Sunday, May 20, 2012

Canning 4 Complexion!

Today's recipe is about sauce!  My family and I go through a lot of spaghetti sauce.  I can not purchased pre-bottled spaghetti sauce at all.  Most are made with olive oil, onions, and garlic of which I can not have any.  So, I make all my own!  This is a pressure can (PC) recipe as my family likes lots of vegetables in it!!  So, what do you need?  Well, here goes:

Allium Free (garlic & onion free!) Spaghetti Sauce (PC Only)

16 lbs Roma Tomatoes (seeded, chopped and peeled)
3 large Green Peppers chopped
2 large Leeks Diced (white parts only)
1 8 oz package Mushrooms diced


1 tsp Asafoetida
2 Tbsp Vegetable Oil
1/8 cup Sugar

4 Tbsp L'Ecuyer's Italian Seasoning Blend **
1 Tbsp Kosher Salt

1/2 cup bottled Lime Juice

Prepare Tomatoes and put in a large pot/bowl, puree by using an immersion blender or using a food mill/strainer.  Saute' Green Peppers, Leeks, Mushrooms, and Asafoetida in Vegetable Oil until leeks are beginning to darken.  Add L'Ecuyer's Italian Seasoning Blend, Kosher Salt, sugar, bottled lime juice and tomatoes.  Simmer for 2-3 hours until flavors 'meld' together and sauce thickens.  During last 30 minutes, prepare your jars in pressure canner (not a pressure cooker!).  Ladle sauce into jars, add lids and rings and PC for 75 min at 11 lbs of pressure for pints and 90 min for quarts (adjust for altitude as necessary).  Don't forget to 'vent' the PC for 10 minutes before starting the timer!  Makes 4 quarts.  For more information about using a PC go to SBCanning!

** you can use your favorite Italian Blend until this is available!!

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