That's almost exactly what I do... Except I use a Victorio Food strainer to get rid of the skins and seeds.
I had 2 vintage ice cream makers with motors...I had a Amish man take off the side blades and make some stainless steel blades and weld them to the bottom of the shaft. Now I just put it on my pot and turn on the motor...Automatic Stirring !!!!
Low and slow...I boil down the tomatoes until they are soft, run everything through a blender and then cook it down on 2 or 3 on the back burner for 3 or 4 hours.
I've never canned marinara, but I would guess that you would want to get the tomato sauce to the right consistency (when it starts to become sweet and thick on its own) before you add the other ingredients.
I did not use this exact recipe but I did use it as a guide. I did not use oil, mushrooms or add the tomato paste (although that might thicken it up for you ) and I did not do a 70 min. hot water bath. Just treated it like canned tomatoes with herbs. I did add a little vinegar to make it a little acidic. good luck :)
CANNED HOMEMADE SPAGHETTI SAUCE Printed from COOKS.COM
Makes 12 quarts. Put into a canner 1 1/2 cups vegetable oil, swish around so the whole bottom is oiled. Add 36 ripe tomatoes or 7 quarts canned. Prepare ripe tomatoes as if for canning, from hot water to cold and peel Add: □ 12 onions, cut up □ 6 to 8 green peppers □ 2 c. chopped mushrooms (optional) □ 1 1/2 tsp. pepper □ 4 cloves garlic, cut up □ 8 (5 oz.) cans tomato paste □ 2 tsp. salt □ 8 tsp. sugar □ 2 tbsp. oregano □ 2 tbsp. basil □ 2 tsp. thyme □ 12 bay leaves (put in a piece of net and tie up; then add to mixture) Add rest of ingredients. Stir well and simmer slowly 2 hours, stirring OFTEN so it won't stick to bottom. Remove cloth with bay leaves. Put into sterilized jars, wipe tops and seal with lids. Leave 1 inch space in each jar. Process in hot water bath for 70 minutes or in pressure cooker for 35 minutes. Makes about 12 quarts.
Hi, I'm just beginning by 2nd year with canning. Last year I found a recipe for roasted pepper tomato sauce that was good, although a bit runny. I assume it needed to simmer more than the recipe listed (under an hour).
This year I'd like to make a sauce that is simular in texture to Ragu. Anyone have any recipes?
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