Tomatoes!!!!

slifnom · Sep 12, 2012

I have alot of tomatoes and was wondering if any of the readers have a special recipe to share on making a tomato sauce for spaghetti I would really appreciate the information. Thank you.I am in Wisconsin 20 miles East of Green Bay.
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Aaron SEIA · Sep 12, 2012

Not special, but I've been using the Mrs Wages packets. I use 6 pints (3qts) and a heaping half cup of sugar. Package calls for 5 pints and a quarter cup of sugar.
AaronSEIA

Zachary Hoyt · Sep 12, 2012

We can stewed tomatoes and then make them into spaghetti or enchilada sauce at the time of use. Spaghetti sauce can be pretty simple, just tomato, oregano, basil if available, onion, garlic, etc. My mother canned over 150 quarts of tomatoes this summer and now she is done.
Zach

larry@stinescorners · Sep 12, 2012

150 qts! that was a lot of work for mom ! I feel bad posting pictures of what I canned now. Post us a picture of her shelves full !!! That is something to be very proud of!!!

larry@stinescorners · Sep 12, 2012

we do the same as Zach said,because they are good to put in soup,or to just eat as a side dish in the winter,and you can make the tomato sauce too

Greg1959 · Sep 12, 2012

I make a 36 quart batch of spaghetti sauce with the meat, mushrooms, peppers, etc., already in it. Then process at proper altitude and psi (mine is 10 psi for 90 minutes).

Then all you have to do is empty quart jar of sauce into pot and heat it up. Plus cook noodles.in another saucepan. I can have a meal ready in about 20 minutes! Come on down!

larry@stinescorners · Sep 12, 2012

we dont have a pressure canner yet,just the hot water bath,maybe next season,

Greg1959 · Sep 12, 2012

I like your pictures and posts but, 'hot packing' scares the HE!! out of me. It's kinda like playing 'Russian Roulette' with your family.

Botulism..you can't smell it and can't you taste it.

I'll stick with pressure canning.

Zachary Hoyt · Sep 12, 2012

She does it every year, along with about 50 quarts of green beans and I usually can 20 or 30 quarts of applesauce. I would take a picture but they are all put away in boxes to keep the dust off so you wouldn't be able to see much. We use the boxes that copy paper comes in, I think they hold ten reams. I cut the top couple of inches off the sides so they are not too tall and they hold 12 quart jars per box. The boxes they come in from the store are okay for a while but as they get old the flaps don't close tightly, but the copy paper boxes have a separate lid that keeps the jars perfectly clean. By the way, she does her tomatoes in a boiling water bath, but she used to hot pack them and never had a problem with it.
Zach

old · Sep 12, 2012

Hot canning works well for high acid food but if you add meats etc yes you need to add pressure. I use both ways/systems and pressure cooking scared the heck out of me but then I have seen them blow up before. I do have 2 pressure cookers and one is older then I am an yes use them at times

old · Sep 12, 2012

150 qts?? I am doing good if I do say 20 or so qts of salsa etc.

larry@stinescorners · Sep 13, 2012

we only do high azid,tomatoes ,or relihes ,or things with vinegar in the recipe,and we follow the ball blue book recipes and directions for processing

Tomatoes!!!!

slifnom

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Aaron SEIA

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Zachary Hoyt

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Greg1959

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old

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