Tomatoes ready to go. Gonna do Spag/Chile sauce Recipes??

TNHermit · #1 07/25/11, 03:02 PM

Can some of you turn loose some of those spaghetti and chile sauce recipes for an old canner

????

Canning Girl · #2 07/25/11, 04:32 PM

Spaghetti Sauce

9 qts pureed tomatoes
6 c onion, chopped
4 c celery, chopped
2 c bell pepper, chopped
6 T salt
1 1/2 T pepper
3 T oregano
2 1/2 T basil
2 1/2 T garlic powder
3 T parsley
1 tsp red pepper powder
2 tsp thyme
1/4 cup sugar
1 tsp cumin
1 tsp rosemary
1 tsp sage
1 tsp marjoram

Blend vegetables to desired consistency (chunky or smooth). Add spices and simmer and reduce until desired thickness.

I add browned ground beef and pressure can for 90 minutes.

RedDirt Cowgirl · #3 07/26/11, 12:04 AM

You were so good to me with the tung oil advice, I'll cut loose with my old rancher's recipe for all. It would be good karma to keep Irene's name on it, she was a pistol from a long line of the best. I slice some red chili peppers in mine, I like it hot. Old timers used Sun Brand Madras Curry Power in the tin, and seeded the tomatoes first. You have to stir the bejeezus out of it at the end.

IRENE MARKWOOD'S CHILI SAUCE

6 ¼ lbs tomato
¾ cup onion
1 bell pepper
2 cups vinegar (cider vinegar is ok)
1 ½ cup sugar
2 tsp. salt
2 tsp. ginger
1 tsp cinnamon
1 tsp nutmeg
1 tsp dry mustard
½ tsp curry powder
¼ tsp tabasco sauce
Cook together until nice and thick.

TNHermit · #4 07/26/11, 12:21 AM

Thanks Darlins

lovinthislife · #5 07/26/11, 05:06 PM

If I don't add beef to the spaghetti sauce recipe above, can I do them in the water bath canner?

Ohio dreamer · #6 07/26/11, 06:01 PM

Looking at Canning Girls recipe I would guess no due to the amount of pepper, celery and onions in it. Those are low acid items and "counter act" the acid in the tomato.

The recipe in the Ball Book calls for 45 pounds of tomatoes to 6 cups of onion...that was is done in a water bath.

Please note this is my guess...I have no training, just lots of "at home" experience.

po boy · #7 07/26/11, 06:23 PM

Sweetie,

Just cook them suckers down about 50% and can in bwb.

When u r ready to use them, chunk in your ingredients for what you are makin'

lovinthislife · #8 07/26/11, 09:33 PM

thank you

Lucy · #9 07/26/11, 11:19 PM

No, not in a BWB canner with all those low acid vegetables. It would have to be pressure canned.

Mountain Mick · #10 07/26/11, 11:49 PM

Chilli Sauce by Mountain Mick © 2010
Original Recipe was from the 50s which I have made my own, I use the first original recipes bones and really rewrote the whole thing to suit me, As in Australia you cannot buy “catsup spice” so I did a lot research in what makes up the spice mix and hit a brick wall at every turn so I invented my own, also the Original called for the “catsup spice” to be wrapped up in cheese cloth like a Bouquet Garni, I’m a bit lazy so I just don’t bother

Here is a recipe that is a good use for tomatoes, onions & capsicums. Great as a topping to Pizza, meat Pies Beef/meatloaf or over battered chip potatoes!

4.5lts chopped tomatoes
3 Cups chopped onions
3 Cups chopped sweet red & green capsicums
8 Pod hot pepper jalapeños or bird’s eyes chilli (leave seed in for more heat)
1 ½ tlbs. salt
1 tlbs. mustard seed
1 tlbs celery seed
3 Cups apple cider vinegar
4 Cups white Sugar (I use brown sugar)
4 tlbs catsup spice*
Combine and cook slowly until thick or reduced by half, approx 3 hrs. Be sure to scrape the bottom of the pan so to avoid burning the bum of the pot or you will get a bitter burn taste which is not nice in your sauce...

*Can find or No catsup spice? Make your own it’s easy. Mine Contains:- 5 tlbs paprika, ¼ tlbs cloves, 1 tlbs cinnamon, 2 tlbs allspice, ½ tlbs mace, 1 tlbs cayenne & ¼ tlbs ginger, all in powder form store in air tight container lasts for ages I keep all my spice in the Freezer they last for years as fresh as the day you bought them. .

Enjoy and feel free to change it up or down to suit your needs.

PlicketyCat · #11 07/27/11, 12:25 AM

Get some pH test strips for any tomato recipe that has a lot of low acid veg in them, then add vinegar/lemon/ascorbic as needed to get it acidic enough to BWB if you won't be PC.

Lucy · #12 07/27/11, 02:10 AM

The problem with testing your foods is that they can start out at one ph level and change after they sit in the jars.

Canning Girl · #13 07/27/11, 02:12 AM

I always pressure can my spaghetti sauce, with or without meat, just to be safe.

PlicketyCat · #14 07/27/11, 03:48 AM

Cornell University fact sheet on recommend processing and testing of acidified foods by the processors:

Quote:

Acidified foods must be properly acidified to a pH below 4.6, but in practice this value is usually 4.2 or below for safety reasons. The regulations also require a thermal process or heating step to kill all the pathogens and any other spoilage microorganisms that could grow during the shelf-life of the product. To assure quick and proper acidification, the food is normally cooked or heated with the acid before being filled into the final container. The pH is checked, controlled and documented prior to filling and closing. The heating or pasteurization step or process must be done either by hot-filling the product or by the boiling water bath process. The heating temperature and
time are critical factors that must be monitored, controlled and documented. The final equilibrium pH is checked and documented after the product has received the heating step. Any other critical safety factors must be monitored, checked and documented as specified by the schedule process.

To measure the pH, the processor must use a pH meter with two decimal places accuracy if the final pH is 4.0 or above. A pH meter is the best method to measure pH and it is recommended for all products and values. If the pH is below 4.0, other methods can be used such as pH paper or a pH meter with one decimal place.

More info in Cornell's pH Meter fact sheet.

According to my state's CPFS officer, the NCHFP only stipulates multi-stage pH testing (before seal, after seal, 10 days, 6 weeks, 3 months, 6 months & 1 year) of acidified foods that tested in the borderline range (4.0-4.6) before sealing so that the initial recipe can be modified if necessary.

Many states that operate under laws similar to the Pickle Bill do not even require small-scale retail processors to test pH on every batch or recipe, only that they pH tested an initial batch and can replicate the process. (more info on who, how and when the test get done in Appendix A of that link)

For commercial small-scale processors not covered by the Pickle Bill, most states require an initial analysis of their recipe/formula be scheduled process reviewed by the USDA or State for approval. For this review, the process needs to be scientifically established to ensure that the final pH is always below 4.6. Processors need to test each lot of finished product for equilibrium pH. That means a natural pH balance has been reached by all ingredients -- which can take as long as 10 days in foods with very large particulates.