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.

Ball Italian Sauce PLUS something extra

This is some pretty good sauce, I will worn you though it has a kick to it. I made it and poured it all over the spaghetti one night not thinking of course. Yea my poor little ones had there mouths wide open and tongues hanging out. Water! Water! I felt horrible, made them something else and continued with dinner. But I do recommend making if you like it with a kick or would like to try something different.

Found at http://www.freshpreserving.com/recipe.aspx?r=263

You will need:

8 cups fresh plum tomato purée
2/3 cup finely chopped onion
2/3 cup finely chopped celery
1/2 cup finely chopped carrot
2 cloves garlic, finely chopped
4 tbsp bottled lemon juice
2 tsp salt
1/2 tsp freshly ground black pepper
1/2 tsp hot pepper flakes
3 (16 oz) pint glass preserving jars with lids and bands

Directions:

1.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.
2.) COMBINE 1 cup of tomato purée, onion, celery, carrot and garlic in a large stainless steel saucepan, Bring to a boil over medium-high heat, stirring frequently. Reduce heat, cover and boil gently until vegetables are tender, about 5 minutes. While maintaining a steady boil, add remaining tomato purée, 1 cup at a time, stirring frequently. Stir in lemon juice, salt, black pepper and hot pepper flakes. Increase heat to high and bring to a full rolling boil; boil hard, stirring frequently, until mixture is reduced by one third, about 15 minutes.
3.) LADLE hot sauce into hot jars leaving 1/2 inch headspace. Remove air bubbles and re-measure headspace. If needed, add more sauce to meet recommended headspace. Wipe rim. Center lid on jar. Apply band and adjust until fit is fingertip tight.
4.) PROCESS filled jars in a boiling water canner for 35 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.