Safe Canning Recipes: Tomato Recipes from Ball ® & PC'ing Tomatoes

PRESSURE CANNING TOMATOES- BOTTOM OF THE PAGE

Sloppy Joe Starter Sauce (WB)

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Sloppy Joes by Ball® (PC)

Yield 4 pints or 8- ½ pints

Ingredients

4 pounds ground beef (or venison, chicken or turkey)

3 Cups onion (washed, peeled, chopped)

1 ½ cup green bell pepper (chopped and seeded)

1 Pint tomato sauce (2 cups)

1 Pint ketchup (2 cups)

1 Pint water (2 cups)

1 Tbsp salt (canning or kosher)

1 Tbsp sugar (OR 1/2 teaspoon liquid stevia)

1 Tbsp prepared mustard

¾ tsp ground black pepper

Instructions

1. Prep the onion and green pepper in advance, set aside.

2. Sauté the ground meat in a large pot. Drain off any excess fat.

3. Add the prepped veg and all remaining ingredients.

4. Bring to a boil uncovered, then reduce to a simmer and let simmer for 5 minutes, uncovered.

5. Ladle into jars, making sure to fill with 50/50 liquid and solids.

6. Use either ½ pint, pint or quart jars. Fill to 1 inch head-space

7. Debubble; adjust head-space. Wipe jar rims and place lids and add ring to fingertip tight.

Processing pressure: 10 lbs Weighted gauge, 11 lbs Dial gauge (adjust for your altitude 1000 feet)

Processing time: Process ½ pints ans pints for 75 minutes and Quarts for 90 minutes.

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Tomatoes- Packed in their own Juice (WB)

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Roasted Garlic Roma Tomato Sauce (WB)

Preserving Method: Water Bath Canning Makes about 3 Quart Jars Roasted tomatoes and garlic bring out a sweet smokiness in Ball®’s Roasted Garlic Roma Tomato Sauce. Robust roasted garlic mixed with fresh basil and oregano leaves are a fresh and fragrant finish to this homemade sauce! Use this classic sauce with your pasta or as a dip with meatball appetizers.

You will need

9-10 lbs. Roma style tomatoes, rinsed

3 small whole heads of garlic

2 medium onions, small diced (about 1 cup)

1 tsp. olive oil

1 tbsp. fresh oregano, minced

2 tbsp. fresh basil, minced

1 tsp. salt

½ tsp. coarsely ground black pepper

Ball Citric Acid or bottled lemon juice

Directions
1. Roast tomatoes in batches, on a grill or under a broiler until skins begin to wrinkle and blacken slightly, turning to roast on all sides. Repeat with remaining tomatoes. Place finished tomatoes in a large bowl.

2. Cover bowl of tomatoes tightly with plastic wrap. Let tomatoes steam and cool until they are easy to handle. Remove peel and core tomatoes. Slice each one in half and remove seeds; dice into 1-inch chunks. Place diced tomatoes, and any collected juices, into a large saucepan.

3. Slice top portion off the heads of garlic, revealing the cloves below, drizzle 1 teaspoon olive oil over cloves in each head. Wrap garlic tightly in aluminum foil and place top side down on the grill with tomatoes; grill until soft, about 30 minutes. Or, roast in a 350° oven for 60 minutes.

4. Prepare boiling water canner. Heat jars in simmering water until ready to use, do not boil. Wash lids in warm soapy water and set aside with bands.

5. Remove roasted garlic by squeezing the softened heads of garlic allowing the cloves to pop out. Combine garlic, onions, herbs, salt and pepper with tomatoes. Cook over medium heat until heated through, stirring occasionally.

6. Add ½ teaspoon citric acid or 2 tablespoons lemon juice to a hot jar; ladle hot sauce into a hot jar leaving a ½ inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar and apply band, adjust to fingertip tight. Place jar in boiling water canner. Repeat until all jars are filled.

7. Process jars 40 minutes, adjusting for altitude. Turn off heat, remove lid, let jars stand 5 minutes. Remove jars and cool 12-24 hours. Check lids for seal, they should not flex when center is pressed