Wanted: Spagetti sauce recipe - to cangreenspun.com : LUSENET : Countryside : One Thread |
Could someone (or ones!) help me out with a spagetti sauce recipe to can? I've tried the Mrs. Wage's mixes, but don't care that much for them - and they're kind of expensive. Ususally, I just mash canned tomatoes and use one of the small envelopes (like Lawry's or McCormick) of spagetti seasoning, along with whatever I have on hand to add in. I'd like to have some ready to serve, and thick enough so that I could use it on pizza too. We like onions; green, red and banana peppers; garlic and chunks of tomato. Any help gratefully appreciated - Thanks!
-- Polly (tigger@moultrie.com), July 15, 2000
I made this last year with great results. It works well for spagetti and pizza, I also use it for lasgana and other pasta casseroles. I would add peppers when you open the bottle.1/2 c onion 1 clove garlic 3 Tbsp olive oil 40 oz tomatoes 8 oz tomatoe sauce 6 oz tomatoe paste 1 tsp basil 2 tbsp parsley 2 tsp salt 1/4 tsp pepper hot souce to taste
Saute onion and garlic in oil. Grind tomatoes in blender to desired consistancy. Add other ingredients. and 1 cup water if you will be simmering for a long time (all day) otherwise not necessary.
I made 10 batches which made about 21 quarts. Pints need to be processed 15 minutes at 10 pounds pressure, Quarts for 20 minutes at 10 pounds.
Any questions e-mail me.
-- Sarah l. Simmons (slsimmons@tacomaclick.net), July 17, 2000.
Personally I'd add a bit of oregano to the above and leave out the hot sauce. Also a tiny bit of sugar (1 tsp to 1 Tbsp) helps.I'd suggest making a small batch (like for dinner) and WRITING DOWN what you do. The adjust it until it's just right. (ok you might get tired of pasta this week). The multiply everything by 10 and can away.
-- Deborah (ActuaryMom@hotmail.com), July 17, 2000.
OK - here's what Old Uncle Brad did last year. I started writing things down a few years ago after I made a beef stew that Maggie thought was the best she'd ever tasted, and I didn't REALLY know what I'd done. I cook by the "What have I got, and what sounds good method". This was very good. but variations are likely to be as good or better. Let me also say that I avoid unnecessary work whenever possible! Hence:@ 18 quarts pureed tomatoes (I cut out stems and give them a ride in the blender. No blanching, no skinning.
6 medium onions, slivered
@ 8 apples, cored. Same treatment (blender) - this adds the touch of sweetness/tartness and reduces sugar. My "secret" ingredient!
3 TBSP dried granulated garlic (or fresh, or whatever) This depends a LOT on your feelings for garlic. I'd add a couple of cups, but others eat this, too!
1 cup sugar
1/3 cup salt
1 cup Presti's Spicy Spaghetti Seasoning ( a dry mix I get at Sam's)
2 TBSP Italian Seasoning
1 TBSP ground black pepper
2 cups dried peppers (Here, I have to explain that I dry, in my dehydrator, peppers, tomatoes, mushrooms, and a myriad of other goodies. These are those I've dried, and the mushrooms are either what I grow {shiitakes} or storebought in the "reduced" bin)
1/2 cup olive oil (any-virgin is nice, but who cares?)
1 cup dried tomatoes (see above - reduces cooking time!)
8 bay leaves
1 generous TBSP celery seed (don't eliminate this)
1 cup chopped fresh globe basil (sub if needed)
1 qt dried mushrooms (as above)
1 cup mushroom powder (you will never find this - it's what I do with the stems of the mushrooms I dry - run them through the blender until I have powder. Great, but obviously little known secret of us gourmets!)
1 generous TBSP dried Oregano.
And in each quart jar,
1/2 tsp citric acid (or a vitamin C tablet).
Substitutions allowed, but I think I's stay with at least the tomatoes! This makes 2 batches for a hot water bath at 40 minutes, although 20 minutes at 5 lbs is quicker and easier.
GL!
-- Brad (Homefixer@SacoRiver.net), July 17, 2000.
Hi Polly, here's another for you from a canning book I have... 1 1/4 cup onions, finely chopped, 1 1/4 cup celery, finely chopped, 1 cup carrots, finely chopped, 1/2 cup olive oil, 1 tsp. minced garlic, 8 lbs. ripe 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), 1. cook onion, celery and carrots in the olive oil over medium heat in a large pot, covered, until the vegetables are tender. (about 20 mins., stirring occasionally). 2. Add garlic and cook 2 minutes. 3. Add tomatoes, sugar and pepper. Simmer over low heat for 15 minutes. 4. Add remaining seasonings (except salt) and simmer, stirring often, until sauce reaches desired consistency (about 20 minutes). Add salt and remove bay leaf. 5. Pack into clean hot jars, leaving 1/2 inch headspace; seal. 6. Process in boiling water bath 45 minutes. If you want a smooth sauce, after step #3, you can put the sauce through medium disc of food mill. Also green pepper or what other veggie you might want could be added to step #1. Carrots are excellent in a tomato sauce. My hubbie used to have an Italian great Aunt that always put them in her tomato sauces. Enjoy!
-- Annie (mistletoe@earthlink.net), July 17, 2000.
Here is my favorite of many- 2 gallons tomatoe juice, 3 lbs onions,4 lg green peppers, 2 hot peppers, 1 clove garlic,5 12oz cans tomatoe paste, 2 cups vegetable oil, 1 cup sugar, 1/2 cup salt, 1 tsp oregano, 1 Tbls basil. Chop all vegetables, mix all ingredints in large pot, bring to simmer over medium heat, simmer for 45 minutes. Freeze or process in pressure canner following directions for tomatoes. You can add whatever you like, but remember, you must process following the directions of the food that requires the most time and pressure. (We add loads of garlic, peppers mushrooms and onions. Whatever there is an abundance of.)
-- Terri Perry (tperry@stargate.net), July 17, 2000.
Polly , what do you like ? Add it ! I never measure , but here goes .I take fresh tomatoes and quarter them [skin and seeds left in ] put them in a large pot , add onions lots of garlic ,pepers , and italin spice mix .I cook it for a few hours add paste and adjust the seasonings . To can this you may want to add a little lemon juice to bring up the acid level.
-- Patty Gamble (fodfarms@slic.com), July 18, 2000.
I've been using this recipe for 20 years with good results--it allosw tinkering with the herbs and spices to suit your taste, plus it works well for either pizza or spaghetti. Spaghetti or Pizza Sauce to can:1/2 bushel tomatoes 2 or 3 buds garlic 2 c onions, chopped 2 c peppers, chopped, may use hot or sweet, or a combo 1/4 c oil 1 Tbsp. oregano (I usually use Italian seasoning to taste) 1 Tbsp. basil 1 1/2 c sugar (add more or less to taste) 1/2 c salt 8 6-0z. cans tomato paste
Cook and sieve tomatoes, or leave them chunky, as you prefer. Saute the onions, garlic and peppers, add them to tomato mixture. Add tomato paste, spices, sugar and salt, simmer 1 hour or until thick as desired. Fill jars, process for 35 minutes in boiling water bath or for 20 minutes at 10 pounds pressure, or 10 minutes at 15 pounds pressure. Makes @ 10 pints. I can some in quarts, pints, and 1/2 pints, which is a nice size for one pizza. Enjoy!
-- Denyelle Stroup (dedestroup@hotmail.com), July 18, 2000.
We make our sauce real simple - tomatos, salt, a few carrots, pieces of celery, and a couple onions... when it has boiled and gotten soft I have a hand cranked machine that seperates the seeds and skin from the good stuff .... We put the sauce in beer bottles, cap them and then boil the bottles for about 20 minutes ... mind you I boil them outside in an old oil drum so when it starts boiling I keep the fire stoked for about 20 minutes and then wait for it to cool , about 12 hours later , so they actually boil more than neccessary. We used 350 kgs. of tomatos last year ( that is about 770 lbs!!!). I did it in 3 batches.If I want the sauce thick then I strain the tomato mixture in a colander first .... I bottle the juice for future soups and the thick stuff for pizzas - just be sure to label those bottles , like I never do!!!
-- kelly (kellytree@hotmail.com), July 20, 2000.
Thanks, everyone, for all the recipes - hope I get to try them all!!Tomatoes are coming on slowly - seems like most of the pear tomatoes have blossom end rot. A few of the others do, too. Good thing that I planted a bunch!
We'll be looking forward to lots of spagetti and pizza this winter - thanks again!
-- Polly (tigger@moultrie.com), July 20, 2000.
I thought maybe you could use just one more.30 pounds tomatoes wash , core, cut up,boil 20 minutes( I don't do the blanch,skin thing) 1/4 cup oil 5 gloves garlic 2 cups green (or whatever other you like)peppers cut small, sautee mix in 2 Tbsp salt 2 teasp.pepper 2 Tbsp.oregano 1/4 cup minced parsley 1/4 cup brown sugar add all to tomatoes simmer till reduced to half ladle in hot jars,process 40 minutes in hot water bath
I know, I probably catch flag for not pressure canning it, but I tried this last year,and it came out so good , nice and chunky.
Karin
-- karin morey (wind_crest@hotmail.com), July 21, 2000.