---
title: "Pizza Sauce"
draft: true
---
# Makes 4 Cans

## Ingredients 
- [ ] crushed tomatoes 1600g
- [ ] tomato paste 340g
- [ ] anchovy paste 22g [^2]
- [ ] garlic 6 cloves
- [ ] olive oil 15g
- [ ] oregano to taste [^1]
- [ ] rosemary to taste
- [ ] thyme to taste
- [ ] black pepper to taste
- [ ] salt to taste
## Tools 
- pot
- spatula
## Steps
- add tomatoes, anchovy paste, and olive oil  to pot on medium heat
- add minced garlic, oregano, rosmery, and thyme to pot with black pepper and salt
- heat still done
### Canning
- place fresh pizza sauce into canning jars
- press pizza sauce into jars to remove all gaps and air pockets
- leave around 3 to 4cm of space at the top
- place lid on can and secure gently with ring
- place can into pressure cooker with 5cm of hot water
- fasten lid on pressure cooker with the valve open
- heat on high until steam is released from the valve
- let pressure cooker steam for 10 minutes
- close valve and allow the pressure cooker to build pressure
- when the gauge reads 11 PSI reduce heat to maintain pressure
- maintain pressure for 25 minutes
- remove from heat and allow cooker to depressurize without opening valve (~45 minutes)
- open valve to allow remaining steam to vent for 2 minutes
- remove lid
- remove jars and allow to cool

#recipe/ingredient  #diet/plant-based/optional  #diet/vegetarian


[^1]: spice mix should be predominantly oregano
[^2]: optional for non vegan version