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Ingredients and seasonings used in make

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

Wipe the rims clean with a damp cloth. Screw on the clean lids and rims. Arrange tomato halves cut-sides down on ungreased, unsprayed baking sheets with high sides. Stir in salt, and fill with enough cold water to cover.

How 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!

Dump the flour into a sauce pan on low heat. Now add a tablespoon or two of butter or olive oil to the pan and stir to make a slurry. Press out the lumps and add a bit more oil if you need to. Let it bubble for a minute or two. Heat them slowly, over the lowest heat so that they take a long time to come to a simmer.

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