| T O P I C R E V I E W |
| Love-in-a-Mist |
Posted - Aug 29 2007 : 06:37:18 AM
Hi girls, I'm looking for recipes for canning. My mil cans her homemade spaghetti sauce, but it is really thin. I also don't want one with meat added. I will add it when I make the spaghetti.
Also a salsa one. This is my first year of really canning. I got my pears done. Green beans and corn, are 2 weekends from now. I was hoping to get my tomato stuff done by then.
Please share!!!
http://diaryofafarmerswife.blogspot.com/ |
| 5 L A T E S T R E P L I E S (Newest First) |
| Aunt Jenny |
Posted - Aug 29 2007 : 9:57:36 PM
With Spaghetti sauce I just keep simmering until the volume goes down and it thickens. With Salsa..which I can ALOT of each year...I add tomato paste. I don't like to keep cooking salsa so long..turns it into sauce!! The tomato paste works great to thicken it.
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 29 2007 : 6:46:17 PM
This is how I made my spaghetti sauce the other day-
I liquified the tomatoes in the blender, added italian seasoning, basil, garlic powder, onion powder, Salt, Pepper, carrots, onion, celary, and celary salt. I then cooked it until it was reduced by half. I stirred it occasionally but not overly so and nothing burned (thank goodness). It produced 5 quarts of sauce.
Alee
The amazing one handed typist! One hand for typing, one hand to hold Nora!
http://home.test-afl.tulix.com/aleeandnora/ |
| KarenP |
Posted - Aug 29 2007 : 6:33:11 PM
Don't know, is this a dumb idea as a thickener?
What about adding grated zucchini to spaghetti sauce?
Would that thicken it?
KarenP
"Purest Spring Water in the World" |
| windypines |
Posted - Aug 29 2007 : 4:52:38 PM
This is my favorite:
7-9 quarts of tomatoe pulp 2 cups brown sugar
2 tsp garlic salt 1 stick butter
2 tsp onion flakes 2 1/2 T, salt
3 tsp red pepper 3 T oregano
1 1/2 tsp. pepper 1/2 cup lemon juice
Cook and strain tomatoes, then strain juice through a cheesecloth 5-15 min. Add reamaining ingredients to pulp and stir well. Put in jars and process 15 minutes.
Now I add whatever spices and herbs I feel like, but the best part of this recipe is "strain the juice" I use a jelly bag till it is as thick as I like. Add the remaining ingredients, and I cook it for a bit (15 min. or so ) then can. No more burnt sauce, and hours cooking. I love it. Michele
|
| lisamarie508 |
Posted - Aug 29 2007 : 3:57:25 PM
I would think that the longer you cook your tomatoes the thicker your sauce would be. You should be able to make it as thick as you like.
my blog: http://lisamariesbasketry.blogspot.com/
My Website:
http://www.freewebs.com/lisamariesbasketry/index.htm |
