Tuesday, August 14, 2012

Secret's in the sauce

In my last post, I eluded to trying to can some homemade pizza sauce. Well today I did it. Wanna know how I did it? 
First I put on my trusty dusty tea towel apron. (You can sew grosgain ribbon across the top of any towel and instantly turn it into an apron) (By the way I can not focus on one thing at a time and the parathesis are how I try to seperate my thoughts for y'all.  And just for my readers, so you don't get overwhelmed, I actually omit several "sidebars." I can't keep up with my own brain. I would never expect anyone else to try. Please remember my husband in your prayers.)
Then I stepped through the usual hot boil, cold bath, peel the tomato trick that I used in this post (tomato cold bath peel.)

35-40 tomatoes

Puree the tomatoes

Drain the puree (save the juice, it can be canned also)
 The recepie that I used as (the example) (I have a small problem with following exact directions. Sometimes it is because I am lazy and sometimes I just don't have the correct ingredients) recommened adding an onion, garlic, olive oil puree.
                                                                5 medium onions
                                                     4 Tablespoons chopped garlic
                                                             1/4 cup olive oil
                                                      1 Tablespoon lemon juice (would have used more, but I ran out) and Ms. Christensen also suggested adding some of the tomato juice to help the function of the blender and I concur.
                                        Drop in a few or maybe several more ingredients.
                                                             1/2 Tablespoon pepper
                                                                 1/2 cup brown sugar
                                                               4 Tablespoons parsley
                                                              2 Tablespoons oregano
                                                               1/2 Tablespoon basil
                                                             1 Teaspoon celery salt
                                                                1/2 tablespoon salt
                                                            2 teaspoons garlic powder
                                                                   1 teaspoon savory
                                                            3 large cans tomato paste
 Because I had drained the juice earlier, I decided to add about 2 cups back as the tomatoes cooked down.
                                       I let this simmer for 3 hours before I put it in the jar.
 Just like most canning project I left 1/2 inch headspace then processed for 25 minutes. They are now proudly displayed with my canned tomatoes on top of my kitchen cabinets.
P.S.  Folks I have canned more this year than I have my entire life (due to a bad pickle experience) It's alot of work, but I am enjoying it. Hope you are too!

1 comment:

  1. This looks awesome. I can't wait to invade your home one Friday night this fall and help eat some of this stuff. :D