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The Best Spaghetti Sauce
Today I am sharing the process I use now for processing tomatoes into tomato sauce (original NCHFP recipe calls this "spaghetti sauce without meat.") I take my tomatoes, wash and core them. I then place them chopped in half or quarters into a large roasting pan, single layer and roast in the oven at 425 until soft & skins are blistering, stir occasionally to prevent sticking/scorching (about 30-40 minutes,) I let the tomatoes cool down enough for me to handle and then I run them through my Food Mill which then removes the skins and seeds (its often been debated if the seeds being left in a sauce would contribute to a bitter taste, I do agree that in some tomatoes - this can be the case so, I now remove all the seeds and skins before saucing.) On the stove top, saute your onions, garlic, celery or peppers, and mushrooms (if desired) in vegetable oil until tender.
Combine sauteed vegetables with tomatoes and add remainder of spices, salt, and sugar. Bring to a boil. Simmer uncovered, until the initial volume is reduced by nearly one-half (I use two large stock pots and cook down for about 9 hours. Remember to stir frequently to avoid burning.) Once cooked down, I combine the two pots into one, check for seasonings/taste one last time, and get ready to Pressure Can *this is a Pressure Can only recipe.
Please remember too - that you cannot increase the proportions of onions, peppers, fresh garlic or mushrooms in this sauce (its a safety issue). I do like adding in a little bit of dried sweet basil into my sauce (dried spices are a 'free' item that you can adjust to suit your own taste.)
Fill jars, leaving 1-inch headspace
Yield: 9 pints or approx 5 quarts
30 lbs tomatoes
1 cup chopped onions
5 cloves garlic, minced
1 cup chopped celery or green pepper
1 lb fresh mushrooms, sliced (optional)
4-1/2 tsp salt
2 tbsp oregano
4 tbsp minced parsley
2 tsp black pepper
1/4 cup brown sugar
1/4 cup vegetable oil *for sauteing
Recipe by: NCHFP
Photos by: Diane Baker for Canning and Cooking at Home
Don't toss those tomato skins! Dehydrate them and powder them!
See this link to Serious Eats on the "How-To"
(click link) www.seriouseats.com/recipes/2015/08/tomato-powder-from-tomato-skins.html
As promised. A new and exciting cherry recipe as part of my Canbassador-ship with Northwest Cherries and the Washington State Fruit Commission in conjunction with SweetPresrevation. This sauce is versatile and great served warm over roasted duck or chicken, plopped on top of hot waffles, spread onto the top of a cheesecake or thickened a bit to layer into a cake. So many uses but, serving warm over a Danish Almond Rice Pudding is the "most traditional" use of this sauce. I cannot wait to try Cooking 'Risalamande' which is a Holiday Dessert from Denmark that this sauce tops...I will share that recipe and story later - in the meantime, can yourself up some Danish Sweet Cherry Sauce and preserve the harvest!!
Danish Sweet Cherry Sauce
Yield: About three pints
1-1/2 cups granulated sugar
3 cinnamon sticks (each about 4” long)
1-1/2 teaspoon almond extract
1 cup water
3/4 cup corn syrup
7-1/2 cups pitted sweet (or sour) cherries
1 navel orange, the zest of 3/4 orange and juice of half
In a large pot, combine sugar, cinnamon sticks, almond extract, water
and corn syrup. Boil over medium-high heat, stirring constantly. Reduce heat
to a gentle boil. Add cherries, orange zest and juice, and boil gently, stirring until heated through. Reduce to simmer/low and let cook for 5 more minutes so that cinnamon sticks can steep in the sauce.
Discard cinnamon sticks.
Ladle sauce into hot jars and leave a 1/2-inch headspace. Remove air bubbles
and adjust headspace. Wipe rim and place lids and screw bands. Tighten the
screw bands finger-tight.
Place jars in prepared water bath canner, with jars completely under water. Bring
to a boil, reduce heat to maintain gentle boil and process for 10 minutes*adjusting for your altitude.
Turn off heat. Allow jars to sit in canner for 5 minutes before removing. Set jars on rack or towel out of drafts and allow to cool. Remove screw band, label and store.
TIP: to thicken this sauce before serving, combine 1 tablespoon cornstarch and 2 tablespoons
water in a saucepan. Add 1 pint Danish Cherry Sauce. Bring to a boil over
medium-high heat and cook, stirring until sauce thickens. DO NOT ADD CORNSTARCH
Adapted Univ Utah/Ball Recipe & Photos by: Diane Baker for Canning and Cooking at Home
We don't eat Alfredo sauce often but, its great to have an easy 'homemade' recipe for this sauce. I had to throw together dinner quickly the other night and found this great recipe from The Recipe Critic. I plan on utilizing this sauce recipe more in chicken dishes and casseroles as well... I do make my 'One Pot Chicken Alfredo' which we do love but, the addition of Italian spices and cream cheese to this sauce really enhanced the overall flavor! ~Enjoy! Diane
The Best Homemade Alfredo Sauce
(great over any pasta!)
1/2 cup butter
2 cups heavy whipping cream
4 ounces cream cheese
1/2 teaspoon minced garlic, optional*
1/2 - 1 teaspoon garlic powder, optional*
1 teaspoon Italian seasoning
1/4 teaspoon salt
1/4 teaspoon pepper
1 cup grated Parmesan cheese
In a medium saucepan add butter, heavy whipping cream, and cream cheese. Cook over medium heat and whisk until melted. Add the minced garlic, garlic powder, Italian seasoning, salt and pepper. Continue to whisk until smooth. Add the grated Parmesan cheese.
Bring to a simmer and continue to cook for about 3-5 minutes or until it starts to thicken. Toss it with your favorite pasta!
**garlic note: if you love garlic, add 1 tsp powder and the minced garlic. if you just "kind of like" garlic, add in 1/2 teaspoon garlic powder. if you prefer no garlic, then omit entirely.
recipe from: The Recipe Critic
photos by: Diane Baker for Canning and Cooking at Home
Why buy store bought when you can create your own. This sauce has the best smell while cooking too - Enjoy! Diane
4 cups roasted Roma tomato base purée
1 pint home canned fire roasted green chiles
2 Tbs granulated onion
1 Tbs dried flake garlic
2 tsp cumin
2 tsp salt
2 Tbs chili powder
1/2 tsp cayenne
1/4 cup vinegar
1/2 cup packed brown sugar
Add all to saucepan, use immersion blender to blend smooth, cook down on a low simmer for a good 30 minutes, taste test for any additional seasonings, jar hot sauce to 1" headspace and pressure can 20 minutes according to your altitude.
Makes: approx 6 half pints
Peach & Brandy Sauce
6 cups chopped, pitted & peeled peaches (I used yellow & white peaches)
2 cups lightly packed brown sugar
2 cups granulated sugar
3/4 cup brandy
1 tsp grated lemon or orange zest
Balls' Fruit Fresh (place chopped fruit into a bowl of water sprinkled with fruit fresh to prevent browning)
Combine peaches, brown sugar, granulated sugar, brandy, and lemon zest in a large stainless steel saucepan. Bring to a boil over high heat, stirring constantly, until sugar dissolves. Reduce heat and boil gently, stirring occasionally, until thickened, about 20-30 minutes.
Ladle hot sauce into hot jars leaving 1/4 " head-space. Remove air bubbles and re-measure head-space. If needed, add more sauce to meet 1/4" head-space. Wipe rim. Center lid on jar. Apply band and adjust until fit is fingertip tight.
Process filled jars in a boiling water bath for 10 minutes, adjusting for local altitude.
Remove jars and cool. Check lids for seal after 24 hours. Remove bands, wash, label/date and store jars.
Yield: 5 - half pints with syrup leftover:
I had syrup left over after canning so, I canned two half pints of just the syrup for
use later in cooking/BBQing.
Recipe by: Mary Marshall "Cooking with Mary" Peach & Brandy Sauce
Photos by: Diane Baker for Canning and Cooking at Home
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