Join Date: Jan 2002
Location: Somewhere with my hands in the dirt
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We use a lot of pasta sauce too. Last year I put up 24 quarts and it was gone way before spring.
I make basic past sauce a few different ways. I like to have plain canned tomatoes to make salsa and quick "fresh" sauce. I make a base sauce of cooked peeled tomatoes, a little sugar (some people leave this out, but when we made it for our catering business no one liked the sugar free), basil and oregano to taste, salt, pepper, garlic, olive oil and tomato paste. Pretty much you can add anything you want to the sauce. I make some with some or all of the following; onions, peppers, mushrooms, extra garlic, black olives, and cheese (hard grated). Some of it I make more chunky maranara style, and some I make smooth (for DS who dislikes chunks of tomato). The smooth stuff I add carrots, onions and peppers... it all cooks down soft and you can grind it together.
HTH and good luck with the pressure canner!!
The Tabbie Family; DH , DS , DD , a few :, a couple : and me.