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Tomato Sauce for Canning

This sauce recipe reminds me of the jar of sauce I was given all those years ago.  This recipe is great if you want to prepare for serving now, freezing and/or canning.  Keep in mind that canning is a process and every step needs to be followed exactly.  Pressure canning is highly recommended for tomatoes.

Selecting, Preparing and Canning Tomatoes

Spaghetti Sauce without Meat

30 lbs. tomatoes  
1 cup chopped onions
5 cloves garlic, minced
1 cup chopped celery or green pepper
1 lb. fresh mushrooms, sliced (optional)
4-1/2 tsp. salt
4 tbsp. minced parsley
2 tsp. black pepper
1/4 cup brown sugar
1/4 cup vegetable oil

Yield: About 9 pints

NOTE:  Please read Using Pressure Canners before beginning. If this is your first time canning, it is recommended that you read Principles of Home Canning.

Procedure: Caution: Do not increase the proportion of onions, peppers, or mushrooms. Wash tomatoes and dip in boiling water for 30 to 60 seconds or until skins split. Dip in cold water and slip off skins. Remove cores and quarter tomatoes. Boil 20 minutes, uncovered, in large saucepan. Put through food mill or sieve.  Sauté onions, garlic, celery or peppers, and mushrooms (if desired) in vegetable oil until tender. Combine sautéed vegetables and tomatoes and add remainder of spices, salt, and sugar. Bring to a boil. Simmer uncovered, until thick enough for serving. At this time the initial volume will have been reduced by nearly one-half. Stir frequently to avoid burning. Fill jars, leaving 1-inch headspace. Adjust lids and process according to the recommendations in Table 1 or Table 2, depending on the method of canning used.


Table 1. Recommended process time for Spaghetti Sauce Without Meat in a dial-gauge pressure canner.
  Canner Gauge Pressure (PSI) at Altitudes of
Style of Pack Jar Size Process Time 0 – 2,000 ft. 2,001 – 4,000 ft. 4,001 – 6,000 ft. 6,001 – 8,000 ft.
Hot Pints 20 min 11 lb. 12 lb. 13 lb. 14 lb.
Quarts 25 11 12 13 14
Table 2. Recommended process time for Spaghetti Sauce Without Meat in a weighted-gauge pressure canner.
  Canner Gauge Pressure (PSI) at Altitudes of
Style of Pack Jar Size Process Time 0 – 1,000 ft. Above 1,000 ft.
Hot Pints 20 min 10 lb. 15 lb.
Quarts 25 10 15


This document was adapted from the “Complete Guide to Home Canning,” Agriculture Information Bulletin No. 539, USDA, revised 2009.

From:  National Center For Food Home Preservation

Corn, Green Pepper, Ham and Cheese Omelet

1/2 Tbs. unsalted butter
2 heaping Tbs. fresh corn kernels (from about a third of a medium ear)
1 Tbs. small-diced green bell pepper ( or any color bell pepper)
Kosher salt and freshly ground black pepper
2 large eggs
1 slice Jarlsberg cheese
1 slice smoked ham, cut into 1/4-inch strip

Melt the butter in an 8-inch nonstick skillet over medium-high heat. Add the corn, bell peppers, a generous pinch of salt, and a few grinds of pepper. Cook, stirring frequently, until tender, about 2 minutes, then reduce the heat to low.

In a small bowl, whisk the eggs. Add the eggs to the skillet and spread them and the corn mixture evenly around the pan. Cover and cook until the top is set, about 2 minutes. Lay the cheese on top of the egg and add the ham.

Turn off the heat and let sit, covered, until the cheese is melted, 30 seconds. Using a spatula, lift one edge of the omelet, fold it over by a third, and then continue to roll it out of the pan and onto a plate, seam side down. Serve immediately.

From: Fine Cooking

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