Just when you think canning time of year has come up to an destruction , hang on , there is one more matter you will want to do with all of those ‘ end of the time of year ’ tomatoes . No , they are n’t the prettiest of tomatoes , but they still can be put to secure use without knock off them .
Making your own barbeque sauce is a great way to preserve the last of your tomatoes , and have a tastier and good for you condiment in your pantry rather than the store bought version . We use barbecue sauce as a marinade , as the base for shredded chicken / pork , on grill substance , and even in rice and veg dishes to give it that extra smoky kick !
Why make your own ? Like we said , it is a bully use for those forgotten tomatoes , and who want all the additive , preservatives and extraneous sum of sugar added to your sauce when it is n’t necessary . Plus , having it on handwriting in your larder quick to be used prevents unneeded tripper to the food market depot . And I am all for spend less time ( and money ) there !
- serving : 6 - 8 pints
Ingredients :
12 pound tomatoes
1 cup chop celery
1 cupful chopped onion
3/4 cups chop and seed fleeceable bell peppers
2 jalapenos – chopped
1/2 t. black pepper
1 1/4 cup white acetum
3/4 cup lightly packed brown sugar
2 Syzygium aromaticum garlic , finely hack
1 T. wry mustard
1 T. Capsicum annuum grossum
1/2 t. kosher Strategic Arms Limitation Talks
1/4 t. red pepper flakes
Instructions :
1 . Core your tomato plant – fudge until softened and consort through a food for thought mill to remove the peels and seed . you may also use a solid food processor and then sieve the pulp through a fine meshing strainer .
2 . In a large unstained steel saucepan , combine tomatoes , celery , onion , fleeceable Piper nigrum , and jalapeno peppers . add to a boil over eminent heat , stirring often .
3 . Reduce heat , cover , and boil gently until veg dampen , about 30 minute .
4 . Working in batches , transfer mixture to a blender or intellectual nourishment mainframe ( ensure to fill the container only half full ) puree until smooth . you’re able to also use an immersion blender to complete the process .
5 . Return good deal and estrus to a low boil , touch now and then , until the sauce reduces by one-half ( about an minute ) .
6 . shift in acetum , dark-brown simoleons , garlic , and zest to the tomato . Increase heat to medium and boil gently , stir frequently , for about 20 minutes .
7 . Using the physical process before in batches or with the immersion liquidiser , blending until smooth .
8 . Heat on low until the desired heaviness , about 1 hour .
9 . Once the desired heaviness has been reached , let cool and refrigerate and/or freeze into want portion sizes . ( For canning instructions , go to step 10 )
10 . While you continue to keep down to the desired heaviness , organise water bath canning jars . Fill warm and desexualise jars leaving 1/2 inch headspace . Wipe flange , impart warm eyelid and finger’s breadth reduce the hoop . cognitive process in a raging water bath for 35 minutes ( time starts when the urine turn over a roll furuncle after the jars have been put in and remember to conform as needed for altitude ) . Remove and place in a large towel -cool overnight . determine to verify jolt are sealed by pressing on the tops of the shock . If they do n’t move , they are sealed . If they pop up and down , refrigerate or freeze .
savour !
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Mary and Jim
[ formula servings=”6 - 8 pint ” ]
10 . While you go forward to reduce to the want thickness , prepare body of water bathtub canning jars . Fill warm and fix jounce leave 1/2 in headspace . Wipe rim , bestow warm lid and finger reduce the anchor ring . Process in a hot water bath for 35 second ( metre starts when the water get to a rolling boiling point after the jar have been inserted and think back to adjust as needed for altitude ) . dispatch and place in a large towel -cool overnight . check off to make certain jars are sealed by pressing on the tops of the jars . If they do n’t move , they are sealed . If they belt down up and down , refrigerate or suspend .
recipe courtesy of Old World Garden Farms www.owgarden.com
[ /recipe ]
