using tomato seeds in spaghetti sauce or not
eskie78
15 years ago
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shirleywny5
15 years agoksrogers
15 years agoRelated Discussions
need to freeze tomatoes and want to make a spaghetti sauce
Comments (2)Sammy - all the info you need can be found at NCHFP for starters. I'll link it for you below. Freezing them is no problem. I prefer to core them first since it is easier but it isn't required. You can do it when they thaw and you are removing the skins. As to how to make sauce - there are many ways to do it if you mean to use it for fresh eating - a blender work fine if you don't mind seeds in it or you can just cook it on top the stove after straining out the seeds. If you want to can the sauce after making it then another set of guidelines will apply so we need to know what your plans are. As the tomatoes thaw let them drain in a colander to remove much of the water. Roasting is another way and gives you a very different taste. Lots of recipes for making tomato sauce are also available over on the Cooking forums and Recipe Exchange forum. Dave Here is a link that might be useful: Tomato preserving instructions...See MoreCanning Spaghetti Sauce using Canned Tomatoes
Comments (10)Carol, I agree. I would truly leave out that oil. Yes, you would still add the bottled lemon juice since you are adding other ingredients. I think that much garlic is too much, also. This one has 20 lb. of tomatoes and only 8 cloves of garlic. Plus, only 1 T. of oil. Canning your own recipes is not suggested due to safety issues, it can put you at a risk for botulism. I would not can what you are telling us, but freeze it instead. I think it is best if you stick with the recipe from Ball Blue book that has basil in it if you wish to can one . Basil-Garlic Tomato Sauce Ingredients 20 pounds tomatoes 1 cup chopped onion 8 cloves garlic, minced 1 tablespoon olive oil 1/4 cup finely minced fresh basil Bottled lemon juice Instructions Prepare Ball® or Kerr® jars and closures according to instructions found in Canning Basics. Wash tomatoes; drain. Remove core and quarter tomatoes; set aside. Saute onion and garlic in olive oil until transparent. Add tomatoes. Simmer 20 minutes, stirring occasionally. Put tomato mixture through a food mill or strainer to remove seeds and peel. Combine tomato purée and basil in a large saucepot. Cook over medium-high heat until reduced by one-half, stirring to prevent sticking. Add 1 tablespoon bottled lemon juice to each pint jar. Carefully ladle hot sauce into hot jars, leaving 1/2-inch headspace. Wipe rim and threads of jar with a clean damp cloth. Place lid on jar with sealing compound next to glass. Screw band down evenly and firmly just until a point of resistance is met-fingertip tight. Process 35 minutes in a boiling-water canner. Yield: about 7 pints. For altitude adjustment increase processing as indicated below: 1,001-- 3,000 ft.....5 minutes 3,001-- 6,000 ft...10 minutes 6,001-- 8,000 ft...15 minutes 8,001- 10,000 ft...20 minutes Nutrition Information Per 1/2 Cup Serving: Calories 73 Protein 3g Carbohydrate 15g Fat 1.5g Cholesterol 0mg Sodium 28mg Potassium 702mg % USRDA: Protein 6% Vitamin A 21% Vitamin C 102% Thiamin 12% Riboflavin 9% Niacin 10% Calcium 2% Iron 8%...See MoreHelp! Canned spaghetti sauce from my own tomatoes?
Comments (81)I have canned tomatoes, but not tomato/spaghetti sauce. This past weekend, I picked a mess of tomatoes from the garden and decided to make tomato sauce for the freezer. I looked online and found lots of recipes/methods, but took the easy way out. I cored and quartered the tomatoes and cut out any bad spots, but I neither seeded nor skinned them. I just put them in the blender in batches, along with a couple of onions and some garlic, a bit of salt, some bell peppers and fresh basil. I could have added a lot of other things to make it more of a spaghetti sauce, but chose not to, because I might want to use the sauce for something that I didn't want to necessarily taste like marinara. Just cooked it for about 8 hours until it was the thickness I desired (less than half the volume before cooking), let it cool, and put it in freezer bags and plopped it in the freezer. That is, all except for enough for DH to make spaghetti the following day. And of course, he added lots of other "stuff" - he always does, which is why it wasn't necessary to put everything in the sauce. And I know that many would cringe at having skins and seeds in the sauce, but I ate the spaghetti last night and it was delicious. Not bitter at all. Just yummy. DH was impressed and said he thinks he's been ruined for store-bought sauce....See Moremade some tomato/spaghetti sauce..
Comments (1)Looking good. What time is dinner?...See Moredigdirt2
15 years agogardengalrn
15 years agobb
15 years agoksrogers
15 years agodigdirt2
15 years agoksrogers
15 years ago
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