Here’s what to do with a bumper crop of toma­toes.

When your veg­etable gar­den gives you a bumper crop, make salsa and spaghetti sauce.

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HOME­MADE CANNED SPAGHETTI SAUCE Tonya Bran­ham

Mount Olive, Alabama PREP: 11/2 hours + sim­mer­ing PROCESS: 40 min. • MAKES: 9 qt. 25 lbs. toma­toes (about 80 medium) 4 large green pep­pers, seeded 4 large onions, cut into wedges 2 cans (12 oz. each) tomato paste 1 cup canola oil 2/3 cup su­gar 1/4 cup salt 8 gar­lic cloves, minced 4 tsp. dried oregano 2 tsp. dried pars­ley flakes 2 tsp. dried basil 2 tsp. crushed red pep­per flakes 2 tsp. Worces­ter­shire sauce 2 bay leaves 1 cup plus 2 Tbsp. lemon juice 1. In a Dutch oven, bring 2 qt. wa­ter to a boil. Us­ing a slot­ted spoon, place toma­toes, one at a time, in boil­ing wa­ter for 30-60 sec­onds. Re­move each tomato and im­me­di­ately plunge into ice wa­ter. Peel and quar­ter toma­toes and then place in a stock­pot. 2. Pulse green pep­pers and onions in batches in a food pro­ces­sor un­til finely chopped; trans­fer to stock­pot. Stir in next 11 in­gre­di­ents. Add wa­ter to cover; bring to a boil. Re­duce heat; sim­mer, un­cov­ered, 4-5 hours, stir­ring oc­ca­sion­ally. 3. Dis­card bay leaves. Add 2 Tbsp. lemon juice to each of nine hot 1-qt. jars. La­dle hot mix­ture into jars, leav­ing 1/2-in. headspace. Re­move air bub­bles and ad­just headspace, if nec­es­sary, by adding hot mix­ture. Wipe rims. Cen­ter lids on jars; screw on the bands un­til fin­ger­tip tight. 4. Place jars into can­ner with sim­mer­ing wa­ter, en­sur­ing that they are com­pletely cov­ered with wa­ter. Bring to a boil; process for 40 min­utes. Re­move jars and cool. 3/4 cup: 118 cal., 5g fat (0 sat. fat), 0 chol., 614mg sod., 17g carb. (11g sug­ars, 4g fiber), 3g pro. Di­a­betic ex­changes: 1 starch, 1 fat.

MILD TOMATO SALSA Pamela Lund­strum Bird Is­land, Minnesota

PREP: 40 min. + sim­mer­ing PROCESS: 20 min. • MAKES: 10 pints 101/2 lbs. toma­toes (about 35 medium), peeled and quar­tered 4 medium green pep­pers, chopped 3 large onions, chopped 2 cans (12 oz. each) tomato paste 13/4 cups white vine­gar 1/2 cup su­gar 1 medium sweet red pep­per, chopped 1 cel­ery rib, chopped 15 gar­lic cloves, minced 4-5 jalapeno pep­pers, seeded and chopped 1/4 cup can­ning salt 1/4-1/2 tsp. hot pep­per sauce 1. In a large stock­pot, cook the toma­toes, un­cov­ered, over medium heat 20 min­utes. Drain, re­serv­ing 2 cups liq­uid. Re­turn toma­toes to the pot. 2. Stir in green pep­pers, onions, tomato paste, vine­gar, su­gar, red pep­per, cel­ery, gar­lic, jalapenos, can­ning salt, hot pep­per sauce and re­served tomato liq­uid. Bring the mix­ture to a boil. Re­duce heat; sim­mer, un­cov­ered for about 1 hour, stir­ring fre­quently. 3. La­dle hot salsa mix­ture into 10 hot 1-pint jars, leav­ing 1/2-in. headspace. Re­move air bub­bles and ad­just headspace, if nec­es­sary, by adding hot mix­ture. Wipe rims. Cen­ter lids on jars; screw on bands un­til fin­ger­tip tight. 4. Place jars into can­ner with sim­mer­ing wa­ter, en­sur­ing that they are com­pletely cov­ered with wa­ter. Bring to a boil; process for 20 min­utes. Re­move jars and cool. 2 Tbsp.: 14 cal., 0 fat (0 sat. fat), 0 chol., 182mg sod., 3g carb. (2g sug­ars, 1g fiber), 0 pro.

HOME­MADE CANNED SPAGHETTI SAUCE

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