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Ingredients and seasonings required for make

1. Use 12 Tbsp olive oil
2. Use 7 Tbsp Minced garlic
3. Prepare 2 Tbsp crushed red pepper flakes
4. Use 3 small onions chopped
5. Prepare optional 4 strips diced and sautéed bacon
6. Take 3 Tbsp white sugar
7. Take 2 Tbsp lemon juice
8. Prepare 2 Tbsp Italian seasoning
9. Prepare 3/4 Tbsp black pepper
10. Prepare 4 Tbsp parsley
11. Prepare 3 Tbsp fish sauce
12. Prepare 2 Tbsp basil
13. Take 2 Tbsp oregano
14. Use 1 tsp salt
15. Prepare (1)28 oz can diced tomato
16. Take (2)28 oz can crushed tomato
17. Prepare (2)28 oz can whole tomato
18. Prepare optional 6 Tbsp tomato paste for thickness

Arrange tomato halves cut-sides down on ungreased, unsprayed baking sheets with high sides. Use a canning funnel to make it easier to ladle sauce into jars. Wipe the rims clean with a clean, damp paper towel. Heat them slowly, over the lowest heat so that they take a long time to come to a simmer.

Instructions to make Arrabiata Sauce/Pizza sauce(canning 9 pint recipe):

1. Step 1: INFUSE: First, get the olive oil in a pan along with the minced garlic and crushed red pepper flakes, heat the oil, garlic, and red pepper flakes together on the lowest heat setting for 5 minutes. This infuses the olive oil with garlic and red pepper flavor.
2. Step 2: SAUTE: Once the oil has a chance to infuse, we’ll add the chopped onions(optional bacon) and allow them to cook until they turn translucent (about 3-4 minutes.)
3. Step 3: SIMMER: Then, we’ll add all the tomato products, fish sauce, and other ingredients, sprinkle a generous pinch of salt in the mix and let it come to a simmer before we let it hang out for 30-40 minutes. This is where all the magic happens. The flavors mix and mingle and you’re left with the most aromatic arrabbiata sauce.
4. Step 4: FINISH: During the last 15 minutes of simmer time, you want to add your torn basil leaves and taste and adjust salt as desired.
5. Canning: Canning prep pint jars in boiling water, prep lids/caps. Remove jars and set on towel to cool, once cooled place 1/2 tsp lemon juice per pint, fill jars, clean rims/jars.
6. Place and tighten caps/lids, and boil for 30-35 mins in canning pot. Remove jars and wait to hear each pop, to know jars are sealed.
7. Done and ready to serve!

Once it does, immediately remove it from the heat and strain the oil into a small dish. Crush the garlic and add it to the oil (if you want a spicy sauce, you can add some hot pepper, fresh or flakes, at this point). Saute the garlic until it just starts to brown, then add the parsley. Turn the heat up to high. Just as the garlic begins to turn brown, remove pan from heat.

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