Another favorite is Sharon's (Chase) Tomato Sauce. Posted by Chase - Recipe Exchange Here are two recipes I use. I can mine but it may be frozen or just made up for a meal. Divide the recipe as required. Plain Italian Tomato Sauce 24 cups smooshed tomatoes whirred smoothish * 2 cups finely minced celery 2 cups finely minced onion 1 1/2 cups finely minced carrot (use just one for a bit less sweet I use 1 1/2) 12 TBSP bottles lemon juice 2 TBSP coarse salt Note: For one batch I sub hot peppers for some of the carrot and celery, just so I have a piquante sauce as well. Herbed Tomato Sauce 24 cups smooshed tomatoes whirred smoothish * 4 - 5 cups chopped herbs of your choice 12 TBSP bottled lemon juice 2 TBSP coarse salt. I use Basil, oregano and parsley but you can use only one or two or three and you don't need to use equal amounts, in other words you can go 2/3 basil 1/3 parsley. For all of them bring to a rolling boil and then lower heat to a high simmer , you want to see some action but not a full boil. After coming to the boil a foam will form, skim it off. Place your jars in the dishwasher , when the jars are done so is the sauce. I generally cook about an hour , you can go longer. I don't like to cook less than an hour 'cause I want some thickening to take place while canning so it doesn't need to much cook time when I use it. Fill jars as normal. HWB for 30 minutes. * I break the tomatoes with my hands and then use a hand blender to smooth some more. You could use a food processor. I do not seed my tomatoes but you could. Other Notes: You can vary the amounts of each of veggie (celery, onion and carrots) as long as the end result does not exceed 5 1/2 cups of veggies to 24 cups of tomatoes. Some commented that they would cut down the carrots (too sweet) and increase the onions by that same amount. These and some others are posted on the Bernardin website (linked below) - the Canadian division of Jardin/Ball/Kerr. Here is a link that might be useful: Bernardin Tomato Recipes

the long processing time and the low viscosity of soups allows a lot of wiggle room. Agree. As Annie explained above it is the long pressure canning time that makes it safe. So 2 cups or 3 cups only affects the density, the consistency of the soup as it goes into the jars and the long processing time allows for different consistencies. "the timing is for the chicken broth. 2 cups or 3 cups, it's still just chicken broth and the time required to can it doesn't increase whether you are canning 2 cups or 20 cups." Depending on the amount of vegetables I roast, I often use even more broth since I want it to have a ready-to-eat consistency when opened. I don't want to have to dilute it even more after opening. Dave

This is the closest recipe I know of : It doesn't seem like much vinegar, but it is only a very small amount of relish. CAPONATA "Caponata is a Sicilian dish served as a salad, side dish or relish. We also like it as an appetizer spread on toasted baguette slices." 1 small eggplant, cut into 1/4-inch (5 mm) cubes 1 1/2 tbsp pickling salt (20 mL) 2 large tomatoes, peeled and chopped 1 medium sweet red pepper, diced 1 cup diced zucchini (250 mL) 1/2 chopped onion (125 mL) 3 large cloves garlic, chopped 1/4 cup chopped stuffed olives (50 mL) 1 tbsp capers, rinsed (15 mL) 1 bay leaf 1 tsp fresh thyme (5 mL) or 1/4 tsp (1 mL) dried 1/4 tsp each: salt and freshly ground pepper (1 mL) 1/3 cup red wine vinegar (75 mL) 2 tsp granulated sugar (10 mL) 2 tsp olive oil (10 mL) 2 tbsp tomato paste (25 mL) (Read Step-by-Step Guide (below) before proceeding with recipe.) Place eggplant in a non-reactive bowl. Sprinkle with salt and stir well. Let stand for 2 hours. Drain eggp1ant in a sieve and rinse twice. draining thoroughly; press out excess moisture. Place eggplant, tomatoes, red pepper, zucchini, onion, garlic, olives, capers, bay leaf, thyme, salt and pepper in a large roasting pan. Heat vinegar, sugar, and oil in a microwavable container until hot, about 1 minute, stir into vegetables. Bake in a 350 degree F (18OC) oven for about 1 1/2 hours (1 hour for a convection oven), or until vegetables are softened and liquid has evaporated, stirring every 20 minutes. Remove pan from oven, discard bay leaf and stir in tomato paste. Remove hot jars from canner and spoon relish into jars to within1/2 inch (1 cm) of rim (headspace). Process 15 minutes for half-pint (250 mL) jars and 20 minutes for pint (500 mL) jars as directed Makes 5 Cups (1.25 L) STEP-BY-STEP GUIDE 20 MINUTES BEFORE PROCESSING: Place jars in canner and add hot water. Cover canner and begin heating over medium heat. Keep jars hot until you are ready to fill them. If the recipe requires a preparation and cooking time longer than 20 minutes, begin preparation of the ingredients first. Then begin heating the water and jars in the canner while the prepared food is cooking. If the ingredients require a shorter preparation and cooking time, begin heating the canner before you start your recipe. FIVE MINUTES BEFORE PROCESSING: Place lids in hot water and keep lids hot until you are ready to use them. Do not heat screw bands. FILLING CANNING JARS: Remove jars from canner and ladle food into hot jars to within 1/2 inch of top rim. Remove trapped air bubbles and re-adjust headspace to desired level by adding more hot food and/or liquid. Wipe rim and side of jars to ensure a good seal. Lift lid from hot water and center on jar. Apply screw band until fingertip tight. PROCESSING CANNING JARS: Place jars in canner and adjust water level to cover jars by 1 inch. Cover canner and place over high heat. Once a full boil is reached, begin counting the processing time specified in recipe (a full boil must be maintained for the entire time required). At end of processing time, turn heat off, remove canner lid and leave jars in canner for five minutes. Then lift jars out and place on heat-safe work surface. Do not touch seals or dry jars. Let cool for 12 to 24 hours. Check jar seals (sealed lids turn downward) and remove screw bands. STORING PRESERVED FOOD: Label jars with contents and date and store in a cool, dark place. Any jars that do not seal within 24 hours must be refrigerated or reprocessed immediately using new lids. Source: The Complete Book of Small-Batch Preserving by Ellie Topp and Margaret Howard --------------------------------------------------------------------------------

Found this thread while trying to find the answer to my question about this salsa, and figured I'd piggy-back here. I find that Penzeys carries whole chipotle AND cascabel chiles, but I have NO idea how much I would need to order to make this recipe. The chipotles are available in sizes ranging from .5 ounce to 1 pound, which is a pretty wide range. Anybody have a clue here? I don't have any dried peppers on hand to compare. The recipe calls for 12 peppers of each type. Want to hazard a guess what that would be by weight?? This post was edited by mom2wildboys on Wed, Aug 13, 14 at 20:25