Sauce/Marinade Recipes, canning

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from chief_cook2
Marinara Sauce

1 1/4 C. onions, finely chopped
1 1/4 C. celery, finely chopped
1 C. carrots, finely chopped
1/2 C. olive oil
1 tsp. minced garlic
8 lbs. ripe plum tomatoes, peeled, seeded and chopped
1 tsp. sugar (optional)
Freshly-ground black pepper
1 bay leaf
1 tsp. dried basil, oregano or marjoram
1/4 tsp. fennel seed (optional)
1 tsp. salt (or to taste)

Cook onion, celery and carrots in olive oil over medium heat in a large pot, covered, until the vegetables are tender — about 20 minutes.
Stir occasionally.
Add garlic and cook 2 minutes.
Add tomatoes, sugar and pepper.
Simmer over low heat for 15 minutes.
Put the sauce through the medium disc of a food mill if you prefer a smooth sauce.
Omit this step if you prefer a smoother sauce.
Add remaining seasonings (except salt).
Simmer, stirring often, until sauce reaches desired consistency (about 20 minutes).
Add salt.
Remove bay leaf.
Pack into clean, hot jars, leaving 1/2-inch headspace; seal.
Process in boiling water bath 45 minutes.

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from chief_cook2
« Thread Started on Dec 29, 2002, 10:31pm »

Tomato Paste

4 dozen large tomatoes
2 tsp. salt, or to taste

Peel, core and chop tomatoes.
Measure; you should have 8 quarts.
Add salt.
Place in large pot and simmer over low heat for about 1 hour.
Stir often to prevent sticking.
Remove from heat.
Press through a fine sieve or put through a food mill. Return to kettle and continue to cook very slowly until paste holds its shape on a spoon — about 2 hours.
Stir occasionally to prevent sticking.
Spoon into clean, hot jars, leaving 1/2-inch headspace; seal.
Process in boiling water bath for 30 minutes.
Yields about 8 half pints.

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from chief_cook2
« Thread Started on Dec 29, 2002, 10:41pm »


Chili Sauce

12 to 14 lbs. ripe tomatoes
2 bunches celery, chopped
4 C. chopped onions
3 green bell peppers, chopped
1/2 T. ground cloves
1 T. dry mustard
2 sticks cinnamon
2 lb. brown sugar
1/4 C. salt
4 C. cider vinegar

Scald and peel tomatoes.
Cook 15 minutes.
Drain off half the juice.
Add vegetables to tomatoes and simmer for about 1 1/2 hours.
Tie spices in cloth bag.
Add with remaining ingredients to tomato mixture. Continue cooking 1 1/2 hours or until vegetables are soft.
Remove spices.
Seal in hot sterilized jars.
Makes 6 pints.

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from chief_cook2
« Thread Started on May 2, 2003, 9:27pm »

Jalapeño Sauce

5-6 hot jalapeño peppers (9-12 TAM mild)
1 gallon tomato, peeled
3 onions
4 bell peppers
3 cloves garlic
1/4 cup canning salt
1 tablespoon black pepper
1 cup white vinegar

(Makes: 11-12 pints)

Peel and cut up tomatoes. To peel tomatoes drop into boiling water, leave for 1 1/2 or 2 minutes, put into ice water. Chop other ingredients in food processor or by hand. Combine all ingredients and bring to boil. Simmer for 1 1/2-2 hours. Pour into jars, then seal.

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