The tomatoes in our garden are ripening at a furious pace, about 3 weeks earlier than normal. Thus, I've had to sterilize the mason jars, and get busy chopping, chopping, chopping. Every year, I try to put up between 30 and 50 jars of pasta sauce, enough to last us for the winter and if we're lucky, up to about May. Usually, I'm getting started on this in mid-September, but as I noted, it's earlier this year. I will use all the tomatoes in our garden and then go out and u-pick some more to make salsa, another favorite with both the kids and adults in our family.
Basic Tomato Sauce
1 large white onion, diced
3-4 stalks of celery, chopped, including leaves
3 cloves garlic, minced
3 tbs extra virgin olive oil
About 40-50 plum tomatoes, quartered and seeded
1 each red and yellow peppers, diced
3 sachets chicken oxo1 tbs each dried oregano, dried basil
1 tsp dried thyme, dried marjoram
1 tbs Worcestershire sauce
3 tbs maple syrup
2 tsp salt
2 tsp fresh ground black pepper
1 tsp hot pepper flakes
6 oz tomato paste
2 bay leaves
In large, heavy-bottomed stock pot, saute onion, celery, and garlic in olive oil. Add remaining ingredients. Bring to slow boil, then reduce heat and simmer for 4-6 hours, until desired consistency is reached. Immediately pour into sterilized mason jars and seal. Process in boiling water bath for 20 minutes. Store in cool, dry, dark spot.
what does "process in boiling water" mean? boil the jar after you fill & seal it? or is that to sterilize the jars beforehand?
ReplyDeleteBoiling water bath after filling and sealing - I usually boil the jars for 20 minuts.
ReplyDelete