| T O P I C R E V I E W |
| Alee |
Posted - Aug 21 2007 : 12:56:17 PM
Today I am making spagetti sauce. I paid $20 for tomatoes at the farmer's market on Saturday. She gave me a deal at $.50 a lb! So right now I am waiting for the sauce to reduce down enought to start canning! I am super excited since I have never canned before. I am not sure if I trust it enough to can it with meat in the sauce (silly I am sure since the veggie sauce would spoil just as fast as the meat sauce I am sure), so it is just veggie sauce. Wish me luck!!
Alee
The amazing one handed typist! One hand for typing, one hand to hold Nora!
http://home.test-afl.tulix.com/aleeandnora/ |
| 14 L A T E S T R E P L I E S (Newest First) |
| Alee |
Posted - Aug 23 2007 : 12:10:57 PM
I scalded most of the tomatoes in hot water and was peeling them until I found a recipe online that didn't call for that. Then the peeled and non peeled all went in to the blender and got liquified. Then it all went into my big stock pot. I pulverized one whole white onion, a bunch of carrots, and would have put in celary but I was out.
I also then added seasonings and reduced the liquid down until the sauce was extra thick. Then I water bath canned it and now it is on my pantry shelf! We already used one quart! LOL
Alee
The amazing one handed typist! One hand for typing, one hand to hold Nora!
http://home.test-afl.tulix.com/aleeandnora/ |
| brightmeadow |
Posted - Aug 22 2007 : 7:52:14 PM
Alee, I did my sauce a bit differently than you, I think. Last night I chopped up the tomatoes and brought them to a bowl, then let them cook down or reduce overnight and all day today in the slow cooker (without the lid, to let the steam escape) Tonight I put the "soup" into my food processor and pulverized, then into my strainer to strain out all the bits and pieces of skins and seeds. I think it is just about the right consistency now so I am canning. I'm using the pressure canner, 20 minutes for quarts at 10 lbs pressure. Out of probably a bushel of tomatoes I got 2 1/2 quarts of sauce! Of course they were salad tomatoes and not Romas, so that might have something to do with it.
You shall eat the fruit of the labor of your hands - You shall be happy and it shall be well with you. -Psalm 128.2
Visit my blog at http://brightmeadowfarms.blogspot.com ,web site store at http://www.watkinsonline.com/fish or my homepage at http://home.earthlink.net/~brightmeadow |
| Carol Sue |
Posted - Aug 22 2007 : 6:50:26 PM
Y'all are making me hungry for fresh salsa!!!!!!
Enjoying life. |
| Rosemary |
Posted - Aug 22 2007 : 2:13:51 PM
I find freezing tomato-based sauces works just fine, if you can use up what you freeze in about a year. I never tried to keep anything longer than that. I put some of the frozen sauce in ice-cube trays so if I need a little bit for a quick soup or something, I can just pop out what I need and leave the rest. |
| Rivergirl_2007 |
Posted - Aug 22 2007 : 12:06:35 PM
Angie - what is your recipe for tomato soup? Is it a cream style or water-clear? |
| Alee |
Posted - Aug 22 2007 : 09:37:22 AM
Can whole or halved tomatoes. That way you can make more salsa or spaghetti sauce in winter if you run out! :)
Alee
The amazing one handed typist! One hand for typing, one hand to hold Nora!
http://home.test-afl.tulix.com/aleeandnora/ |
| Rivergirl_2007 |
Posted - Aug 22 2007 : 06:39:54 AM
I just picked two bushels of tomatoes. I've made catsup, spaghetti sauce, stewed tomatoes, tomatoes and zucchini, and tomato juice. Any suggestions? |
| Alee |
Posted - Aug 21 2007 : 6:16:37 PM
I am so excited to test the seal tomorrow to make sure all is well. But I did hear a bunch of pops when I pulled the jars out of the water so I think all is well :)
Alee
The amazing one handed typist! One hand for typing, one hand to hold Nora!
http://home.test-afl.tulix.com/aleeandnora/ |
| brightmeadow |
Posted - Aug 21 2007 : 5:52:43 PM
I make a lot of salsa too. If I were canning meat in my sauce, I would probably use a pressure canner just to be on the safe side.
As it happens, I am making spaghetti sauce tonight too. I have never made it before, either.... but I had so many tomatoes in my garden that split due to the rain I had to do something.
I read in "Stocking Up" that you can pour off the extra (thin) liquid to make soup stock, to make it reduce faster.
You shall eat the fruit of the labor of your hands - You shall be happy and it shall be well with you. -Psalm 128.2
Visit my blog at http://brightmeadowfarms.blogspot.com ,web site store at http://www.watkinsonline.com/fish or my homepage at http://home.earthlink.net/~brightmeadow |
| LauraH |
Posted - Aug 21 2007 : 5:35:00 PM
When I can tomato sauce I use just a water bath canner & I have not had any problems with spoilage..
Good Luck..
Salsa is 1st at my house too Jenny! then spaghetti sauce..
Laura H. ;-)
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| Aunt Jenny |
Posted - Aug 21 2007 : 4:59:23 PM
I hope to get some spaghetti sauce canned this year too..but salsa always comes first..we go through it like crazy!! I only can a small portion of our tomatoes as plain tomatoes..much more as salsa, spaghetti sauce and juice..have fun!!!!
Jenny in Utah
Inside me there is a skinny woman crying to get out...but I can usually shut her up with cookies
http://www.auntjennysworld.blogspot.com/ visit my little online shop at www.auntjenny.etsy.com |
| Alee |
Posted - Aug 21 2007 : 4:00:19 PM
Well I got 5 quarts out of my tomatoes so far. I am very excited. I was suprised at how much salt and spices I had to add though. I am hoping to do more later. Maybe tomorrow!
Alee
The amazing one handed typist! One hand for typing, one hand to hold Nora!
http://home.test-afl.tulix.com/aleeandnora/ |
| La Patite Ferme |
Posted - Aug 21 2007 : 2:33:09 PM
Alee,
If canning spag meat sauce makes you nervous try freezing it. I always make a big batch with our homemade Italian sausage, pour it into freezer containers and freeze. It lasts for several months and I've never had any problems.
Good luck with your canning. |
| Georgia |
Posted - Aug 21 2007 : 1:23:46 PM
Good Luck Alee! I was just like you a couple of years ago. Now I am a canning fool. Today I made zuchinni pinapple and now I am making tomatoe soup. It is so fun. Once you get started its easy and the jars are so beautiful. I line mine up like soldiers on my shelf so everyone can see them! Enjoy!
dreamer |
