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


You will need:

For every 2 pints of pasta sauce: 4 lbs fresh tomatoes (about 12 medium) 
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


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)

    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.
      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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