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.

Homemade Pizza Sauce Canning Recipe

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

Units Scale

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.