Archive for August 20th, 2011

It was 106 degrees today when the tomatoes demanded I not wait on them any longer.  Rather then lose what this year has been precious gold, I decided to bear with the heat and can up spaghetti sauce.  I am certain I sweated off a few pounds today but if the taste test any indication it was well worth it.

The process was easy enough.  Take your tomatoes and blanch them in a hot water bath until the skins split.  Let cool enough to handle and peel off the skin.  At this point a lot of people put them through a food mill, I don’t bother for spaghetti sauce, instead I just put them in a blender and turn them into a pulpy mess.  I then take this mess and put it in a kettle and begin to simmer it down and reduce.  Total amount of tomatoes was 10 cups to begin before reduction.

To this I added:

7 garlic cloves, minced

1 large onion, diced

1/2 cup fresh basil leaves (1/4 cup if using dried)

1/4 cup fresh oregano leaves (2 tbsp if using dried)

2 large green bell peppers, diced.

8 button mushrooms, sliced and diced.

1/2 – 1  cup sugar  (I used 1/2 as I don’t like it so sweet)

2 tsp salt

Put all the ingredients into a pot and cook on medium high heat for 1 hour, stir frequently and let boil down.  Once foam stops, reduce to simmer and let reduce another two hours or longer.   At this point you can ladle into jars and seal.

Hot Water Bath pint jars for 35 minutes, quarts for 40 minutes.

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