Crock-Pot Pizza Sauce Canner Version
INGREDIENTS
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10 Quarts of cored, chopped, fresh tomatoes (remove seeds as well) (40 cups)
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2 Cups of Yellow Onion Chopped
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2 Tablespoons of Minced Garlic (I use the refrigerator kind)
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2 Tablespoons of Honey
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2 Bay Leaves
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2 Tablespoons of Fresh Basil or 2 Teaspoons of Dried Basil
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2 Tablespoons of Dried Oregano
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1 1/2 Teaspoons of Dried Thyme
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Lemon Juice (only needed if your Water Bath Canning, you need to put 1 Tablespoon of lemon juice per pint)
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I also use one small can of Tomato Paste (this helps thicken up the sauce)
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4-5 pint jars, lids, screws
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I not only used a Crock-pot, I used a Stockpot, Immersion Blender and Pressure Canner ( or a Water Bath Canner can also be used).
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Vinegar
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