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Post by paquebot on Aug 4, 2020 12:52:19 GMT -5
One needs about 75# of tomatoes, pureed and seeds and skin removed. Should end up with about 9 gallons of thick juice. I use a 4-gallon and 5-gallon pot. Start cooking it down at a simmer,stirring frequently to avoid scorching.
For the "It's in there!:
2½ cups chopped onions
2½ cups chopped green peppers
15 garlic cloves
5 Tbs oregano
5 Tbs basil
5 tsp black pepper
1½ tsp allspice
10 tsp salt
2¼ cup brown sugar
Mince basil, oregano, onions, peppers, and garlic in blender using just enough of the tomato juice to make a thick puree. Simmer in separate pot.
When tomato juice is reduced to almost half, or about 4½ gallons, add everything else and continue simmering until there is 5 gallons. (Best to continue using 2 pots calibrated to know the gallon increments.) When it is down to 5 gallons, the degree of thickness is up to you. If you think that it's still too thin, tomato sauce may be added to thicken it.
To can, pressure canner only, 25 minutes at 10#.
Martin
The truth is more important than the facts.
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Post by meandtk on Aug 5, 2020 9:14:56 GMT -5
Sounds good. Is the pressure canning the reason vinegar or lime juice aren’t in the recipe?
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Post by paquebot on Aug 5, 2020 14:10:20 GMT -5
You can find such recipes with and without lemon juice. Best advice I have seen is lemon juice if BWB or optional if PC. Vinegar is usually not in spaghetti sauce but a dash of a good one in some jars at canning might give it a BAM!
Some also call for bay leaves. I may or may not add some powdered bay as I don't like trying to fish out the whole leaves. Powdered bay not easy to find and not everyone has a spice mill.
This big batch can be divided into two or three batches using Mrs. Wages mixes when the final simmering is about done. Last big one had ketchup, pizza, and sauce mixes added. When stored, they were all mixed up in random order so no consecutive two meals were the same.
I have also included tinned mushroom stems and pieces in some thirds but dashed through the blender. They've already been PCed in the can so should be OK a second time. Also made a smaller batch and added a pinch of ground cinnamon. That one is marked SJ/SS in the pantry. That's sloppy Joe/spaghetti sauce as it doubles for either.
PC time for sauce may be found at 25 or 35 minutes for pints. After 24 hours of simmering, the Devil is gone! I have always opted for 25.
Martin
The truth is more important than the facts.
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Post by meandtk on Aug 5, 2020 15:29:25 GMT -5
Thx
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solargeek
Junior Member
Posts: 34
Joined: May 2017
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Post by solargeek on Aug 5, 2020 22:53:26 GMT -5
Thank you!I responded to your other message about this. I’m not pressure canning yet but will likely try this recipe in smaller portions and freeze it.
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Post by paquebot on Aug 6, 2020 6:58:03 GMT -5
The other vegetative ingredients make it a pressure canner job even with lemon juice according to all that I've ever learned. But according to the older ways, 3 hours in BWB is all that's needed.
For smaller recipe starting with 30#, go to HF and search for "spaghetti sauce" and "Paquebot" as member. My big batches are based on that and was originally on HT. Thinner than some as long cooking time isn't involved. Didn't originally have a recipe other than Ball's so I read the ingredients on the commercial labels to see what else could be in there.
I have been making sauces since BC, before computers so lots of playing around with them. There are so many ways to make it have a different taste. I used elephant garlic one time instead of regular. Another was with golden shallots instead of onions. Too many green peppers may make it bitter. Italians may like a lot of oregano but it can overpower everything else. I quit growing oregano just so as to not be tempted to add too much.
Some have asked what is the best tomatoes and it only depends on how many hours you want to stir it. Paste tomatoes are called paste because they don't have much juice. That means less liquid to evaporate. However, they do not have a lot of flavor. Doesn't matter as the other stuff overpowers just about any tomato taste. I'm sitting here right now looking at a nice little 2-ounce plum that I can't locate the tag and so far does not match description of anything I started. Real prolific and every one is going for sauce. Decent taste is a bonus.
Martin
The truth is more important than the facts.
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Post by domination2580th on Aug 19, 2020 2:23:30 GMT -5
Not sure what you mean about PC and bwb. Can you elaborate on that? Im new to canning and have only done peppers so far. Want to make spaghetti sauce and pizza sauce to can.
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Post by carolyn on Aug 19, 2020 7:21:00 GMT -5
Not sure what you mean about PC and bwb. Can you elaborate on that? Im new to canning and have only done peppers so far. Want to make spaghetti sauce and pizza sauce to can. PC..... pressure canner BWB.. boiling water bath
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Post by domination2580th on Aug 19, 2020 9:18:35 GMT -5
Thank you!
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Post by domination2580th on Aug 19, 2020 22:22:48 GMT -5
There is no safe bwb records for sauce is there?
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Post by brownrexx on Aug 20, 2020 7:10:45 GMT -5
I freeze my spaghetti sauce but I don't make 5 gallons.
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Post by domination2580th on Aug 20, 2020 8:27:08 GMT -5
I freeze my spaghetti sauce but I don't make 5 gallons. Freezer bags?
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Post by brownrexx on Aug 20, 2020 9:48:28 GMT -5
No, I use canning jars. They are not full because it's the amount I need for 2 servings. Pasta sauce 2020 by Brownrexx, on Flickr
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Post by september on Aug 20, 2020 10:22:45 GMT -5
You can also freeze in quart bags. Standing them upright in another container like a plastic cut down milk carton until they are frozen helps keep them in a more manageable shape if you need to do a larger batch. You can re-use the plastic containers again once the bag freezes .
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Post by paquebot on Aug 20, 2020 21:11:52 GMT -5
There is no safe bwb records for sauce is there? Until about 40 years ago, everything could be canned in a BWB. The Kerr and Ball guides had times for everything. Most vegetable-based products were 3 hours. Meats and seafood were 4 hours. That's the method that we used until the 1980s and I know a few who still do everything BWB. Based on what was the accepted way for over a century, 3 hours in a BWB would have been the way to handle this sauce. I'll stick with the pressure canner. Martin The truth is more important than the facts.
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Post by brownrexx on Aug 21, 2020 6:31:51 GMT -5
No matter how long you boil water, it does not exceed 212° but putting it under pressure will allow it to boil at a hotter temperature. The theory is that all pathogens can not be killed at 212°. Sorry, I don't have any examples but I like to be safe.
The acidity in tomatoes also kills pathogens but as varieties have changed over the years, not all of them have enough acid to be safe for canning so it is sometimes recommended to add lemon juice if not pressure canning. I never did that when I used to can tomatoes but things do change over the years. I just freeze my tomatoes now.
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Post by september on Aug 21, 2020 9:48:47 GMT -5
I have heard the statement about lower acidity in modern tomatoes from various sources for some time now. I would be curious to see the list of tomato varieties that these researchers consider "new" or low acid. It seems to me that the types of tomatoes that people who can like to use are the smaller commercial ones like Roma or Celebrity that have been around for a long time. Personally, Roma is so bland I could see that being low acid.
I would agree that the tasteless nameless store tomatoes would be low acid, since they don't have any flavor of any kind and if people can buy them in bulk somewhere to can (why?) they would need acid added. I suppose this low acid warning is some kind of general alert for people who buy tomatoes and don't know or care what variety they get.
If a person is growing their own heirlooms with lots of acidity and flavor, that shouldn't be classed as a low acid modern tomato! And even many newly developed artisan type tomatoes have strong tastes. I don't can anymore, and would add some lemon juice or vinegar anyway to cover all bases, just pondering this extension service info that "modern tomatoes" are low acid. Which modern tomatoes? Are they talking about hybrids?
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Post by paquebot on Aug 21, 2020 15:49:06 GMT -5
Acidity! That myth of new versus old has been dispelled so many times but too many believe it. When a chart of pH and Brix was first published on Garden Web 16-17 years ago, it was hard to believe the results. Some sweet ones were high acid and some with a tomato bite were low. There are a number of charts available. Bing or Google tomato acidity chart. 4.60 is needed and few old or new have that.
Martin
The truth is more important than the facts.
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dirtguy50
Pro Member
My avatar got in trouble for digging in the garden
Posts: 255
Zone:: 6b
Joined: February 2014
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Post by dirtguy50 on Aug 21, 2020 22:13:18 GMT -5
We only use the Ball Blue Book or NCHFP as they have the resources to test acceptable procedures. Anything not proven safe is never canned at our home. Just saying.
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