Monday, October 22, 2012

Carried Away With Canning: Part III

I know, I know...this post is way overdue.  Would you accept the excuse that I have been too busy eating all my salsa and spaghetti sauce???  Anyway, here are the recipes for both:

SALSA:

Ingredients (enough for 2 pints - multiply depending on how many pints you intend to can):

8 medium tomatoes
1 slice red onion
1 red chile or jalapeno pepper, seeds removed
1/2 cup fresh cilantro
2 cloves garlic, peeled
1 tbsp sugar
2 tbsp extra virgin olive oil
4 tbsp apple cider vinegar
1 tbsp ground cumin
1/2 tbsp red pepper flakes
4 tbsp lime juice



1.  Wash the tomatoes, peppers, and cilantro.

2. Option #1:  Quarter tomatoes and place everything into a food processor.  This is what I did, and while the flavor was excellent, the consistency was very runny.


3.  Option #2:  Remove seeds and dice the tomatoes.  Dice the jalapeno peppers, chop the cilantro, dice the garlic (or use a garlic press).  Combine everything in a large Saucepot.  Your flavor will still be the same, but your consistency will be more chunky.  Because I was making about 12 pints worth, I used option #1 because I wanted to save time on all the seeding and dicing.  It's up to you, based on the consistency you prefer and the time you have to prepare the salsa.

4.  Bring the salsa to a boil.  Reduce heat and simmer for 10 minutes.



5. While the salsa simmers, prepare your boiling water canner and make sure your jars are clean (see Carried Away With Canning: Part I).  Sanitize them in the canner for a bit - maybe 10 minutes at 190 degrees.

6.  When the salsa is ready and the jars are sanitized, ladle the salsa into the jars and leave 1/2 inch headspace.  Process for 20 minutes (begin processing time once the water comes to a boil)..

7.  After being processed,  turn off the burner and let the jars rest for 5 minutes before removing.  Remove the jars and allow them to cool without being moved for 24 hours.

8.  Grab a bag of your favorite tortilla chips and enjoy!!!

SPAGHETTI SAUCE

Ingredients, for ~7 Quarts:

45 pounds tomatoes
3 large onions, diced
12 cloves garlic, diced or pressed
1/2 cup olive oil
2 tbsp dried oregano
2 tbsp dried basil
1/2-1 tbsp red pepper flakes (use according to your spiciness-level preferences)
1 tbsp marjoram
1 tbsp black pepper
2 tbsp sugar
2 tbsp salt
Bottled Lemon Juice

1.  Wash tomatoes (as we did in Part I).

2. Remove core and blossom ends, then quarter tomatoes.

3.  Cook tomatoes in a large saucepot until nice and soft.


4.  Run the soft tomatoes through a tomato press or food mill to separate the seeds and skin.  Place in a large bowl.



5.  Heat olive oil in a large saucepot.  Add garlic and onions and saute until onions are soft.  Add the tomato puree and seasonings into the saucepot.  Bring to a simmer and allow sauce to reduce by half, or until desired consistency.  This can take several hours, so pop in a good movie - but don't forget to stir occasionally in order to prevent scorching!


6.  As the sauce thickens, clean your jars and sanitize them in a boiling water canner.

7.  Add 1 tbsp of bottled lemon juice to each pint jar or 2 tbsp to each quart jar.  Ladle the sauce into the jars, leaving 1/2 inch headspace.  Put the lids on the jars and process pints for 35 minutes, quarts for 40 minutes (begin processing time once the water comes to a boil).

8.  When processing time completes, turn off the burner and let the jars rest for 5 minutes before removing.  Allow the jars to cool and remain still for 24 hours.

9.  Boil some pasta, crack open a jar, and enjoy!