Use the following guidelines when substituting canned tomatoes for fresh:
One 28-ounce can of tomatoes equals about 10 to 12 whole tomatoes, peeled (or about 2 pounds)
One 14.5 -ounce can of tomatoes equals 5 to 6 whole tomatoes, peeled (or about 1 pound)
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Crushed Tomatoes W/ no added liquid
Diced Tomatoes - See Below
Dilly Tomatoes (small tomatoes)
Enchilada Sauce (Also Posted Below...scroll)
End of Summer Pasta Sauce (see below)
Five Ways To Preserve Small Tomatoes
Grandma's Chili Sauce
Herbed Tomatoes (Italian, Mexican or Cajun)
Homemade Tomato Sauce by Ball®
Hot Dog Chili Sauce
Italian Stewed Tomatoes
Italian Style Tomato Sauce
Marinara Sauce (see below)
Diced Tomatoes - See Below
Dilly Tomatoes (small tomatoes)
Enchilada Sauce (Also Posted Below...scroll)
End of Summer Pasta Sauce (see below)
Five Ways To Preserve Small Tomatoes
Grandma's Chili Sauce
Herbed Tomatoes (Italian, Mexican or Cajun)
Homemade Tomato Sauce by Ball®
Hot Dog Chili Sauce
Italian Stewed Tomatoes
Italian Style Tomato Sauce
Marinara Sauce (see below)
Mexican Tomato Sauce 🧅 🌶
Minnesota tomato mixture aka (Stewed Tomatoes)
Passata aka Tomato Puree
Pizza Sauce Bernardin
Pizza Sauce Mrs Wages
Rotel (scroll down page)
Minnesota tomato mixture aka (Stewed Tomatoes)
Passata aka Tomato Puree
Pizza Sauce Bernardin
Pizza Sauce Mrs Wages
Rotel (scroll down page)
Roasted Eggplant and Pepper Puttanesca Sauce 🍆
Roasted Garlic Roma Tomatoes Sauce
Seasoned Tomato Sauce
Sloppy Joe Sauce Ball® (w/meat) (see below)
Sloppy Joe Sauce (No meat) (also below)
Spaghetti Sauce with Meat NCHFP
Spaghetti Sauce without Meat NCHFP
Spaghetti Sauce W/Zucchini no meat
Whole or Halved Tomatoes (packed raw- NO added liquid)
Whole or Halved Tomatoes
Whole or Halved Tomatoes (packed in water)
Whole or Halved Tomatoes (packed in tomato juice)
Scroll Down for Ball Blue Book Recipes
http://nchfp.uga.edu/how/can_03/tomato_intro.html
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Diced Tomatoes (pints or smaller)
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End of Summer Pasta Sauce 🍆 🧅
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Enchilada Sauce - Ball® Recipes
Save
Preserving Method: Pressure Canning
Makes about 8 pint jars
This enchilada sauce is sweet with caramelized onions and just spicy enough to be a versatile pantry staple. The amount of New Mexican chiles may seem daunting, but they are easy to work with and make the flavorful base of the recipe.
Recipe excerpted from The All New Ball Book of Canning and Preserving, published by Oxmoor House (2016).
YOU WILL NEED
12 dried New Mexican chile peppers
2 cups boiling water
4 garlic cloves, minced
1 Tbsp. olive oil
5 cups coarsely chopped onion (about 4 large onions)
6 cups canned, diced tomatoes
1⁄2 cup firmly packed dark brown sugar
2 Tbsp. chili powder
2 tsp. salt
2 tsp. ground cumin
1 tsp. ground red pepper
DIRECTIONS
1. Rinse any dirt from dried chiles, and pat dry with a paper towel. Toast peppers on a very hot griddle, or in a skillet, 8 to 10 seconds on each side or just until beginning to puff and blister. (Do not allow peppers to burn or they will become bitter.) When cool enough to handle, remove and discard stems and seeds from chiles; tear into large pieces and place in a medium bowl. Cover with boiling water. Let stand 20 minutes or until softened. Drain, reserving 1 cup soaking liquid.
2. Sauté garlic in hot oil in a 6-qt. stainless steel or enameled Dutch oven over medium-high heat 30 seconds. Stir in onion. Cover and cook, stirring often, 10 minutes or until onion is tender. Uncover and cook, stirring often, 5 to 10 minutes or until onions are caramel colored. Stir in tomatoes, next 5 ingredients, softened chiles, and reserved soaking liquid. Remove from heat.
3. Process tomato mixture, in batches, in a blender until smooth. Return pureed mixture to Dutch oven. Bring to a boil; reduce heat, and simmer, uncovered, stirring often, 25 minutes or until sauce is thick and darkens in color. (As sauce thickens, partially cover Dutch oven to avoid splatters.)
4. Ladle hot enchilada sauce into a hot jar, leaving 1-inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar. Apply band, and adjust to fingertip-tight. Place jar on rack in a pressure canner containing 2 inches of simmering water (180°F). Repeat until all jars are filled.
5. Place lid on canner, and turn to locked position. Adjust heat to medium-high. Vent steam for 10 minutes. Place the counter weight or weighted gauge on vent; bring pressure to 10 pounds (psi) for a weighted-gauge canner or 11 pounds (psi) for a dial-gauge canner.
6. Process 1-pt. jars for 50 minutes. Turn off heat; cool canner to zero pressure. Let stand 5 more minutes before removing lid. Cool jars in canner 10 minutes. Remove jars and cool.
*Use this as a braising sauce for chicken or pork, add it to cooking beans, or drizzle it on fish tacos, fajitas, and huevos rancheros
Preserving Method: Pressure Canning
Makes about 2 (32 oz) quarts or 4 (16 oz.) pints
If you can't get enough vegetables in your pasta sauce, this recipe is for you! It's so thick and luscious, you can even serve it as a veggie tapanade with crackers and cheese.
YOU WILL NEED
• 4 lbs. Roma Tomatoes
• 1 large summer squash, halved lengthwise and sliced (about 12 ozs)
• 1 large zucchini, halved lengthwise and sliced (about 12 ozs)
• 1 medium eggplant, diced (about 1 lb)
• ¼ cup plus 2 Tbsp. extra virgin olive oil
• 1 large onion, chopped
• 4 cloves garlic, finely chopped
• 2 carrots, thinly sliced
• 1 cup sliced mushrooms
• 1/4 cup bottled lemon juice
• 1 pkg. Ball® or McCormick® Roma Pasta Sauce Mix
DIRECTIONS
1. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set aside with bands.
2. Preheat oven to 375 F. Core and slice tomatoes in half lengthwise and arrange on large baking sheet with cut sides up. Season with salt and pepper. Toss summer squash, zucchini and eggplant together in a large mixing bowl with ¼ cup olive oil and season with salt and pepper. Arrange on foil lined baking sheet that has been sprayed with non-stick cooking spray. Place baking sheets in oven and roast for 45 minutes stirring vegetable mixture halfway through and rotating trays to ensure even roasting. Remove from oven when vegetables are softened and most of their moisture has evaporated. Set aside and allow to cool.
3. Meanwhile, heat remaining olive oil in large Dutch oven and cook onion, garlic, carrots and mushrooms over medium-high heat, until golden brown, stirring frequently. Stir in roasted squash and eggplant. Pull skins off tomatoes, roughly chop and combine with vegetables in Dutch oven. Stir in lemon juice and spices from Ball McCormick recipe card. Bring to a boil over medium-high heat. Reduce to low and simmer until thickened slightly. Adjust flavor to taste with salt and pepper.
4. Ladle hot sauce into hot jar leaving 1-inch headspace. Remove air bubbles. Wipe rims and center lids on jars. Apply band and adjust to fingertip tight. Place jar in pressure canner containing 2 inches of simmering water; repeat until all jars are filled.
5. Place lid on canner and turn to locked position. Adjust heat to medium-high. Vent steam for 10 minutes. Place the counter weight or weighted gauge on vent; bring pressure to 10 pounds (psi) for a weighted-gauge canner or 11 pounds (psi) for a dial-gauge canner. Process quarts for 90 minutes and pints for 75 minutes. Turn off heat; cool canner to zero pressure. After 5 minutes, remove lid. Let jars cool 10 minutes. Remove from canner.
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Tomatoes and Okra/Zucchini 🥒
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Sloppy Joe Starter Sauce (no meat)
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Sloppy Joe's by Ball® with meat
Ingredients
8 quarts peeled tomatoes in petite dice (measure after dicing) – about 25 lbs. tomatoes
4 ounces diced green chilies (canned)
2 cups diced bell pepper (I used orange/red)
¾ cup finely diced jalapeno peppers (approx. 3 huge or 6 regular – used a food processor)
1 cup sliced green onion (including some green tops)
1 Tbsp. granulated garlic
2 Tbsp. salt
¼ cup lime juice
1 cup lemon juice
¾ cup sugar
2 Tbsp. calcium chloride (to firm tomato pieces)
~optional but worth it!
DirectionsMix all together. Bring to a boil. Reduce heat to simmer. Ladle into hot pint or smaller jars. (fill to ½ inch headspace).
Process in boiling water bath or steam canner for 40 minutes.
Adjust for your altitude.
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Home Canned Marinara Sauce 🧄 🧅
Total Time: 6 hours
Yield: 4 quarts
INGREDIENTS
18 pounds paste or roma tomatoes
1 cup chopped onion
5 cloves garlic, finely chopped
2 teaspoons olive oil
1 tablespoon salt
¼ cup finely chopped fresh basil
¼ cup finely chopped flat leaf parsley
¾ cup bottled lemon juice
INSTRUCTIONS
Core and roughly chop the tomatoes.
In a large pot heat the olive oil over medium heat and sauté the onion, garlic, and salt until transparent, about 10 minutes. Add the chopped tomatoes. Bring to a boil and simmer for 20 to 30 minutes, until the tomatoes have broken down.
Position a food mill or sieve over a large bowl and begin to press the hot tomatoes, onions and garlic through it, stopping to clear out the skins and seeds as needed (discard or compost the skins and seeds). Alternatively, you can run the vegetables through the food processor but this won't remove the skins and seeds.
Return the pressed tomatoes to the pot and simmer the sauce until it is reduced by 1/3 to 1/2. The time for this will vary based on how juicy your tomatoes are - it took 4 hours for our sauce to cook down properly because our tomatoes were very juicy. About half an hour before you're ready to can stir in the basil and parsley.
At the same time that you add the herbs, prepare a water bath and submerge 4 quart jars in the water and boil for 10 minutes. Place lids in a small saucepan over very low heat to gently simmer while you prepare the tomatoes.
Take your prepared jars from the boiling water (of course, dumping the water back into the canning pot before proceeding) and add 2 tablespoons of bottled lemon juice to the bottom of each quart jar or 1 tbsp in each pint jar. Using a large ladle, transfer the hot tomato sauce into the jars, leaving 1/2 inch headspace between the top of the sauce and the rim of the jar.
Wipe the rims with a clean kitchen towel, add lids and rings, and process Quarts in a boiling water bath for 40 minutes, pints for 35 minutes.
Transfer the processed jars to a clean towel and allow the jars to sit untouched at room temperature for 24 hours before checking the lids for a seal and storing for up to 1 year.
If any lids have not sealed, as evidenced by that characteristic "pop", put the unsealed jars in the refrigerator immediately and use the sauce within 1 week.
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Pickled Grape or Cherry Tomatoes
Ingredients
1½ quarts Grape/Cherry Tomatoes
1 tsp salt
1 cup White Wine Vinegar
2 Cup Apple Cider vinegar
1 Quart Water
12 Cloves Garlic, peeled, whole
6 Sprig of Rosemary or Dill (depending on tastes)
Directions
1. Wash the grape tomatoes and drain them to dry.
2. Combine the salt, white wine vinegar, cider vinegar, water, and whole garlic in a medium saucepan and bring to a boil, then simmer for 10 minutes.
3. Prick the grape tomatoes with a paring knife to help prevent them from splitting or cracking. Then pack the grape tomatoes in hot 1-pint jars and leaving a ¼-inch head-space. Ladle the warm pickling liquid leaving a ¼-inch head-space, and be sure to add two cloves of garlic to each jar and one rosemary sprig.
4. Remove any air bubbles, and then place the two-piece lids and rings onto each jar. Process the jars in a boiling-water canner pot with 1 to 2 inches of water covering the tops of the jars for 10 minutes at 212° F with the canner lid on.
5. Turn off heat and remove lid from pot, allow the jars to sit in the hot water for 10 more minutes, then remove the jars and allow them to cool on a kitchen towel for 12 to 24 hours. Label and date then store the jars of pickled grape tomatoes for up to 1 year.
Roasted Garlic Roma Tomatoes Sauce
Seasoned Tomato Sauce
Sloppy Joe Sauce Ball® (w/meat) (see below)
Sloppy Joe Sauce (No meat) (also below)
Spaghetti Sauce with Meat NCHFP
Spaghetti Sauce without Meat NCHFP
Spaghetti Sauce W/Zucchini no meat
Stewed Tomatoes aka Minnosota Mixture
Spaghetti Sauce (No meat) NCHFP *
Tomatoes and Celery
Spaghetti Sauce (No meat) NCHFP *
Tomatoes and Celery
Tomatillos packed in water NCHFP
Tomatoes and Celery Herbed
Tomato Wedges with Zucchini 🥒
Tomatoes with Okra or Zucchini 🥒 NCHFP
Tomatoes – Whole, Halved or Quartered (Packed in Water)
Tomato Juice Cocktail
Tomato Juice
Tomato Juice
Tomato Paste
Tomato Paste Bernardin
Tomato Red Pepper Kasundi (Indian Tom. Sauce) 🌶
Tomato Tango Preserves
Tomato Sauce - PC & WB
Tomato Sauce
Vegerific Pasta Sauce 🍆🥒
Tomatoes and Celery Herbed
Tomato Wedges with Zucchini 🥒
Tomatoes with Okra or Zucchini 🥒 NCHFP
Tomatoes – Whole, Halved or Quartered (Packed in Water)
Tomato Juice Cocktail
Tomato Juice
Tomato Juice
Tomato Paste
Tomato Paste Bernardin
Tomato Red Pepper Kasundi (Indian Tom. Sauce) 🌶
Tomato Tango Preserves
Tomato Sauce - PC & WB
Tomato Sauce
Vegerific Pasta Sauce 🍆🥒
Whole or Halved Tomatoes (packed raw- NO added liquid)
Whole or Halved Tomatoes
Whole or Halved Tomatoes (packed in water)
Whole or Halved Tomatoes (packed in tomato juice)
Scroll Down for Ball Blue Book Recipes
http://nchfp.uga.edu/how/can_03/tomato_intro.html
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Diced Tomatoes (pints or smaller)
Cube into ½ inch cubes or bigger (no petite diced)
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End of Summer Pasta Sauce 🍆 🧅
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Enchilada Sauce - Ball® Recipes
Save
Preserving Method: Pressure Canning
Makes about 8 pint jars
This enchilada sauce is sweet with caramelized onions and just spicy enough to be a versatile pantry staple. The amount of New Mexican chiles may seem daunting, but they are easy to work with and make the flavorful base of the recipe.
Recipe excerpted from The All New Ball Book of Canning and Preserving, published by Oxmoor House (2016).
YOU WILL NEED
12 dried New Mexican chile peppers
2 cups boiling water
4 garlic cloves, minced
1 Tbsp. olive oil
5 cups coarsely chopped onion (about 4 large onions)
6 cups canned, diced tomatoes
1⁄2 cup firmly packed dark brown sugar
2 Tbsp. chili powder
2 tsp. salt
2 tsp. ground cumin
1 tsp. ground red pepper
DIRECTIONS
1. Rinse any dirt from dried chiles, and pat dry with a paper towel. Toast peppers on a very hot griddle, or in a skillet, 8 to 10 seconds on each side or just until beginning to puff and blister. (Do not allow peppers to burn or they will become bitter.) When cool enough to handle, remove and discard stems and seeds from chiles; tear into large pieces and place in a medium bowl. Cover with boiling water. Let stand 20 minutes or until softened. Drain, reserving 1 cup soaking liquid.
2. Sauté garlic in hot oil in a 6-qt. stainless steel or enameled Dutch oven over medium-high heat 30 seconds. Stir in onion. Cover and cook, stirring often, 10 minutes or until onion is tender. Uncover and cook, stirring often, 5 to 10 minutes or until onions are caramel colored. Stir in tomatoes, next 5 ingredients, softened chiles, and reserved soaking liquid. Remove from heat.
3. Process tomato mixture, in batches, in a blender until smooth. Return pureed mixture to Dutch oven. Bring to a boil; reduce heat, and simmer, uncovered, stirring often, 25 minutes or until sauce is thick and darkens in color. (As sauce thickens, partially cover Dutch oven to avoid splatters.)
4. Ladle hot enchilada sauce into a hot jar, leaving 1-inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar. Apply band, and adjust to fingertip-tight. Place jar on rack in a pressure canner containing 2 inches of simmering water (180°F). Repeat until all jars are filled.
5. Place lid on canner, and turn to locked position. Adjust heat to medium-high. Vent steam for 10 minutes. Place the counter weight or weighted gauge on vent; bring pressure to 10 pounds (psi) for a weighted-gauge canner or 11 pounds (psi) for a dial-gauge canner.
6. Process 1-pt. jars for 50 minutes. Turn off heat; cool canner to zero pressure. Let stand 5 more minutes before removing lid. Cool jars in canner 10 minutes. Remove jars and cool.
*Use this as a braising sauce for chicken or pork, add it to cooking beans, or drizzle it on fish tacos, fajitas, and huevos rancheros
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Vegerific Pasta Sauce by Ball® 🍆 🥒 🍄
Preserving Method: Pressure Canning
Makes about 2 (32 oz) quarts or 4 (16 oz.) pints
If you can't get enough vegetables in your pasta sauce, this recipe is for you! It's so thick and luscious, you can even serve it as a veggie tapanade with crackers and cheese.
YOU WILL NEED
• 4 lbs. Roma Tomatoes
• 1 large summer squash, halved lengthwise and sliced (about 12 ozs)
• 1 large zucchini, halved lengthwise and sliced (about 12 ozs)
• 1 medium eggplant, diced (about 1 lb)
• ¼ cup plus 2 Tbsp. extra virgin olive oil
• 1 large onion, chopped
• 4 cloves garlic, finely chopped
• 2 carrots, thinly sliced
• 1 cup sliced mushrooms
• 1/4 cup bottled lemon juice
• 1 pkg. Ball® or McCormick® Roma Pasta Sauce Mix
DIRECTIONS
1. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set aside with bands.
2. Preheat oven to 375 F. Core and slice tomatoes in half lengthwise and arrange on large baking sheet with cut sides up. Season with salt and pepper. Toss summer squash, zucchini and eggplant together in a large mixing bowl with ¼ cup olive oil and season with salt and pepper. Arrange on foil lined baking sheet that has been sprayed with non-stick cooking spray. Place baking sheets in oven and roast for 45 minutes stirring vegetable mixture halfway through and rotating trays to ensure even roasting. Remove from oven when vegetables are softened and most of their moisture has evaporated. Set aside and allow to cool.
3. Meanwhile, heat remaining olive oil in large Dutch oven and cook onion, garlic, carrots and mushrooms over medium-high heat, until golden brown, stirring frequently. Stir in roasted squash and eggplant. Pull skins off tomatoes, roughly chop and combine with vegetables in Dutch oven. Stir in lemon juice and spices from Ball McCormick recipe card. Bring to a boil over medium-high heat. Reduce to low and simmer until thickened slightly. Adjust flavor to taste with salt and pepper.
4. Ladle hot sauce into hot jar leaving 1-inch headspace. Remove air bubbles. Wipe rims and center lids on jars. Apply band and adjust to fingertip tight. Place jar in pressure canner containing 2 inches of simmering water; repeat until all jars are filled.
5. Place lid on canner and turn to locked position. Adjust heat to medium-high. Vent steam for 10 minutes. Place the counter weight or weighted gauge on vent; bring pressure to 10 pounds (psi) for a weighted-gauge canner or 11 pounds (psi) for a dial-gauge canner. Process quarts for 90 minutes and pints for 75 minutes. Turn off heat; cool canner to zero pressure. After 5 minutes, remove lid. Let jars cool 10 minutes. Remove from canner.
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Tomatoes and Okra/Zucchini 🥒
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Sloppy Joe Starter Sauce (no meat)
INGREDIENTS
3 cups finely chopped green bell pepper (about 2 large)
3 cups finely chopped red bell pepper (about 2 large)
2 cups diced onion (about 2 large)
4 tsp. salt
2 tsp. ground black pepper
1⁄2 cup roasted tomato paste (page 34 in Ball Blue Book, page 206 in The All New Ball Book of Canning and Preserving or store bought)
4 cups tomato sauce (page 35 in Ball Blue Book, Tomato Sauce Recipe on this website or store bought)
1 cup apple cider vinegar (at least 5% acidity)
1⁄2 cup Dijon mustard
1⁄4 cup firmly packed brown sugar
Water Bath Canning
DIRECTIONS
Preheat oven to 375°F. Line a large rimmed baking sheet with aluminum foil; coat foil with cooking spray. Spread green bell pepper and next 2 ingredients on prepared pan. Stir in salt and pepper. Bake at 375°F for 20 minutes or until vegetables are very tender and beginning to brown, stirring occasionally.
Prepare boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.
NEXT, TIME TO COOK!
Transfer onion mixture to a large skillet. Stir in tomato paste; cook, uncovered, stirring often, 5 minutes until mixture begins to thicken. Stir in tomato sauce and remaining ingredients. Bring to a boil; reduce heat, and simmer, uncovered, stirring often, 5 minutes or until sauce is slightly thickened.
DID YOU KNOW?
To guarantee the most delicious preserved foods, always begin with the best-quality produce at its peak of ripeness.
NEXT, LET'S CAN IT!
Ladle hot sauce into a hot jar leaving a 1/2 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.
Water must cover jars by 1 inch. Adjust heat to medium-high, cover canner, and bring water to a rolling boil. Process pint jars for 20 minutes, adjusting for altitude. Turn off heat and remove cover. Let jars cool 5 minutes. Remove jars from canner; do not retighten bands if loose. Cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.
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Sloppy Joe's by Ball® with meat
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.
4. Bring to a boil uncovered, then reduce to a simmer and let simmer for 5 minutes, uncovered.
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Dede’s “Rotel” Style Canned Tomatoes
Difficulty: Intermediate Servings: 22 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.
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.
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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Pizza Sauce
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Caramelized Onion & Red Wine Pizza Sauce
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Caramelized Onion & Red Wine Pizza Sauce
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❧❧❧❧❧❧❧❧❧Spice Blends
Pizza Spice Blends
2 tablespoons dried oregano
1 tablespoon dried basil
1/2 tablespoon dried onion flakes
1/2 tablespoon garlic powder
1/2 tablespoon dried thyme
1/2 tablespoon crushed dried fennel seed
1/2 tablespoon paprika
1/2 tablespoon black pepper, coarsely ground
Combine all the ingredients. Use as little or as much as you like in your tomato sauce to make Pizza Sauce.
Store in an airtight container for up to 6 months.
Chili Seasoning Mix
Ingredients-
2 tablespoons dried oregano
1 tablespoon dried basil
1/2 tablespoon dried onion flakes
1/2 tablespoon garlic powder
1/2 tablespoon dried thyme
1/2 tablespoon crushed dried fennel seed
1/2 tablespoon paprika
1/2 tablespoon black pepper, coarsely ground
Combine all the ingredients. Use as little or as much as you like in your tomato sauce to make Pizza Sauce.
Store in an airtight container for up to 6 months.
Chili Seasoning Mix
Ingredients-
1/2 cup Chili Powder
1/4 cup Garlic Powder
3 tablespoons Onion Powder
1/4 cup Oregano
2 tablespoons Paprika
1/4 cup Cumin
1 tablespoon Thyme
Chili Seasoning Mix Instructions
Mix all ingredients and store in an airtight container. 1/4 cup of mix=1 package
of store bought chili seasoning. Great for all types of chili .
1/4 cup Garlic Powder
3 tablespoons Onion Powder
1/4 cup Oregano
2 tablespoons Paprika
1/4 cup Cumin
1 tablespoon Thyme
Chili Seasoning Mix Instructions
Mix all ingredients and store in an airtight container. 1/4 cup of mix=1 package
of store bought chili seasoning. Great for all types of chili .
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Spaghetti Sauce W/Meat 🧄 🧅 🍄
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Canning Rotel (pints or smaller)
Spaghetti Sauce W/Meat 🧄 🧅 🍄
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Canning Rotel (pints or smaller)
Dede’s “Rotel” Style Canned Tomatoes
Difficulty: Intermediate Servings: 22 pints!
Ingredients
8 quarts peeled tomatoes in petite dice (measure after dicing) – about 25 lbs. tomatoes
4 ounces diced green chilies (canned)
2 cups diced bell pepper (I used orange/red)
¾ cup finely diced jalapeno peppers (approx. 3 huge or 6 regular – used a food processor)
1 cup sliced green onion (including some green tops)
1 Tbsp. granulated garlic
2 Tbsp. salt
¼ cup lime juice
1 cup lemon juice
¾ cup sugar
2 Tbsp. calcium chloride (to firm tomato pieces)
~optional but worth it!
DirectionsMix all together. Bring to a boil. Reduce heat to simmer. Ladle into hot pint or smaller jars. (fill to ½ inch headspace).
Process in boiling water bath or steam canner for 40 minutes.
Adjust for your altitude.
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Home Canned Marinara Sauce 🧄 🧅
Total Time: 6 hours
Yield: 4 quarts
INGREDIENTS
18 pounds paste or roma tomatoes
1 cup chopped onion
5 cloves garlic, finely chopped
2 teaspoons olive oil
1 tablespoon salt
¼ cup finely chopped fresh basil
¼ cup finely chopped flat leaf parsley
¾ cup bottled lemon juice
INSTRUCTIONS
Core and roughly chop the tomatoes.
In a large pot heat the olive oil over medium heat and sauté the onion, garlic, and salt until transparent, about 10 minutes. Add the chopped tomatoes. Bring to a boil and simmer for 20 to 30 minutes, until the tomatoes have broken down.
Position a food mill or sieve over a large bowl and begin to press the hot tomatoes, onions and garlic through it, stopping to clear out the skins and seeds as needed (discard or compost the skins and seeds). Alternatively, you can run the vegetables through the food processor but this won't remove the skins and seeds.
Return the pressed tomatoes to the pot and simmer the sauce until it is reduced by 1/3 to 1/2. The time for this will vary based on how juicy your tomatoes are - it took 4 hours for our sauce to cook down properly because our tomatoes were very juicy. About half an hour before you're ready to can stir in the basil and parsley.
At the same time that you add the herbs, prepare a water bath and submerge 4 quart jars in the water and boil for 10 minutes. Place lids in a small saucepan over very low heat to gently simmer while you prepare the tomatoes.
Take your prepared jars from the boiling water (of course, dumping the water back into the canning pot before proceeding) and add 2 tablespoons of bottled lemon juice to the bottom of each quart jar or 1 tbsp in each pint jar. Using a large ladle, transfer the hot tomato sauce into the jars, leaving 1/2 inch headspace between the top of the sauce and the rim of the jar.
Wipe the rims with a clean kitchen towel, add lids and rings, and process Quarts in a boiling water bath for 40 minutes, pints for 35 minutes.
Transfer the processed jars to a clean towel and allow the jars to sit untouched at room temperature for 24 hours before checking the lids for a seal and storing for up to 1 year.
If any lids have not sealed, as evidenced by that characteristic "pop", put the unsealed jars in the refrigerator immediately and use the sauce within 1 week.
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Pickled Grape or Cherry Tomatoes
Ingredients
1½ quarts Grape/Cherry Tomatoes
1 tsp salt
1 cup White Wine Vinegar
2 Cup Apple Cider vinegar
1 Quart Water
12 Cloves Garlic, peeled, whole
6 Sprig of Rosemary or Dill (depending on tastes)
Directions
1. Wash the grape tomatoes and drain them to dry.
2. Combine the salt, white wine vinegar, cider vinegar, water, and whole garlic in a medium saucepan and bring to a boil, then simmer for 10 minutes.
3. Prick the grape tomatoes with a paring knife to help prevent them from splitting or cracking. Then pack the grape tomatoes in hot 1-pint jars and leaving a ¼-inch head-space. Ladle the warm pickling liquid leaving a ¼-inch head-space, and be sure to add two cloves of garlic to each jar and one rosemary sprig.
4. Remove any air bubbles, and then place the two-piece lids and rings onto each jar. Process the jars in a boiling-water canner pot with 1 to 2 inches of water covering the tops of the jars for 10 minutes at 212° F with the canner lid on.
5. Turn off heat and remove lid from pot, allow the jars to sit in the hot water for 10 more minutes, then remove the jars and allow them to cool on a kitchen towel for 12 to 24 hours. Label and date then store the jars of pickled grape tomatoes for up to 1 year.
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