Italian Cooking Sauce

[Guest guest]

I loathe jarred spaghetti sauce but nobody can deny they are convenient

when trying to throw together a quick dinner. I found this recipe that kills two

birds with one stone. (Oh forgive me for that aweful expression! *lol*) I have

adapted this to fit my taste by adding a few ingredients that weren't in the

original recipe. It makes enough for several jars to freeze and keep on hand,

and it has that fresh homemade sauce flavor. I am cooking up a batch right

now for later use in recipes.

 

2 (14.5 oz.) cans stewed tomatoes, pureed

4 (8 oz) cans tomato sauce

2 cups water

2 (6 oz) cans tomao paste

2 Tbs. dried minced onion ~*~

2 Tbs. parsley flakes

1/2 Tbs. salt

2 Tbs. cornstarch

4 tsp. dried green pepper flakes

1 tsp. instant minced garlic ~*~

1 Tbs. sugar

1 1/2 tsp. Italian seasoning

1 tsp. basil

1 tsp. oregano

3 Tbs. finely chopped non-pareil capers

1 whole peeled carrot

 

~*~ When I have less busy days, I use fresh instead of dried.

 

Combine all ingredients in a large pot or Dutch oven. Simmer for a long time;

the recipe only called for 15 minutes of simmering, but I find this is best

when simmered all day so the flavors combine. Put in jars to freeze what you

don't plan to use; making certain to leave a good inch at the jar top. Makes 6

pints.

 

~ P_T ~

 

It's a shallow life that doesn't give a person a few

scars. -Garrison Keillor, radio host and author (1942- )

[Guest guest]

OK, now I'm loving these pasta sauce recipes, but I don't have a huge freezer,

mainly cause the one I do have stores all my flour, cereal.... due to the

proliferation of weavils down here in the warm and humid south. So, have any of

yall canned these? I would have to water bathe them as I don't have a pressure

cooker yet... Thanks. Genie

Robin

wrote:I loathe jarred spaghetti sauce but nobody can deny they are convenient

when trying to throw together a quick dinner. I found this recipe that kills two

birds with one stone. (Oh forgive me for that aweful expression! *lol*) I have

adapted this to fit my taste by adding a few ingredients that weren't in the

original recipe. It makes enough for several jars to freeze and keep on hand,

and it has that fresh homemade sauce flavor. I am cooking up a batch right

now for later use in recipes.

 

2 (14.5 oz.) cans stewed tomatoes, pureed

4 (8 oz) cans tomato sauce

2 cups water

2 (6 oz) cans tomao paste

2 Tbs. dried minced onion ~*~

2 Tbs. parsley flakes

1/2 Tbs. salt

2 Tbs. cornstarch

4 tsp. dried green pepper flakes

1 tsp. instant minced garlic ~*~

1 Tbs. sugar

1 1/2 tsp. Italian seasoning

1 tsp. basil

1 tsp. oregano

3 Tbs. finely chopped non-pareil capers

1 whole peeled carrot

 

~*~ When I have less busy days, I use fresh instead of dried.

 

Combine all ingredients in a large pot or Dutch oven. Simmer for a long time;

the recipe only called for 15 minutes of simmering, but I find this is best

when simmered all day so the flavors combine. Put in jars to freeze what you

don't plan to use; making certain to leave a good inch at the jar top. Makes 6

pints.

 

~ P_T ~

 

It's a shallow life that doesn't give a person a few

scars. -Garrison Keillor, radio host and author (1942- )

 

 

 

[Guest guest]

On Wed, 11 Sep 2002 08:15:08 -0700 (PDT), you wrote:

 

>

>OK, now I'm loving these pasta sauce recipes, but I don't have a huge freezer,

mainly cause the one I do have stores all my flour, cereal.... due to the

proliferation of weavils down here in the warm and humid south. So, have any of

yall canned these? I would have to water bathe them as I don't have a pressure

cooker yet... Thanks. Genie

 

I haven't. But don't think it would be safe: once you add

things to tomatoes you generally need to pressure can them

for safety.

 

I don't have time to look up exact references right now

(MUST get some work done), but in general, look here for

safe, up-to-date canning info. This is the URL of the new

National Center for Home Food Preservation, a very helpful

and useful outfit.

 

http://www.uga.edu/nchfp/

 

Genie, you probably already know this, but a pressure

'cooker' is *NOT* suitable for canning. For canning, you

need a pressure 'canner' - larger, calibrated gauge, etc.

 

I have two pressure cookers, and I love them and use them a

lot. But they're not safe for canning (not large enough

either).

 

BTW, there's one brand of jarred pasta sauce which I think

is really excellent: it's Millina's Finest and it's

available at natural food stores and some supermarkets.

Really good stuff, especially the Zesty Basil. But we've

had several varieties - all excellent. Unfortunately, it's

expensive. I don't buy it any more, we're living on a very

low income these days.

 

Pat

 

 

--

Pat Meadows

Books, books, lovely books! Great reading!

Used books at very reasonable prices.

http://www.wellsborocomputing.com/books.html