Canned Pizza Sauce and a Deep Dish Pizza Pie POST EDIT!

It was brought to my attention by a very expert canner that my method of self sealing or “Open Kettle Canning” is an outdated canning method.  The current modern recommendation for canned products containing tomatoes is to hot water bathe the jars for 45 minutes. I’d hate to steer any canners in the wrong direction and time saving shouldn’t be a substitute for health safety.  I’ve edited this post to include modern methods. 

The following  Q and A was taken from the Ball Canning site…www.freshcanning.com.

“Is it safe to pack fully cooked food into jars, adjust the caps and store it without additional heat processing?”

“The method of canning you described is referred to as the open kettle method. Open kettle canning is not a safe method to use. This method results in a high rate of food spoilage. Although the food is hot and may be fully cooked, it is difficult to reach and maintain the temperatures necessary to destroy spoilage microorganisms. If spoilage microorganisms are not destroyed, the food can spoil even though the cap is tightly closed.”

Go here to watch a tutorial on the Step by Step FreshPreserving of high Acid Foods!

I came home late from work one night last week and Kent was canning pizza sauce.  It was the perfect way to use up some tomatoes from our garden. Recipe:

• 75 -84 tomatoes
• 3 large onions, minced
• 12 garlic cloves, minced
• 9 tablespoons olive oil
• 6 tablespoons lemon juice
• 3 teaspoons cracked pepper
• 3 tablespoons sugar
• 6 tablespoons parsley, chopped
• 3 tablespoons oregano
• 3 tablespoons basil
• 3 teaspoons rosemary
• 3 teaspoons celery seeds
• 6 teaspoons salt

1. Use a victorio strainer to peel and deseed the tomatoes into a sauce.
2. Mince the onions and garlic (we use minced garlic from a jar).
3. Put the olive oil in a large pot and sauté the onions and garlic until transparent.
4. Combine all ingredients, bring to a rolling boil and cook down until it gets thick. (approximately 3-4 hours).
5. Stir every 15 minutes to prevent burning.
6. Ladle in hot jars, place lids and caps.
7. Hot water bathe for 45 minutes.

Saturday, we made a deep dish pizza pie to try out the sauce. We used what we had on hand; green peppers, onions and sausage. It was awesome.  We used a deep pie dish and it worked really well for this pizza.  I’ve been spoiled by Kent’s pizza making skills and really prefer homemade over takeout.  Tasty and so much cheaper than delivery too! 
This is a deep dish pizza crust recipe that Kent got from our friend Julie who got it from America’s Test Kitchen. 

Recipe Makes 2 Crusts (we freeze 1/2 the dough for later use)

   2 tablespoons olive oil
   3/4 cup plus 2 tablespoons milk warmed to 110 degrees
   2 teaspoons sugar
   2 1/3 cups flour
   1 package yeast
   1/2 teaspoon salt
   3 tablespoons olive oil
   1 1/3 cups pizza sauce   3 cups shredded mozzarella cheese

1. Adjust oven rack to lowest position and heat oven to 200 degrees. When oven reaches 200 degrees, turn it off.
2. Coat each of two 9 inch cake pans with 3 tablespoons olive oil.
3. Mix milk, sugar, and 2 tablespoons olive oil in measuring cup.
4. Mix flour, yeast, and salt in standing mixer fitted with dough hook.
5. On low, slowly add milk mixture. After dough comes together, increase speed to medium-low and mix until dough is shiny and smooth, about 5 minutes.
6. Turn dough onto lightly floured counter, gently shape into ball and place in greased bowl. Cover with plastic wrap and place in warm oven until doubled in size, about 30 minutes.
7. Transfer dough to lightly floured counter, divide in half, and roll each half into ball.
8. Roll each ball and shape into 9 1/2 inch rounds and press into oiled pan.
9. Cover with plastic wrap and set aside until puffy and slightly risen, about 20 minutes.
10. Heat oven to 400 degrees.
11. Remove plastic wrap from dough and ladle 2/3 cup pizza sauce on each crust.
12. Sprinkle each with 1 1/2 cups cheese. Top with toppings of your choice. Bake until cheese is melted, about 20 minutes.
13. Let pizza rest for 1 minute the transfer to a cutting board and slice and serve.