Post by carnation037 on Apr 10, 2008 22:16:30 GMT -6
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.
Post by carnation037 on Apr 10, 2008 22:17:28 GMT -6
from chief_cook2 « Thread Started on Dec 29, 2002, 10:31pm »
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.
Post by carnation037 on Apr 10, 2008 22:23:26 GMT -6
from chief_cook2 « Thread Started on Dec 29, 2002, 10:41pm »
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.
Post by carnation037 on Apr 10, 2008 23:33:01 GMT -6
from chief_cook2 « Thread Started on May 2, 2003, 9:27pm »
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.