Canning Pizza or Spaghetti Sauce from Fresh Tomatoes
Dried basil can be substituted for fresh basil.
If you are using a pressure canner, omit lemon juice.
If your tomatoes are too watery, boil them down before adding the spices, to avoid the sauce becoming too strong. If you like your sauce thick, either boil it down a bit more, add 1 to 2 small cans of tomato paste, or add 1/4 cup of ClearJel(R) starch.
If you want to freeze your sauce instead, just fill your freezer containers (Ziploc(R) quart-size resealable bags) completely, eliminate air pockets, seal them and pop them in the freezer. You're done!
If you are using quart-sized jars, process them for 40 minutes instead of 35 minutes.