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.

Sweet Pickle Relish

Don't have much to say except Taste Amazing! Super easy to make, a little time consuming but worth it~!

Sweet Pickle Relish Recipe:

6 cups chopped cucumber ( I used my blender)

3 cups chopped green and/or red sweet pepper ( I used my blender)

3 cups chopped onion (Used my blender again a lot quicker process then chopping)

1/4 cup pickling salt ( http://www.freshpreservingstore.com/ball-pickling-salt-in-pouch-32-oz/shop/382695/ )

3 cups sugar

2 cups cider vinegar

1 Tbsp celery, and mustard seeds

1/2 tsp ground turmeric

Combine vegetables in an extra large bowl. Sprinkle with pickling salt, add enough cold water to cover. Let stand at room temperature for 2 hours.

Pour vegetable mixture in colander set in sink. Rinse with fresh water and drain well.

In a 6-8 quart sauce pan combine sugar, vinegar, celery seed, mustard seed, and turmeric. Heat to boiling. Add drained vegetable mixture, return to boiling. Cook uncovered, over medium high heat for 10 minutes. Stirring occasionally.

Ladle relish into hot sterilized canning jars. Leaving a 1/2 inch headspace. Wipe the jar rims, adjust lids. Process filled jars in a boiling water canner for 10 minutes. Start timer when water returns to a boil. Remove jars let cool and check for good seal. Enjoy!

Jelly Jam Time!

SO I have had a break with the garden things are growing and I was really wanting to do something! So I tried my hand in Jelly and Jam today. Really excited that it was sooo easy, was really quick to make. All in all I will be doing this more and getting crazy with flavors. :)

So I make what they call mixed juice jelly. OMGOSH I'm in love my fav. I had it done and processed in like 30-45 minutes. Super easy and quick. I would have taken pictures but things were moving and getting done so fast there was no time.

So here is the finished product.

Jam I like to call this one 2.1 I know a little weird but its all I had. It called for a cup of each berries that you wanted to use. But I had more blueberries than the others so, it was like a 2 to 1 ratio hints the name 2.1 lol. This is the favorite of the kids and the Mr. They darn near finished a jar at dinner time. Makes me happy and smile goofy that they enjoy what I make so much. Makes me want to continue to do it. Not to mention the money we will save. Will definitely be putting more things in the garden next year. We were testing the waters this year. It has gone way to well and there is expansion plans in the making. :)

With both recipes I will be including in this post you can really do whatever you would like. All one berry or juice or what not combine two, three, four. Possibilities are endless. Today I will be making just grape, apple. I think I might do a apple grape and I have a raspberry apple juice I think. It could be tasty. We sure will find out. I also know this sounds like a lot of jelly to have but great for gifts and we like our jelly :)

Here's the jam! I hope you enjoys these as much as my family.

Juice Jelly Recipe:

4 cups juice ( not low calorie) mix and match juices for different taste
1/4 cup lemon juice
1 1.75 ounce package regular powered fruit pectin. ( I used http://www.freshpreservingstore.com/ball-realfruit-classic-pectin-4-7-oz/shop/382653/ , only because its way cheaper to buy this than one package of pectin.)
4 1/2 cups sugar

Poured desired juice and lemon juice into a 6 - 8 quart sauce pan. Sprinkle with pectin. Let stand for a minute or two, stir to dissolve. Bring to a full rolling boil over medium-high heat, stirring frequently. Stir in sugar. Return to a full rolling boil, stir often. Boil hard 1 minute, stirring constantly. Remove from heat, quickly skim off foam with metal spoon if any.

Ladle into hot, sterilized canning jars. Leaving a 1/4 inch headspace. Wipe jar rims and adjust lids. Process in a boiling water canner for 5 minutes. Start timer when water returns to a boil. Remove jars, cool on racks until set. Make sure they seal.


Jam Recipe:

4 cups crushed berries ( I tossed them in my blender, speed the breaking down process up a little. ) Mix and match your favorites. *I used 2 cups blueberries, 1 cup raspberries, and 1 cup black raspberries.
4 1/2 Tbsp Real Fruit Classic Pectin ( can be found here http://www.freshpreservingstore.com/ball-realfruit-classic-pectin-4-7-oz/shop/382653/)
3 cups sugar
6 quilted Crystal Jelly jars. ( I may have added a bit more berries, and I always heat up extra jars just in case I'm off a little.) Jar can be found here: http://www.freshpreservingstore.com/ball-half-pint-8-oz-quilted-crystal-jelly-jars-set-of-12/shop/237410/


Combined berries in saucepan. Gradually stir in pectin. Bring mixture to a full rolling boil, that can not be stirred down. Over high heat stirring constantly, add entire measure of sugar. stirring to dissolve. Return mixture to a full rolling boil. Boil hard 1 minute, stirring constantly. Remove from heat skim any foam if necessary off top. Ladle into to jars leave 1/4 inch from top.

Process for 10-30 minutes. Remove lid let stand in water for 5 minutes. Remove from water and let cool on rack for 24 hours. make sure they sealed and enjoy.

Tangy Relish

I am a big lover of relish, though I haven't gotten to try this one yet. I will be soon maybe tonight Ill make up some hot dogs and have a cookout. Yeah that sounds amazing! So it was a little bit of a process but really not that bad. I used my blender for the majority of all the cutting. depending on how fine or chunky you would like it is up to you and how much you want to blend it. I have small children so I like mine finely cut.

Other than that I gathered up my materials and got to cooking.

Everything combined and resting for the hour.

Fast forward.......walla relish!

Props to http://www.food.com/recipe/tangy-dill-pickle-relish-182788 for the recipe.

But here it is for you from me :)

3lbs cucumbers

2-3 sweet onions

1/4 cups pickling salt ( if your like me and you cant find it in town any were go to http://www.freshpreservingstore.com/ball-pickling-salt-in-pouch-32-oz/shop/382695/

3 cups white vinegar

3/4 cups sugar

4-5 garlic cloves minced, I use a hand cheese grater makes quick work of it.

2 tsp dill seeds, mustard seeds, and celery seeds

1/2 tsp turmeric

2 Tbsp corn starch

Finely chop cucumbers and onions. Place in large bowl and sprinkle with salt. Stir well. Let stand for 1 hour. Drain mixture in colander, rinse under cold water, and drain again. Pressing out any excess water/ moisture. In a large pot bring vinegar, sugar, garlic, dill, mustard, and celery seed to a boil. Add cucumber mixture, boil again. Stir frequently. Reduce heat and simmer for 10 minutes. After 9 minutes mix corn starch in with simmering juice mix until thickened. ( I noticed that when I added it I just plopped it in and it was hard to stir in, maybe sprinkle across top or something.) Remove from heat and add turmeric and mix well.

Pour into sterilized jars, leaving 1/2 inch head space. Wipe rim. Seal with lids and rings. Process in boiling water bath for 10 minutes. Remove from water and let sit for 24 to make sure they seal properly.

Enjoy!