizza Sauce
  • Crock-Pot Zucchini Pizza Boats
  • Crock-Pot Pepperoni Pizza Dip
  • Crock-Pot Pizza Sauce (Canning Version)

Crock-Pot Pizza Sauce (Canning Version)
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Crock-Pot Pizza Sauce Recipe (Canning Version) Recipe
Making your own pizza sauce in your slow cooker is a great way to use up fresh tomatoes from your garden and the result tastes amazing! You can can this pizza sauce in jars or freeze it for long term food storage.
Print Recipe
Crock-Pot Pizza Sauce Recipe (Canning Version) Recipe
Making your own pizza sauce in your slow cooker is a great way to use up fresh tomatoes from your garden and the result tastes amazing! You can can this pizza sauce in jars or freeze it for long term food storage.
Crock-Pot Pizza Sauce (Canning Version)
Rating
Votes: 14
Rating: 4.43
You:
Rate this recipe!
Servings 8 - 10pints
Prep Time 1hour
Cook Time 4 - 6hours on HIGH
Ingredients
  • 10 quarts Fresh Tomatoes cored, chopped and seeds removed (40 cups)
  • 2 cups Chopped Yellow Onion
  • 6 cloves Garlic minced
  • 2 tablespoons Honey (or sweetener of your choice)
  • 2 whole Bay Leaves
  • 2 tablespoons Minced Fresh Basil or 2 teaspoons dried basil
  • 2 tablespoons Dried Oregano
  • 1 1/2 teaspoons Dried Thyme
  • Lemon Juice only needed if you are water bath canning - you need to put 1 tablespoon of lemon juice per pint jar
  • 8 ounces Canned Tomato Paste
Servings: pints
Ingredients
  • 10 quarts Fresh Tomatoes cored, chopped and seeds removed (40 cups)
  • 2 cups Chopped Yellow Onion
  • 6 cloves Garlic minced
  • 2 tablespoons Honey (or sweetener of your choice)
  • 2 whole Bay Leaves
  • 2 tablespoons Minced Fresh Basil or 2 teaspoons dried basil
  • 2 tablespoons Dried Oregano
  • 1 1/2 teaspoons Dried Thyme
  • Lemon Juice only needed if you are water bath canning - you need to put 1 tablespoon of lemon juice per pint jar
  • 8 ounces Canned Tomato Paste
Servings: pints
Rating
Votes: 14
Rating: 4.43
You:
Rate this recipe!
Servings 8 - 10pints
Prep Time 1hour
Cook Time 4 - 6hours on HIGH
Instructions
  1. This can be done several different ways, I will first post how I do it.
  2. I wash tomatoes with vinegar and water to help clean them, picking out any that are spoiling or bruised ( soak in huge buckets).
  3. I cut the top off of the tomato, and then cut out much of the core and scrape the seeds out.
  4. In a Roma Tomato, it's easiest to cut the tomato in half to get the seeds out.
  5. In a tomato that is more a round size, it's easier to cut the top off, and then squeeze the tomato to get the seeds and juice out.
  6. I then boil, on medium, the tomatoes and chopped onions down until they are much more liquified, stirring often.
  7. I drain off the excess juices and place them into my 6 quart or larger slow cooker.
  8. I add the garlic, honey and bay leaves.
  9. Set on HIGH for about 4 to 6 hours.
  10. Do not place the lid on, once it is warm and stir every 30 minutes or so.
  11. Remove bay leaves when it's done.
  12. If it still seems quite runny I would add a small can of tomato paste or dehydrated tomatoes.
  13. I then let it cool down a bit, and pour in a large container (I use my large water pitcher) and I use my immersion blender to make it a nice smooth consistency.
  14. Add your basil, oregano and thyme, and taste test it (I end up adding a bit more honey to mine).
  15. Remember if you are water bath canning add 1 tablespoon of lemon juice to each jar and you need to follow the ratios of tomato vs onion/garlic exactly.
  16. Pour hot pizza sauce into pint jars, filling to within 1/2 inches of the top.
  17. Wipe the top of the jar with a towel soaked in a bit of vinegar to clean off the jar.
  18. Cover with a clean mason jar lid (that is been in boiling water) and screw a clean band on, tight but not too tight.
  19. You can then freeze them, and in fact I had an extra amount that didn't fully fill a jar and froze that one with no issues.
  20. Water bath can for 35 minutes (pints) If you do quarts it's 40 minutes.
  21. Or pressure can at 11 pounds pressure for 20 minutes at 1000 feet (please check a Presto manual online if you are at a different elevation for the poundage).
  22. If you are pressure canning quarts do it for 25 quarts.
Nutrition Information
Calories: 286kcal, Total Fat: 3g, Saturated Fat: 1g, Polyunsaturated Fat: 2g, Monounsaturated Fat: 1g, Sodium: 97mg, Potassium: 3282mg, Carbohydrates: 65g, Dietary Fiber: 19g, Sugars: 40g, Protein: 13g, Vitamin A: 214%, Vitamin C: 273%, Calcium: 24%, Iron: 35%
If you like this recipe or find it useful, it would be lovely if you would consider leaving a nice 4 or 5 star rating. Rating is done by clicking on the stars above.
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Special Diets
Gluten Free | High Fiber | Low Calorie | Low Cholesterol | Low Fat | Low Sodium | Paleo | Vegan | Vegetarian
Weight Watchers
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Recipe Collections:

Tomato Crock-Pot Recipes Canning Slow Cooker Recipes
Summer Slow Cooker Recipes Sauce Crock-Pot Recipes
6 Quart Crock-Pot Recipes Italian Slow Cooker Recipes

Products Used In This Crock-Pot Pizza Sauce (Canning Version) Recipe:


This recipe was first published in August 2014. And we have decided it was time for an update. New photos, as well as special diet and nutritional information has been added. We hope you enjoy!
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Filed Under: Canning, Sauces, Summer Recipes Tagged With: Ball Book, Ball Jars, Basil, Bay Leaves, Garlic, Gluten Free, Healthy, High Fiber, Honey, Immersion Blender, Kid Friendly, Kitchen Aid Immersian Blender, Lemon Juice, Low Calorie, Low Cholesterol, Low Fat, Low Sodium, Mason Jars, Minced Garlic, Onion, Oregano, Paleo, Pizza, Pizza Sauce, Pressure Canner, Presto Pressure Canner, Thyme, Tomatoes, Vegan, Vegetarian, Vinegar, Water Bath Canner, WW

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Comments

  1. Dawn says

    October 12, 2014 at 9:35 AM

    I am having trouble pinning your recipes. When I click on the Pin button on your image and click pin…it says invalid pin. This has happened to several of your recipes. Very frustrating.

    Reply
    • Lady Heidi says

      October 12, 2014 at 10:15 AM

      I am sorry about that Dawn, I will look into that right away and see if I can figure out what might be going on.

      Reply
  2. Lacy says

    August 9, 2015 at 12:52 PM

    Do you leave the skins on the tomatoes?

    Reply
    • Lady Heidi says

      August 14, 2015 at 8:59 AM

      Yes you leave the skins on the tomatoes in this recipe. You can of course skin them if you want.

      Reply
  3. Karin says

    October 15, 2015 at 11:57 AM

    Wondering if you add salt to this recipe?

    Reply
    • Lady Heidi says

      October 16, 2015 at 7:23 AM

      Hi Karin, this recipe does not have any added salt. But you are welcome to add a pinch if you like.

      Reply
  4. Beth says

    January 17, 2016 at 11:19 AM

    For those of us who don’t have gardens and need to go buy fresh tomatoes from the market, about how many tomatoes is 10 quarts?

    Reply
    • Lady Heidi says

      January 18, 2016 at 6:42 AM

      About 1.5 pounds of fresh tomatoes per quart is what I am getting with a Google search Beth.

      Reply
  5. Paula says

    August 14, 2018 at 7:17 AM

    Can you be more specific when you say to drain off excess liquid from tomatoes after cooking them with onions ? I’d like to try this in the next day or so. Thanks!

    Reply
    • Lady Heidi says

      August 16, 2018 at 9:22 PM

      Pour the tomatoes into a strainer and drain off some of the excess liquid. Some tomatoes are juicier and than others so it will depend on how juicy your tomatoes are.

      Reply
  6. Jacqueline says

    August 25, 2018 at 7:18 AM

    I made this recipe exactly as written. Then did a did a taste test. It was good but I felt it was lacking something. Though my family liked it just as it was.
    I ended up adding salt, more garlic and Italian seasoning. The consistency was perfect!!!!! Great recipe.

    Reply
    • Lady Heidi says

      August 29, 2018 at 9:49 AM

      Thanks for sharing how you adjusted the recipe for your personal tastes Jacqueline!

      Reply
  7. Amber says

    July 22, 2019 at 8:04 PM

    How long can you freeze it for?!?

    Reply
    • Crock-Pot Ladies says

      July 22, 2019 at 9:48 PM

      Hi Amber, this slow cooker pizza sauce recipe should be good frozen for up to 1 year. It won’t go bad if it is kept frozen but it may loose a little flavor quality.

      Reply
  8. Alyssa says

    August 9, 2019 at 8:50 PM

    Just out of curiosity why is the tomato to onion/garlic ratio so important when water bath canning?

    Reply
    • Crock-Pot Ladies says

      August 12, 2019 at 8:35 PM

      I am no canning expert Alyssa but I think it has to do with the acidity ratio needed for water bath canning. I think onion and garlic and low acidic foods thus bringing down the acidity from the tomatoes.

      Reply
  9. Laura says

    September 7, 2019 at 10:05 AM

    Can I halve this recipe if I’ve only got 20 cups of Tomato?

    Reply
    • Crock-Pot Ladies says

      September 8, 2019 at 8:33 AM

      You should be able to halve this recipe Laura.

      Reply

Trackbacks

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