For the life of me, I can't figure out why our home-canned sauce separates out
when I put it on a bed of spaghetti. Within seconds, there's a nice thick
sauce on top, with a bunch of water lying on the plate, which I always have to
drain off. But for pizza and lasagna, I've found a solution. I carefully
pour out a pint of sauce fresh out of the jar, and onto a tilted cutting board
over the sink. It's thick enough to stay in place, but within seconds, the
water begins to seep out. After about 20 minutes it's the most beautiful,
thick sauce you've ever seen. Then I add the herbs and spread it on the
dough. Really helps to make a delicious, crispy pizza. I have one underway
this moment, actually. : ) Thought I'd pass on a good tip!
Ken