If you threw in the entire tomato (juice & all) into your pot you may will be simmering this concoction for…. If you left out all the tomato juice you will be done thickening your sauce in under an hour. Now, run out to your barn and get some onions and go to the garden for some fresh basil and oregano.Ĭhop up the onions & toss them into the pot with the tomatoes.Ĭhop the basil & oregano to smithereens & throw it in the pot too.īring this to a simmer and let it thicken. Throw these in the giant pot with the tomatoes. Next chop some fresh garlic (you can also use dried). Keep squishing until the tomatoes are no longer tomatoes. Just keep squishing, Just keep squishing, Just keep squishing, squishing, squishing……… I am Dory, by the way. You could use a potato masher, but this is more fun. Once the seeds are out, get in there with your hands and start squishing. Spaghetti sauce and tomato juice all canned the same day. Notice how I am using a strainer to catch all the seeds? What is draining into the pitcher underneath the strainer is pure, beautiful, tomato juice that I will be putting in cans later. It’s OK if some seeds make it into your sauce. If you are like me and do not have a food mill you can just shove all the seeds out with your thumbs and toss the tomato “meat/flesh” into your giant sauce pot for the sauce. Less cooking time & quarts of tomato juice – “Yes, Pick me!” I get quarts of fresh tomato juice in my pantry.If I separate the juice now instead of leaving it in & cooking it “down” I accomplish two things: You could use all the juice and just cook the sauce down to desired thickness. I also like a thicker sauce, so I’m going to bi-pass the juice. If you use the entire tomato your sauce will include seeds & juice. You can make spaghetti sauce with the whole tomato (flesh, seeds, juice & all). For a detailed lesson in blanching go here. High acid is needed for water bath canning.īefore we get started on the sauce we need to peel the tomatoes. Be sure to use red tomatoes, since other colors can be low acid. It is canned using a boiling hot water bath. RECIPE NOTE: This is a variation of the Seasoned Tomato Sauce Recipe from the Ball Blue Book. Please check requirements for your area before canning. Other sources and certain elevations require pressure canning for spaghetti sauce. I have always used a Hot Water Bath here in Kentucky for canning this recipe. Or any other dish that involves a seasoned tomato sauceĬanning Note: Hot water baths and pressure canning can be used to process this spaghetti sauce.With jars of this Spaghetti Sauce I can make: This is a basic sauce that is very versatile. Having quarts of homegrown, homemade spaghetti sauce in the pantry is a sure way to pull off a quick, delicious dinner when I have no time for cooking.
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