Salsa/Sauces

[Miss Sphinx]

Yellow Tomato Preserve
from "Preserving" by Oded Schwartz

2 lbs yellow tomatoes (slightly underripe)
2 lemons, thinly sliced into semicircles
1 lemongrass stalk, finely chopped (optional)
1/3 cup water
3 cups granulated sugar
1 cup brown sugar

Place all the ingredients in a noncorrosive saucepan (there is no need to chop the tomatoes). Bring slowly to a boil, then simmer gently for 15 minutes.

Return to a boil and boil steadily for 25 minutes, or until the jelling point is reached. Stir frequently to prevent the mixture from sticking to the bottom of the pan.

Ladle the preserve into hot, sterilized jars, then seal.

Yield: 3 pints

[shelleybean]

Yum. I can't believe it took me this long to see this recipe. I'll try the canned tomatoes for now and make bigger batches with my own tomatoes next summer. I'm having a new commercial freezer delivered on Wednesday. I wonder about the baking soda too. Like Ruth, I always add a bit of sugar or Splenda to my tomato sauce recipes. This one really sounds great. Thanks, Earl!

[shelleybean]

I made this today with a couple teaspoons of sugar and some fresh Italian parsely. Excellent!

[Granny]

Originally Posted by Earl

Marinara Sauce

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.

Earl, you need a food mill! You cut the tomatoes in quarters or so, put them into the mill and turn the crank while holding the thing over a bowl. The juice and pulp goes through the holes in the bottom, the seeds and skin stay in the mill so that you can discard it. Ideal for tomatoes that you don't want to use whole or diced and applesauce. I wouldn't consider canning applesauce without one.

You can get them in various sizes - and you can get them so that they come apart for cleaning and have variously sized bottom plates. One of my daughters got me a nice one or 1.5 quart one with three different plates that comes apart for cleaning on Amazon for about $20 last canning season.

[coronabarb]

From the Ball Canning website Freshpreserving.com

Basil-Garlic Tomato Sauce

Makes about 7 (16 oz) pints

 20 lb tomatoes (about 60 medium)
 1 cup chopped onion (about 1 large)
 8 cloves garlic, minced
 1 Tbsp olive oil
 1/4 cup finely minced, fresh basil
 Bottled lemon juice
 7 (16 oz) pint glass preserving jars with lids and bands


1.) PREPARE boiling water canner. Heat jars and lids in simmering water until ready for use. Do not boil. Set bands aside.

2.) WASH tomatoes; drain. Remove core and blossom ends. Cut into quarters. Set aside.

3.) SAUTE onion and garlic in olive oil until transparent. Add tomatoes. Bring to a boil. Reduce heat and simmer 20 minutes, stirring occasionally.

4.) PUREE tomato mixture in a food processor or blender, working in batches. Strain puree to remove seeds and peel.

5.) COMBINE tomato puree and basil in large saucepot. Bring to a boil. Reduce heat and simmer until volume is reduced by half, stirring to prevent sticking.

6.) ADD 1 Tbsp bottled lemon juice to each hot jar. Ladle hot sauce into hot jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.

7.) PROCESS filled jars in a boiling water canner for 35 minutes, adjusting for altitude. Remove jars and cool. Check for seal after 24 hours. Lids should not flex up and down when center is pressed.

[newatthiskat]

OK just to get this through my thick head. If I want to freeze sauce I do not have to put acid of any sort in it? also how long can you keep it frozen? I don't have much freezer space so I can't do much of this but it would be a good alternative.
Kat

[pdxwindjammer]

Correct, newatthiskat! No need to add more acid to it if you freeze, only for canning.