Laura Anne Lapp

Pizza Sauce (Variation 3)

Preparation info

  • Yield: approx.

    6–7 pints

    • Difficulty

      Easy

Appears in

Amish Canning & Preserving

Amish Canning & Preserving

By Laura Anne Lapp

Published 2019

  • About

Ingredients

  • 6 quarts tomato juice or puree from fresh tomatoes
  • 1 tablespoon garlic
  • 1

Method

  1. Mix all ingredients, except therm-flo, in a large stockpot.
  2. Boil for 30 minutes.
  3. Mix therm-flo with enough water to make a paste.
  4. Stirring constantly, add therm-flo mixture to tomato mixture.
  5. Boil until thickened.
  6. Ladle into jars and process for 30 minutes in hot-water bath.