The recipe for Spaghetti SauceI that I've been using is adapted from one on the Favorite Family Recipes website. I looked for a link, but couldn't find it. So here's what I have in my notes --
12# tomatoes, cored and skinned (my farm stand sells them either a 10# or 20# box, so I typically do 10# at a time)
2 medium onions , diced
2 red bell peppers, chopped (if red peppers are not ready at the farm stand or I forget to get them at the grocery store, I'll sub an extra green pepper or 2, depending on their size)
1/2 large green bell pepper, chopped
2 cans tomato paste (I usually go with one can)
1/8 c. soy sauce (Would an Italian use soy sauce??? I sub. red wine or red wine vinegar; I've been known to add a splash balsamic vinegar, too)
1 1/2 Tbsp Worcestershire
1/3 c. brown sugar (or subs. white sugar; reduce sugar to taste -- I usually go 2-3 Tbsp)
1/8 c. salt (heart issues are rampant on both sides of my family history, so this gets reduced to 1/2 to 1 Tbsp)
5 cloves garlic (my sister married an Italian and said his DM told her to cut back to 2-3 cloves of fresh and add 1/2 to 1 tsp garlic powder; I've also used a mix of minced garlic and garlic powder)
1 1/2 Tbsp dried oregano
1 1/2 Tbsp dried basil (I will typically add more after it cooks down)
Additional Italian seasoning blend (to taste, after it cooks down)
a pinch to 1 tsp red pepper flakes, depending if you like heat in your sauce (for mine, I do 1/2 tsp; for DD just a pinch)
1 bay leaf (I've never used one, but if you like the added flavor ...)
Lemon juice (1 Tbsp in each pint or 2 Tbsp in each quart)
NOTE on seasonings: I've found that fresh basil (especially) and oregano can turn bitter when canned. So, while I use fresh when cooking sauce from scratch for immediate consumption, I only use dried herbs when canning. If I want to adjust seasonings before serving, I can always add fresh herbs at that time.
Combine everything except sugar and bring to a boil and then reduce to a simmer. Cook at a simmer, uncovered, for 4-5 hours, stirring every 15-20 minutes to prevent scorching, and mashing down the tomatoes as they cook. Taste and adjust seasonings, and then add sugar to taste. Cook for an additional 30 mins or until you reach your desired thickness. Remove from heat and remove bay leaf. If you like a smoother sauce, use an immersion blender to eliminate chunks of tomatoes and vegetables. Add lemon juice to each jar. Fill to 1/2" headspace. Remove any bubbles. Wipe rims and add lids and bands. Process in a waterbath for 40 mins. for pints, 55 mins. for quarts. Cool, check for seal.
Original recipe says it yields 9-10 pints. I've typically gotten 6-7 pints, using a 10# box of tomatoes.
12# tomatoes, cored and skinned (my farm stand sells them either a 10# or 20# box, so I typically do 10# at a time)
2 medium onions , diced
2 red bell peppers, chopped (if red peppers are not ready at the farm stand or I forget to get them at the grocery store, I'll sub an extra green pepper or 2, depending on their size)
1/2 large green bell pepper, chopped
2 cans tomato paste (I usually go with one can)
1/8 c. soy sauce (Would an Italian use soy sauce??? I sub. red wine or red wine vinegar; I've been known to add a splash balsamic vinegar, too)
1 1/2 Tbsp Worcestershire
1/3 c. brown sugar (or subs. white sugar; reduce sugar to taste -- I usually go 2-3 Tbsp)
1/8 c. salt (heart issues are rampant on both sides of my family history, so this gets reduced to 1/2 to 1 Tbsp)
5 cloves garlic (my sister married an Italian and said his DM told her to cut back to 2-3 cloves of fresh and add 1/2 to 1 tsp garlic powder; I've also used a mix of minced garlic and garlic powder)
1 1/2 Tbsp dried oregano
1 1/2 Tbsp dried basil (I will typically add more after it cooks down)
Additional Italian seasoning blend (to taste, after it cooks down)
a pinch to 1 tsp red pepper flakes, depending if you like heat in your sauce (for mine, I do 1/2 tsp; for DD just a pinch)
1 bay leaf (I've never used one, but if you like the added flavor ...)
Lemon juice (1 Tbsp in each pint or 2 Tbsp in each quart)
NOTE on seasonings: I've found that fresh basil (especially) and oregano can turn bitter when canned. So, while I use fresh when cooking sauce from scratch for immediate consumption, I only use dried herbs when canning. If I want to adjust seasonings before serving, I can always add fresh herbs at that time.
Combine everything except sugar and bring to a boil and then reduce to a simmer. Cook at a simmer, uncovered, for 4-5 hours, stirring every 15-20 minutes to prevent scorching, and mashing down the tomatoes as they cook. Taste and adjust seasonings, and then add sugar to taste. Cook for an additional 30 mins or until you reach your desired thickness. Remove from heat and remove bay leaf. If you like a smoother sauce, use an immersion blender to eliminate chunks of tomatoes and vegetables. Add lemon juice to each jar. Fill to 1/2" headspace. Remove any bubbles. Wipe rims and add lids and bands. Process in a waterbath for 40 mins. for pints, 55 mins. for quarts. Cool, check for seal.
Original recipe says it yields 9-10 pints. I've typically gotten 6-7 pints, using a 10# box of tomatoes.
