Canned Pizza Sauce

Homemade Bottled Pizza Sauce (each pint Makes ~2 Pizzas)

Ingredients:

• 16 cups (4 quarts) peeled, cored, and blended tomatoes

• 3 cups blended onions

• 5 (6 oz) cans tomato paste

• 3 Tbsp flaked oregano

• 3 tsp dried basil

• 2 tsp garlic powder

• 2 dried chili peppers (or just use fine red pepper flakes)

• 2 Tbsp salt

• ½ cup + 1 Tbsp vegetable oil

• 1 dash black pepper

• 3 bay leaves

Instructions:

1. Prepare tomatoes: Blanche, peel, core, and blend to make 16 cups.

2. Cook sauce: Combine all ingredients in a large pot. Simmer for 1 hour, stirring occasionally. Remove the chile pods and the bay leaves. 

3. Preserve: Pour hot sauce into sterilized pint jars. Add 1 tsp lemon juice per jar. Process in a water bath or steam canner for 20 minutes. Makes around 9 pints. 

Penrod Chili Sauce (canned)

Penrod Chili Sauce

This is great for making tacos or burritos.

12 large ripe tomatoes
4 apples (and kind)
4 onions
3 cups cider vinegar (white will work too)
3 cups sugar
2 Tbs. salt
1 tsp each of cloves, ginger, and cinnamon

Chop tomatoes, apples and onion in your food processor.  Combine and boil down until it reaches the thickness you like.  Stir once in awhile and use a thick pan so it doesn't burn.  Process for about 20 minutes in 1/2 pint jars. 

To make Tacos: use a 1/2 pint jar of chili sauce, 1 can of tomato sauce, and 1 lb of hamburger. 

Mandarin Sauce (canned)

Canned Mandarin Sauce

8 cups peeled and chopped tomatoes
2 cups chopped onion
1 can (11 oz) mandarin oranges, undrained
2 cans (20 oz) pineapple tidbits, drain and save juice
4 cups chopped green and red pepper (about 1 extra large pepper of each color)
5 cups sugar
2 cups cider vinegar
1/2 c. soy sauce

Combine all but the pineapple juice and bring to a boil until the onions are translucent.   Add 3/4 c. cornstarch to the pineapple juice, then add to the cooked mixture and let it thicken.  Poor into clean bottles. 

Process pints 35 minutes in water bath.
YieldsL 12 pints

--Serve over pan fried chicken breasts and white rice. 

Canned Salsa

Several years ago I tried several different canned salsa recipes to find one that we really liked.  It was important to me to be able to use only the things from my garden (so no funny peppers that I'd never heard of), and to actually use the things in my garden (so no Mrs. Wages packets).  This recipe came from a friend, and it is the best.  I am aware of the warnings to only can USDA certified recipes, but I hated all the salsa recipes in the Ball Blue Book. 

7 quarts peeled, chunked tomatoes
4 green peppers, diced to desired size
3 medium onion, chopped to desired consistency
2 fresh jalapenos
1/2 cup sugar
6 Tbs. canning salt (no iodine)
1/4 tsp. cumin
1 Tbs. garlic powder
1/2 Tbs. cayenne pepper (or red pepper, same thing)
1 cup white vinegar

Mix everything together in a large pan and simmer until it is reduced to your desired consistency (about 2 hours).  Don't let it burn!  Put in pint jars.  Process is steam canner or boiling water bath for 15 minutes.  Makes about 11 pints

Raspberry Jam (Pectin Free, Reduced Sugar)

Raspberry Jam WITHOUT Pectin 

I really like this jam recipe for a couple of different reasons.  Number one, you don't have to spend money on pectin.  Two, this jam has reduced sugar; you use a lot less sugar than when you make the recipe from the box of pectin.  And finally, it tastes more like raspberry preserves because its not so sugary.  It's really good on ice cream!

Pectin free, reduced sugar Raspberry Jam
8 c. Raspberries (crushed slightly, but not much)
4 c. sugar

Combine raspberries and sugar and then boil for 5 minutes, stirring constantly.

Add 2 more cups sugar and boil another 2 minutes. Simmer for up to 15-20 minutes if you want a thicker jam. 




Cover and let it sit overnight or for about 8 hours.  Ladle into bottles and freeze.

Sweet Green Relish (canned)

I love to can!  It's a great feeling of accomplishment.  I have a dear friend who just passed away about 10 days ago.  Not too long after I was married, she helped me get started with a lot of my canning.  She would lend me key ingredients that I didn't have on hand, sometimes I would borrow canning equipment, and sometimes I even borrowed jars when mine were all full!  Besides the borrowing, she got me lots of instructions and recipes on how to can different things.   I sampled many of her yummy foods at her house like grape juice, peaches, and this sweet green relish.  My husband and I were at her home eating dinner with her and her husband Dee when we were first introduced to this dish.  I believe that we just ate it on the side kind of like a garnish to the dinner.  It was so good; I knew I had to have the recipe.  We eat the relish on hamburgers and hot dogs especially, but my mom likes it on Roast.

As Nellie called it, it's an "End of the Garden Relish".  That's because you use large cucumbers, the ones that got away and grew too big before you noticed, leftover green tomatoes, and red peppers that take time to actually ripen and turn red.

I am grateful for Nellie and all that she taught me.  Her and her husband Dee had a canning kitchen in their basement right next to the storage room, and I always thought this was such an ideal situation. When my husband and I built a new home, we decided a canning kitchen in the basement was a must (now I just can't wait to get it finished).  I am happy to know that our Heavenly Father has blessed us with the knowledge that our relationships continue beyond the grave.  I am happy to know that Nellie will be reunited with her husband and that I too will see her again.  I am thankful for the sweet knowledge that Jesus Christ died for us, and that through his resurrection, we are all given the blessing of resurrection.  Even when they have lived an exemplary life of 84 years like Nellie did, it is always hard to lose a friend.

Sweet Green Relish
1 qt. green tomatoes
1 qt. onions (I use walla walla)
1/2 dozen red peppers
1 dozen green peppers
6 large cucumbers
1/3 c. plain salt

Grind ingredients.  I use a french fry cutter on my Bosch food processor, but I run the ingredient all through twice so they are diced.  Mix with salt and let stand overnight in the fridge.  Drain the next day and rinse briefly.  Stir in ice cubes and let soak a day or so (at least 2 hours).  Take ice water off (drain). Add the following:

6 c. sugar
1 Tbs. turmeric
1 qt. vinegar
2 Tbs. mustard seed
1 Tbs. celery seed

Cook 20 minutes.  Put in hot jars, screw on caps and invert for 5 minutes.  Tip right side up: jars should seal when cool.

Canned Spaghetti Sauce

(Scroll to bottom for recipe)

I've been canning this wonderful spaghetti sauce for years, and it has such great taste!  It's a little time consuming but fairly easy to put together.  If you don't have a stockpot that is 16 quarts or larger, I would half the recipe.  Also, be very careful not to burn the sauce.  I once borrowed my neighbors stockpot that was brand new.  I felt horrible when I scorched the bottom so badly that it didn't come clean, and my sauce had to all be thrown out.  I now use a very thick stainless steel Belgique pan by Tools of the Trade from Macy's and it's amazing!  If you do a lot of canning, I would invest in one.  

Start by weighing your tomatoes.  I do 5 lb. increments because small kitchen scales cannot handle 30 pounds.  

After you have a large pan of water boiling, submerge the tomatoes for about 1 minute.  Blanching them like this will make the peels fall right off.  

After you remove them from the boiling water, rinse with cold water.

 Peel and the cut the cores out of the tomatoes.  Place the peels and cores in a large bowl for compost or to discard later (I feed mine to the chickens ).

Fill the blender up with tomatoes, blend, and then poor into a large stockpot.  

Blend the onions in the blender as well, mixing them will a little bit of blended tomato so that they have enough liquid to blend well.  Do the same thing with the garlic.  Just put it in the blender with some blended tomatoes and then you don't have to worry about chopping or pressing the garlic.  

 Simmer 2-4 hours depending on how thick you like the sauce.  Just be very, very careful not to burn the sauce!  I have heard of some people simmering theirs in the oven rather than the stove top for this reason.  You will see in the picture below that the through the simmering process, the sauce has been reduced.

Ladle into hot jars and then add about 2 tsp bottled lemon juice to each jar so that there is enough acid.  Process in a hot water bath or a pressure canner.  I process it in a pressure canner for 25 minutes at 13 lbs. of pressure.  I have to use 13 versus 10 because of the elevation of where I live.  Check with your local extension office to see if there is a variation in the pounds of pressure according to where you live.

Spaghetti Sauce:

30 lbs. ripe tomatoes

8 cans tomato paste (or just use 4, your choice)

1 c. white vinegar

1/2 c. sugar

3 Tbs. oregano

4 Tbs. Italian Seasoning

3 Tbs. basil

2 heads of garlic (the entire head and all its cloves)

4 small onions

1/3 c. plain salt (no iodine)

3-4 bay leaves

Blanch tomatoes about 1 minute. Remove from boiling water and rinse with cold water.  Peel and core tomatoes, then blend in a blender.  Poor into a 16-quart stockpot.  Peel onions, cut, and put them in the blender.  Add about 1 cup blended tomatoes so there is enough liquid to let the blender smoothly blend the onions.  Add the onions to the saucepot.  Do the same with the garlic.  Just add a little tomatoes to the blender and throw the garlic pieces in and blend well.  Add all the other ingredients and stir well.  Simmer about 2-4 hours, depending on your desired thickness.   WARNING: Do not scorch or burn! 

 Remove the bay leaves, then ladle sauce into hot, clean jars.  I add about 1 tsp. bottled lemon juice per quart just to be safe (even with the vinegar in the recipe). Adjust screw caps and lids.  Process 25 minutes at 10 lbs. of pressure, or 13 pounds if you live where I do (check with your local extension). 

**Note: you can freeze this recipe as well. After you have cooked the sauce down, put it in the fridge overnight to cool it. Fill 1-quart freezer bags, seal, and freeze.