It’s September and tomato season is rapidly coming to an end. We’ve been enjoying the season’s bounty and eaten a good number of, in my opinion, the most delicious fruit of summer. While we’ve enjoyed many tomatoes from my garden freshly picked and sun warmed, I’ve also used them in sandwiches, sauces, and other supper-time delights. Still more have ended up canned in the form of stewed tomatoes, vegetable soup, Sungold tomato jam, or just canned  au natural.

I have limited garden space and, while I’m delighted with this year’s harvest, I’ve still purchased forty pounds of tomatoes from the local farmer’s market that I’ve preserved in the form of spaghetti sauce and soup.

Today, I’m sharing the spaghetti sauce recipe I used for the second time this year. I originally got this recipe from a website called Provident Living Today. The only change I made from last year is that I omitted the chili powder from the recipe. Chili powder just doesn’t belong in a sauce I’m going to serve on pasta or spaghetti squash.

Yield: This year 20 pounds of tomatoes gave me 15 pints of sauce but the yield in any given year is dependent on a couple of things. First, the type of tomato since some are juicier than others. Second, it depends on how thick of a sauce you want. The longer you cook it the thicker it will be but you’ll be reducing the yield. It’s completely up to personal preference.

Ingredients

  • 20 pounds of fresh tomatoes
  • 2 cups chopped onion
  • 2 cups chopped green pepper
  • 2 cups chopped celery
  • 2 cups chopped fresh parsley or 3/4 cup dried parsley
  • 4 chopped garlic cloves
  • 1/2 cup olive oil
  • 1 Tbsp. chili powder (as I mentioned earlier, I omitted it this year)
  • 3 Tbsp. un-iodized salt (I use Kosher salt)
  • 2 Tbsp. sugar
  • 2 tsp. oregano (The recipe doesn’t specify dried or powdered. I used dried)
  • 2 tsp. rosemary (Again, I used dried.)
  • 2 tsp. allspice
  • 1 tsp. powdered basil (I used dried. And more.)
  • 2 tsp. pepper
  • 1 tsp. cayenne pepper (optional) (I omitted)
  • 2 tsp. thyme (I used dried.)
  • 2 tsp. sage (I used powdered.)
  • 1 tsp. cumin (I didn’t have any so I omitted it.)

Instructions

Peel the tomatoes and chop into bite sized pieces. Alternatively put them in the blender or food processor and puree them. (I peeled by blanching and putting them ice water.)

Combine tomatoes, onions, green peppers, celery, parsley, garlic, and olive oil in large pot. (I used my pressure canner.)

Bring the mixture to a boil and cook it for 1/2 hour, stirring every few minutes.

Add the rest of the ingredients.

Bring the spaghetti sauce back up to a boil and cook it over low heat for 2 1/2 hours stirring every few minutes. This is where it varies depending on the type of tomato you’re using and how thick you want the sauce. I cooked my sauce for about three hours and really would have preferred to cook it a bit longer to thicken it a bit more but it was getting late and I was tired. Lesson learned for next year: start this first thing in the morning!

Ladle sauce into hot jars, leaving 1 inch head space.

Adjust two-piece caps.

Process at 10 pounds pressure–pints 20 minutes, quarts 25. For my altitude here in Kamloops I need to process at 11 pounds pressure. You need to check the altitude for your location and adjust accordingly.

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The weather forecasters are predicting we’ll reach 38° C or 100° F today so I got an early start on the day and headed down to the garden to harvest tomatoes and do some general cleanup. By the time I got back home shortly after 8 a.m. the day was already warming up and the air conditioner kicked in shortly after. Normally in the morning I like to turn the thermostat way up and leave the doors open to let the breeze blow through. This morning I thought it would be prudent to shut up the house and keep it cool straight away though.

I had enough Brandywine, Black Krim, and Manitoba tomatoes combined to prepare a batch of stewed tomatoes to can. Ordinarily I’ve either frozen my tomatoes or canned them as is but I had some veggies I wanted to use up so I decided to stew them this time. I used a basic recipe from the classic Ball Blue Book.

Yield: About 7 pints or 3 quarts. This depends a lot on how juicy your tomatoes are.

Ingredients

  • 4 quarts chopped, peeled, cored tomatoes (4 cups = 1 quart)
  • 1 cup chopped celery
  • 1/2 cup chopped onion
  • 1/4 cup chopped green pepper (I had orange pepper so I used that. I use whatever I have on hand.)
  • 1 Tbsp. sugar
  • 1 tsp. salt

Instructions

Combine all ingredients in a large pot. Cover and cook for 10 minutes, stirring to prevent sticking. (I leave the cover off and cooked it for 15 minutes so the tomatoes cook down a bit and the mixture is a bit thicker. Personal choice.)

At the end of the cooking time ladle the hot vegetables into hot jars leaving 1-inch head space. Remove air bubbles, clean jar rims, and adjust two-piece caps finger-tight.

Process at 10 pounds pressure–pints 15 minutes, quarts 20 minutes. For my altitude here in Kamloops I need to process at 11 pounds pressure. You need to check the altitude for your location and adjust accordingly.

 

 

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