TOMATO SAUCE
We tried the blender method this year for tomato sauce.
Cut off top and any blemishes.
Chopped into chunks and blended until smooth.
Then pored it through a sieve to remove the seeds. (This is defiantly faster than blanching peeling coring and ruing through a mill )
Then it is just matter of cooking it down.
The turkey roster in the oven still seems to be the best option.
Pint:
• ¼ tsp Citric Acid or 1 Tbsp bottled lemon juice
Quart:
• ½ tsp Citric Acid or 2 Tbsp bottled lemon juice
Add salt (optional) in the quantity specified below:
• Pint: ½ tsp
• Quart: 1 tsp
Add dried herbs (optional) to each jar.
Quart:
• ½ tsp Citric Acid or 2 Tbsp bottled lemon juice
Add salt (optional) in the quantity specified below:
• Pint: ½ tsp
• Quart: 1 tsp
Add dried herbs (optional) to each jar.
Ladle hot sauce into prepared jars, leaving 1/2 inch headspace.
Wipe rim.
Center lid on jar.
Screw band down until resistance is met, then increase to fingertip-tight.
Bring to a boil and process pint jars for 35 minutes and quart jars for 40 minutes.
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