11. Fennel ‘n’ Beer Pizza Sauce | |||
| Ingredients | 6-Can Batch | 3-Can Batch | Test Batch |
| Heavy Tomato Puree |
6 cans |
3 cans |
1/2 can |
| Beer |
72 oz |
36 oz |
6 oz |
| Leaf Basil |
1-1/2 oz |
3/4 oz |
4-3/8 t |
| Parsley |
1/2 oz |
1/4 oz |
3-1/2 t |
| Black Pepper |
1-1/2 oz |
3/4 oz |
1-7/8 t |
| Granulated Garlic |
1 oz |
1/2 oz |
3/4 t |
| Granulated Onion |
1 oz |
1/2 oz |
3/4 t |
| Salt |
2 oz |
1 oz |
7/8 t |
| Ground Fennel Seed |
1 oz |
1/2 oz |
1-1/8 t |
| Yield | 44.8 lb | 22.4 lb | 3.7 lb |
| can = #10 can lb = pound oz = ounce t = teaspoon T = Tablespoon
NOTES: It costs a little more but, properly marketed, can more than pay for itself. For thicker sauce, use extra heavy puree. If you want to avoid alcohol, use non-alcoholic beer (i.e., malt beverage). It comes in various flavor strengths, so choose the brand having the flavor that best combines with your pizza sauce. | |||
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