Salsa/Sauces
 

This recipe is a treasured heirloom...it is actually from the Carter Family of American Country Music fame. My husband and I travel a bit around the country as he plays guitar with folks at old timey festivals and such. We met up with an older gentleman several years ago named Sonny Rodgers. Sonny's dad and Jimmy Rodgers (father of modern country music) were cousins. It seems that Jimmy and the Carter Family toured together back in the olden days, and the Rodgers family was given the Carter Family Chow Chow Recipe. Sonny gave me a jar of it and the recipe one year, and I am eternally grateful.

Mother Maybelle Carter's Chow Chow

1 gallon green tomatoes(I used 1 gallon whole,before cutting)
1 head cabbage
3 sweet peppers
2 large onions
6 ears of corn(cut off cob)
6 large carrots
1/2 cup canning salt
3 cups packed brown sugar
3 Tblsp nutmeg
2 Tblsp horseradish
2 Tblsp mustard seed
1 Tblsp celery seed
1 quart vinegar

Chop and mix vegetables with salt.Let stand overnight.Drain well..
Mix sugar,seasonings and vinegar,Boil 1 minute.
Add vegetables,bring to boil.Boil 2 minutes.Stir to mix everything while cooking.
Take off heat and pack into jars and seal.

Now the recipe did not call for it,but I processed in boiling water bath for 7 minutes. Just good practice...and they did not think of such back then.


For a prettier presentation, I chopped and sliced the veggies in different ways, the jar I was given was pretty much ground up to about the same size pieces. I chopped the tomatoes, sliced the cabbage into shreds, left the carrots in rounds, sliced the onions into rings and the peppers into longer strips. It really looked nice in the jars that way.

[b]TOMATO PASTE - Posted by Woodenzoo
Yield: about 9 half-pint jars

8 quarts peeled, cored chopped tomatoes (about 4 dozen large)
1 1/2 cups chopped sweet red peppers (about 3)
2 bay leaves
1 teaspoon canning or pickling salt
1 clove garlic (optional)

Procedure: Hot Pack

Combine first four ingredients and cook slowly 1 hour. Press through a fine sieve. Add garlic clove, if desired. Continue cooking slowly until thick enough to round up on a spoon, about 2 1/2 hours. Stir frequently to prevent sticking. Remove garlic clove and bay leaves.

Pour boiling hot paste into hot half pint jars, leaving 1/4-inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel; adjust two-piece metal canning lids. Process in a Boiling Water Canner.

Recommended process time for Tomato Paste in a boiling-water canner.
Style of Pack: Hot / Jar Size: Half-pints

Process Time at Altitudes of:
0 - 1,000 ft - 45 minutes
1,001 - 3,000 ft - 50 minutes
3,001 - 6,000 ft - 55 minutes
Above 6,000 ft - 60 minutes

Source: USDA
This document was extracted from So Easy to Preserve, 4th ed. 1999. Bulletin 989, Cooperative Extension Service, The University of Georgia, Athens. Revised by Elizabeth L.

SEASONED TOMATO PASTE
Printed from COOKS.COM

Making your own tomato paste is an economical way to "put up" tomatoes. Use this seasoned paste for any recipe that calls for canned tomato paste. 4 lg. red or green bell peppers, seeded and coarsely chopped 3 med. size onions, coarsely chopped 4 med. size carrots, coarsely chopped 2 or 3 cloves garlic, coarsely chopped
In a blender or food processor, whirl tomatoes, peppers, onions, carrots, and garlic, a small amount at a time, until smooth. Press through a wire strainer and discard pulp.

In a 12 quart pot, bring puree to boiling over medium high heat. Boil gently, uncovered and stirring occasionally, for about 5 hours or until thick enough to mound on a spoon. As mixture thickens, stir often, reduce heat, and partially cover.

Prepare 5 pint size canning jars, using the water bath method with a Canning Kettle, filling jars to within 1/4 inch of rim. Process for 30 minutes. Makes 5 pints.[/b]

Taco sauce
 

I have a son who puts taco sauce on everything (red mild kind)---it is a step up from ketchup. Could I just make a salsa recipe and puree it in my blender for taco sauce? I want to try out Annie's salsa recipe.

Thanks,
Tyffanie

Salsa/Sauces
 

This is the best canned salsa recipe I've come across. You may want to adjust hot peppers to taste, as in adding hotter ones if you like it hot.

ANNIE’S SALSA

8 cups tomatoes, peeled, chopped and drained
2 ½ cups chopped onion
1 ½ cups chopped green pepper
3 – 5 chopped jalapenos
6 cloves minced garlic
2 tsp cumin
2 tsp pepper
1/8 cup canning salt
¼ cup chopped fresh cilantro
1/3 cup sugar
1/3 cup vinegar
16 oz. tomato sauce
16 oz tomato paste
Mix all ingredients, bring to a boil, boil 10 minutes. Pour into hot jars, process at 10 lbs of pressure for 30 minutes for pints.

Makes 6 pints

I made a double batch of this and it is awesome!!! I used only 3 jalapenos and a couple of Anahiem peppers for a double batch and it was perfect (Mild but still had a kick)for us. We love it, and may never buy salsa from the store again. I used yellow bells and Sweet Banana peppers from my garden along with a few green and red, and it looks as good as it tastes. I will be making another batch today and hopefully we will be set until next year. (I have a son who puts salsa on just about everything).

I will add to the recipe that Annie said if you do the water bath you process for 15 min and Annie also said:

"I'll also caution you to taste the salsa before adding sugar or salt. Sometimes the tomatoes are really sweet and the added sugar is too much. Some people like less salt, or less cilantro, substitute parsley for the cilantro, use less/no cumin. Taste and then season, all those items are simply for flavoring and can be adjusted to suit your taste."

Tyffanie

Been a while since I last was involved in canning. Is it possible to process the jars without the pressure?

Yes, you may use the water bath method and process for 15 minutes, as Tyffanie mentioned in her post. :wink:

Hi all,
This is very important! You can do the HWB method, but the vinegar must be increased.
This is from Annie:

Here's the recipe*. Note that I cut the vinegar way, way down and pressure cook mine. If you want to HWB it you may, but the vinegar will have to be increased to one cup.

*recipe as Earl posted.
Remy

I meant to post the extra vinegar part, but somehow I didn't. I have canned it both ways and it is delicious!

Tyffanie

You may also use 1 tsp. of citric acid (crystalline powder) in place of the extra 2/3 cup of vinegar if you choose to use the water bath process versus the pressure canning method.

:wink:

Spaghetti Sauce Recipe Wanted
 

I would like to know if anyone has any favorite Spaghetti Sauce recipes for canning (either pressure cooker or bwb) that they want to share???

We always freeze our tomato sauce. My DH is the household tomato/marinara/spaghetti/pizza sauce guru, and I guarantee he doesn't have any sort of official "comes out the same way every time" type recipes. With freezing, I don't have to worry about the ratio of acid to low acid vegetable to high acid vegetable, etc. that safe canning demands.

Do you have a copy of the Ball Blue Book of Preserving (aka the Canning Bible)? I got mine at the local hardware store, but it's available for about $8 at any of the online booksellers or canning suppliers.
Or go to
[URL]http://www.uga.edu/nchfp/how/can_03/spaghetti_sauce.html[/URL]

I know - it's a wonder that my grandmothers, who both had "little cellars" filled to the rafters with canned goods not processed according to all these rules and regulations and had rubber rings and zinc or glass lids on the jars, ever survived to pass on their canning genes to future generations.

Unfortunately, there are a lot of recipes floating around on the Internet that are just NOT SAFE to can, so most people start with tested recipes for the peace of mind.

No, I don't have the BB book, and all my other canning books don't have any recipes for spaghetti sauce. Maybe I'll hunt around for one.
I really want to fill my pantry with sauce!

I'll have to look mine up. I think it's good. It's EASY! It doesn't require peeling the maters. I don't have the time. It was my Mom's freezer tomato sauce, but I hot pack it into jars and it works GREAT!

I've just printed out the recipe. There are some good, local fresh salsa makers here, but I have never found a recipe for a canned salsa I could stomach. Looking forward to trying this if our weather ever goes back to warm and sunny.

Chili sauce recipe??
 

Hi all, Do you know any good chilli sauce recipies?

What kind of chilli sauce? for hotdogs or a hot additive?

Any will do! as long as I can preserve them!

Here's one for canning:

Chili Sauce
4 quarts chopped and peeled tomatoes
2 cups chopped onion
2 cups chopped sweet red pepper
1 small hot red pepper, chopped
1 cup sugar (you can use brown sugar or a mixture)
3 tablespoons salt
1 tablespoon mustard seed
1 tablespoon celery seed
1 teaspoon cinnamon and allspice (each)
2 1/2 cups vinegar (I use cider vinegar)

Combine vegetables, sugar and salt. Cook until mixture thickens (about 45 minutes). Put spices in a spice bag (or cheesecloth) and simmer until thick. I start with a small amount of cinnamon and allspice and keep tasting. I add powdered spices as I adjust the taste. Add vinegar and continue simmering until you reach the desired thickness. Remove the spice bag, and ladle sauce into prepared pint canning jars. Process for 15 minutes in a boiling water bath.

Makes about six pints.

Here's one from [URL="http://www.homecanning.com"]www.homecanning.com[/URL]

Italian Seasoned Tomato Sauce

Ingredients
10 pounds tomatoes
3 onions, finely chopped
4 cloves garlic, minced
3 tablespoons olive oil
1 tablespoon each basil, oregano, Italian seasoning
1 tablespoon salt
1 teaspoon crushed red pepper
1 teaspoon black pepper
1 teaspoon sugar
Bottled lemon juice or citric acid

Instructions
Prepare Ball® or Kerr® jars and closures according to instructions found in Canning Basics.

Wash tomatoes; drain. Peel, core and cut into small pieces; set aside. Sauté onions and garlic in olive oil in a large saucepot. Add tomatoes and seasonings. Simmer about 2 hours, stirring occasionally. Press mixture through a sieve or food mill; discard seeds. Cook pulp in a large, uncovered saucepot over medium-high heat until sauce thickens, stirring to prevent sticking. Add 1 tablespoon bottled lemon juice or 1/4 teaspoon citric acid to each pint jar. Carefully ladle hot sauce into hot jars, leaving 1/4-inch headspace. Wipe jar rim clean. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly just until a point of resistance is met - fingertip tight.

Process 35 minutes in a boiling-water canner.
Yield: about 4 pints.

Next time you make your favorite spaghetti sauce, add a tsp of fennel seed to the sauce while it is simmering. You might be surprised.:) Ami

Marinara Sauce
 

Marinara Sauce

This is great sauce. I've typed it from the cookbook Garlic Garlic Garlic. I used 56 ounces of fresh heirloom/OP tomatoes instead of canned Italian plums. I blanched the tomatoes, removed skins, cut them in half, squeezed out seeds and strained them from the juice and added juice back to tomatoes. If it takes you more than a few days to try this recipe, you will regret it once you try it. :-)

Makes 2 Quarts

1/3 cup extra-virgin olive oil, preferably very fruity
6 tablespoons unsalted butter
6 plump garlic cloves, smashed and minced
1 large yellow onion, minced
1 large carrot, scraped and shredded
2 28-ounce cans Italian plum tomatoes, crushed, with their juice
2 teaspoons dried basil
½ teaspoon dried oregano
1 teaspoon crushed dried red chilies
1/8 teaspoon ground red pepper [cayenne]
Kosher salt and freshly ground black pepper to taste
1/2 teaspoon baking soda

In a large, heavy non-reactive saucepan, heat olive oil and butter over medium heat. Add garlic, onions and carrots, and saute, stirring often, until carrots are soft, 4 to 6 minutes. Add tomatoes, basil, oregano, chilies and cayenne. Bring sauce to a boil and simmer for 20 minutes. Add salt, pepper and baking soda. Blend thoroughly and serve [over your favorite pasta or mix pasta into sauce when finished]. Sauce freezes well so you may want to split it up if batch makes to much for one meal.

Similar to what I made up over the weekend Earl...got four nice quart bags in freezer now. I did not use any carrot or baking soda...I added a good tablespoon of honey and a good splash of balsamic vinegar. I also use a large can of tomato puree and a can of paste. I let the pot simmer on low for about three to four hours. Kids love the stuff!

I made this salsa, great tasting and easy to do. Going to make another batch even hotter, since I didn't use the same amount of hot peppers in the recipe. The consistency was perfect, thick and chunky. Great way to use up your tomatoes, peppers and onions.
Carol

About the sugar, totally agreed that you should taste before adding any. I've made Annie's Salsa a number of times over the last few years and have yet to add sugar regardless of the tomato varieties being used. To me, salsa just isn't a food that should taste sweet; I guess that's why I don't like most of the store bought kinds. Usually they add plenty of sugar and/or high fructose corn syrup.

Also, I add more peppers than the recipe calls for.

One of my favorite ways to eat this is right out of the jar with a spoon, or with popcorn. I know...:D

Salsa and popcorn.....hmmmmmm.....nectar of the gods. <<vbg>>

I agree with you Suze about the sugar. When I copied the recipe I forgot to write down sugar so totally omitted it from the recipe and I thought the salsa was perfect. Can't imagine it with sugar in it!
Carol

Six pints per recipe isn't all that much -- it seems like a waste to do the final canning process if you will eat it up in a relatively short time -- like two weeks? How long could you store closed jars strictly refrigerated, without the final waterbath/pressure canning step? I have kept opened store salsa in the fridge for several months with no problem, but that might be a bit too long for homemade which has not been at the commercial high temps/pressure. Still, [B]short term[/B] refrigeration would be a safety improvement over the open kettle method formerly used by old timers. Any thoughts?

I like salsa, but can't eat 6 pints in a few weeks! Besides I like giving it away to friends and family.
Carol

If I get in a groove, I can easily eat a pint a day by myself as a condiment with regular meals. Like on eggs in the morning, with beans and corn tortillas for lunch, and on the meat at night. Now I might not do this every day, but I can get rid of at least 3 pints a week all by myself. Actually I prefer the fresh pico de gallo type salsa when tomatoes are in season, so I probably should be canning Annie's salsa for long term storage anyway.