gonepostal
New Member
Stewed tomatoes-----
All I did was chunk up the tomatoes, put them all in a pot, not quite cover them with water & bring them to a boil. I "stewed" them for 15-20 min. then put them into jars and processed them. I used the "boiling water bath " method and processed them for 35 min.(pint jars)--quart jars is 45 min.
NOW----the Ball Blue Book says if you add anything to the tomatoes--such as garlic, onion, green peppers, etc.---you should process them in a pressure canner----pints--15 min. quarts 20 min. at 10# pressure.
Spaghetti sauce------
OK-here's where whatever you have or whatever you want in your sauce is up to you. This is basically what I put in my last recipe---
5-6# tomatoes ( I used 1/2 romas & 1/2 regular this time but you can used whatever you have. Last time it was cherry tomatoes & regular ones)
5-6 ex. lg. green peppers
5-6 lg. onions
3-4 rounded tablespoons minced garlic( I like garlic LOL)
I puree all this in my food processor and put in it a roaster in the oven at 350* or 400*--depending on how fast you want it to "cook". I find this way I dont have to baby sit the sauce so it wont burn on the bottom of my sauce pot. But-you can "cook " it any way you want.
Now---I added---
1 sm. can tomato paste
about 3 T. italian seasoning
some salt & pepper(not much salt for now)
1 can tomato juice ( or more tomatoes if you have them)
a couple handfuls of brown sugar(depending on how sweet you want it)
sometimes I add about 1c. (or more) of parmessan cheese too
Once it all cooked down I got a little over 4 quarts.
Then I precessed it for 45 min. in the boiling water bath.
As I said---my "recipes" are usually just what I have on hand
Sorry I was later getting this in here--had a detour! If you like your sauce chunky instead of pureed--then just dice up the veggies.
All I did was chunk up the tomatoes, put them all in a pot, not quite cover them with water & bring them to a boil. I "stewed" them for 15-20 min. then put them into jars and processed them. I used the "boiling water bath " method and processed them for 35 min.(pint jars)--quart jars is 45 min.
NOW----the Ball Blue Book says if you add anything to the tomatoes--such as garlic, onion, green peppers, etc.---you should process them in a pressure canner----pints--15 min. quarts 20 min. at 10# pressure.
Spaghetti sauce------
OK-here's where whatever you have or whatever you want in your sauce is up to you. This is basically what I put in my last recipe---
5-6# tomatoes ( I used 1/2 romas & 1/2 regular this time but you can used whatever you have. Last time it was cherry tomatoes & regular ones)
5-6 ex. lg. green peppers
5-6 lg. onions
3-4 rounded tablespoons minced garlic( I like garlic LOL)
I puree all this in my food processor and put in it a roaster in the oven at 350* or 400*--depending on how fast you want it to "cook". I find this way I dont have to baby sit the sauce so it wont burn on the bottom of my sauce pot. But-you can "cook " it any way you want.
Now---I added---
1 sm. can tomato paste
about 3 T. italian seasoning
some salt & pepper(not much salt for now)
1 can tomato juice ( or more tomatoes if you have them)
a couple handfuls of brown sugar(depending on how sweet you want it)
sometimes I add about 1c. (or more) of parmessan cheese too
Once it all cooked down I got a little over 4 quarts.
Then I precessed it for 45 min. in the boiling water bath.
As I said---my "recipes" are usually just what I have on hand
Sorry I was later getting this in here--had a detour! If you like your sauce chunky instead of pureed--then just dice up the veggies.
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