Any good spaghetti sauce recipes?

greenspun.com : LUSENET : Countryside : One Thread

I would like to know if anyone has a good spaghetti sauce recipe that would have common household ingredients. The tomatoes are just beginning to come on and it looks like more than I can use in just juice and whole tomatoes. We are not salsa fans and paste takes more time then what it is worth. Enjoyed seeing posts from others in Iowa. We have an Iowa hoemstead forum and if anyone wants to join write to me personally. Jean from central Iowa

-- Jean (kjean@i-rule.net), August 13, 2001

Answers

Jean, I use the Ball canning book recipe for spaghetti sauce and add coriander, cumin and hot pepper to spice it up a bit. If you don't have that book and want the recipe, let me know.

-- Katherine (KyKatherine@Yahoo.com), August 13, 2001.

I have one lets see if I can copy and paste it from my recipe book on my computer. Have patience!

WEll it didn't work so here it is.

SPAHETTI OR PIZZA SAUCE-CANNED

12 onions 6 green peppers 1 1/2 cups vegetable oil 1 1/2 t pepper 36 tomatoes skinned 4 cloves of mince garlic 3 T salt 4 T sugar 2 T each of oregano, sweet basil, and thyme 5 12 ounce cans of tomato paste

Grind as with meat grinder, onions, peppers, and simmer in the oil. Add pepper, in large pot place tomatoes, garlic, salt, sugar, herbs, and onion pepper mixture. Bring to a good boil. Add tomato paste last, one can at a time. Pour into canning jars and process in a pressure canner for 25 minutes, 10 lbs pressure or freeze.

A few notes from Carol................ I just blend up the onions, peppers, tomatoes, and stuff up in my blender, because my family isn't used to be able to identify their vegetables in their sauce. The 1st time I made this it was wonderful, tasted like prego, but this year, it seemed like way to much oil and way to many veggies, I skimmed the oil off of it. I'm not sure what was different unless I typed down some wrong amounts of veggies, the 1st time I made it directly from the book I found it in. I only skin those maters if I have time, doesn't seem to make to much of a difference. So you can work with the amt of veggies if you want, I didn't have a pot big enough so I used only 3/4 in a batch and then the rest in another batch, (it's all I had) the kids like the later batch better, I don't think I had any tomato past either, so I just let it cook quite a while to make it thicker Happy cooking....................

-- Carol in Tx (cwaldrop@peoplescom.net), August 13, 2001.


THANK YOU I am going to try the recipe out of the Ball Canning Book for the main reason that I have some frozen hamburger that needs to be used up. The other recipes are filed for furture use and I do appreciate the response. This can only happen with like-minded homesteaders. Jean

-- Jean (kjean@i-rule.net), August 14, 2001.

Afew hints for sauce making, I grind my tomatoes skins and all through a salsa screen, makes it chunky. I use the ball recipe, no hamburger though, but I double all of the spices except the salt because we like it very spicy. when I get the sauce ready I bake it in a large roaster, overnight or all day at about 250 degrees this thickens it greatly and you don't have to stir it constantly. Made my first batch yesterday and it is awesome.

-- Melissa (cmnorris@1st.net), August 15, 2001.

Thank you for the recipe, Carol; and Melissa , thank you for the roaster idea!

-- daffodyllady (daffodyllady@yahoo.com), August 15, 2001.


Melissa - what's a salsa screen?!! I think I want one! The sauce in the roaster sounds like a terrific labor saver.

-- Louise (rockinhorse@knoxy.net), August 15, 2001.

A salsa screen fits on the Victorio food strainer and sauce maker. It is just like the one for making juice but the holes are much bigger so the sauce is chunkier. I bought it at True Value Hardware as an extra accessory. I don't even use the one with the small holes any longer. It was always getting clogged up! as I said before I don't mind the seeds, so it works great for me.

-- Melissa (cmnorris@1st.net), August 16, 2001.

Moderation questions? read the FAQ