Wednesday, October 17, 2012

Ball Itailian Sauce Reg

We really enjoy this one. It has a taste that I cant really describe. The first time I made it, it didn't thicken very well so it was a somewhat runny sauce. Though when we added it to our spaghetti it really grab on with a great flavor. I have since then made more and I added a small can of tomato paste to it while it was cooking. That seemed to thicken it up quite a bit. But all in all, this will be a staple in our household. Next year I'm going to try my daddios favorite spaghetti sauce that he makes every year. :) Enjoy~~!




 

Found at http://www.freshpreserving.com/recipe.aspx?r=314

 

You will need:

For every 2 pints of pasta sauce: 4 lbs fresh tomatoes (about 12 medium) 
OR
1 can (28 oz) crushed tomatoes + 1/2 cup water
1/3 cup Ball® Italian-Style Pasta Sauce Mix - MIX WELL BEFORE MEASURING
2 Ball® Pint (16 oz) Fresh Preserving Jars with lids and bands

Directions:

Prepare Pasta Sauce
1. WASH tomatoes. Peel skins, remove cores and puree in food processor until smooth consistency.
2. COMBINE puree and mix in large saucepan. Heat to a boil. Reduce heat and simmer about 30 minutes, or until the consistency of a commercial pasta sauce.
3. ENJOY using 1 of the 3 ways listed below.
    ENJOY NOW! (Refrigerate up to 1 week)

    -OR-
    FREEZE (Up to one year):
    1. COOL to room temperature, about 30 minutes.
    2. LADLE sauce into jars.  Label
    3. FREEZE sauce for up to 1 year.
      -OR-
      FRESH PRESERVE (Store up to one year):
      1. PREPARE canner, jars, lids, and bands according to manufacturer’s instructions.
      2. LADLE hot sauce into hot jars leaving ½ inch headspace.  Remove air bubbles.  Wipe rims.  Center lids on jars.  Apply bands and adjust to fingertip tight.
      3. PROCESS in boiling water canner for 65 minutes, adjusting for altitude.*
        RECIPE VARIATION: For Basil-Garlic Pasta Sauce, add 1Tbsp finely minced, fresh basil and 2 cloves garlic, minced to saucepan before cooking.
        QUICK TIP: To peel tomatoes, make an “X” on the bottom of tomatoes using a knife.  Plunge in boiling water for 30 to 60 seconds, or until skins start to crack.  Dip into cold water and slip off skins.
        *Increase processing time: 5 minutes for 1,001 to 3, 000 ft; 10 minutes for 3,001 to 6,000 ft; 15 minutes for 6,001 to 8,000 ft; 20 minutes for 8,001 to 10,000 ft.

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