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Help! Canned spaghetti sauce from my own tomatoes?

Posted by sheshebop (My Page) on
Sun, Aug 3, 08 at 9:49

Anybody got a recipe? I want to can my own spaghetti sauce from the tomatoes in my garden. I have never done it before. I sure could use a killer recipe.
Sherry


Follow-Up Postings:

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RE: Help! Canned spaghetti sauce from my own tomatoes?

Unless I am missing something to do with the basic principals of canning, just make your sauce and can it....because of the density you would likely to need to pressure can it....and don't know if it would be safe to use meat or not...
But be aware that you will need to cook the sauce for a long time from fresh tomatoes, to make it thick....but it sure is good!
Another thing, fresh tomatoes are so often sweeter than canned, so to make it taste right you may have to add an ounce or 2 of red wine vinegar....depends on your tomatoes!
Linda C


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RE: Help! Canned spaghetti sauce from my own tomatoes?

Hey Sherry, I can't help you with your request, but I did want to welcome you back. I've missed you.

Hopefully Sharon will see your request. She makes the most wonderful canned tomatoes and tomato sauce.

Ann


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RE: Help! Canned spaghetti sauce from my own tomatoes?

Thank you Ann! I guess I have been "lost" from here. I rarely stop by. Life is just going too fast. Nice to "see" you!
And Lindac, honey, I can't just make my own sauce. I need a recipe. I have never made homemade from the garden tomato sauce before and I am not a "just wing it" cook like you are. Help me out here please.


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RE: Help! Canned spaghetti sauce from my own tomatoes?

OK, I can get you started and probably others will have ideas.

Here is what I do. I remove the core, any bad spots, and the blossom end from each tomato. All the tomatoes go into a big pot. I will squish some of the tomatoes in the pot just to get it started. Let this come to a boil till the tomatoes are soft and mushy.

You will need to separate the liquid from the whole tomatoes. There will be quite a bit. You can do this by using a colander, by dipping the whole tomatoes out with a slotted spoon, or whatever. Keep this liquid as a base for soups, if you have a way to store it. You could omit this step but it will increase the amount of time that you will have to cook the sauce down. If you're OK with this, then that's fine

You will then need a way to remove the skins and seeds. If you have a food mill or a cone sieve, that is the most economical way to do it. I have one that is a cone that sits in a wire frame over a bowl, and there is a wooden thing that you roll around inside the cone that forces the tomato out through small holes and keeps the seeds and skin inside the cone. I managed to buy a "squeeze-o" at a garage sale and I use that, but they are very expensive normally. I've attached a link to the kind of cone sieve I'm talking about.

Once you have done this, it's just a matter of cooking down to the thickness you want and adding seasonings. Here's my recipe:

1 1/4 C. finely chopped onions
puree from 20# ripe tomatoes, cooked down to thickness desired
1 1/4 C. finely chopped celery
1 t. fennel seed
1 t. dried basil
1 1/4 C. chopped green pepper
6 cloves garlic
1 t. oregano
1 C. grated carrots
1 whole bay leaf
1 t. salt

Combine all ingredients in large pot. Bring to boil and simmer 30 minutes. Cool. Remove bay leaf. Pack in freezer container and freeze or process according to directions for tomato sauce in any canning cookbook.

I don't think it's a good idea to add meat, though.

Here is a link that has information about canning times for tomatoes and even provides some recipes.
http://www.uga.edu/nchfp/publications/uga/uga_can_tom.pdf

I hope this helps! --Ilene

Here is a link that might be useful: Cone sieve


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RE: Help! Canned spaghetti sauce from my own tomatoes?

Here's the recipe from the Ball Blue Book of Canning. It only has two cups of a low acid vegetable--green peppers and onion. I wouldn't go over that, but you could probably sub another low acid vegetable like carrots if you don't like green peppers. Or use a mix of carrots and green peppers. Or leave one or either of them out if you don't like them. But I would not go over two cups of whatever low acid vegetables you use. It does have olive oil in it, which some people worry about. My Ball Blue Book is copyright 1990, so I guess there are some new rules out which nix oil. If you're worried, by all means leave out the olive oil. Makes it lower in fat also, and you can always add it to the finished sauce when you make it. It will be more likely to scorch without the oil, so watch it carefully and stir often. You'll have to get the sauce going and then add the onions and peppers, so they won't have the caramelized taste they will get if you sautee them in oil. I feel confident of this recipe with the small amount of oil.

Also, get a food mill, a metal one. I first bought a plastic one years ago--what a waste of time and money!

Italian Tomato Sauce - Ball Blue Book of Canning, copyright 1990

1 cup finely chopped onion (about 1 med.)
2 cloves garlic minced
2 TBLSP olive oil--or less if you're sauteeing less veggies. I'll bet you could get away with 1.5 or one TBLSP if you have a good non-stick pan. This is from a calorie perspective.
1 cup finely chopped green pepper (about 1 med.)
1 TBLSP each basil, oregano, and italian seasoning (Here's where you can sub some fennel and thyme and bay if you like it. I do but some don't. Also marjoram. Don't go over 3 TBLSP total of the dried herbs. The bay leaf you can take out before canning.
1 tsp. salt
1/2 tsp. pepper

Cook chopped onions and garlic in oil in a large suace pot until tender. Add remining ingredients and simmer about 1 hour, stirring occasionally. Press mixture through a food mill; discard seeds. Cook mixture over med. high heat until thickened, about 1 hour. Stir frequently to prevent sticking. Pour into hot jars, leaving 1/4 inch head space. Adjust caps. Process 35 minutes in boiling water bath. Yield about 4 half pints.

Note: I would probably blanch and peel the tomatoes and run them though a food mill before adding them to the pot, and then cook the whole sauce down until it had reached the desired thickness, instead of cooking it once, running it though the mill, and then cooking again. Saves having to run hot sauce through the mill. I guess my way would make for a more chunky sauce with onion and pepper bits in it, but I like that.

Can ad a splash of balsamic vinegar for a wine taste.

Note 2: This is a lot of work for a small amount of product. This is where the term "slaving over a hot stove" comes from, lol! However, once you have tasted home made sauce, there's no going back. Booberry corrupted me last year, with her recipe which she might post, and I plan on making at least two batches.


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RE: Help! Canned spaghetti sauce from my own tomatoes?

Sherry, I canned a bunch of this one a couple years ago and it was awesome! I got the recipe from a friend, and together we doubled the recipe and made a huge batch! The zucchini gave it body and didn't alter the flavor at all.

It didn't last long, I hope I can find some good tomatoes this season and can another batch!

Marys Spaghetti Sauce

Wash, core and remove blemishes from approx. 10lb of tomatoes. Cook in large heavy bottomed pot until they are mushy and have lots of liquid. Process through a food mill placed over a large bowl to remove skins and seeds. Place the juice in a very large kettle, add the following:

1-1/2 to 2 c chopped onion
3-6 garlic cloves ,minced
4 6oz cans of tomato paste
c green pepper, chopped
2 c zucchini, chopped
2 T salt
c sugar
1 T fennel seed
1 T dried oregano
3 T Olive Oil
c grated parmesan cheese
2 bay leaves

Simmer for 1-1/2 to 2 hours or to desired thickness, stirring often.

Ladle into hot canning jars and process 20 minutes.

Makes 3-4 quarts.

Linda


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RE: Help! Canned spaghetti sauce from my own tomatoes?

Thank you everybody. I am excited to making my own, where I can control the fat and sugar.
Sherry


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RE: Help! Canned spaghetti sauce from my own tomatoes?

Sherry I'm at the cottage and don't have my detailed recipe but here is what I do when making the herb sauce I use as a base for pasta sauce. At least it is what I did before I got mu honkiong "Nonna" machine which separates the skin and seeds from the pulp and juice.

Blanch your tomatoes for a few minutes in boiling water, just 'till the skin breaks. Submerse in cold water and when cool peel.

Smoosh the tomatoes with your hands and then whir with a stick blender. I don't mind the seeds.

Bring the tomatoes to the boil adding coarse salt, fresh chopped herbs and lemon juice ( sorry can't recall quantities). This makes a wonderful tomatoe sauce tha can be altered when ready to use.

Another version I do is with salt, lemon juice, finely chopped carrot, finely chopped onion and a bit of finely chopped hot peppers. I use the food processor so it is really fine, almost invisible.

In both cases I hot water bath.

Maybe David will see this, he has my complete instructions for tomato sauce , I think Linda (doucanoe) may as well.

Sorry to be less than helpful and I'm not home until next Monday.

I also make stewed tomatoes using lemon juice, salt rough chopped onion. peppers and cellery...great as is, for soup or for chile con carne.


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Recipe correction

Oh brother, I was so worried about getting the ingredients right, and I completely forgot to add--5 lbs. tomatoes, peeled and cored!

Here it is again, correctly

Italian Tomato Sauce - Ball Blue Book of Canning, copyright 1990

1 cup finely chopped onion (about 1 med.)
2 cloves garlic minced
2 TBLSP olive oil
5 lbs. tomatoes, peeled and cored
1 cup finely chopped green pepper (about 1 med.)
1 TBLSP each basil, oregano, and italian seasonings
1 tsp. salt
1/2 tsp. pepper

Cook chopped onions and garlic in oil in a large suace pot until tender. Add remining ingredients and simmer about 1 hour, stirring occasionally. Press mixture through a food mill; discard seeds. Cook mixture over med. high heat until thickened, about 1 hour. Stir frequently to prevent sticking. Pour into hot jars, leaving 1/4 inch head space. Adjust caps. Process 35 minutes in boiling water bath. Yield about 4 half pints.


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RE: Help! Canned spaghetti sauce from my own tomatoes?

Glad to see ya, Sherry. I dropped you a line yesterday on IM, didja get it?


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RE: Help! Canned spaghetti sauce from my own tomatoes?

Sharon, I can wait until Monday for the recipe. My tomatoes are not red yet, just thinking ahead. Jessy, I have not had my IM open in ages. I am still trying to dig out of this black hole called unemployment and being poor. Haven't been real sociable.
Sherry


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RE: Help! Canned spaghetti sauce from my own tomatoes?

I do have your recipe, Sharon. Here you go Sherry:

Herbed Tomato Sauce
Sharon (Chase)

24 c smooshed tomatoes, whirred smoothish
4-5 c chopped herbs of your choice
12 T bottled lemon juice
2 T coarse salt

Bring to a rolling boil and then lower heat to a high simmer, you want to see some action but not a full boil. After comingto a boil, foam will form, skim off.

Place your jars in the dishwasher, when the jars are done, so is the sauce. I generally cook about an hour, you can o longer. I don't like to cook less than an hour because I want some thickening to take place while canning it so if doesn't need much cook time when I use it.

Fill jars as normal, HWB for 30 minutes
~~~~~~~~~~~~~~~~~~~~~~~~~~~~~~

Here is another I like, I think I got it from here, but not sure. Anyone wanna claim it?

Chunky Basil Pasta Sauce
Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
8 cups (2 L) coarsely chopped peeled tomatoes -- (about 9-12 tomatoes or 4 lb/2 kg)
1 cup chopped onion -- (250 mL)
3 cloves garlic -- minced
2/3 cup red wine -- (150 mL)
1/3 cup red wine vinegar (5 % strength) -- (75 mL)
1/2 cup chopped fresh basil -- (125 mL)
1 tablespoon chopped fresh parsley -- (15 mL)
1 teaspoon pickling salt -- (5 mL)
1/2 teaspoon granulated sugar -- (2 mL)
1 6-oz/156 mL) can tomato paste

Combine tomatoes, onion, garlic, wine, vinegar, basil, parsley, salt, sugar and tomato paste in a very large non-reactive pan. Bring to a boil over high heat, reduce heat to low and simmer, uncovered, for 40 minutes or until mixture reaches desired consistency, stirring frequently.

Remove hot jars from canner and ladle sauce into jars to within 1/2 inch (1 cm) of rim (head space). Process 35 minutes for pin (500 mL) jars and 40 minutes for quart (1 L) jars in a BWB.

Yield: "8 cups"

Linda


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RE: Help! Canned spaghetti sauce from my own tomatoes?

Hey Sheshe!
It's not rocket science....I do pretty what sharon/chase does..dunk the tomatoes in a pot of boiling water, slip the skins and either pull apart with my fingers or rough cut with a knife. Save all that lovely juice!
Sauce.....for about 3 a 3 gallon bucket of garden tomatoes.
Chop a good big onion and a good big pepper.
Sautee in about 2 or 3 T of olive oil....who cares about calories, we're going for taste here!
While that is slowly sauteeing, peel and chiop 3 or 4 cloves of garlic,
Also while that is slowly sauteeing, be blanching your tomatoes, and add them to the pot as you go.
Add 4 or 5 sprigs of fresh parsley, chopped, about 8 big fresh basil leaves and about 2 Tablespoons of chopped fresh oregano leaves.
Add 1 rounded teaspoon of salt, a glass of dry red wine...about 4 oz.. and I like to add some sweet paprika...or ground mild hatch chilis....about 3/4 teaspoon full...
Simmer....without a lid....stirring about every 30 minutes, more often as it gets thicker, taste as you go....and you may need to add some red wine vinegar....depending on the ripeness of your tomatoes....if they are very ripe it will need a bit os "zing".
Some people put celery and carrots in their sauce....I don't, but if you want to experiment a bit....try adding a generous pinch of cinnamon....or some crushed fennel seeds....or a few cumin seeds.
But not all in the same batch!!
Have fun!
Linda C


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RE: Help! Canned spaghetti sauce from my own tomatoes?

Check the link below for a recipe. -Grainlady

Here is a link that might be useful: Spaghetti Sauce without Meat


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RE: Help! Canned spaghetti sauce from my own tomatoes?

Hi Sherry! Here are Sharon's recipes and tips that she sent me a couple of years ago. I've made all three versions for the last couple of years. It's on the list for this year too.

David

OK here goes on the tomatoes. Like I said I make three types. For all of them I use well ripened tomatoes. Fill a large pot with water and bring to the boil. Place the tomatoes in the boiling water for a minute or two, until the skin splits then plunge them in cold water. This makes peeling really easy. Cut out the core end and peel them. Place the peeled tomatoes into a large pot and smoosh them up with your hands. For the Italian and Herb tomatoes I take a stick blender to the smooshed tomatoes. You can use a food processor instead. I don't worry about the seeds.
Now I'll give you ingredients for every 24 cups of smooshed tomatoes. You can decrease the amounts of veggies but don't increase.
I never put garlic in when canning , although many people do. The only times I have ever lost any jars is when I use garlic. I put it in when I use the tomatoes.
Stewed tomatoes
24 cups smooshed tomatoes left chunky
1 1/2 - 2 cups celery, rough chop
1 1/2 - 2 cups green pepper, rough chop
2 cups onion, rough chop
2 TBSP coarse salt
12 TBSP bottled lemon juice
The amount you use is based on personal taste I like less celery and pepper than onion but really it is a matter of choice. Just don't go past 6 cups total veggies to 24 cups of tomatoes.

Plain Italian Tomato Sauce
24 cups smooshed tomatoes whirred smoothish
2 cups finely minced celery
2 cups finely minced onion
1 1/2 cups finely minced carrot (use just one for a bit less sweet I use 1 1/2)
12 TBSP bottles lemon juice
2 TBSP coarse salt
Herbed Tomato Sauce
24 cups smooshed tomatoes whirred smoothish
4 - 5 cups chopped herbs of your choice
12 TBSP bottled lemon juice
2 TBSP coarse salt.
I use Basil, oregano and parsley but you can use only one or two or three and you don't need to use equal amounts, in other words you can go 2/3 basil 1/3 parsley.

For all of them bring to a rolling boil and then lower heat to a high simmer , you want to see some action but not a full boil. Place your jars in the dishwasher , when the jars are done so is the sauce. I generally cook about an hour , you can go longer. I don't like to cook less than an hour 'cause I want some thickening to take place while canning so it doesn't need to much cook time when I use it.
Fill jars as normal. HWB for 30 minutes.
FYI I usually get about 20 jars to a bushel but it can vary depending on size, cook time etc. I rarely do one batch so I can't recall the numbers of jars per 24 cup batch but it should be 6-8. I usually buy 6 very large onions, 6 peppers and 2 bunches of celery for each bushel. Then again depending on size......not very helpful on that front!
Good luck! Nothing like opening a jar of fresh tomatoes in the middle of February!
Sharon

I am doing down some tomatoes this AM so took note of a few things. I'm doing 1/2 bushel and it resulted in 40 cups of tomatoes. I get approz 10 jars to the half bushel. A double batch of the recipe as I gave it to you would need 48 cups of tomatoes , so slightly more than a 1/2 bushel. but not much.
Forgot to mention a few things......and probably will recall more!
I sub hot peppers for some of the carrot and celery in one batch of the Italian sauce. So I have a spicy one and a regular one.
Also after it comes to a boil it will develop some foam which you should scrape off.
If I think of more I'll let you know.


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RE: Help! Canned spaghetti sauce from my own tomatoes?

The Chunky Basil Pasta Sauce comes from Small-Batch Preserving by Margaret Howard and Ellie Topp. It crossed over from Harvest where I posted it.

Here's another recipe from the same book.

Multi-Use Tomato Sauce

Categories: Canning & Preserving Dressings, Marinades, Sauces

Amount Measure Ingredient -- Preparation Method
-------- ------------ --------------------------------
10 plum tomatoes -- (about 2 1/2 lbs./1 kg)
10 large tomatoes -- peeled and chopped (about 4 lbs./2 kg)
4 large garlic cloves -- minced
2 large stalks celery -- chopped
2 medium carrots -- chopped
1 large onion -- chopped
1 large zucchini -- chopped
1 large sweet green pepper -- chopped
1/2 cup sun-dried tomatoes -- (125 mL)
2/3 cup dry red wine -- (150 mL)
1/2 cup red wine vinegar (5% strength or more) -- (125 mL)
2 bay leaves
1 tablespoon pickling salt -- (15 mL)
2 teaspoons dried oregano -- (10 mL)
2 teaspoons dried basil -- (10 mL)
1 teaspoon granulated sugar -- (5 mL) (optional)
1/4 teaspoon ground cinnamon -- (2 mL) (optional)
1/4 teaspoon ground pepper -- (2 mL)
1/4 cup chopped fresh parsley -- (50 mL)

Combine tomatoes, celery, garlic, onion, zucchini and green pepper in a very large non-reactive pan. Add 1 cup (250 mL) water. Bring to a boil over high heat, reduce heat and boil gently, covered, for 25 minutes or until mixture begins to thicken, stirring occasionally.

Soak sun-dried tomatoes in boiling water until softened. Drain and dice. Add to sauce with wine, vinegar, bay leaves, salt, oregano, basil, sugar, cinamon and pepper. Continue to boil gently until desired consistency, stirring frequently. Discard bay leaves and stir in parsley.

Remove hot jars from canner and ladle sauce into jars to within 1/2 inch (1 cm) of rim (head space). Process in a BWB 35 minutes for pint (500 mL) jars and 40 minutes for quart (1 L) jars.

Description: "from Ellie Topp's "Complete Book of Small-Batch Preserving""
Yield: 12 cups

Both these recipes are tested for food safety and can be processed with confidence.

Be careful about canning spaghetti sauces that have high levels of low-acid vegetables (i.e. onions, garlic, carrots etc.), contain olive oil, come from sources earlier than 1994, and/or are not attributable to sources like the NCHFP, the Ball Blue Book or others like Small-Batch Preserving where canning safety has been assured.

Carol


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RE: Help! I Forgot to Mention

I forgot to mention you can thicken your sauce more quickly for a fresher flavor and reduced cooking time by bringing the prepped tomatoes to a hard simmer until juice has been exuded. Pour off a good amount of the juice (carefully!) and then continue cooking the pulp down.

If you want to, you can also BWB the poured off juice to add to soups.

Carol


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RE: Help! Canned spaghetti sauce from my own tomatoes?

The chunky tomato basil sauce that Carol & Linda mentioned is my favorite! That's my standard spaghetti sauce now. Glad your garden is doing well!


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RE: Help! Canned spaghetti sauce from my own tomatoes?

I'll be canning tomato sauce for the first time this year too.

If you're not using a pressure canner, don't bother with meat or a lot of low-acid vegetables. And it's not recommended to use any oil or cheese in any canning recipes.

I'm pretty sure you'll find good recipes if you do a search at the Harvest Forum Just be sure to search before you post a question over there. There are some crankypants who can get snippy when topics are repeated.


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RE: Help! Canned spaghetti sauce from my own tomatoes?

So much depends on what kind of sauce you like. My family makes either sweet or sour. My dad's sweet sauce is cooked for an hour or so to blend the flavors. My sour sauce takes 10 minutes.

Dad's sauce

hamburger pre-cooked
canned tomato sauce
can of tomato soup
cup of sugar
italian seasonings
garlic powder

Everything in a pot and simmer it for awhile. Hamburger has to be pre-cooked so the grease can be drained off. Works best starting with frozen burger. Steaming a frozen burger brick scrapping the cooked burger off with a fork every couple minutes for the resulting fine crumbles. The burger then becomes part of the sauce rather then something in the sauce like a meatball. Unfrozen burger can be worked over with a potato masher while cooking for similar results.

The result is a very sweet sauce that clings to the noodles almost 100%.

Sauce my way....

tomatoes
onions
mushrooms
parmeasan cheese
italian seasonings
chopped garlic

sometimes:
summer squash
mozerella cheese
hamburger
jalpeno or serreno pepper
olive oil

Tomatoes in the pot first so I can work them over with a potato masher. Everything else while it is warming. Nuke the onions a bit to soften them. The parmeasan cheese is your only thickener here. Mozzerela turns long and stringy just like the spagetti noodles and helps wrap the sauce to the noodle. I crumble hamburger but not fine as the chunks absorb some juice.

This makes a runny sour sauce. Escaping juice should be captured with chunk of garlic toast. While a thin sauce it is very flavorful. About the time the pot boils it is done. More a parade of flavors rather then a blend. Sweet veggies against sour tomato.

I started making sauce my dad's way and over thirty years or so it morphed into what I make today. Spagetti sauce is hard to make taste bad. You would almost have to put in something weird to ruin it... no chocolate chips or green jello.

Consider making more then one kind of sauce so you don't get bored with the same thing. Dad won't eat my sauce because the acid bothers his stomach so we maintain his way and my way. For family dinners I make it his way as that is what the family likes. Often make mine without meat just because it is faster and still very tasty to me.

Good luck!

: )
lyra


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RE: Help! Canned spaghetti sauce from my own tomatoes?

Ignore the crankypants. 99.9% of Harvest members are very helpful, not hung up on the search engine, and super knowledgeable about canning and canning safety.

Carol


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RE: Help! Canned spaghetti sauce from my own tomatoes?

We eat a lot of fish and shellfish and this sauce goes great with them. I have always made the recipe with fresh tomatoes and frozen it in plastic freezer containers or vacuum sealed bags but never canned it in jars.

TOMATO SAUCE PROVENCALE (makes about 8 cups)

6 lbs. fresh tomatoes or 3 28-oz. cans tomatoes
2 Tbs. olive oil
1 large onion, finely diced
1 tsp. brandy
4 medium cloves of garlic, minced
3 1-in. long pieces orange peel without the white
2 large sprigs fresh parsley
1 bay leaf
2 sprigs fresh thyme or 1/4 tsp. dried thyme
2 cloves stuck into a peeled garlic clove
1/2 tsp. fennel seeds
1 1/2 tsp. chopped fresh basil or 1/2 tsp. dried basil
1/4 tsp. ground coriander seed
Freshly ground pepper to taste
1/4 tsp. celery seed
6 oz. can tomato paste

Plunge fresh tomatoes into boiling water for a few seconds and remove skins. Chop pulp coarsely, if using fresh tomatoes.

Heat oil in heavy pot; add onion and cook slowly about 15 minutes, until onion is transparent. Add remaining ingredients and simmer for 1 1/2 to 2 hours, stirring occasionally. Break up tomatoes as they cook, if using canned tomatoes.

Remove garlic with cloves, parsley, bay leaf and orange peel.

If tomatoes are a very acidic variety, add a pinch or two of sugar.

For low-sodium diets, no-salt-added tomato paste and canned tomatoes can be used. If using fresh, little if any added salt will be needed.


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RE: Help! Canned spaghetti sauce from my own tomatoes?

Well, here goes! I am making it tomorrow (Wednesday). Yummy.
Sherry


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RE: Help! Canned spaghetti sauce from my own tomatoes?

Have fun Sherry! I'm sure you will do just fine. Peeling all of those darned tomatoes is the most time consuming part for me. Same thing with Annie's salsa. I know Sharon has some kind of thing that makes it go a lot faster but I can't remember what it is.

David


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RE: Help! Canned spaghetti sauce from my own tomatoes?

Good luck Sherry! Let us know which recipe you chose and how it comes out, okay?

(Oh..and wear rubber gloves if your doing a lot of tomatoes. The acid can really irritate your skin if you handle lots of tomatoes.)

Linda


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RE: Help! Canned spaghetti sauce from my own tomatoes?

When I make salsa, I place the tomatoes in boiling water for a few seconds and then transfer to cold water so the skins just slip off. Is there any reason why I cannot skin them that way to make spaghetti sauce?


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RE: Help! Canned spaghetti sauce from my own tomatoes?

So, did we hear the lovely ping this afternoon Sherry???

I do my tomatoes the same way but it is still time consuming for me. I remember standing at your kitchen island with Karen and Ellen peeling tomatoes for Annie's Salsa at Canny Camp. Guess I need a few helping hands to make it go faster...lol.

David


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RE: Help! Canned spaghetti sauce from my own tomatoes?

Here's a tip from today's food section of the newspaper--"It is recommended cutting an x on the bottom of the tomato before popping it into boiling water for 10-30 seconds and then plunging it into ice water for a minute or two. Remove and pull the skin off- it should be easy"
Let me know if it works, I have a bag of tomatoes in the fridge waiting for me to make soup!


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Article

Here's a link to the article.

Here is a link that might be useful: Tomatoes


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RE: Help! Canned spaghetti sauce from my own tomatoes?

Well, I had an interview, then on the way home I bought a bushel of Red Haven peaches and a half bushel of nectarines, which we picked right here in the Michigam fruit belt. There is nothing quite like a Michigan peach, and I have never before seen nectarines grown around here. OMG are they wonderful and sweet. Not as pretty as the store bought ones shipped in from California, but they are not mealy from picking too green to ship and they are sooooo sweet!
I didn't get my spaghetti sauce done, but I am now in the process of doing it. Then about this weekend (when DH is gone, of course, I will have a lot of fruit to put up. Whew.
OK. I have decided on the chunky basil pasta sauce that Carol posted, however I am short on the amount of basil since the bunnies have been nibbling on it. Can I add a cup of zucchini safely to the recipe since it has so much wine and red wine vinegar?
Sherry


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RE: Help! Canned spaghetti sauce from my own tomatoes?

Sherry, we just talked on the phone, so I'm assuming you are in the middle of canning that sauce, and if you add the zucchini you're going to use the pressure canner. You can't go wrong with one of Carol's (readinglady) recipes, she's never steered me wrong yet.

susytwo, I know just the "crankypants" you're talking about. Ignore him, most of us don't mind at all revisiting an issue, answering a question more than once or re-posting a recipe.

Annie


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RE: Help! Canned spaghetti sauce from my own tomatoes?

Well, I am cooking the sauce right now. It takes forever to thicken.
I have had a terrible disaster. My Ball Canning book that we each got at Canny Camp is missing. DH was the last to use it, and obviously he did not put it back where it goes. I wasted 1-1/2 hour today going everywhere imaginable to find one, to no avail. So, since I was not sure how to process with added zucchini, I left the zucchini out.
I am so mad about that book. There is one at Maijer called Ball Blue Book of Preserving, but it's a whole lot of recipes and a bunch of stuff about freezing. That's not the one I want.
The one we had would tell how long to process if BWB or if Pressure. This one in Meijer does not show that. For instance, it only shows how long to make spaghetti sauce in BWB. Anyway, I don't like that book. Waaaah.
So, here it is, 7:34 at night and the sauce is STILL cooking down. At this rate, it will be about midnight before I can actually process this stuff.
But boy, it sure is tasty! Great recipe!
By the way, Ellen, I have found making the x in the tomato an unnecessary step. The skins slip off so easy without doing that , so I did not waste any time doing it.
Sherry


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RE: Help! Canned spaghetti sauce from my own tomatoes?

OMG!!! My canner only held 7 quarts, and since I 5 times this recipe, it made 8 quarts, so we left one out and made spaghetti tonight. I have never, ever, ever had such good spaghetti sauce! It did not need meat at all it was so wonderful.
Wow.
Since I got this recipe from readinglady, I will dub this sauce "Readinglady Ragu". I will never ever buy spaghetti sauce again. Now I just need another 20 lbs. tomatoes to do another batch like this.
I am hooked!
Sherry


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RE: Help! Canned spaghetti sauce from my own tomatoes?

Sherry, I've been following your sauce project and I'm eager to hear how it turned out and if you have any tips to add to the above comments.

Are you sharing with the in-laws or is the your stash?

Don't be too hard on Roger!


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RE: Help! Canned spaghetti sauce from my own tomatoes?

"Readinglady Ragu." How funny. And alliterative!

I am so glad that pasta sauce turned out well for you and you enjoyed it. You are going to love having that on the shelf this winter.

I have the Ball Blue Book but you might take a look again at the Ball Complete Book of Home Preserving. It has all the usual Ball recipes, the Bernardin recipes from Canada and a lot of the old Kerr recipes updated for today's standards. It's a rich resource.

Carol


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RE: Help! Canned spaghetti sauce from my own tomatoes?

Sherry, glad to hear your sauce turned out so well, you had me holding my breath. Yeah!!!!

Nancy


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RE: Help! Canned spaghetti sauce from my own tomatoes?

Ping! Ping! Ping! Ping! Ping! Ping! Ping!
Yippee!!!!!


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RE: Help! Canned spaghetti sauce from my own tomatoes?

You did it! Hooray!

Mine are coming in fast now, so I will give this a try.

There is nothing like canning your own stuff, even if you are up til midnight.

How did the interview go?Annie, why the PS canner? The recipe calls for BWB......


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RE: Help! Canned spaghetti sauce from my own tomatoes?

Reminds me of my chili sauce which takes about 3 hours to cook down I think!
Congratulations!
Good girl!!


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RE: Help! Canned spaghetti sauce from my own tomatoes?

Well, I'm not Annie, but Annie suggested the pressure canner because Sherry was talking about adding squash and the recipe isn't calibrated for that. Squash is low-acid so without additional vinegar the sauce wouldn't work for a boiling water bath any more.

There's a lot of food chemistry and formulas in canning. It's science+cooking. If a cake isn't calibrated and flops it's an inconvenience. If a canning recipe isn't, it can be a disaster.

Carol


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RE: Help! Canned spaghetti sauce from my own tomatoes?

OK I'm a wee bit confused.....easily done!

Just curious why the Chunky Basil needs to be canned in a pressure canner with the addition of zucchini when the mutli use has more ratio of non acidic to acidic and it calls for a BWB?


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RE: Help! Canned spaghetti sauce from my own tomatoes?

Sharon, am so glad you asked that because I wondered the same thing. Carol, help us out here. I don't get it.
Sherry


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RE: Help! Canned spaghetti sauce from my own tomatoes?

I must be missing something. Carols recipe calls for zuccinni squash and states to BWB. Please clarify as I was going to make it this weekend.

Peppi


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RE: Help! Canned spaghetti sauce from my own tomatoes?

I have never canned any type of tomato product. In fact, I don't can as I don't have real good luck with getting the jars to seal. Therefore, I always freeze my produce. I hate to prepare the produce and end up ruining it and investing the time.
I have 33# of tomatoes my husb. just brought in this am. and there's more out there! (5 tomatoe plants!!)
I want to make spaghetti sauce with these tomatoes. I don't have a "canner" so I will freeze the sp. sauce in zip lock baggies. When I googled homemade spaghetti sauce this thread showed up.
QUESTIONS:
1. I would like to add my own choice of various herbs and mushrooms, peppers, and onions. From reading, I have learned there's something about the low acid foods making the sp. sauce not turn out correctly. Carol mentioned science + cooking = disaster if it's not done correctly.
Could anyone please explain the "science" behind the acid for proper sp. sauce??
2. Is it "okay" to use wine instead of lemon juice?
Is lemon juice or vinegar better to use? I'm not too crazy about "bottled" lemon juice. If you use vinegar, what kind? Balsalmic? Red wine? I know balsalmic has a very strong flavor.
3. I'm assuming it's okay to just add your own herbs?? Any suggestions as to this process? I don't want the herbs to over power the end result. I know dried herbs are 3 X stronger than fresh.
4. I read on another website that very much onion and garlic can make your end result bitter? I can't see why that would happen. But, I have never done this before and I don't want to waste 30 pounds of tomatoes.
5. Will freezing the end product be the same as canning it? I would assume so.
6. Is there a ratio as to pounds of tomatoes making a certain amount of sp. sauce? I remember reading some of the threads referring to this, but not sure if there was anything exact.
I think I will make two or three batches vs. doing this all at once. As you can see, I am clueless as to using fresh tomatoes for sp. sauce. Looking forward to hearing from you. I mostly stay on the bluebird forum and the garden forums. So Hi to everyone here. Beth


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RE: Help! Canned spaghetti sauce from my own tomatoes?

I don't can sauce from fresh tomatoes...I also freeze it....and when you freeze you don't need to worry about the acid in the finished product.
But, if your tomatoes are red ripe, they will be sweeter than most canned tomatoes are and you will need to add something sour for it to taste right...sometimes red wine will do the trick, some times you need red wine vinegar....sometimes a squeeze of fresh lemon will do.
I wouldn't use balsamic in spaghetti sauce...no reason why...I just think the flavor would get lost and besides it's sweet rather than sour.
yes, just add your own herbs...whatever you like and tasta as you go. Unless you are adding 1/2 a cup of herbs to a couple of quarts of sauce, it would be hard to overpower the sauce with herbs.
But again....taste as you go....if you have too much oregano....add more tomatoes.
Freezing is the same as canning but you have to defrost rather than dump a jar...but a microwave helps with that.
If you have a gallon of skinned and chopped tomatoes, that will cook down to about 2 quarts of sauce.
And I sure never pour off the "juice" I want it all cooked down into the sauce and the flavor in my sauce.
Linda C


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RE: Help! Canned spaghetti sauce from my own tomatoes?

When Sherry called me, she wanted to add more zucchini in place of some basil (another cup or so of zucchini in place of half a cup of basil) because her basil wasn't doing as well this year as she liked. I told her to be careful when adding additional amounts of low acid vegetables because it would throw off the acidity level and I couldn't tell her how much. I suggested that, if she really wanted to add the additional zucchini, she could pressure can the sauce, to be safe.

So, because she wanted to add more zucchini than the recipe called for, and because she has a pressure canner available, it was the best option for the substitution she wanted to make.

Annie


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RE: Help! Canned spaghetti sauce from my own tomatoes?

Hi Beth and welcome!

I make a ton of tomato sauce every year. I can it but it freezes just as well as it cans. Freezing requires less "rules" than canning.

1) Carol's point is in regard to canning. Acidic level are not relevant to freezing.
2) You don't need lemon juice or vinegar in frozen sauces....wine is always a good thing but choose one you would drink.
3) Use your fresh herbs they won't over power the sauce. Basil is best added fresh when serving but I can with fresh basil all the time and it's wonderful. Go a little easy on the parsley as it can be a bit strong. You can always punch up the herbs when you thaw and heat to serve.
4)Onion and garlic are fine in a frozen sauce, again you want a nice balance. Any of the recipes on this thread have a nice balance of garlic and onion. I don't add garlic when canning but I would if freezing.
5) Well you may get some distention on this one. In my view, freezing a cooked sauce and canning a cooked sauce result in an almost identical product. I prefer to can for two reasons. The shelf life is longer canned than frozen and I do a full year plus worth of tomatoes. Got no room in my freezer.
6) I get approx 20 Quart jars of sauce for every bushel of tomatoes I can...not sure how many pounds of tomatoes are in a bushel. I can over a 100 jars each season.

I'm sure others will pipe in too.


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RE: Help! Canned spaghetti sauce from my own tomatoes?

OK, I'll try to clarify. We're not trying to confuse (or scare) anyone, but it can sure happen.

Eden, you're freezing your sauce. You can do anything with a frozen sauce that you want to. When I spoke of "science" I was referring to canning and shelf-storage. When you close something up in a jar and put it on the shelf, then bad things can happen if you mess around.

So change your frozen sauce the way you like. The only issue might be is something doesn't freeze well, but that's quality only, you're not going to hurt anybody.

First, part of the confusion is we're talking two canning recipes and they're getting mixed up. Sherry canned the Chunky Basil Pasta Sauce LindaC posted and asked about adding squash to that one. Annie said "No" unless she used a pressure canner because it's a low-acid addition.

The recipe for Multi-Use Tomato Sauce already has squash (zucchini) in it, so it's been tested with that veggie included.

I can't answer the question as to why one recipe is OK with the squash and one isn't. The weights and amounts are totally different so comparison for the home canner is difficult. Ellie Topp, (the creator of those recipes) is a very well trained food scientist and has a whole lab at her disposal. She's also very clever at finding creative ways to honor the "canning rules" and yet come up with great-tasting formulas.

The Multi-Use Tomato Sauce has more tomatoes (marginal acid), sun-dried tomatoes (acid and absorbs free water), a bit more vinegar. But all kinds of things play into the safety of a canning recipe. You've got acidity (pH) of the various ingredients, available water in the ingredients (because botulism spores like low-acid high-water environments) and density (which affects heat-penetration).

So even if I took a batch of each sauce off the shelf and used my pH meter to see what's going on with each sauce, I wouldn't have all the answers. This is one where I operate on trust of the credentials of the source.

I hope that clarifies but I'll check back later to see if there are other questions. Basically what it comes down to is 1) Freeze what you want 2) Make the sauces the way they are and don't add things. There are some other boundaries, but that falls into the "too much information" category.

Carol


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RE: Help! Canned spaghetti sauce from my own tomatoes?

Freezing you can follow your taste buds. You cannot mess around with recipes when canning spaghetti and tomato sauce for shelf storage. Tomatoes are a borderline acid fruit, but spaghetti sauce with herbs, onions, peppers, zuchinni, etc. will not be acid enough to safely can with a boiling water bath. This can lead to lethal botulism. Botulism spores cannot grow in acid, high sugar environments like jams and pickles. Plain tomatoes are on the border of what is safe to can with a boiling water bath, which is why some people skate by with old recipes, but you are playing with fire if you try it. Botulism is fatal, unlike mild food poisoning. If you are going to make a tomato sauce to can, use recipes approved by the FDA that have been tested for their acidity levels. In most cases, this involves the addition of vinegar or lemon juice to the sauce, but you cannot just improvise.

If you are going to can tomato sauce recipe with a lot of low acid additions, you may PRESSURE CAN it using a pressure canner. The rule is to check the ingredients and time the amount of time the jars stay into the pressure canner to the most amount of time deemed safe for the low acid additions. I have a canning book that shows recommended times in a pressure canner for low acid vegetables, but you can find it online too, on Cooperative Extension and FDA sponsored Web sites.

Canning is easy as far as the techniques go, but you do have to pay attention to the science of it so you don't use the wrong techniques on the wrong products. There are a myriad of delicious recipes for canning, and there is always freezing for those who want to use their own recipes. I love the quality of homeade tomato sauce!! I make italian style, mexican style, and salsa.


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RE: Help! Canned spaghetti sauce from my own tomatoes?

ok, now I got it! Sherry made the chunky basil sauce, not the the one posted by Carol-readinglady.

Chunky basil with zucc. must be PS.
Multi use from Carol can be BWB......

"Since I got this recipe from readinglady, I will dub this sauce "Readinglady Ragu" I thought Sherry made the multi-sue sauce......she why I was confused????


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RE: Help! Canned spaghetti sauce from my own tomatoes?

Peppi, I think Carol (readinglady) originally posted the tomato/basil sauce at Harvest, it came here when Carol posted it for Linda (again, I THINK that's what happened, LOL).

So the chunky basil sauce was posted by Linda who got it from Carol, which is why it is "readinglady ragu". LOLOL

Now, is everyone sufficiently confused?

Oh, and welcome to the Cooking Forum, eden. Like Chase, I can my tomato products because I just don't have freezer room.

Annie


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RE: Help! Canned spaghetti sauce from my own tomatoes?

Okay, thanks for clearing up my confusion.
I would like to "can" some of the tomatoes and use a tried and true safe recipe. Is it possible to "can" tomatoes w/o a pressure canner? I have lots of space for canned goods, but my freezer is premium real estate. I just thought I was incapable of making canned sp sauce for fear I would screw it up. But, I think I would like to try canning some.

Would the Dutch Oven work with some water in it? I would like to use quart jars.


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Canners?

Absolutely, you may can tomatoes without a pressure canner. The "safety rules" say to add a teaspoonful of lemon juice or some citric acid per quart, you might have noticed that the multi-use sauce recipe has vinegar? that's the additional aicd coming into play.

You can use your dutch oven if the boiling water will cover the tops of the jars by an inch or so. Any stockpot will do, really, as long as it's deep enough to set your jars into and have the boiling water cover the lids by that much. Sometimes a jar will break sitting right on the bottom of the pan, so I put a dishtowel into the bottom of mine years ago when I didn't have my own canner. I know some people have cake racks small enough to set into the bottom of their stockpots, and some creative souls have wired together canning rings, etc. You need just enough to get the jars up off the bottom of the pan.

annie


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RE: Help! Canned spaghetti sauce from my own tomatoes?

As I say I can a lot of tomatoes each year, all with A BWB , I don't have a pressure canner and don't do low acidic so I really don't need one. David was kind enough to post my recipes but I will repeat the recipes here.

All of these recipes results in a safe and tasty product.

Stewed Tomatoes

24 cups smooshed tomatoes left chunky
1 1/2 - 2 cups celery, rough chop
1 1/2 - 2 cups green pepper, rough chop
2 cups onion, rough chop
2 TBSP coarse salt
12 TBSP bottled lemon juice

The amount you use is based on personal taste I like less celery and pepper than onion but really it is a matter of choice. Just don't go past 6 cups total veggies to 24 cups of tomatoes.

Plain Italian Tomato Sauce

24 cups smooshed tomatoes whirred smoothish
2 cups finely minced celery
2 cups finely minced onion
1 1/2 cups finely minced carrot (use just one for a bit less sweet I use 1 1/2)
12 TBSP bottles lemon juice
2 TBSP coarse salt

Herbed Tomato Sauce

24 cups smooshed tomatoes whirred smoothish
4 - 5 cups chopped herbs of your choice
12 TBSP bottled lemon juice
2 TBSP coarse salt.

I use Basil, oregano and parsley but you can use only one or two or three and you don't need to use equal amounts, in other words you can go 2/3 basil 1/3 parsley.

For all of them bring to a rolling boil and then lower heat to a high simmer , you want to see some action but not a full boil. Place your jars in the dishwasher , when the jars are done so is the sauce. I generally cook about an hour , you can go longer. I don't like to cook less than an hour 'cause I want some thickening to take place while canning so it doesn't need to much cook time when I use it.

Fill jars as normal. HWB for 30 minutes.

FYI I usually get about 20 jars to a bushel but it can vary depending on size, cook time etc. I rarely do one batch so I can't recall the numbers of jars per 24 cup batch but it should be 6-8. I usually buy 6 very large onions, 6 peppers and 2 bunches of celery for each bushel. Then again depending on size......not very helpful on that front!
Good luck! Nothing like opening a jar of fresh tomatoes in the middle of February!

Sharon


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RE: Help! Canned spaghetti sauce from my own tomatoes?

Whew. This really did become a confusing mess didn't it. I did use the Chunky Basil Pasta Sauce that was readinglady's from the harvest forum. It was the recipe that I am and will continue to rave about.
However, the enxt batch I will try with some added zucchini, and pressure can at 11# pressure for 70 minutes.
the only reason I will change the recipe is because I have a bunch of the darn zucchinis and need to use them up. LOL.
thank you everybody for all your input. This has been a fun and informative thread for me.
And thank you all the recipe contributors.
And thank you, Annie, for your always pleasant and informative free advise.
Sherry


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RE: // Help! Canned spaghetti sauce from my own tomatoes?

Free..... she gives it to you free...heck I've been having to pay her off monthly! LOL


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RE: Help! Canned spaghetti sauce from my own tomatoes?

Well yes, but Chase, there's that exchange rate and the international thing and, well.....OK, I'll stop charging you. (grin)

Sherry, it's always great to talk to you, we ought to call each other more often!

Annie


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RE: Help! Canned spaghetti sauce from my own tomatoes?

I agree with Sherry: thanks for all the info. You all have been so great to share all your recipes, directions and tips. And thanks for throwing out the welcome mat!:) I'm already enjoying this forum.


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RE: Help! Canned spaghetti sauce from my own tomatoes?

LOL! I thought it was Becky/Booberry's sauce! That's where I got the recipe.
Whatever you call it, it is YUMMY!
:)


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RE: Help! Canned spaghetti sauce from my own tomatoes?

That's becoming a very well-traveled sauce. Anything to entice canners into the fold!

Carol


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RE: Help! Canned spaghetti sauce from my own tomatoes?

Glad to see everything worked out Sherry. I'm waiting for our fall crop to be ready as I missed the summer one. Nothing like fresh tomatoe sauce in the middle of winter!

Welcome the the forum Eden!

David


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RE: Help! Canned spaghetti sauce from my own tomatoes?

Much easier to use is Mrs Wages Spaghetti sause, chili sauce, salsa and pickle spices. All packages have spices. Blanch and skin the tomatoes, as directed on the back of the package, add as much or as little sugar as you would like to add for the tomato sauces. PC or hot water bath is available with these packages. One tidbit, I have found, yrs ago when I started to use them, it called for cooking oil, some do not now, it does make it easier and much better tasting. I only use olive or canola oils. I by mine at Agway store but many stores carry the packages. I use a recipe from tomato paste that my bestest friend's Sicilian mom provided me when we were teenagers. It also uses sugar to taste. People with stomach problems can eat this particular sauce. I can with Mrs Wages, to be able to go to the cupboard and heat it up, cook 30 minutes, as for any canned items, to avoid all toxins. Beats Prego, Ragu, or any of the others on the grocery shelves.


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RE: Help! Canned spaghetti sauce from my own tomatoes?

Hi Sharon,

I hope I can ask this without offending you. I know that you have used your Tomoatoe recipes for some time, and Dave too who freom reafing posts is very particular about saftey, but I wanted to check if they are "approved" in some way? Sorry I would love to try this, but I want to be careful. :)

Also you mention "Jars" but not the sie. Could you please advise on the size.
Thanks
Hannah


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RE: Help! Canned spaghetti sauce from my own tomatoes?

Ok, I'm going to jump in with questions!

If I use Chase's Plain Italian Tomato Sauce, and I use pint jars, how long do I hot water bath?

I might actually manage to make some. If I can find the time. Gee, you would think since I don't have a job, I'd have lots of time. NOT!

Tami


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RE: Help! Canned spaghetti sauce from my own tomatoes?

I have been roasting my tomatoes in a low oven with onion, garlic and basil, letting it cook way down.
I package it for freezing and then use it when I make my meat sauce.
I planted late this year and the tomatoes are just starting to ripen. Our growing season is really long here.


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RE: Help! Canned spaghetti sauce from my own tomatoes?

Hi Hannah,

Your question is legitimate and not at all offending. I have been canning tomatoes for a long time but am very cautious with them given they are a bit border line on the acidic level. I have validated my recipe, and adjusted as required , from time to time over the years.

The recipe I use was validated by Bernardin in 2007 according to my notes. The recipe uses quart jars.

Tami , I really don't know what the correct time is for pint jars but off the top of my head I would say 20 minutes when I think of other canning recipes.


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RE: Help! Canned spaghetti sauce from my own tomatoes?

Hi Hannah,

Your question is legitimate and not at all offending. I have been canning tomatoes for a long time but am very cautious with them given they are a bit border line on the acidic level. I have validated my recipe, and adjusted as required , from time to time over the years.

The recipe I use was validated by Bernardin in 2007 according to my notes. The recipe uses quart jars.

Tami , I really don't know what the correct time is for pint jars but off the top of my head I would say 20 minutes when I think of other canning recipes.


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RE: Help! Canned spaghetti sauce from my own tomatoes?

Thanks Sharon.


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RE: Help! Canned spaghetti sauce from my own tomatoes?

When I read this post the other day I thought "What gives? I know Sherry cans sauce from her tomatoes, I've seen the jars at her house". So I can verify that Sherry took your advice and tips and successfully canned her tomatoes.

Duh...I get it now! I just notice that this post originated in 2008.


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RE: Help! Canned spaghetti sauce from my own tomatoes?

Hi
Hopefully last question.

the lemon juice. 2Tsp in each jar, or added to the tomatpe vegi mix.


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RE: Help! Canned spaghetti sauce from my own tomatoes?

This recipe is much like Carol in CA but I make soup for the freezer. We love it and it's the easiest, letting the oven do a lot of the work.

Katie's Roasted Tomato Garlic Soup recipe:

12 tomatoes -- *see Note
2 carrots -- cut in 1" pieces
1 large onion -- quartered
2 whole heads garlic -- peeled (or more, to taste)
olive oil
2 cups chicken broth -- (or 3) I use 3

1/2 cup chopped fresh basil -- (or 1 Tbsp. dried)
Core tomatoes and cut in half. Place, cut side up, on foil covered cookie sheet with carrots, onion and garlic. Brush with olive oil. Bake at 400F for about an hour, or until vegies are roasted and a little blackened. Place in a large saucepan with the chicken broth and basil and simmer for about 10 minutes. Blend with a stick blender (or in small batches in a blender) until almost smooth. To can: Process in a pressure canner, pints for 60 min. and quarts for 70 min.For dial gauge canners use 11 pounds pressure at 0-2000 ft., 12 lbs. at 2001-4000 ft., 13 lbs. at 4001-6000 ft. and 14 lbs. above 6000 ft. For weighted gauge canners use 10 lbs. pressure at 0-1000 ft., and 15 lbs. over 1000 ft.

**Note: These measurements are approximate...I use whatever it takes to cover the cookie sheet. This makes 1 1/2 to 2 quarts of soup. Cream may be added to taste when soup is served.

I pakage mine in ziplock bags, 2 cups ea. Nice thing about freezing is the amounts don't have to be accurate.

jude


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RE: Help! Canned spaghetti sauce from my own tomatoes?

I have canned tomatoes, but not tomato/spaghetti sauce. This past weekend, I picked a mess of tomatoes from the garden and decided to make tomato sauce for the freezer. I looked online and found lots of recipes/methods, but took the easy way out. I cored and quartered the tomatoes and cut out any bad spots, but I neither seeded nor skinned them. I just put them in the blender in batches, along with a couple of onions and some garlic, a bit of salt, some bell peppers and fresh basil. I could have added a lot of other things to make it more of a spaghetti sauce, but chose not to, because I might want to use the sauce for something that I didn't want to necessarily taste like marinara.

Just cooked it for about 8 hours until it was the thickness I desired (less than half the volume before cooking), let it cool, and put it in freezer bags and plopped it in the freezer. That is, all except for enough for DH to make spaghetti the following day. And of course, he added lots of other "stuff" - he always does, which is why it wasn't necessary to put everything in the sauce.

And I know that many would cringe at having skins and seeds in the sauce, but I ate the spaghetti last night and it was delicious. Not bitter at all. Just yummy. DH was impressed and said he thinks he's been ruined for store-bought sauce.


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RE: Help! Canned spaghetti sauce from my own tomatoes?

Han123, the general safety guideline to achieve the right acidity from NCHFP is to add two tablespoons of bottled lemon juice or 1/2 teaspoon of citric acid per quart of tomatoes/tomato product - directly to the jars before filling with product.


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RE: Help! Canned spaghetti sauce from my own tomatoes?

I really don't mind some seeds in my sauce from fresh tomatoes...but not the skins. To me they become like little pieces of cellophane in the sauce.
Does anyone ever check the PH of a sauce before canning rather than adding lemon or vinegar just because? It would be very easy to do and might prevent overly sour tomato sauces.


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RE: Help! Canned spaghetti sauce from my own tomatoes?

Lindac, Not quite that simple, wish it was - I've retired a couple of old hand-me-down recipes that I miss after 'talking' to the participants on the Harvest forum. Most affordable home testing methods not all that reliable as no way of knowing how much the PH will change with shelf storage - apparently depending on the ingredients, it does change in the sealed jars. And why tested approved recipes are preached, they are tested again after time to see how they have changed, how close to stable they have remained.


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RE: Help! Canned spaghetti sauce from my own tomatoes?

I have a question......I have a Meyer lemon tree (very prolific)
Is it OK to use their juice instead of bottled? Or is it not acidic enough?
Maybe I will stick to freezing the roasted tomatoes.


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RE: Help! Canned spaghetti sauce from my own tomatoes?

Carol, No it's not okay to use your Meyer Lemon juice. Extra Meyer lemons must be shared with me! LOL


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RE: Help! Canned spaghetti sauce from my own tomatoes?

Do NOT use fresh lemons because there is no way to be sure of the acidity level. Bottled juice is what you should use.


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RE: Help! Canned spaghetti sauce from my own tomatoes?

Thanks for the info.
I guess I will just have to make lemon brownies with my Meyer lemons......and freeze my roasted tomatoes.


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RE: Help! Canned spaghetti sauce from my own tomatoes?

Wow! Another vote for the Chunky Basil Pasta Sauce. I usually just can plain tomatoes, but I made a batch of this today and it is really good. The vinegar really made the flavor. Since my own tomatoes were an embarrassment this year, I'm going to get some more this weekend at the FM and make a double batch. I froze my chopped, leftover basil. I had just barely enough left for the double batch and it was really nice, unbitter basil. I know it will discolor, but it should be okay after a few days in the freezer, right? There wasn't enough to go to the trouble of making pesto.


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RE: Help! Canned spaghetti sauce from my own tomatoes?

jxbrown, I often freeze basil and it doesn't discolor. What I usually do, though, is toss the basil in the food processor and add just enough olive oil to make a paste, thick enough to "plop" onto a baking sheet. When the "plops" freeze I put them into a plastic freezer container and then I just toss a "Plop" of basil into soup or whatever I'm making.

Annie


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