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Recipe correction (Follow-Up #9)

posted by: lpinkmountain on 08.03.2008 at 11:49 am in Cooking Forum

Oh brother, I was so worried about getting the ingredients right, and I completely forgot to add--5 lbs. tomatoes, peeled and cored!

Here it is again, correctly

Italian Tomato Sauce - Ball Blue Book of Canning, copyright 1990

1 cup finely chopped onion (about 1 med.)
2 cloves garlic minced
2 TBLSP olive oil
5 lbs. tomatoes, peeled and cored
1 cup finely chopped green pepper (about 1 med.)
1 TBLSP each basil, oregano, and italian seasonings
1 tsp. salt
1/2 tsp. pepper

Cook chopped onions and garlic in oil in a large suace pot until tender. Add remining ingredients and simmer about 1 hour, stirring occasionally. Press mixture through a food mill; discard seeds. Cook mixture over med. high heat until thickened, about 1 hour. Stir frequently to prevent sticking. Pour into hot jars, leaving 1/4 inch head space. Adjust caps. Process 35 minutes in boiling water bath. Yield about 4 half pints.


NOTES:

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clipped on: 08.18.2010 at 03:33 pm    last updated on: 08.18.2010 at 03:33 pm

RE: Help! Canned spaghetti sauce from my own tomatoes? (Follow-Up #5)

posted by: lpinkmountain on 08.03.2008 at 11:34 am in Cooking Forum

Here's the recipe from the Ball Blue Book of Canning. It only has two cups of a low acid vegetable--green peppers and onion. I wouldn't go over that, but you could probably sub another low acid vegetable like carrots if you don't like green peppers. Or use a mix of carrots and green peppers. Or leave one or either of them out if you don't like them. But I would not go over two cups of whatever low acid vegetables you use. It does have olive oil in it, which some people worry about. My Ball Blue Book is copyright 1990, so I guess there are some new rules out which nix oil. If you're worried, by all means leave out the olive oil. Makes it lower in fat also, and you can always add it to the finished sauce when you make it. It will be more likely to scorch without the oil, so watch it carefully and stir often. You'll have to get the sauce going and then add the onions and peppers, so they won't have the caramelized taste they will get if you sautee them in oil. I feel confident of this recipe with the small amount of oil.

Also, get a food mill, a metal one. I first bought a plastic one years ago--what a waste of time and money!

Italian Tomato Sauce - Ball Blue Book of Canning, copyright 1990

1 cup finely chopped onion (about 1 med.)
2 cloves garlic minced
2 TBLSP olive oil--or less if you're sauteeing less veggies. I'll bet you could get away with 1.5 or one TBLSP if you have a good non-stick pan. This is from a calorie perspective.
1 cup finely chopped green pepper (about 1 med.)
1 TBLSP each basil, oregano, and italian seasoning (Here's where you can sub some fennel and thyme and bay if you like it. I do but some don't. Also marjoram. Don't go over 3 TBLSP total of the dried herbs. The bay leaf you can take out before canning.
1 tsp. salt
1/2 tsp. pepper

Cook chopped onions and garlic in oil in a large suace pot until tender. Add remining ingredients and simmer about 1 hour, stirring occasionally. Press mixture through a food mill; discard seeds. Cook mixture over med. high heat until thickened, about 1 hour. Stir frequently to prevent sticking. Pour into hot jars, leaving 1/4 inch head space. Adjust caps. Process 35 minutes in boiling water bath. Yield about 4 half pints.

Note: I would probably blanch and peel the tomatoes and run them though a food mill before adding them to the pot, and then cook the whole sauce down until it had reached the desired thickness, instead of cooking it once, running it though the mill, and then cooking again. Saves having to run hot sauce through the mill. I guess my way would make for a more chunky sauce with onion and pepper bits in it, but I like that.

Can ad a splash of balsamic vinegar for a wine taste.

Note 2: This is a lot of work for a small amount of product. This is where the term "slaving over a hot stove" comes from, lol! However, once you have tasted home made sauce, there's no going back. Booberry corrupted me last year, with her recipe which she might post, and I plan on making at least two batches.


NOTES:

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clipped on: 08.18.2010 at 10:26 am    last updated on: 08.18.2010 at 10:28 am