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Mazon, IL | I prefer to put up tomato sauce without spices as it leaves your options open for using them later. Can always add spices after opening the jar to make spaghetti sauce. To make tomato sauce I wash and cut the bad spots and top/core out then purée in a blender. Cook this down till desired consistency. Add a little canning salt, about 1/4 cup per gallon of sauce.
Wash jars then put in the oven at 225* while the tomatoes are cooking. Lids are put in boiling water on the stove. Bottle tomatoes while boiling. Keep tomatoes stirred while bottling otherwise the pulp will settle to the bottom of the pot. Put lids and rings on as you fill the jars. No need to water bath after filling jars.
As for mild salsa, it really depends on what flavor you are looking for. Start with tomatoes as above. After tomatoes are mostly cooked down, add diced green peppers, onions, celery, cilantro, garlic powder or diced garlic cloves and a little sugar. For a little jalapeño flavor without the heat add diced jalapeños without the seeds. If you bottle this in the same manner as above there is no need to water bath the filled jars. | |
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