spaghetti & pizza sauce

SPAGHETTI & PIZZA SAUCES

This includes both a pressure canning recipe and a boiling-water bath canning recipe. Either makes 7 quarts.

PRESSURE CANNING RECIPE

ingredients
45 lbs roma-type tomatoes (about 1 bushel)
1 cup chopped onions
1 cup chopped yellow bell peppers
6 cloves garlic, pressed
1/4 cup olive oil
2 TB fresh oregano, minced
2 TB fresh basil, minced
4 TB fresh parsley, minced
2 tsp freshly ground black pepper

method

Start with a large pot with a capacity of about 15 quarts. Place 7 quarts of water in it, place a wooden spoon in it and place in pot. Cut a tiny notch in the spoon just below the wet mark.

Wash tomatoes, remove stems, and trim off bruised or discolored portions.

Dip a few tomatoes at a time into a pot of boiling water. Then place in a bowl of cold water. This loosens the skins so they can slip off easily.

Chop tomatoes coarsely and add to pot. Bring to boil and boil for 30 minutes.

Run tomatoes through a food mill.

Fry onions, peppers and garlic in olive oil.

Place tomatoes, fried vegetables and spices in the large pot. Bring to boil, reduce heat and simmer slowly with much stirring to prevent scorching. Continue simmering until sauce reduces to the level you measured on your wooden spoon.

Fill canner with hot water and bring to boil. Place clean canning jars in bath to sterilize.

Ladle sauce into hot jars, leaving 1 inch head space. Adjust 2-piece caps.

Place jars in canner, bring to 11 lbs pressure (adjust for altitudes above sea level), and process for 25 minutes.

Turn off heat and allow pressure to drop to 0 before removing lid.

Remove rings, check seals, label and store.

BOILING WATER BATH RECIPE

Proceed as above, but add 2 TB of lemon juice or 1/2 tsp citric acid or 1/2 tsp ascorbic acid to each quart before processing. This is necessary to acidify the sauce enough for safe canning without a pressure canner.

If desired, add heat-stable sweetener equivalent to 1 TB of sugar per quart to offset acid taste.

Place jars in boiling-water bath and process for 40 minutes.

Remove jars from canner and let cool.

Remove rings, check seals, label and store.

TO USE

Add 1 tsp dried oregano per quart to make pizza sauce. Add 1 tsp dried basil per quart to make spaghetti sauce.

Yep, that's a serious job of blanching and peeling....

ashort wrote:Yep, that's a serious job of blanching and peeling....

I refuse to peel! I run 'em through the food processor, then run them through the food mill to get out the seeds. See avatar!

GG

Goosegirl wrote:

ashort wrote:Yep, that's a serious job of blanching and peeling....

I refuse to peel! I run 'em through the food processor, then run them through the food mill to get out the seeds. See avatar!

GG

LOL!! I like my sauces and salsa a bit more rustic/chunky, plus I always get a bunch of fresh tom juice that I can or make into bloody mary mix (which can be canned too...)

Honestly, I never have a bushel of tomatoes ready at once myself. So I freeze them until I have enough for sauce making. When they thaw, the skins slip off.

Opalkas are handy cause they have almost no seeds - I can't do the food mill thing anymore cause of my disability. So... few enough seeds I just leave them in.

jpatti wrote:Honestly, I never have a bushel of tomatoes ready at once myself. So I freeze them until I have enough for sauce making. When they thaw, the skins slip off.

Opalkas are handy cause they have almost no seeds - I can't do the food mill thing anymore cause of my disability. So... few enough seeds I just leave them in.

I heard of freezing, but have not tried it myself... last year I supplemented my garden toms with some from a food coop....

Freezing is not going to work if you want to slice them and stick them in a salad, cause they get mushy when thawed.

But it works great for sauce since it's just mushy tomatoes anyways.