Vegetable: Heirloom Tomatoes
Recipe Type: Canning
Recipe Title: Lo-Sodium Chunky Basil Pasta Sauce
Ingredients: 8 Cups coarsely chopped peeled tomatoes (about 9-12 tomatoes)
1 cup chopped Onion
3 cloves Garlic- minced
2/3 cup red wine
1/3 cup red wine vinegar (5% strength)
1/2 cup chopped fresh basil
1 tablespoon chopped fresh parsley
1 teaspoon pickling salt
1/2 teaspoon granulated sugar
1/8 cup fresh oregano
1 6 ounce can tomato paste
Instructions: Combine tomatoes, onion, garlic, wine, vinegar, basil, parsley, salt, sugar and tomato paste in a very large non-reactive pan. Bring to a boil over high heat, redusce heat to low an simmer, uncovered for 40 minutes or until mixture reaches desired consistency (alternate method: combine in large slow cooker and cook on low overnight).
Canning: Sterilize jars. Ladle sauce into hot jars to within 1/2 inch of rim (head space).
Process 35 minutes (pint) and 40 minutes (quart) boiling water bath
Yield: 8 Quarts
Recipe Type: Canning
Recipe Title: Lo-Sodium Chunky Basil Pasta Sauce
Ingredients: 8 Cups coarsely chopped peeled tomatoes (about 9-12 tomatoes)
1 cup chopped Onion
3 cloves Garlic- minced
2/3 cup red wine
1/3 cup red wine vinegar (5% strength)
1/2 cup chopped fresh basil
1 tablespoon chopped fresh parsley
1 teaspoon pickling salt
1/2 teaspoon granulated sugar
1/8 cup fresh oregano
1 6 ounce can tomato paste
Instructions: Combine tomatoes, onion, garlic, wine, vinegar, basil, parsley, salt, sugar and tomato paste in a very large non-reactive pan. Bring to a boil over high heat, redusce heat to low an simmer, uncovered for 40 minutes or until mixture reaches desired consistency (alternate method: combine in large slow cooker and cook on low overnight).
Canning: Sterilize jars. Ladle sauce into hot jars to within 1/2 inch of rim (head space).
Process 35 minutes (pint) and 40 minutes (quart) boiling water bath
Yield: 8 Quarts
Vegetable: Tomatillos
Recipe Type: Canning
Recipe Title: Tomatillo Green Salsa
Ingredients: 5 cups chopped tomatillos
1 1/2 cups seeded, chopped long green chilies
1/2 cup seeded, finely chopped jalapeno peppers
4 cups chopped onions
1 cup bottled lemon or lime juice
6 cloves garlic, finely chopped
1 tablespoon ground cumin (optional)
3 tablespoons ground oregano (optional)
1 tablespoon salt
1 teaspoon black pepper
Caution: Wear plastic or rubber gloves while handling and cutting hot peppers. If you do not wear gloves, wash hands thoroughly with soap and water before touching your face or eyes.
Instructions: Wash and and rinse canning jars; keep hot until ready to use. Prepare lids according to manufacturers directions.
Preparing Tomatillos; Remove the dry outer husks; wash thoroughly. Tomatillos do not need to be peeled or seeded.
Preparing Peppers: The jalapeno peppers do not need to be peeled. The skin of the long green chilies may be tough; it is recommended they are peeled.
Combine all ingredients in a large saucepan an stir frequently over high heat until mixture begins to boil, then reduce heat and simmer for 20 minutes , stirring occasionally. Ladle hot into clean, hot pint jars, leaving 1/2 inch headspace. Remove air bubbles and adjust headspace if needed. Wipe rims of jars with a dampened clean paper towel; apply two-piece metal canning lids.
Process in a boiling water canner
0-1000 feet 15 minutes
1001-6000 feet 20 minutes
Above 6000 feet 25 minutes
Note: You may use green tomatoes in this recipe instead of tomatillos.
Yield: 5 pints
Source: www.uga.edu/publications/usga/SensationalSalsas.2011.pdf