Posts Tagged sauce

Barbecue Sauce

BBQ Sauce

DATE: 08/24/2011
FRUIT: tomatoes, apples, onions
SOURCE: CSA farm and the farmer’s market
YIELD: 18 pints
NOTES: I probably should have let it reduce a bit more. I also added half a jar of tabasco sauce this year to give it a little more kick.


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Basic Tomato Sauce – Batch 2

More basic tomato sauce….

Tomatoes for Sauce

DATE: 08/17/2009
FRUIT: a little more than a bushel of celebrity tomatoes
RECIPE: Family Secret Tomato Sauce from Animal, Vegetable, Miracle
YIELD: 14 almost-quarts

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Cocktail Sauce

On Tuesday I got bushel of tomatoes from our CSA farm to make pasta sauce. On Wednesday I made the pasta sauce and then wondered what I was going to do with the small amount of tomatoes left from the bushel. I had planned to make ketchup but it turns out there weren’t enough tomatoes for that, so….I thought for a while. Then I remembered that I saw a recipe for cocktail sauce in my newly acquired Ball Complete Book of Home Preserving — which I got from Costco last time we were there — and checked and sure enough it only uses 2 quarts of pureed tomatoes.

Friday morning Stefan picked up some horseradish for me and I pureed the remaining tomatoes to get, one-and-a-half quarts of puree. So, every tomato, big or small, that I had available went into the food processor. We’re talking cherries, grape, sungold, and red — just enough to get to 2 quarts of puree.

Cocktail Sauce

DATE: 08/12/2011
FRUIT: 2 quarts tomato puree
SOURCE: CSA farm and garden
RECIPE: cocktail sauce from Ball Complete Book of Home Preserving
YIELD: 10 half-pints and one that didn't seal so went into the fridge
NOTES: I grated the horseradish in the food processor and ended up with long strings of horseradish. I let these cook a little bit and then pureed the whole thing with the immersion blender. This seemed to give it the perfect consistency.

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Basic Tomato Sauce

Just my basic pasta sauce ready to be used in recipes or doctored to stand on it’s own in February. Don’t forget the lemon juice in each jar!

Lemon Juice in Pasta Sauce Jars

DATE: 08/10/2009
FRUIT: most of a bushel of celebrity tomatoes
RECIPE: Family Secret Tomato Sauce from Animal, Vegetable, Miracle
YIELD: 7 almost-quarts, 2 didn’t seal so went in the fridge

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Barbecue Sauce

Two years ago I made the Relish, Sauce, and Chutney – All in One Day, from Barbar Kingsolver’s book Animal, Vegetable, Miracle. We enjoyed all three products but the sweet & sour sauce and the chutney did not get used very fast. In fact, we still have a couple of jars of the chutney hanging around. The relish wasn’t getting used much either until we ran out of barbecue sauce and I realized I could puree it to make a sauce instead of a relish. So last year, I used the same recipe but just made barbecue sauce and got almost 15 pints. I figured there was no way we could use all that even with all of our brisket eating. Well, that was before we got a new grill and Papa perfected his pulled pork recipe. Oh. My. Of those almost 15 pints canned last year we have two pints left.

Barbecue Sauce Ingredients

So, another batch of barbecue sauce was called for but this time with some doctoring. Now I don’t go around changing canning recipes willy-nilly, especially tomato ones. The only way to be entirely certain your changes still produce a safe water-bath canning product is to test the pH. This sounds intimidating. It really isn’t. You can get a fancy pH meter or you can pretend you’re in high school chemistry class and get some pH strips. Thats what I’ve done. Papa says the barbecue sauce needs more kick and his kick of choice — that he’s been adding every time we pop a jar — is tabasco sauce. Now really there is no fear in adding tabasco to any recipe since the primary ingredient is vinegar and vinegar has very high acidity. In fact, I tested the tabasco and the pH is too low to register on my strips — less than 3.4 in fact and below 4.6 is safe for water-bath canning.

Reducing the Barbecue Sauce

DATE: 08/18/2009
FRUIT: 4 quarts tomato puree, 24 apples, 3 big onions
SOURCE: CSA farm stand
COST: $30.00

4 quarts tomato puree
24 coarsely chopped apples (I whirl mine through the food processor)
7 cups coarsely chopped onions
2 quarts cider vinegar
3 cups sugar
3 cups brown sugar
2/3 cup salt
1/4 cup tabasco, or other vinegar-based hot sauce
3 tsp. ground cloves
3 tsp. cinnamon
2 tsp. red pepper
2 tsp. mustard

Combine all the ingredients in your largest pot and bring to a boil.
Lower the heat to medium and simmer, stirring occasionally, for 4 hours or until the sauce starts to thicken up. Watch for burning on the bottom of the pan.
When the sauce is close to the thickness you want carefully use your immersion blender to blend the sauce until smooth. I suppose you could do this in a regular blender but be very careful blending hot liquids, they expand in a blender and can easily burn you.
I usually let it simmer for about 15 more minutes after I’ve blended it before processing.
Hot-pack and process in boiling water bath for 10 minutes

YIELD: about 12 pints, you may get more or less depending upon how thick you like your sauce, I had 11 pints processed and about half a pint in the fridge
TASTE: yummy

Barbecue Sauce

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Pasta Sauce

The can-jam ingredient for August is tomatoes, but this pasta sauce is not for the can-jam. I’ll hopefully be making my can-jam contribution later today. This pasta sauce is basic and safe for water bath canning with the addition of lemon juice to each jar. Our freezer gets full at this time of year with frozen peppers, corn, and fruit so there isn’t much room for pasta sauce that’s not can-able. If you know anything about me you might have realized I am a bit crazy about eating in season and locally too. So that means if you want pasta bolognese in mid-winter you better have canned some sauce in late summer.


DATE: 08/17/2009
FRUIT: half-bushel of celebrity tomatoes
COST: $30
RECIPE: Family Secret Tomato Sauce from Animal, Vegetable, Miracle
YIELD: 9 almost-quarts
TASTE: very good but basic, I doctor the sauce after I open the jar with things like garlic scape pesto, peppers, spinach, etc.

Pasta Sauce

A word about the jars I use for tomatoes. These atlas jars are recycled from store bought pasta sauce, a brand that a friend uses and that I used before we started canning pasta sauce. I wouldn’t generally recommend recycling jars in this way from say mayonnaise or something but these jars are true canning jars and to be honest, I like their square-ish shape. Additionally they contain 24 ounces, or three cups of sauce which is often the exact amount I need for a meal. I still process them as if they were quarts, adding two tablespoons of lemon juice to each jar and boiling them in the canner for 35 minutes.

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DATE: 10/04/2009
FRUIT: 1/2 bushel of stayman apples (55 apples)
SOURCE: farmer’s market
COST: $25
RECIPE: Core and coarsely chop the apples, put them in a pot with about 2 cups water. Cook over med-high until they are mushy. I ended up adding a lot of water during the cooking, about 8 cups total, it just depends on your apples. Process the apple pulp through a food mill and return it to a clean pot. The ball blue book says to add about 1/4 cup sugar per 4 apples (about 14 cups in this case) but I only added 10 cups and spices to taste — I always use cinnamon and nutmeg and sometimes use ginger or allspice — this batch had just cinnamon and a bit of nutmeg. Let simmer for about 10-15 minutes being careful not to burn. Hot pack into quart jars and process in a boiling water bath for 20 minutes.
YIELD: 9 quarts, an I lost about 1 quart to scorching
TASTE: yummy

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