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
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.
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.
-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.
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.*
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.*
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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