Finally, as promised!
The recipe for some knock your socks off
Garden Fresh Spaghetti Sauce!
It has been made known to me that this recipe IS NOT SAFE to can. Neither a Water Bath Canner, nor a Pressure Cooker can do the job. There is cornstarch added to the recipe,
making the only safe choice FREEZING IT.
It still tastes wonderful!
And actually it is a lot easier to freeze it,
than to can it.
Freezing will save you many steps!
I spent this past Saturday canning mine….
I spent some time this afternoon on the phone
with a USU nutritionist…
I am now spending some time opening up my cans and pouring them into freezer safe Ziploc.
So sorry for any confusion!
Please don’t bottle this sauce.
A little bit of botulism sitting on your shelf, on account of me…
It’s just more than a girl can take.
Garden Fresh Spaghetti Sauce
Time: 3 hours
Yield: 11 quarts of sauce
Recipe from MyHandsomeHusband
***NOTE*** Do not make this sauce with tomatoes from the grocery store. Tomatoes fresh from your garden, or purchased at a Farmer’s Market are really the only choice to be had. You will be disappointed with the flavor of your final product if you buy your tomatoes from the grocer.
38 C tomatoes, chopped (about 22 pounds)
4 T garlic, chopped
6 C onion, chopped
4 C green bell pepper, chopped
4 C zucchini, chopped
4 C mushrooms, chopped
4 T balsamic vinegar
8 bay leaves
3 T fennel seeds
1-2 t red pepper flakes
2 t dried oregano
1 t dried rosemary
2 T Italian seasoning
1 C brown sugar
1/2 C white sugar
2 T beef bullion
1 T salt
1 T pepper
8 T Johnny’s Garlic Spread Seasoning (I buy it at Costco)
1 12 oz can tomato paste
1/2 C fresh parsley, chopped
1/4 t cinnamon
1/8 t cloves
3/4 C olive oil
4 T corn starch
2 T lemon juice
MAKING THE SAUCE
1. Take the core out of your tomatoes and get chopping! We didn’t take the skins off of these babies. This is a little bit out of line with traditional canning. I’m pretty sure most folks peel the tomatoes before they are put in the pot to simmer. We opted to leave them on as it cuts down on time and we didn’t notice much of a difference in the texture of the sauce. We are going to blend it with an immersion blender, which takes care of the skins.
2. Chop all of your other veggies.
3. Set 4 C of chopped tomatoes aside. Add the remaining tomatoes and all other vegetables to a very large pot.
4. Add all other ingredients but the olive oil, cornstarch and lemon juice to the vegetables.
5. Cook over medium heat for 1 hour. Stir the sauce about every 5 minutes or so. Don’t be tempted to cook it at a higher temperature. You don’t want it to burn to the bottom of the pan. Just let it bubble nicely and stir it occasionally.
6. Using an immersion blender, blend the sauce up as much as you would like. We like ours pretty chunky…you may like it to be smooth.
7. Let the sauce cook for 1/2 an hour more….get The Three Amigos to entertain you while your stir it occasionally.
8. Add 1/2 C olive oil and stir to combine. Let it cook 1/2 an hour more.
….My little Buttercup, has the sweetest smile..
those three hooligans could put a smile on any one’s face.
9. In a medium sized mixing bowl puree the 4 C of tomatoes that you set aside. Add the corn starch and mix until blended.
10. Add the cornstarch/tomato mixture 1/2 C at a time. Stir it in well. Let the sauce bubble and continue adding the mixture until you reach the desired thickness. Once the sauce is as thick as you would like, let it cook about 10 more minutes. You may not use all of the cornstarch/tomato mixture.
11. Add the remaining 1/4 C olive oil and 2 T lemon juice. Stir to incorporate…and you are done making the sauce!
12. Store in freezer safe containers.
That’s a wrap, folks.
Pat your self on the back!
You deserve it.
Yummy sauce to last you the whole year through!