Perfect Pizza Sauce

1. Add Olive oil and minced garlic to 5 quart or larger sauce pan.
2. On low heat, saute minced garlic slightly.
3. Add the remaining ingredients and simmer over low heat for 15-20 minutes, stirring occasionally.
4. Whatever sauce is not used immediately, process in a Fagor 10 quart pressure canner.

To Pressure can sauce for later: (20 minutes for half-pints and pints / 25 minutes for quart jars)

1. Ladle into half-pint, pint, and / or quart jars, leaving 1 inch of head space.
2. Cap and seal jars.
3. Place in the Canner with 2 – 3 inches of hot water.
4. Lock pressure lid in place and set the dial to vent steam.
5. Set stove temperature to high heat.
6. When the canner releases steam from the vent, set a timer for 10 minutes.
7. After venting for 10 minutes, set dial to high pressure.
8. When high pressure is reached, set timer for 20 or 25 minutes and reduce stove temperature to maintain high pressure.
9. After 20 or 25 minutes at high pressure, remove from heat and let pressure release naturally.
10. After the canner has depressurized, wait at least 2 more minutes, then open the lid.
11. Use a jar lifter to remove hot jars and place on a wire rack, dry towels, boards, or newspaper. (This prevents jars from breaking on contact with a cold surface.)
12. Leave at least one inch of space between the jars.
13. Do not tighten the lids. Allow the jars to cool for 12 – 24 hours.
14. Test the lid for a proper seal, reprocess unsealed jars within 24 hours or refrigerate and consume within several days.

To make the sauce in Quart Jars and Pressure Can in one step:

Add the following to each quart jar to be processed:

• 12 grams (1 Tbsp) Olive Oil
• 12 grams (1.75 tsp) Raw Unfiltered Honey
• 12 grams of minced garlic (about 3 medium cloves)
• 4 grams (0.75 tsp) Sea Salt
• 5 grams (0.75 tsp) fresh lemon juice
• 1.5 tsp dried Oregano
• 0.5 tsp dried Basil
• 0.5 tsp dried Thyme
• (1) 28oz can of Crushed Tomatoes

(20 minutes for half-pints and pints / 25 minutes for quart jars)

1. Cap and seal jars.
2. Place in the Canner with 2 – 3 inches of hot water.
3. Lock pressure lid in place and set the dial to vent steam.
4. Set stove temperature to high heat.
5. When the canner releases steam from the vent, set a timer for 10 minutes.
6. After venting for 10 minutes, set dial to high pressure.
7. When high pressure is reached, set timer for 20 or 25 minutes and reduce stove temperature to maintain high pressure.
8. After 20 or 25 minutes at high pressure, remove from heat and let pressure release naturally.
9. After the canner has depressurized, wait at least 2 more minutes, then open the lid.
10. Use a jar lifter to remove hot jars and place on a wire rack, dry towels, boards, or newspaper. (This prevents jars from breaking on contact with a cold surface.)
11. Leave at least one inch of space between the jars.
12. Do not tighten the lids. Allow the jars to cool for 12 – 24 hours.
13. Test the lid for a proper seal, reprocess unsealed jars within 24 hours or refrigerate and consume within several days.