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 Ingredients: 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 Kitchen Note: 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
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Stewed Tomatoes (Pressure Canned)
makes approx 7 pints 4 Quarts Chopped Roma Tomatoes (16 cups) 1/2 Cup Chopped Onion 1/2 Cup Chopped Green Pepper 4 tsp celery salt 4 tsp sugar 1/2 tsp salt 1/4 tsp citric acid, per pint - add directly to each jar 7 pint jars Directions: Remove skins off all the tomatoes (they will curl during cooking and resemble little toothpick shards if you don't - trust me on this one!) Combine all ingredients in a large stainless steel pot on stove-top. Bring to a medium boil, cover and cook 10 minutes, stirring occasionally to prevent sticking. Fill hot tomatoes into hot jars, leaving 1⁄2-inch head-space. Remove air bubbles and adjust head-space if needed. Wipe jar rims. Process in a Dial Gauge Pressure Canner at 11 pounds pressure OR in a Weighted Gauge Pressure Canner at 10 pounds pressure: Pints 15 minutes **adjust psi to your local altitude. Photos by: Diane Baker for Canning and Cooking at Home Recipe by: NCHFP "So Easy to Preserve" RECIPE LINK http://nchfp.uga.edu/publications/uga/uga_can_tom.pdf Pickled Grape Tomatoes with Rosemary & Garlic
Ingredients 2 Quarts Grape tomatoes 1 tsp Canning/Pickling Salt 1 Cup White wine vinegar 1 Cup White vinegar - 5% acidity 1 Quart Water 4 Cloves Garlic, peeled, sliced in half 4 Sprigs Fresh rosemary Yield: 4 Pints Directions: 1. Wash the grape tomatoes and drain them to dry. Using a toothpick, prick each tomato in 2 opposite spots (this helps prevent splitting.cracking) 2.Combine the salt, white wine vinegar, vinegar, water, in a medium saucepan and bring to a boil, then simmer for 10 minutes. 3. Pack the grape tomatoes in hot 1-pint sterile jars and leaving a 1/2-inch headspace. Ladle the warm pickling liquid leaving a 1/2-inch headspace, and be sure to add two cloves of garlic to each jar and at least one rosemary sprig. 4.Remove any air bubbles, bring back to proper head-space if needed. Add the two-piece lids and rings onto each jar. Process the jars in a boiling-water canner pot with 1 to 2 inches of water covering the tops of the jars for 10 minutes or according to your local altitude . 5.Turn off heat and remove lid from pot, allow the jars to sit in the hot water for 10 more minutes, then remove the jars and allow them to cool on a kitchen towel for 24 hours. Remove rings, wash jars, label and date - then store the jars of pickled grape tomatoes for up to 1 year. 6. These are best if refrigerated a day before serving if possible. Photos by: Diane Baker for Canning and Cooking at Home Recipe by: Ball Blue Book "Guide to Preserving" - Pickled Grape Tomatoes. There truly are two things I cannot pass up in the Summer. Pickling Cucumbers and Tomatoes!!! I grow Romas, Super Sweet 100's and Brandywine Heirlooms... my favorite choice for sauce and salsa is a mix of Romas and Super Sweet 100's ~ the tiny super sweets throw off that sweet flavor that counter acts the heat from the chilies I use. I grow my own jalapenos but, I prefer a pasilla/poblano in most salsas. I like to be able to eat the salsa without a fire extinguisher at my side. Don't have room or time for a garden? You can still find great deals in your local markets on Romas (around here the price ranges from .67-.99 cents per pound) You need a good 7 pounds fresh from the store to start with but, you end up with 7+ pints! that's a deal and its homemade!! Here is my favorite salsa to make - you can make and freeze, store in fridge or waterbath can to save some for cold Winter days ahead (I've been known to use my salsa in my Winter Chili and Soups/Stews) What is also nice about my recipe - it does follow the safe recipe Guideline from NCHFP so, no double-guessing if it's 'safe to can' or 'shelf stable'!
~Enjoy! Diane Diane's Fresh Roma Salsa Ingredients: 6 cups Roma Tomatoes, peeled and cored & diced 3-1/2 cups onion, diced 3 cups green bell pepper, diced 2 cups jalapeno pepper or poblano pepper, diced 1/2 cup mild green chilies fresh, diced 3 teaspoons canning salt Dry Spices: adjust to your taste 2 teaspoons black pepper 2 teaspoons cilantro or parsley 1 teaspoons garlic powder 1/8 teaspoon red pepper flakes 1-1/2 cups bottled lemon juice Directions: Wash, peel and core tomatoes. See my "tomato prep link click: here" Combine all ingredients in a large pot on stove. Bring mixture slowly to a boil and continue to boil {gently} for ten minutes, you do not want to overcook the mixture - try to keep the onions and peppers on the firm side, not mushy. Pour mixture into hot jars, with 1/2" head-space, cap with hot lids and rings to finger-tip tightness. Process in boiling water bath for 15 minutes - adjusting for your altitude Yields Approx: 6 pints Recipe: follows the safe Guideline under NCHFP "Choice Salsa" Photos by: Diane Baker for Canning and Cooking at Home **Recipe note: DO NOT alter overall amounts of peppers & onions in this recipe - The total combined amount must not exceed 9 cups. Do not substitute or swap out the bottled lemon juice for vinegar. However, you can use bottled lime juice instead. RAW PACKED ROMA TOMATOES:
Wash medium, smooth, firm, ripe Roma tomatoes. Loosen skins by dipping tomatoes 30 seconds to minute in boiling water, then submerge in cold water. Peel and remove core. Leave whole or halve. Add 2 tablespoons bottled lemon juice or 1/2 teaspoon citric acid to each quart jar. Add 1 tablespoon bottled lemon juice or 1/4 teaspoon citric acid to each pint jar. Raw Pack: Pack jars with raw tomatoes, pressing until spaces between them fill with juice. Leave 1/2-inch headspace. Remove air bubbles. Wipe down jar rims with a damp paper towel moistened with vinegar. Add two-piece lids. Process. Processing Options: Pressure Canning Dial Gauge Canner. Vent pressure canner as directed in instructions. Process at 11 pounds pressure—Pints and Quarts 25 minutes. According to your canners specifications and your altitude. Weighted Gauge Canner. Vent pressure canner as directed in instructions. Process at 10 pounds pressure—Pints and Quarts 25 minutes. According to your canners specifications and your altitude. This is an excellent Guide for processing tomatoes: Presto Tomato Guide Recipe Adapted from: Presto Pressure Canning Photo by: Diane Baker |