Posted by sherry on August 17, 2001 at 23:57:34:
In Reply to: Spaghetti Sauces posted by Shirley DeWitt on August 17, 2001 at 22:15:07:
Spaghetti Sauce
Makes about 9 pints
6 cloves garlic, minced
1 cup chopped onions
1 cup green bell pepper, chopped
2 tbls. oregano
4 tbls. fresh parsley, minced
2 tsp. black pepper
4 tsp. salt
1/2 cup brown sugar
1/4 cup vegetable oil
30 pounds tomatoes
Hot Pack
To remove skins, wash tomatoes and dip in boiling water for 30 to 60 seconds or until the skins begin to split. Then dip in cold water, slip off skins, core and remove any blemished or discolored parts. Cut into quarters and boil in a large uncovered pot for 20 minutes. Press through a sieve or food mill.
In a heavy sauce pan or cast iron skillet, saute garlic, peppers, and onions in oil until tender. Combine with tomatoes and remaining spices and bring to a boil. Simmer uncovered until thick enough for serving. Volume will be reduced by almost one-half. Stir often to prevent sticking.
Pack hot jars with hot prepared tomato mixture leaving 1-inch head space. Remove air bubbles. Wipe rim and screw threads and adjust lids and screw bands.
Processing Methods
Pressure Canner
Dial Gauge Type @ 11 pounds pressure or Weighted Gauge Type @ 10 pounds pressure.
Pints 20 minutes
Quarts 25 minutes
After processing, remove jars immediately, place on a rack to cool.
Test for Seal.
Note: Do not increase amounts of vegetables
Chili Sauce (spicy)
Makes about 6 pints
2 cups sweet green peppers, chopped
2 cups chopped onions
24 large tomatoes(4 quarts peeled, cored, chopped)
1 tsp. ground allspice
1 tbls. salt
1 1/4 cup vinegar
1 1/2 cup sugar
1 tbls. celery seed
1 tsp. ground ginger
1 tsp. ground cinnamon
1 tsp. ground cloves
Hot Pack
Combine and add all ingredients to a heavy sauce pan or cast iron skillet. Bring to a boil and simmer 1 to 2 hours or till desired thickness has been reached. Stir often to prevent sticking. Pack hot jars with hot prepared tomato mixture leaving 1/2-inch head space. Remove air bubbles. Wipe rim and screw threads and adjust lids and screw bands.
Processing Methods
Boiling Water Bath Canner
1/2 Pints 15 minutes
Pints 15 minutes
After processing, remove jars immediately, place on a rack to cool.
Test for Seal.
TOMATO SAUCE WITH SPAGHETTI
Use:
1 can tomatoes, or its equivalent in fresh ones stewed
1/2 cup water
1 tablespoon butter
1/2 teaspoon salt
1 tablespoon flour
1 pinch of black pepper
1 tablespoon sugar
5 tablespoons cheese (chopped fine)
Cook all together for a few minutes. Boil 1/4 package of spaghetti, having water boiling and well salted when it is put in; cook until tender; drain off the water, and pour tomato sauce over the top.
TOMATO SAUCE, (COMMERCIAL STYLE)
Use 1/2 bushel of ripe tomatoes, washed and mashed to a pulp; put in a porcelain lined kettle with 2 tablespoons salt; boil until tender; cool, and mash through a sieve. Take 1/2 gallon of the thin juice; add 2 pounds of sugar, one tablespoon each of whole cloves and black pepper, six blades of mace, a short stick of cinnamon, and a root or two of ginger. Let this boil until well flavored with the other spices; then strain, mix with the other juice, and boil until thick; add 1 quart of apple vinegar; boil 15 minutes; bottle and seal. Ordinary fruit jars may be used. Keep in a cool, dark place. It can be used immediately, but improves with age.