Pizza Suace ~ Canned

There are many ways to can sauce. This is the way I like to do ours...
Start with fresh, ripe tomatoes. Wash and rinse them.

Dip tomatoes in boiling water for 1-2 minutes to loosen the skins.Remove from boiling water and immediately plunge into ice cold water. I normally boil all my tomatoes, and then begin to remove the skins. It is ok to leave the tomatoes sit in the icy water.
Once the tomatoes are all boiled, drain the water and begin to remove the skins. The skins should easily peel off.
After the skins are all removed, blend the tomatoes. I blend seeds and all. Pour approximately 55 cups blended tomatoes into a very large stock pot.
Add the following:

1 cup dried onion

1 cup dried red and green peppers

4 onions diced

1/2 - 1 cup sugar

1/2 cup salt

1/2 cup dried pizza seasoning

1 T paprika

2 tsp red pepper

1 T cumin

3 T oregano, rounded

1/4 cup olive oil

2 T lemon juice

1/2 cup fresh garlic

2 T garlic salt Simmer the sauce for 2-3 hours or until it is a rich red color and thick. Stir every 15 minutes or so to prevent scorching. make lunch :) After sauce is a rich red, add tomato paste, simmer 15 to 20 minutes. Stir constantly. Pour sauce into clean jars.

Top jars with new lids. Tighten rings. Place in a hot water canner. Bring water to a boil. Boil 15 minutes for pints and 25 minutes for quarts.

Carefully remove jars. Let sit on your counter until cool.

PIZZA SAUCE

55 cups peeled tomatoes; coarsely blended

1 cup dried onion*

1 cup dried red and green peppers*

4 onions diced

1/2 - 1 cup sugar

1/2 cup salt

1/2 cup dried pizza seasoning

1 T paprika

2 tsp red pepper

1 T cumin

3 T oregano, rounded

1/4 cup olive oil

2 T lemon juice

1/2 cup fresh garlic

2 T garlic salt

30 - 40 oz tomato paste (depending on how juicy my tomatoes are, I add more)

1/2 cup myra clear if needed, (I normally don't use)

Mix all ingredients except paste and myra clear. Simmer for 2-3 hours or until thick and deep red. Add paste and simmer for about 15 more minutes. Stir frequently to prevent scorching. Add myra clear if needed to thicken. Process pints 15 minutes in a hot water bath. Yield 27 pints.
*Adding dried peppers and onions will help thicken the sauce.

Pizza Suace and Peaches, a preview of what's to come...

We've been working hard at canning again this week.
Peaches

Pizza Sauce

Next week I'll post a step by step and the recipes.

What's up with tomatoes?

Did you know tomatoes are a wonderful... Fruit? Actually they are technically a berry! However, in 1893 the US Supreme Court ruled that the tomato should be legally be classified as a vegetable because it is used as a vegetable. Can you imagine being one of the lawyers in that case ;) Too funny!
Approximatly 80 years ago most Americans considered this odd, South American Food, to be poisonous. Today, tomatoes are the 3rd most common consumed 'vegetable' in the US. Tomatoes are produced in all 50 states. Texas, California, Florida and Ohio are the primary growers. In the winter months, most tomatoes are imported from Mexico and Cuba.
Why should tomatoes be apart of your diet?
*Large and regular consumption of tomatoes can help improve skin texture and color.
*Tomatoes are one of the highest food sources of Lycopene. Lycopene isn't naturally produced by the body. Lycopene is a vital anti-oxidant. It neutrilizes free radicles in our body helping the body to fight against cancerous cell formation.
*Tomatoes help purify the blood.
*Tomatoes are a natural antiseptic. They can help protect against infection.
*Tomatoes can help reduce cholesterol.
*Tomatoes are a great source of vit A, vit C,vit K, and Potassium
*Some studies are also showing that riboflavin, which is also found in tomatoes, helps with energy metabolism and fights against migraine headaches.

*A newer study is also showing that Lycopene in tomatoes helps protect the body from UV rays.

How do you enjoy your tomatoes? We like...
*Salsa
*Tomato Cucumber salad
*Sliced fresh with sea salt or sprinkled with sugar
*BLT's
*Pizza Sauce
*Pasta Sauce
*Zucchini Stir Fry
*Off the vine for an outdoor treat
*Or just plain, eaten like an apple, like my daughter in the picture.
With tomato season in full swing, eat up!

Tomato Cucumber salad

We love this refreshing summer side dish, plus it is a great way to use
extra tomatoes and cucumbers from your garden.
This is a 'dump' recipe, recipe perfectionists beware!

Start with equal amounts of diced or sliced:
*Fresh tomatoes
*Fresh cucumbers
Then add:
*chopped onion
*minced garlic
*fresh or dried basil and/or dried oregano
*fresh or dried cilantro
*salt, and pepper
*fresh lime juice
(1/2 of a lime is good)
*equal amounts of olive oil and balsamic or distilled vinegar
(start with 2T of each and add additional as needed)

**Gently stir ingredients together.
Chill for 2-3 hours. Serve.

Fresh Salsa

It was a sad night last night at our house, we opened our last quart of frozen salsa from last years harvest. We eat salsa with everything! Chips, burritos, enchiladas, salad, veggies, and my children have even been found eating it by the spoonful, hummm I wonder where they learned that ;) Be sure to go to A Latta Talk for more yummy 'spice filled' recipes.


Our Favorite way to make fresh salsa...
6-8 LG Fresh Tomatoes
1 Medium Onion
3 T Fresh Garlic
1-2 T Lemon or Lime Juice
1 T Salt or to taste
1 tsp cumin
1 T dried or 1/4 cup Fresh Cilantro
2 Medium Jalapeno Peppers or to taste, remove seeds for less heat
1 - 4oz Tomato Paste, if desired

* Dice onions and tomatoes. Finely dice the peppers. Mix everything together. Let sit for 2-3 hours, drain off the water on top.

Pizza Sauce

With summer right around the corner, I am anxious to harvest produce from the garden. Pizza is a favorite food at our house. And you can't have pizza without the sauce! I previously posted my pizza crust recipe, here is how I make the sauce.

PIZZA SAUCE

55 cups peeled tomatoes; coarsely blended

1 cup dried onion

1 cup dried red and green peppers

4 onions diced

1/2 - 1 cup sugar

1/2 cup salt

1/2 cup dried pizza seasoning

1 T paprika

2 tsp red pepper

1 T cumin

3 T oregano, rounded

1/4 cup olive oil

2 T lemon juice

1/2 cup fresh garlic

2 T garlic salt

30 - 40 oz tomato paste (depending on how juicy my tomatoes are, I add more)

1/2 cup myra clear if needed

Mix all ingredients except paste and myra clear. Simmer for 2-3 hours or until thick and deep red. Add paste and simmer for about 30 more minutes. Stir frequently to prevent scorching. Add myra clear if needed to thicken. Process pints 15 minutes in a hot water bath. Yield 27 pints.