Thursday, August 21, 2014

Canning Spaghetti Sauce

Spaghetti Sauce

What You Will Need:

40 large ripe tomatoes
Olive Oil 2 tablespoons
2 large onions chopped finely
2 1/2 green bell peppers chopped
5 cloves garlic minced/chopped finely
3 1/2 teaspoons fresh chopped basil
3 1/2 teaspoons fresh chopped oregano
1 1/2 teaspoons canning salt
1 1/2 teaspoons sugar

Put into each Quart Jar

 2 tablespoons lemon juice
 1 teaspoon canning salt

If You Already Know How To Can

To Make Chunky Sauce just saute the onion/bell pepper and garlic in olive oil. Add all of the ingredients together.  

For Smooth Sauce simply use a hand blender to blend smooth and strain seeds from sauce.
Simmer for 30 - 40 minutes, (I simmered mine for about an hour)

Process 40 minutes in water bath canner.

These ingredients made 2 quarts of smooth sauce and 6 quarts of chunky sauce for me.  8 quarts total from this amount of tomatoes.


If You Need Instructions Read The Following

What to do first

Prepare your canning jars.  Wash, sterilize and keep warm.  I place mine in a 275 degree oven to keep warm.
Have your water bath canner with a little over half filled with water on stove to heat. 
Wash, slit with an X on bottom, place in a large pot of boiling water.  Do this for no more than a minute or so.  Place in sink of cold ice water to cool.  This will help to peel them.
Take the core out of tomatoes and cut into quarters

Place into large cooking pots over medium heat stirring occasionally to prevent sticking
Saute onions/bell peppers/garlic in olive oil until onions are clear
Add those to tomatoes in pot

Do you Want Smooth or Chunky Sauce?

Now this is the time to consider if you want to chop/pulse.  This makes a beautiful smooth sauce.

I did this with 4 quarts of my sauce with my Cuisinart Hand Blender.  I left the rest of the tomatoes chunky.
After blending strain to take out some of the unwanted seeds and thick pulp.
Add basil and oregano into tomatoes
**Important note I am using fresh herbs if you are using dried only use 1/3 of measurements called for in this recipe for the basil and oregano **
Simmer 30 to 40 minutes.  I cooked mine for about an hour.

Prepare Canning Supplies:

Have your new lids and screw caps ready.  I place both of mine in a large pot of water.  Bring it to a slight boil and turn down on med. low to keep warm until use
Turn up heat under your water bath canner.  You will want that boiling.
Have a clean wet dishcloth and a clean dry one as well in case you need that.  Have a jar lifter, pot holders, magnet to use for lifting lids out of hot water, Plastic knife/small spatula to go inside jars to remove bubbles, a funnel and a ladle to easily fill jars.

Filling Your Canning Jars

Bring tomato sauce up to a slight boil so that they are hot.

Fill your jars, add 2 tablespoons lemon juice and 1 teaspoon salt to each quart jar.
Wipe jar top and rim clean with wet cloth
Take hot lid place on jar then place screw cap on but not tightly just finger tight.
Place to the side on rack until all your jars are filled...(All that will fit into your Water Bath)

Water Bath

Place the jars carefully into boiling water bath canner
Make sure the water covers the jars at least an inch above.  Add hot water if it does not.
Place lid on water bath.  Start timing when it is boiling.
Time 40 minutes for quarts.
Turn stove down to a boil but not a overly hard rapid boil keep heat regulated.  Stay close by and watch to make sure it doesn't stop boiling nor is boiling way too hard.
Turn stove off, lift lid after 40 minutes.
After 5 minutes carefully remove jars with a jar lifter.

After Removing From Water Bath

Place on counter away from drafts on rack or cloths to protect it.  I cover my jars with dish towels.  Always have and it works great.

Leave untouched for 24 to 48 hours.  Then you will want to check for seal (put your pointer finger into center of lid.  The lid should not move and lie flat or have a circle indentation, wipe clean, remove screw caps, and store in a cool dry location.

This recipe made 8 quarts for me of assorted sauces.  I have 6 chunky style and 2 smooth sauces. I did add a little of the smooth to one chunky jar to finish filling it lacked just a little being full.

Enjoy the fresh taste of your wonderful summer ingredients in the middle of winter.  You will love it and the effort will be well worth it.  Add tomato paste for a thicker sauce along with your meats etc for your own personal recipe.  If you would like to see Chuck's recipe from scratch check Here



From the Farm Blog Hop here

Tuesday, August 19, 2014

Penelope Says: Making Play Dough


We tried this with kids and like it a lot!  Some of the recipes we have tried in the past have as much as a cup of oil.  We don't like those because they were always greasy and got red dye all over everything.  This one does not do that and is soft to play with.  We have made 3 recipes and this is our favorite.  The kids love it!

Making Play Dough with Kids

Martha Stewart

Martha Stewart Living Television
The formula for the original Play-Doh, invented in 1956, remains top secret. But you can make your own version of play dough that's just as much fun to make as it is to play with. This recipe makes 3 1/2 cups of dough.

Tools and Materials2 cups flour
1 cup salt
1 tablespoon vegetable oil
2 1/2 teaspoons cream of tartar
2 cups cold water
Food coloring
Wooden board
Plastic bag or container
Play Dough How-To1. In a medium saucepan, mix together the flour, salt, vegetable oil, cream of tartar, and water.

2. Cook uncovered over medium heat, about 5 minutes. Stir constantly until the dough is the consistency of mashed potatoes.
3. Divide the dough into four equal portions.
4. Add approximately 6 to 8 drops of food coloring to each portion and knead the color into the dough to distribute it evenly. Kneading the color into the dough is the fun part -- kids will love it.
5. If you store the play dough in a plastic bag or airtight container, it will stay nice and soft and last for years.

Thanks Penelope!

Sunday, August 17, 2014

Juicy Layered Orange Pineapple Mold

My girls are going to say, "Oh no mama is at it again with the Jello!"  Yes I am.  They only say this because sometimes I get on a roll making certain things and I guess I overdo it.  Today I'm sharing this recipe from Jello and frankly it is delicious!  If you love orange and pineapple with an added layer of cream cheese mixture then you will too. 

You will need:
1 can (20 ounces) crushed pineapple in juice, undrained
Cold orange juice
1 1/2 cups boiling water
1 package (8-serving size) or 2 packages (4-serving size each) Jell-O Brand Orange Flavor Gelatin
1 Package (8 ounces) Philadelphia Cream Cheese Softened

DRAIN pineapple, reserving juice.  Add cold orange juice to pineapple juice to make 1 1/2 cups.  Stir boiling water into gelatin in large bowl at least 2 minutes until completely dissolved.  Stir in measured juice. Reserve 1 cup of gelatin at room temperature.

STIR 1/2 of the crushed pineapple into remaining gelatin.  Pour into 6-cup mold which has been sprayed with no stick cooking spray.  Refrigerate about 2 hours or until set but not firm (should stick to finger when touched and should mound).

STIR reserved gelatin gradually into cream cheese in medium bowl with wire shisk until smooth.  Stir in remaining crushed pineapple.  Spoon over gelatin layer in mold.

REFRIGERATE 4 hours or until firm.  Unmold.  Garnish as desired.
Makes 10 servings.
Take a Shortcut:  Soften cream cheese in microwave on HIGH 15 to 20 seconds.
Preparation Time 20 minutes
Refrigerating Time:  6 hours

You can add whipped cream on top 

photo credit
I have this book and love it!  I purchased mine a long time ago at Cracker Barrel.  Isn't the cover so cute?

Yes I do like this recipe and that is why I'm sharing it today.  It is delicious and cool for a hot summer day.


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