thoroughly when done.
Combine all ingredients in a large pot and bring to a boil; simmer uncovered, stirring frequently to prevent scorching, for about 2 hours.
Fill pint jars with the hot salsa, leaving ⅛-inch headspace. Process pints in a boiling water canner for 15 minutes at 0 to 1,000 feet, 20 minutes at 1,001 to 6,000 feet, or 25 minutes at 6,001 to 8,000 feet. Makes about 8 pints.
Spaghetti Sauce Without Meat
30 lbs. tomatoes (about 4½ gallons)
1 cup onions, peeled and chopped (don’t use more!)
1 cup celery or bell pepper, chopped (or use a combination, but no more than 1 cup total)
1 lb. mushrooms, sliced (optional; don’t use more!)
5 cloves garlic, minced
2 T. vegetable oil
2 T. salt or to taste
2 tsp. black pepper
2 T. oregano
¼ cup parsley, minced
¼ cup brown sugar
Skin tomatoes by plunging them into boiling water for about 30 to 60 seconds or until skins start to split. Remove and dip into cold water; slip off loosened skins. Remove cores and quarter the tomatoes. Place in a large pot and boil uncovered for 20 minutes. Push through a food mill or sieve and return to the large pot.
In a smaller saucepan, sauté onions, celery or bell pepper, mushrooms, and garlic in the vegetable oil until tender.
Combine the sautéed vegetables with the sauced tomatoes in the large pot; add salt, pepper, spices, and sugar. Bring to a boil, stirring frequently so the sauce doesn’t scorch. Reduce heat and simmer, uncovered, until thick and reduced by about a third. Stir frequently to prevent the bottom from scorching.
Fill jars, leaving 1-inch headspace. Process pints for 20 minutes and quarts for 25 minutes in a pressure canner as follows:
Weighted gauge canner: Process at 10 pounds pressure from sea level to 1,000 feet in altitude; at 15 pounds pressure above 1,000 feet.
Dial gauge canner: Process at 11 pounds pressure from sea level to 2,000 feet in altitude; at 12 pounds pressure from 2,001 to 4,000 feet; at 13 pounds pressure from 4,001 to 6,000 feet; at 14 pounds pressure from 6,001 to 8,000 feet.
Makes about 4½ quarts or 9 pints.
Spaghetti Sauce with Meat
30 lb. tomatoes (about 4½ gallons)
2½ lbs. ground beef
1 cup onions, peeled and chopped (don’t use more!)
1 cup celery or bell pepper, chopped (or use a combination, but no more than 1 cup total)
1 lb. mushrooms, sliced (optional; don’t use more!)
5 cloves garlic, minced
2 T. salt or to taste
2 tsp. black pepper
2 T. oregano
¼ cup parsley, minced
¼ cup brown sugar
Skin tomatoes by plunging them into boiling water for about 30 to 60 seconds or until skins start to split. Remove and dip into cold water; slip off loosened skins. Remove cores and quarter the tomatoes. Place in a large pot and boil uncovered for 20 minutes. Put through a food mill or sieve and return to the large pot.
In a smaller saucepan, brown the hamburger and drain off fat. Add onions, celery or bell pepper, mushrooms, and garlic and sauté until tender. Add to the sauced tomatoes in the large pot along with the salt, pepper, herbs, and sugar.
Bring to a boil, stirring frequently. Reduce heat and simmer uncovered, stirring frequently so the bottom doesn’t scorch, until the sauce is thick and reduced by about a third.
Fill jars, leaving 1-inch headspace. Process pints for 60 minutes and quarts for 70 minutes in a pressure canner as follows:
Weighted gauge canner: Process at 10 pounds pressure from sea level to 1,000 feet in altitude; at 15 pounds pressure above 1,000 feet.
Dial gauge canner: Process at 11 pounds pressure from sea level to 2,000 feet in altitude; at 12 pounds pressure from 2,001 to 4,000 feet; at 13 pounds pressure from 4,001 to 6,000 feet; at 14 pounds pressure from 6,001 to 8,000 feet.
Makes about 4½ quarts or 9 pints.
9
FRUIT AND PIE FILLING
C anning fruit when the summer harvest is in full swing makes good sense. You can purchase fruit at the best prices during this time because there is such an abundance when the fruits are in season. And
Combine all ingredients in a large pot and bring to a boil; simmer uncovered, stirring frequently to prevent scorching, for about 2 hours.
Fill pint jars with the hot salsa, leaving ⅛-inch headspace. Process pints in a boiling water canner for 15 minutes at 0 to 1,000 feet, 20 minutes at 1,001 to 6,000 feet, or 25 minutes at 6,001 to 8,000 feet. Makes about 8 pints.
Spaghetti Sauce Without Meat
30 lbs. tomatoes (about 4½ gallons)
1 cup onions, peeled and chopped (don’t use more!)
1 cup celery or bell pepper, chopped (or use a combination, but no more than 1 cup total)
1 lb. mushrooms, sliced (optional; don’t use more!)
5 cloves garlic, minced
2 T. vegetable oil
2 T. salt or to taste
2 tsp. black pepper
2 T. oregano
¼ cup parsley, minced
¼ cup brown sugar
Skin tomatoes by plunging them into boiling water for about 30 to 60 seconds or until skins start to split. Remove and dip into cold water; slip off loosened skins. Remove cores and quarter the tomatoes. Place in a large pot and boil uncovered for 20 minutes. Push through a food mill or sieve and return to the large pot.
In a smaller saucepan, sauté onions, celery or bell pepper, mushrooms, and garlic in the vegetable oil until tender.
Combine the sautéed vegetables with the sauced tomatoes in the large pot; add salt, pepper, spices, and sugar. Bring to a boil, stirring frequently so the sauce doesn’t scorch. Reduce heat and simmer, uncovered, until thick and reduced by about a third. Stir frequently to prevent the bottom from scorching.
Fill jars, leaving 1-inch headspace. Process pints for 20 minutes and quarts for 25 minutes in a pressure canner as follows:
Weighted gauge canner: Process at 10 pounds pressure from sea level to 1,000 feet in altitude; at 15 pounds pressure above 1,000 feet.
Dial gauge canner: Process at 11 pounds pressure from sea level to 2,000 feet in altitude; at 12 pounds pressure from 2,001 to 4,000 feet; at 13 pounds pressure from 4,001 to 6,000 feet; at 14 pounds pressure from 6,001 to 8,000 feet.
Makes about 4½ quarts or 9 pints.
Spaghetti Sauce with Meat
30 lb. tomatoes (about 4½ gallons)
2½ lbs. ground beef
1 cup onions, peeled and chopped (don’t use more!)
1 cup celery or bell pepper, chopped (or use a combination, but no more than 1 cup total)
1 lb. mushrooms, sliced (optional; don’t use more!)
5 cloves garlic, minced
2 T. salt or to taste
2 tsp. black pepper
2 T. oregano
¼ cup parsley, minced
¼ cup brown sugar
Skin tomatoes by plunging them into boiling water for about 30 to 60 seconds or until skins start to split. Remove and dip into cold water; slip off loosened skins. Remove cores and quarter the tomatoes. Place in a large pot and boil uncovered for 20 minutes. Put through a food mill or sieve and return to the large pot.
In a smaller saucepan, brown the hamburger and drain off fat. Add onions, celery or bell pepper, mushrooms, and garlic and sauté until tender. Add to the sauced tomatoes in the large pot along with the salt, pepper, herbs, and sugar.
Bring to a boil, stirring frequently. Reduce heat and simmer uncovered, stirring frequently so the bottom doesn’t scorch, until the sauce is thick and reduced by about a third.
Fill jars, leaving 1-inch headspace. Process pints for 60 minutes and quarts for 70 minutes in a pressure canner as follows:
Weighted gauge canner: Process at 10 pounds pressure from sea level to 1,000 feet in altitude; at 15 pounds pressure above 1,000 feet.
Dial gauge canner: Process at 11 pounds pressure from sea level to 2,000 feet in altitude; at 12 pounds pressure from 2,001 to 4,000 feet; at 13 pounds pressure from 4,001 to 6,000 feet; at 14 pounds pressure from 6,001 to 8,000 feet.
Makes about 4½ quarts or 9 pints.
9
FRUIT AND PIE FILLING
C anning fruit when the summer harvest is in full swing makes good sense. You can purchase fruit at the best prices during this time because there is such an abundance when the fruits are in season. And
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