Well, I tried to can my homemade sauce for the first time tonight. I changed the recipe too and I think it is even better than my first salt free recipe. A local farm market had Roma tomatoes on sale for .99 a pound so I was able to get 15 pounds of tomatoes for 15.00. Amazing! I'm not sure I did the canning right? I filled the jars with my sauce; left some space at the top, put the sterilized tops and screw on bands over the top and put them in a boiling water bath for 20 minutes. Only one popped. So, I put the other 5 jars back in for 15 more minutes. I don't see any of them popping yet...I guess that means refrigerator time and lots of sauce dishes for us if that's the case! :( I also made salsa as I'm thinking of entering a local salsa contest. I will put the recipes below. We've misplaced our camera so I couldn't take pictures of the process.
Kick me in the butt, sizzling salsa
Put the following ingredients into a large blender:
7 large, cut Roma tomatoes
1/3 cup chopped and seeded jalapenos
1/2 large cucumber, washed and chopped
2 large cloves of garlic
1 can tomato paste
2 TBL oregano
1 TBL each thyme, sage, marjoram
4 large green onions, washed and chopped
Puree the ingredients together until well blended. Chill and enjoy!
Salt Free Fresh Spaghetti Sauce
Put the following ingredients in a very large cooking pot:
6 pounds of fresh, Roma tomatoes, washed and cut
2 cups fresh baby spinach
1 cup fresh white mushrooms, washed and cut
1 cup each fresh cilantro and Italian parsley
2 large sugar sweet onions, chopped
1 cup each red, yellow and orange bell pepper
1 large zucchini washed and chopped
Kick me in the butt, sizzling salsa
Put the following ingredients into a large blender:
7 large, cut Roma tomatoes
1/3 cup chopped and seeded jalapenos
1/2 large cucumber, washed and chopped
2 large cloves of garlic
1 can tomato paste
2 TBL oregano
1 TBL each thyme, sage, marjoram
4 large green onions, washed and chopped
Puree the ingredients together until well blended. Chill and enjoy!
Salt Free Fresh Spaghetti Sauce
Put the following ingredients in a very large cooking pot:
6 pounds of fresh, Roma tomatoes, washed and cut
2 cups fresh baby spinach
1 cup fresh white mushrooms, washed and cut
1 cup each fresh cilantro and Italian parsley
2 large sugar sweet onions, chopped
1 cup each red, yellow and orange bell pepper
1 large zucchini washed and chopped
24 oz. salt free tomato paste
32 oz salt free tomato sauce
10 cloves fresh garlic, chopped
1/8 cup each thyme, marjoram, rubbed sage, oregano and rosemary
Cook over medium heat covered until boiling. Stir every five minutes. Turn heat down to simmer over med/low heat; stir every 15 minutes. Simmer for 1.5 hours. Turn off heat and remove lid. Let mixture cool. It will be very chunky with vegetables at this point. Once mixture has cooled about 1/2 hour, put parts in a blender and puree. Do this until you have pureed all of the mixture. You will have a smooth sauce now.
Either water bathe can jars of sauce (it will make 6 quart size jars) or freeze in freezer bags or containers.
Happy cooking! I am loving trying out the new recipes and creating more.
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