Moderator to Adoption & Foster Care, Cloth Diapering & EC, Gardening, Infertility, Large Families, and WOHM's
The Famous Belladonna Took
Join Date: Mar 2005
Location: In Bilbo's Heart, Formerly of Bag End
Posts: 7,805
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Re: Summer 2007 Canning Menu
This spaghetti sauce recipe is straight out of the Ball Blue Book. I changed the wording in the instructions to comply with the recipe guidelines here at GCM.
Basil-Garlic Tomato Sauce
Ingredients
20 pounds tomatoes
1 cup chopped onion
8 cloves garlic, minced
1 tablespoon olive oil
1/4 cup finely minced fresh basil
Bottled lemon juice
Instructions
Sterilize jars and lids.
Wash tomatoes; drain. Core and quarter tomatoes; set aside.
Saute onion and garlic in olive oil until transparent. Add tomatoes. Simmer 20 minutes, stirring occasionally.
Put tomato mixture through a food mill or strainer to remove seeds and peel. If you don't have a food mill you can peel the tomatoes when you core and quarter them.
Combine tomato purée and basil in a large saucepot. Cook over medium-high heat until reduced by one-half, stirring to prevent sticking. This takes a couple of hours.
Add 1 tablespoon bottled lemon juice to each pint jar. Carefully ladle hot sauce into hot jars, leaving 1/2-inch headspace. Wipe rim and threads of jar with a clean damp cloth. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly just until a point of resistance is met-fingertip tight.
Process 35 minutes in a boiling-water canner.
Yield: about 7 pints.
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Beloved wife to my hubby since December 2002.
Blessed and grateful adoptive mommy to my three beautiful dds and two wonderful ds', collectively known as "The Kidlets"
Presto (ds) - age 22 almost
Sky (dd) - age 21 ish
Jolie (dd) - age practically 20
Jilly (dd) - age ditto
Sigh (ds) - age 15 or "thereabouts"
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