Square Foot Gardening Forum
[table bgcolor=#000000 height=275][tr][td]

Hello Guest!
Welcome to the official Square Foot Gardening Forum.
There's lots to learn here by reading as a guest. However, if you become a member (it's free, ad free and spam-free) you'll have access to our large vermiculite databases, our seed exchange spreadsheets, Mel's Mix calculator, and many more members' pictures in the Gallery. Enjoy.


[/td][/tr][/table]
Search
 
 

Display results as :
 

 


Rechercher Advanced Search

Latest topics
» Avocado toast with garden tomato
by hammock gal Today at 4:40 pm

» What are you eating from your garden today?
by hammock gal Today at 4:31 pm

» Do you fertilize? If so, what do you use?
by trolleydriver Today at 4:29 pm

» Northern California & Coastal Valleys - What are you doing this month?
by countrynaturals Today at 4:10 pm

» Beets; Don't be intimidated!
by BeetlesPerSqFt Today at 3:58 pm

» Any Strange and Wonderful Visitors? Photos please!
by countrynaturals Today at 3:58 pm

» Third Year SFG in Canada
by trolleydriver Today at 3:38 pm

» New England August 2017
by CapeCoddess Today at 3:38 pm

» Newbie Oldbie
by dixie Today at 2:47 pm

» 2017 corn pictures
by dixie Today at 2:21 pm

» Total lunar / solar eclipse
by dixie Today at 2:19 pm

» How's the Weather Where You're At?
by dixie Today at 1:51 pm

» CANADIAN REGION: What are you doing in August 2017? 2017
by trolleydriver Today at 1:50 pm

» Anyone growing fall peas in zone 7 TN
by dixie Today at 1:50 pm

» Happy Birthday!!
by AtlantaMarie Today at 1:45 pm

» What to do with fallen unripe tomatoes?
by trolleydriver Today at 1:25 pm

» Cutting back on my SFG about 75%
by Kelejan Today at 4:35 am

» N & C Midwest: August is here!!! 2017
by Scorpio Rising Today at 1:17 am

» Composting Particle Board?
by BeetlesPerSqFt Yesterday at 8:18 pm

» Hello gardener's
by sanderson Yesterday at 5:58 pm

» The Best Steps for Storing Tomatillos
by donnainzone5 Yesterday at 3:36 pm

» Eggplant - (Japanese) Millionaire
by countrynaturals Yesterday at 3:10 pm

» What I've learned this year
by countrynaturals Yesterday at 1:17 am

» Plumeria ?
by sanderson 8/20/2017, 10:07 pm

» How Many Square Feet Do You Have?
by llama momma 8/20/2017, 5:58 pm

» Baba Ghanoush
by sanderson 8/20/2017, 4:04 pm

» Caterpillars -Armyworm?
by BeetlesPerSqFt 8/20/2017, 12:58 am

» Oregon City Newbie
by trolleydriver 8/19/2017, 5:04 pm

» who has chickens
by llama momma 8/18/2017, 5:40 pm

» Tips for compost tumbler
by trolleydriver 8/18/2017, 4:10 pm

Google

Search SFG Forum

spaghetti & pizza sauce

View previous topic View next topic Go down

spaghetti & pizza sauce

Post  jpatti on 2/1/2012, 9:28 pm

SPAGHETTI & PIZZA SAUCES

This includes both a pressure canning recipe and a boiling-water bath canning recipe. Either makes 7 quarts.

PRESSURE CANNING RECIPE

ingredients
45 lbs roma-type tomatoes (about 1 bushel)
1 cup chopped onions
1 cup chopped yellow bell peppers
6 cloves garlic, pressed
1/4 cup olive oil
2 TB fresh oregano, minced
2 TB fresh basil, minced
4 TB fresh parsley, minced
2 tsp freshly ground black pepper

method

Start with a large pot with a capacity of about 15 quarts. Place 7 quarts of water in it, place a wooden spoon in it and place in pot. Cut a tiny notch in the spoon just below the wet mark.

Wash tomatoes, remove stems, and trim off bruised or discolored portions.

Dip a few tomatoes at a time into a pot of boiling water. Then place in a bowl of cold water. This loosens the skins so they can slip off easily.

Chop tomatoes coarsely and add to pot. Bring to boil and boil for 30 minutes.

Run tomatoes through a food mill.

Fry onions, peppers and garlic in olive oil.

Place tomatoes, fried vegetables and spices in the large pot. Bring to boil, reduce heat and simmer slowly with much stirring to prevent scorching. Continue simmering until sauce reduces to the level you measured on your wooden spoon.

Fill canner with hot water and bring to boil. Place clean canning jars in bath to sterilize.

Ladle sauce into hot jars, leaving 1 inch head space. Adjust 2-piece caps.

Place jars in canner, bring to 11 lbs pressure (adjust for altitudes above sea level), and process for 25 minutes.

Turn off heat and allow pressure to drop to 0 before removing lid.

Remove rings, check seals, label and store.

BOILING WATER BATH RECIPE

Proceed as above, but add 2 TB of lemon juice or 1/2 tsp citric acid or 1/2 tsp ascorbic acid to each quart before processing. This is necessary to acidify the sauce enough for safe canning without a pressure canner.

If desired, add heat-stable sweetener equivalent to 1 TB of sugar per quart to offset acid taste.

Place jars in boiling-water bath and process for 40 minutes.

Remove jars from canner and let cool.

Remove rings, check seals, label and store.

TO USE

Add 1 tsp dried oregano per quart to make pizza sauce. Add 1 tsp dried basil per quart to make spaghetti sauce.
avatar
jpatti

Female Posts : 117
Join date : 2012-01-18
Location : zone 6b

View user profile

Back to top Go down

Re: spaghetti & pizza sauce

Post  EatYourVeggies on 2/1/2012, 11:12 pm

@jpatti wrote:SPAGHETTI & PIZZA SAUCES
Ingredients
45 lbs roma-type tomatoes (about 1 bushel)
Shocked pale
avatar
EatYourVeggies

Male Posts : 155
Join date : 2012-01-10
Age : 56
Location : Vancouver WA Zone 8a

View user profile

Back to top Go down

Re: spaghetti & pizza sauce

Post  ashort on 2/1/2012, 11:17 pm

Yep, that's a serious job of blanching and peeling....
avatar
ashort

Male Posts : 520
Join date : 2011-02-17
Age : 49
Location : Frisco, TX zone 8a

View user profile

Back to top Go down

Re: spaghetti & pizza sauce

Post  Goosegirl on 2/2/2012, 3:01 am

@ashort wrote:Yep, that's a serious job of blanching and peeling....

I refuse to peel! I run 'em through the food processor, then run them through the food mill to get out the seeds. See avatar!

GG
avatar
Goosegirl

Female Posts : 3412
Join date : 2011-02-17
Age : 52
Location : Zone 4A - NE SD

View user profile

Back to top Go down

Re: spaghetti & pizza sauce

Post  ashort on 2/2/2012, 3:06 am

@Goosegirl wrote:
@ashort wrote:Yep, that's a serious job of blanching and peeling....

I refuse to peel! I run 'em through the food processor, then run them through the food mill to get out the seeds. See avatar!

GG

LOL!! I like my sauces and salsa a bit more rustic/chunky, plus I always get a bunch of fresh tom juice that I can or make into bloody mary mix (which can be canned too...)
avatar
ashort

Male Posts : 520
Join date : 2011-02-17
Age : 49
Location : Frisco, TX zone 8a

View user profile

Back to top Go down

Re: spaghetti & pizza sauce

Post  jpatti on 2/2/2012, 12:54 pm

Honestly, I never have a bushel of tomatoes ready at once myself. So I freeze them until I have enough for sauce making. When they thaw, the skins slip off.

Opalkas are handy cause they have almost no seeds - I can't do the food mill thing anymore cause of my disability. So... few enough seeds I just leave them in.
avatar
jpatti

Female Posts : 117
Join date : 2012-01-18
Location : zone 6b

View user profile

Back to top Go down

Re: spaghetti & pizza sauce

Post  ashort on 2/2/2012, 3:59 pm

@jpatti wrote:Honestly, I never have a bushel of tomatoes ready at once myself. So I freeze them until I have enough for sauce making. When they thaw, the skins slip off.

Opalkas are handy cause they have almost no seeds - I can't do the food mill thing anymore cause of my disability. So... few enough seeds I just leave them in.

I heard of freezing, but have not tried it myself... last year I supplemented my garden toms with some from a food coop....
avatar
ashort

Male Posts : 520
Join date : 2011-02-17
Age : 49
Location : Frisco, TX zone 8a

View user profile

Back to top Go down

Re: spaghetti & pizza sauce

Post  jpatti on 2/2/2012, 4:15 pm

Freezing is not going to work if you want to slice them and stick them in a salad, cause they get mushy when thawed.

But it works great for sauce since it's just mushy tomatoes anyways. Wink
avatar
jpatti

Female Posts : 117
Join date : 2012-01-18
Location : zone 6b

View user profile

Back to top Go down

Re: spaghetti & pizza sauce

Post  Sponsored content


Sponsored content


Back to top Go down

View previous topic View next topic Back to top


 
Permissions in this forum:
You cannot reply to topics in this forum