Homemade Pizza Sauce Canning Recipe
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Homemade pizza sauce is surprisingly easy to make, and I think it tastes so much better than most store-bought pizza sauces. This flavorful pizza sauce canning recipe uses canned crushed tomatoes and simple pantry seasonings, so you can make it any time of year.
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Homemade Pizza Sauce Recipe
I started making my own pizza sauce because I like its flavor so much better than store-bought sauce. The problem was that whenever I bought one of those larger jars, I would use just enough for one or two small pizzas and put the rest in the refrigerator. Then, before I got around to making pizza again, the leftover sauce would get moldy or go bad. Or, if I’m being honest, I would just plain ol’ forget it was in there, lol.
That is exactly why I decided to can my homemade pizza sauce in half-pint jars. One half-pint jar is just about the right amount for one large pizza or a couple of smaller pizzas. I can open exactly what I need without having so much left over that I’ll be upset if it goes to waste.
Easy Homemade Pizza Sauce for Canning
This recipe makes approximately 3 to 3½ pints of pizza sauce, which comes out to about six or seven half-pint jars. It is a nice-sized batch for stocking the pantry without turning pizza-sauce day into an all-day project.
I usually make the sauce with canned crushed tomatoes because they are quick, consistent, and available year-round. If your garden is overflowing with tomatoes, fresh tomatoes work too. You will find complete instructions for preparing fresh tomatoes in the FAQ section below.
The sauce gets plenty of flavor from garlic, basil, and oregano, with a little sugar to round everything out. The longer you let it simmer, the thicker and more flavorful it becomes. Just keep in mind that the sauce continues to reduce as it cooks, so the thicker you make it, the fewer jars you will end up with.
Why Make This Pizza Sauce Canning Recipe?
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Simple pantry ingredients – Canned crushed tomatoes and dried seasonings make the sauce easy to prepare year-round.
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Convenient portions – Pint and half-pint jars are just right for homemade pizza night, with fewer leftovers to forget in the refrigerator.
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Easy to customize later – Keep the canned batch simple and add fresh garlic, fresh herbs, or red pepper flakes after opening the jar.
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Uses canned or fresh tomatoes – Make it with canned crushed tomatoes now or prepare fresh garden tomatoes using the instructions in the FAQ.
Ingredients for Homemade Pizza Sauce for Canning
The complete measurements are in the recipe card at the bottom of the post.
- Crushed tomatoes: Plain canned crushed tomatoes create a thick, even texture. Choose tomatoes without added herbs or vegetables.
- Sugar: A small amount rounds out the tomato flavor and balances the added lemon juice without making the sauce taste sweet. You can reduce or omit it to suit your taste.
- Salt: A bit of salt enhances the flavor and may be adjusted to taste.
- Dried seasonings: Garlic powder, onion powder, dried basil, and dried oregano add classic pizza-sauce flavor without changing the texture of the canned sauce.
- Bottled lemon juice or citric acid: Add the specified amount directly to every jar before filling it with sauce. Use bottled lemon juice because its acidity is standardized.
Good to Know: Why Bottled Lemon Juice Is Required
Tomatoes may taste plenty acidic, but their actual acidity can vary depending on the variety, ripeness, and growing conditions. That is why every jar gets a measured amount of bottled lemon juice or citric acid before processing. Use bottled lemon juice rather than fresh because its acidity is standardized and consistent.
Add 1 tablespoon of bottled lemon juice or 1/4 teaspoon of citric acid to each pint jar. For a half-pint jar, use 1 1/2 teaspoons of bottled lemon juice or 1/8 teaspoon of citric acid. Add it directly to the empty jar before filling it with the hot pizza sauce, so you know every jar received the correct amount. You can read the current NCHFP tomato acidification guidance here.
How to Make Pizza Sauce for Canning
1 Combine the ingredients: Add the crushed tomatoes, water, salt, sugar, garlic powder, onion powder, basil, and oregano to a large stainless steel saucepan.
2 Bring the sauce to a simmer: Cook over medium heat, stirring frequently, until the sauce begins to bubble.
3 Reduce and thicken: Lower the heat and simmer uncovered for about 20 minutes, stirring occasionally. Simmer longer for a thicker sauce.
4 Keep the sauce hot: Once the sauce reaches the consistency you like, keep it hot while you prepare and fill the jars.
💡Pro Tip:
For best results, use a heavy-bottomed stainless steel or nonreactive saucepan. Acidic tomatoes can react with unlined aluminum, copper, or cast iron, which can cause discoloration or an unpleasant metallic taste. The heavy bottom helps distribute heat evenly and prevents the sauce from scorching as it thickens. Keep the heat at a moderate level and stir frequently along the bottom of the pan. An enameled pot or quality nonstick pan will also do the trick.
Canning Homemade Pizza Sauce in a Water-Bath Canner
I use this water-bath canning kit, which includes all the tools needed to get started.
- Wash the jars, lids, and bands in hot, soapy water. Rinse well. Keep the clean jars hot until you are ready to fill them. Follow the lid manufacturer’s current preparation directions.
- Prepare a boiling-water canner with enough water to cover the filled jars by at least 1 inch. Begin heating the water.
- Add 1 tablespoon bottled lemon juice or 1/4 teaspoon citric acid to each hot pint jar. For half-pint jars, add 1 1/2 teaspoons bottled lemon juice or 1/8 teaspoon citric acid.
- Ladle the hot pizza sauce into the hot jars, leaving 1/2 inch of headspace.
- Remove air bubbles with a plastic bubble remover or silicone spatula. Recheck the headspace and add more sauce if needed.
- Wipe each jar rim with a clean, damp cloth. Center the lid and apply the band until fingertip-tight.
- Place the jars in the canner. Cover the canner and bring the water to a vigorous boil. Start the processing time only after the water reaches a full boil.
- Process pint and half-pint jars for the time required for your elevation. Keep the water boiling for the entire processing time.
- When the processing time is complete, turn off the heat and remove the canner lid. Wait 5 minutes before lifting the jars from the water.
- Set the jars upright on a towel or cooling rack, leaving space between them. Do not retighten the bands or press the lids. Let the jars cool undisturbed for 12 to 24 hours.
Pizza Sauce Canning Times by Elevation
These boiling-water processing times are for pint and half-pint jars. Do not shorten the processing time for half-pint jars.
| Elevation | Processing Time |
|---|---|
| 0 to 1,000 feet | 35 minutes |
| 1,001 to 3,000 feet | 40 minutes |
| 3,001 to 6,000 feet | 45 minutes |
| Above 6,000 feet | 50 minutes |
If the water stops boiling at any point, bring it back to a full boil and restart the processing time from the beginning. These times match the current NCHFP boiling-water processing schedule for tomato sauce in pint jars.
How to Check the Jar Seals
After the jars have cooled for 12 to 24 hours, remove the bands and check every seal. The center of the lid should be concave and should not flex when pressed. You can also hold the jar at eye level and look across the lid for a slight downward curve.
If a jar did not seal, refrigerate it and use it within a week, freeze the sauce in a freezer-safe container, or reprocess it within 24 hours using a new lid and the full processing time. See the NCHFP instructions for cooling jars and testing seals for additional guidance.
Pizza Sauce Canning Tips
- Use the right jars. Use jars made specifically for home canning and inspect them for chips or cracks before filling.
- Measure headspace carefully. Too little or too much headspace can interfere with sealing.
- Keep everything hot. Add the hot pizza sauce to hot jars, then place the filled jars in hot canning water. A sudden temperature change—such as pouring hot sauce into a cold jar or placing a hot jar in cool water—can cause the glass to crack or break. Keeping everything at a similar temperature helps prevent that from happening.
- Do not overtighten the bands. Fingertip-tight allows air to escape during processing.
- Do not use a jar larger than a pint. This recipe provides processing directions only for pint and smaller jars.
- Expect the yield to vary. Longer simmering creates thicker sauce but produces fewer jars.
Pizza Sauce Variations for Refrigerating or Freezing
For shelf-stable canning, stick to the dried seasonings in the recipe. Skip the fresh garlic, herbs, peppers, onions, oil, cheese, or any other vegetables before processing.
If you’re planning to refrigerate or freeze your sauce instead of canning it, feel free to mix things up with one of the variations below. These amounts are for the full recipe, which makes approximately 3 to 3 1/2 pints of pizza sauce. You can also add these ingredients to an individual jar after opening; just reduce the amount to suit the portion you’re using.
- Creamy Pizza Sauce: Stir in 1/2 to 3/4 cup heavy cream for a milder, richer tomato sauce.
- Spicy Pizza Sauce: Add 1 teaspoon crushed red pepper flakes for mild heat or up to 2 teaspoons for a spicier sauce. Let the sauce sit for a few minutes before adding more because the heat builds as the flakes soften.
- Roasted Garlic Pizza Sauce: Stir in 12 to 16 mashed roasted garlic cloves. Roasted garlic is fairly mild, so you can always add a few more cloves if you prefer a stronger garlic flavor.
- Mushroom Pizza Sauce: Sauté 2 cups finely chopped mushrooms until their liquid has cooked away, then stir them into the sauce.
- Meat Pizza Sauce: Brown and drain 2 cups ground beef, Italian sausage, or a combination of the two before adding it to the sauce.
- Fresh Herb Pizza Sauce: Stir in 1/4 to 1/2 cup finely chopped fresh basil, oregano, or Italian parsley.
- Parmesan Pizza Sauce: Add 1/2 to 3/4 cup finely grated Parmesan cheese for a richer, slightly salty flavor.
- Smoky Pizza Sauce: Add 1 teaspoon smoked paprika. For a little smoky heat, add a pinch of crushed red pepper flakes too.
Storing Home-Canned Pizza Sauce
Once your jars have cooled and you’ve confirmed the seals, remove the screw bands, give the jars a good wash and dry, then label them with what’s inside and the date. Store them without the bands somewhere cool, dark, and dry, and aim to use them within a year for the best quality. Keeping the bands off makes it much easier to spot a failed seal and helps prevent rust or mold from trapped moisture.
Before opening a jar, inspect the seal and toss any jar that looks off — leaking, bulging, unsealed, moldy, smells strange, or spurts liquid when opened. When in doubt, throw it out. Never taste food from a jar you’re unsure about.
Once opened, cover the jar with its original lid and band, or with a reusable storage lid, and place it in the fridge for 5 to 7 days. If you’d rather freeze it, transfer to a freezer-safe container or a straight-sided freezer-safe Mason jar, leave a little room for expansion, and use it within 3 months.
Pizza Sauce Canning Recipe FAQs
Can I make this pizza sauce canning recipe with fresh tomatoes?
Yes! Paste tomatoes like Roma or San Marzano are your best bet for homemade pizza sauce — they’re meatier and less watery than regular tomatoes. You can use regular slicing tomatoes too, but just be prepared to cook them down a little longer.
Fresh tomatoes should be cooked and prepared before being substituted for the canned crushed tomatoes:
- Wash the tomatoes and remove any bruised or damaged areas.
- Dip the tomatoes into boiling water for 30 to 60 seconds, or until the skins begin to split. Transfer them to ice water, then remove the skins and cores.
- Quarter the tomatoes. Place a small portion in a large saucepan and bring them to a boil while crushing them with a potato masher.
- Continue adding the remaining tomatoes a few at a time, stirring and crushing them as they cook. Keep the mixture boiling as you add the tomatoes.
- Simmer for 5 minutes. For a smoother sauce, run the cooked tomatoes through a food mill or blend them to your preferred consistency.
- Continue simmering until the tomatoes have cooked down to approximately the consistency of canned crushed tomatoes. Measure about 7 cups of prepared tomatoes to replace the four 14.5-ounce cans in this recipe.
Because fresh tomatoes generally contain more water, omit the 1/2 cup of water initially. Add a small amount later only if the pizza sauce becomes thicker than you prefer.
Continue with the seasonings and canning instructions in the recipe. You must still add the specified bottled lemon juice or citric acid to every jar. Do not reduce or omit the acid when using fresh tomatoes.
Can I use different canned tomatoes?
For the best and most consistent texture, stick to plain canned crushed tomatoes. If you only have whole or diced tomatoes on hand, drain them if they seem watery, then blend or run them through a food mill until smooth — just make sure you end up with the same amount. One important thing to keep in mind: avoid any canned tomatoes that contain onions, peppers, fresh herbs, oil, or other added vegetables for this recipe.
Can I omit the water?
Yes. The water helps loosen very thick canned tomatoes at the beginning of cooking, but it is not required for flavor. If your tomatoes already contain plenty of liquid, leave the water out. Never add more water to the filled jars or dilute the finished sauce before canning.
Can I omit the bottled lemon juice or citric acid?
No, you can’t skip the added acid. Tomatoes vary in acidity, so bottled lemon juice or citric acid is essential for safe boiling-water canning. Add the exact measured amount directly to every jar — even if you’re using store-bought canned tomatoes. And don’t swap it out for fresh lemon juice. Its acidity isn’t standardized, so it won’t do the job reliably.
Will the lemon juice make the pizza sauce taste sour?
The sauce may taste slightly brighter, but the sugar helps balance the added acidity. Citric acid is another approved option and may have less effect on the flavor. Do not reduce the acid to adjust the taste.
Can I change the dried herbs and seasonings?
Feel free to tweak the amounts of dried basil, dried oregano, garlic powder, onion powder, salt, and sugar to suit your taste. Just be sure to avoid adding fresh herbs, fresh garlic, fresh onions, peppers, oil, cheese, meat, or any other low-acid ingredients before canning. Instead, stir those in after you open the jar, or save them for sauces that you plan to refrigerate or freeze.
Can I use half-pint jars when canning homemade pizza sauce?
Yes! Half-pint jars are a great option for pizza sauce, since they are the perfect amount for a large pizza. Just keep in mind that even though the jars are smaller, you still need to process them for the full pint processing time for your elevation. Don’t be tempted to cut the processing time short just because the jars are smaller.
Why did my batch make fewer jars?
The yield will vary depending on the type of tomatoes you use and how long you simmer the sauce. The longer you simmer, the more water evaporates, resulting in a thicker, more concentrated pizza sauce — but keep in mind that this will also reduce the overall volume.
Can I freeze homemade pizza sauce instead of canning it?
Absolutely! Let the sauce cool down completely before transferring it to freezer-safe containers or bags, making sure to leave a little room for expansion. For the best flavor and texture, try to use it within 3 months. And the good news? If you’re freezing rather than canning, you don’t need to add bottled lemon juice or citric acid.
More Pizza Recipes You Might Like
- 10-Minute Mac and Cheese Pizza
- Easy Barbecue Chicken Pizza
- Chicken and Mushroom White Pizza
- Easy Oktoberfest Pizza
Pin this recipe for later.
Homemade Pizza Sauce Canning Recipe
- Prep Time: 15 minutes
- Cook Time: 20 minutes
- Total Time: 70 minutes
- Yield: about 3 to 3.5 pints 1x
- Category: sauces
- Method: stovetop/water bath canning
Description
This homemade pizza sauce canning recipe makes a thick, flavorful sauce with crushed tomatoes, garlic, basil, and oregano. The recipe includes bottled lemon juice or citric acid, updated water-bath processing times, and elevation adjustments.
Ingredients
- 4 cans (14.5 ounces each) plain crushed tomatoes
- 1/2 cup water
- 4 teaspoons salt
- 2 tablespoons sugar
- 4 teaspoons garlic powder
- 4 teaspoons onion powder
- 4 teaspoons dried basil
- 4 teaspoons dried oregano
- Bottled lemon juice or citric acid for each jar: 1 tablespoon bottled lemon juice or 1/4 teaspoon citric acid per pint; 1 1/2 teaspoons bottled lemon juice or 1/8 teaspoon citric acid per half-pint
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Instructions
- Add the crushed tomatoes, water, salt, sugar, garlic powder, onion powder, basil, and oregano to a large stainless steel saucepan. Stir to combine.
- Cook over medium heat, stirring frequently, until the sauce begins to bubble.
- Reduce the heat and simmer uncovered for about 20 minutes, stirring occasionally. Simmer longer if you prefer a thicker sauce. Keep the finished sauce hot while preparing the jars.
- Wash the jars, lids, and bands in hot, soapy water and rinse well. Keep the jars hot until filling. Prepare the lids according to the manufacturer’s current directions.
- Prepare a boiling-water canner with enough water to cover the filled jars by at least 1 inch. Begin heating the water.
- Add 1 tablespoon bottled lemon juice or 1/4 teaspoon citric acid to each hot pint jar. For half-pint jars, add 1 1/2 teaspoons bottled lemon juice or 1/8 teaspoon citric acid.
- Ladle the hot pizza sauce into the hot jars, leaving 1/2 inch of headspace. Remove air bubbles, recheck the headspace, and add more sauce if necessary.
- Wipe the jar rims with a clean, damp cloth. Center the lids and apply the bands until fingertip-tight.
- Place the jars in the canner. Cover and bring the water to a vigorous boil. Process pint and half-pint jars for 35 minutes at 0 to 1,000 feet, 40 minutes at 1,001 to 3,000 feet, 45 minutes at 3,001 to 6,000 feet, or 50 minutes above 6,000 feet. Start timing only when the water reaches a full boil. If the water stops boiling, return it to a full boil and restart the processing time.
- When the processing time is complete, turn off the heat and remove the canner lid. Wait 5 minutes, then lift out the jars without tilting them.
- Set the jars upright on a towel or cooling rack. Do not retighten the bands or press the lids. Cool undisturbed for 12 to 24 hours.
- Remove the bands and check each seal. Refrigerate any unsealed jar and use it promptly, freeze the sauce, or reprocess it within 24 hours using a new lid and the full processing time.
Notes
- Half-pint jars must be processed for the full pint processing time.
- The yield varies according to the tomatoes and how long the sauce simmers.
- Using fresh tomatoes: Prepare and cook the tomatoes as described in the FAQ, then measure approximately 7 cups to replace the canned crushed tomatoes. Omit the water initially and add only if needed.
- For shelf-stable canning, do not add fresh garlic, fresh herbs, onions, peppers, oil, cheese, meat, or other vegetables. Add those ingredients after opening the jar or use them only in sauce that will be refrigerated or frozen.
- This is Jamie’s homemade pizza sauce recipe updated with current tomato acidification and processing guidance. The complete seasoned formula has not been independently laboratory-tested as a single recipe. Readers who want a formally tested recipe should use a current recipe from Ball, the USDA, or the National Center for Home Food Preservation.
- UPDATE NOTE – Originally published September 2011. Updated August 2026.
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would love to can pizza sauce, we make homemade pizza once a week so this would be perfect! camiludlow@gmail.com
would love a chance to win! Thanks
I would love to can the pizza sauce; I did spaghetti sauce this year and would love to the pizza sauce too.
Hi!! I'm stopping by from the Super Stalker Sunday Blog Hop! Thanks so much for linking up with us this week! Hope you are having a great week!!
I would love a chance to win your awesome prize!!!
See you again next week for more fun Super Stalking,
Kortney @ Kortney's Krazy Life
I'm trying to venture into canning, starting with pizza and marinara sauce.
littlebit_writer@yahoo.com
I think I need to get one of these, and give it a try.
Hugs,
Ellen
I follow by e-mail.
amanda.corley@ymail.com
I would love to can some peaches!
amanda.corley@ymail.com
I just found your blog and I love it, so many great ideas. I would can fruit, lots of fresh fruits, so I can enjoy them year round. Thanks for the giveaway!
Strawberry jam!
Laurasu82 at yahoo.com
I do like to can and need to make more tomato soup 🙂 Thanks for the great giveaway. mamalusco at ortelco dot net
I would love to can salsa. I hope I win! Kbroderi@msn.com
Oops… forgot to leave my address, alexisabell@yahoo.com or my blog is http://abelladventures.blogspot.com
I started my adventures in canning this year with pickles, salsa, grape jelly and apple/pear/ginger sauce… why didn't I think of something we eat twice a week? Pizza! Looks like a great recipe.
I shared on FB and will definitely follow you! That Ball funnel looks incredible.
I would love to can some jams or jellies! 🙂
While I am not an "official" follower of your blog, I do read it EVERY day and love it. Thanks so much for offering this wonderful giveaway!
Lorie
marcandlorie (at) embarqmail (dot) com
Thanks for the recipe!! Feel free to link it up here: http://vanessascraftynest.blogspot.com/search/label/Do%20Something%20Crafty%20Friday
I want to start canning apple butter
Looks delish.
We'd love you to share your recipes with us at
Simply Delish Saturday
Oooo, I'd love to win. I'd probably give it to my sister since she makes lots of jam for me. I might have to try the pizza sauce though since we make pizza every Sunday night!
Thanks for linking up to the party.
Anna
http://www.askannamoseley.com
I actually make my own homemade sauce from scratch (fresh tomatoes) and a fabulous chili sauce. This would be perfect for that!