Balsamic Marinara Sauce

4 Quarts

3 pints

Ph 3.9

From Putting up more pg 152

Chili Sauce

4 quarts peeled, cored, chopped red-ripe tomatoes (about 24 large) (We used 7 cups of cooked down sauce)

2 cups chopped onion (2 medium)
2 cups chopped sweet red peppers (about 4 medium)
1 hot pepper

1 cup sugar
1 tablespoon salt
1 tablespoon celery seed
1 tablespoon mustard seed
3 tablespoons mixed pickling spices
2 1/2 cups vinegar (5%)

Chili Sauce from Ball Blue book

5 pints

Ph-4.0

BASIC TOMATO SAUCE

BASIC TOMATO SAUCE

PRESERVING METHOD:
Waterbath Canning

YOU WILL NEED:
Tomatoes, cored
Citric Acid or bottled lemon juice
Salt (optional)
Dried herbs (optional)
Dried basil, oregano, rosemary, thyme and Italian seasoning mixes are excellent seasonings for this sauce.

DIRECTIONS:
Prepare canner, jars and lids
Wash and sort tomatoes, removing any bruised or discolored product. Quarter 6 tomatoes and place in a large stainless steel sauce saucepan. Bring to a boil over medium-high heat. Using a potato masher, crush tomatoes to release juices, stirring constantly. While maintaining a boil and stirring to prevent burning, quarter additional tomatoes, adding them to the saucepan as you work. Make sure the mixture continues to boil vigorously while you add, stir and crush the remaining tomatoes. When all tomatoes have been added, boil, stirring occasionally, until tomatoes are soft and juicy, about 10 minutes. Remove from heat.
Working in batches, press tomatoes through a fine sieve, food mill or Victorio strainer to remove skins and seeds. Discard skins and seeds.
Return mixture to saucepan and bring to a boil over high heat, stirring frequently. Reduce heat to medium-high and boil until volume is reduced by at least one-third for a thin sauce. For a thicker sauce, cook until reduced by half.


Before filling each jar with tomato sauce, add lemon juice or citric acid to the hot jar in the quantity specified below:


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.
Ladle hot sauce into prepared jars, leaving 1/2 inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot sauce. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight.
Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process pint jars for 35 minutes and quart jars for 40 minutes.

For each quart jar of thin sauce, you'll need about 5lbs of tomatoes.

TIPS FOR MAKING HOMEMADE TOMATO SAUCE
For a thin sauce, you'll need an average of 35 lbs of tomatoes to produce 7 quart jars of sauce. For a thick sauce, you'll need an average of 46 lbs to yield 7 quart jars. For the best-quality product and vacuum seal, pack tomato sauce one jar at a time. For each jar, add the lemon juice or citric acid, then the salt and dried herbs, if using. Then ladle in hot sauce as indicated in Step 8 and place the jar in the canner. Repeat until all jars are filled.
Dried basil, oregano, rosemary, thyme and Italian seasoning mixes are excellent seasonings for this sauce.

9-13- Garden update

Gherkin cucumber

mushroom in the flower bed

Tomato Fest 2014

Tomato Fest 2014
90 lb of tomatoes picked today

Aunt Thelma's Bread and Butter Pickles

Aunt Thelma's Bread-and-Butter Pickles
yield: 5 quart jars

Day One


8 pounds pickling cucumbers
1/2 cup pickling salt, canning salt or kosher salt


Day Two


3 1/2 cups granulated sugar
3 tablespoons mustard seeds
2 tablespoons celery seeds
1 teaspoon curry powder
7 cups distilled white vinegar


Procedure:

1. Day One: Scrub cucumbers gently under running water. Cut crosswise into 1/8-inch thick slices, trimmed off 1/8 inch from each end. In large bowl (ceramic or glass), layer cucumbers and salt, using about one-quarter of each per layer. Add cold water to cover by about 1 inch. Place a plate on top to weigh down cucumbers. Cover and let stand at a cool room temperature for at least 8 hours or up to 18 hours.

2. Day Two: Have ready 5 scalded quart jars and their bands (see Water Bath Canning). Simmer new lids in a small pan of hot water to soften the rubberized flange.

3. In a large nonreactive pot, combine sugar, mustard seeds, celery seeds, curry powder and vinegar. Bring to boil on medium heat, stirring often, until sugar dissolves. Increase heat to medium high. Add cucumbers and return to a boil, pressing occasionally to immerse cucumbers in liquid. Remove from heat.

4. Using a slotted spoon, pack cucumbers into hot jars, leaving 1-inch headspace. Pour in hot pickling liquid, leaving 1/2-inch headspace. Remove air bubbles (run rubber spatula around jar, between the glass and the contents) and adjust headspace by adding more cucumbers if needed. Wipe rim and place hot lid on jar. Screw band down.

5. Place jars in big pot with a rack in the bottom and add enough water to cover the jars by 3 inches. Boil for 10 minutes. Turn off heat. Allow jars to sit in water for 5 minutes. Transfer to a towel-lined surface and let stand for 24 hours. Check lids and refrigerate any jars that aren't sealed.

Nutrition information (per 1/4 cup of pickles): 30 calories, less than 2 percent of calories from fat, 0.1 g fat, 0 g saturated fat, 0mg cholesterol, 7.6 g carbohydrates, 0.5 g protein, 210 mg sodium, 0.4 g

From
The Complete Book of Pickling

Corn and Tomato Salsa

Corn from Buddy

Processed Quarts 35 min 

Processed Quarts 35 min 

Pints 20 mins

PH- 4.1

From

The Complete Book of Pickling

Tomato sauce

Second round of tomato sauce