Canning Granny: Sauce

Showing posts with label Sauce. Show all posts

Monday, October 17, 2016

Saucy... Teriyaki Sauce

Teriyaki Sauce

Found on Canning Craze

2 cups soy sauce

2 cups light brown sugar

1 cup white vinegar

4 T. fresh ginger, chopped finely or grated

2 T. bottled lemon or lime juice

2 T. Clear Jel

Cooking:

In a stainless steel or enameled dutch oven combine soy, brown sugar, lemon/lime juice, ginger, and vinegar. Bring to a boil over medium-high heat, then lower the heat to a simmer for 20 minutes. In the last two minutes remove 2 tablespoons of the mixture and add the Clear jel and mix till it’s incorporated.

Bring up the heat to medium and add to pot and whisk till the mixture gets thick. Remove from heat.

Filling the jars:

Using your funnel in each jar ladle the mixture into the jars leaving 1/4" headspace. Taking a clean papertowel wet it with warm water and wipe the rims of the jars removing any food particles that would interfere with a good seal. Using your magic wand extract the lids from the hot water and place them on the now cleaned rims. Add your rings to the tops of each of the jars and turn to seal just "finger tight."

Processing:

Place the jars in the water bath making sure that the water covers each of the jars by 1 to 2 inches. Add hot water to the canner if it doesn't measure up. Cover the pot and turn up the heat under the canner and wait for the water to start boiling. Once the water has come to a boil start your timer for 15 minutes.

Friday, October 14, 2016

Saucy... Lemon Dill Sauce

Lemon Dill Sauce

Found on freshpreserving

Great, easy way to add a little spice to your fresh fish or veggies.

Prep Time: 15 minutes

Makes about 2 cups sauce or 9 Herb Starter Cubes

YOU WILL NEED:

* 2 sticks salted butter

* 1/4 cup olive oil

* 3/4 cup finely chopped shallot

* 3/4 cup dry white wine

* 1/4 cup Dijon mustard

* 1/4 cup lemon juice

* 1/4 cup chopped fresh dill

* Ball® Frozen Herb Starters

DIRECTIONS:

1. MELT butter with olive oil in large skillet and sauté shallot until softened. Add wine and simmer on low heat until reduced by half. Stir in mustard and lemon juice and simmer 2 minutes or until slightly thickened. Remove from heat and stir in dill.

2. POUR sauce into the Ball Frozen Herb Starter tray, cover until ready to use. Serve with salmon, potatoes, asparagus and/or your favorite seafood and veggies.

Quick Tip: To thaw cubes, remove from tray and defrost in refrigerator or at room temperature. To quickly thaw, place in a microwave-safe measuring cup and microwave on HIGH 15-20 seconds until softened.

Wednesday, October 12, 2016

Saucy... Emeril's Worcestershire Sauce

Emeril's Worcestershire Sauce

Found on emerils

INGREDIENTS

* 2 tablespoons olive oil

* 6 cups coarsely chopped onions

* 4 jalapenos, with stems and seeds, chopped

* 2 tablespoons minced garlic

* 2 teaspoons freshly ground pepper

* 4 (2-ounce) cans anchovy fillets (or an 8-ounce can), drained of oil

* 1/2 teaspoon whole cloves

* 2 tablespoons salt

* 2 whole, medium lemons, skin and pith removed

* 4 cups dark corn syrup

* 2 cups 100 percent Pure Cane Syrup (recommended: Steen's)

* 2 quarts distilled white vinegar

* 4 cups water

* 3/4 pound fresh horseradish, peeled and grated

* 3 pint-sized canning jars, if processing

DIRECTIONS

* Combine the oil, onions and jalapenos in a large stockpot over a high heat. Cook, stirring, until slightly soft, 2 to 3 minutes. Add the garlic, pepper, anchovy fillets, cloves, salt, lemons, corn syrup, cane syrup, vinegar, water and horseradish and bring to a boil. Reduce the heat and simmer uncovered, stirring occasionally, until the mixture barely coats a wooden spoon, about 6 hours. Strain into a clean container.

* Worcestershire Sauce may be stored in an airtight container in the refrigerator for up to 1 month, or processed as directed below and kept for up to 1 year.

* Sterilize 3 pint-sized jars and their metal lids according to the manufacturer's instructions. Spoon the hot mixture into the jars, filling to within 1/2-inch of the rim. With a clean, damp towel, wipe the rims and fit with a hot lid. Tightly screw on the metal ring. Place, without touching, on a rack in a large, deep canning kettle or stockpot of rapidly boiling water; water should cover the cans by 1 inch. Boil and process for 15 minutes. Using tongs, remove the jars, place on a towel and let cool completely before storing. Test the seals and tighten the rings as needed. Store in a cool, dark place for at least 2 weeks before using. After opening, store jars in the refrigerator.

Friday, October 7, 2016

Saucy... Burnt Onion Concentrate

Burnt Onion Concentrate

Found on Canning Recipes Only

This recipe was adapted from a Victorian-era blend that can act as either a sauce or a marinade. It’s also great for flavoring gravies, soups, and stews.

INGREDIENTS | MAKES 8 PINTS

3 pounds onions, peeled and coarsely chopped

7 ½ cups cold water

3 cups brown sugar

7 ½ cups cider vinegar

3 tablespoons dried French tarragon

1 teaspoon salt

1 teaspoon coarsely ground black pepper

In a large stockpot, combine onions and water. Cover; bring to a boil. Lower heat; simmer until onion is soft. Add sugar; stir well. Continue to simmer until mixture has turned a very dark brown and has reduced by about half. This will take at least 1 hour. Stir occasionally to prevent sticking. In a separate pan, bring vinegar, French tarragon, salt, and pepper to a boil. Lower heat; simmer 10 minutes.

Slowly pour vinegar mixture into onion mixture; stir well. Bring to a boil; lower heat, and simmer 10 minutes. Ladle into sterilized pint jars, leaving 1" headspace. Wipe rims. Cap and seal. Process in a water-bath canner 10 minutes

Monday, October 3, 2016

Saucy... Thai Sweet and Hot Garlic Dipping Sauce

Thai Sweet and Hot Garlic Dipping Sauce

Found on Canning Craze Author: Rebecca Lindamood

INGREDIENTS

½ cup finely minced fresh garlic (Peel and mince your own garlic, please. Pre-minced garlic in jars just isn't good enough for this recipe.)

1 Tablespoon Kosher salt

6 cups cider vinegar

6 cups granulated white sugar

¾ cup (less if your heat tolerance is lower) crushed red pepper flakes

INSTRUCTIONS

Prepare the jars and rings by washing on the hot cycle of your dishwasher. Wash the lids in hot soapy water and rinse well. Place in a bowl covered by two or three inches of very hot tap water. Set aside. Prepare your canner (or stockpot) by putting a rack in the bottom to hold the jars away from the base of the pan. If you do not have a rack, use a fully opened vegetable steamer basket or extra rings from 'regular-mouth' or 'narrow-mouth' canning jars placed facing down with the sides touching. Set aside. Sprinkle salt over the minced garlic in a metal or glass bowl (don't use plastic here unless you want a perma-garlic bowl!) Stir together, cover tightly with plastic wrap and let it mellow at room temperature for an hour. The salt will help pull some of the moisture from the garlic, so don't skip this step!

In a saucepan, bring the vinegar to a rolling boil. Add the sugar all at once and stir well until the sugar is dissolved. Return to a full boil. Lower heat just slightly so that it boils steadily but not really hard. Boil steadily, uncovered, for 10 minutes. Remove the pan from the hot burner, stir in the garlic mixture and the crushed red pepper flakes. Take care not to hold your face directly over the pan when adding in the pepper flakes as that can trigger some serious coughing and eye-watering, depending on the strength of the pepper flakes.

Ladle the hot sauce into the hot jars. You want to leave ½" of space between the top lip of the jar and the top level of the dipping sauce. Use a ruler outside the jar to check whether you have the right amount of open space. If you need to, use a spoon to remove some sauce or add sauce to maintain that ½" of headspace. Use a paper towel (or clean tea towel) dipped in pure cider vinegar to wipe the rims of the jars even if it doesn't look like anything is on it. Use your clean hands to grab a lid from the hot tap water. Position it, rubber seal side down, directly over the center of the jar. Place the metal ring over the jar and gently screw it into place until you meet resistance. When you meet resistance, tighten the jar until it is finger-tip tight. (In other words, tighten until it is the tightness that you can achieve with your finger-tips, not with vice-grips.)

The jars are going to be hot because you poured nearly boiling liquid into them. I find it helpful to wear an oven mitt on the hand that is holding the jar steady. When all of your jars are ready, set the prepared canner on your burner. Position the jars (using an oven mitt to keep from burning your fingers or palms) over the rack (or steamer basket or upside-down canning lids) so that the jars are steady and in an upright position.

Cover the jars completely by at least one inch with hot tap water. Place a lid on your canner (or stockpot) and turn the heat on your burner to high. When the water reaches a full, rolling boil (one that could not be stirred down), set your timer for 15 minutes. When the 15 minutes have elapsed, remove the lid to your canner and shut off the heat. Leave the jars in the hot water for 5 minutes. After 5 minutes, transfer the jars (using a waterproof oven mitt or canning tongs) to a towel lined counter or a cooling rack with a towel under it. You should start to hear the "POP" of the lids as they form vacuums and seal. This is a very good thing! Leave your jars to rest, undisturbed, overnight. In the morning, test the jars by pressing gently on the center of each lid. If it does not give under gentle pressure or pop back up, your seal is good.

Remove the rings for storage*, wipe gently with a damp cloth or paper towel, label and store in a cool, dark place for 3 weeks prior to using. Unopened, sealed jars of this sauce can be stored for a year. *Storing your jars without the rings is a little bit of insurance. When food spoils in a closed environment, the gasses produced by bacterial growth create upward pressure in the air pocket left by the headspace you so carefully measured in the jar. If you remove the ring, any gasses produced by spoilage will push upward on the lid loosening the seal. When you open a jar, if the seal is weak or there is no "schllllllooop" from a vacuum seal being broken, discard the contents immediately. On the flip side, if you hear that lovely "schllllllllooop" and the lid is difficult to pry from the jar, you've done the job right! You can eat your home-canned goodies, content in your foodstuffs' safety.

Sunday, October 2, 2016

Saucy... Thai Dipping Sauce

Thai Dipping Sauce

Found on freshpreserving

The perfect accompaniment for cold Thai rice paper rolls, this sauce is also delicious with any deep-fried Asian appetizer, such as spring rolls, chicken balls or wontons. It's also good with grilled chicken, and the addition of a tablespoon or two perks up classic oil-and-vinegar salad dressings.

Makes about 9 (8 oz) half pints

YOU WILL NEED:

* 1/2 cup finely chopped garlic (about 36 cloves)

* 1 Tbsp Ball® pickling salt

* 6 cups cider vinegar

* 6 cups sugar

* 1/2 cup hot pepper flakes (dried chilies)

* 9 Ball® (8 oz) half pint glass preserving jars with lids and bands

DIRECTIONS:

1. PREPARE boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.

2. COMBINE garlic and salt in a small mixing bowl. Set aside.

3. HEAT vinegar to a boil in a large saucepan. Add sugar, stirring to fully dissolve. Reduce heat and simmer 5 minutes. Remove from heat. Add garlic mixture and hot pepper flakes, stirring well.

4. LADLE hot sauce into hot jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center hot lid on jar. Apply band and adjust until fit is fingertip tight.

5. PROCESS in a boiling water canner for 15 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

Quick Tip: If you prefer less heat, adjust the amount of hot pepper flakes to suit your taste.

Saturday, October 1, 2016

Saucy... Spicy Asian Plum Dipping Sauce

Spicy Asian Plum Dipping Sauce

Found on cannedtime

10 Ripe Red Plums (pits and stems removed and cut in quarters)

1/2 Cup Apple Cider Vinegar

1/2 Cup Tamari Soy Sauce

1 inch of fresh Ginger, chopped

2 whole cloves of Garlic, no need to dice

1 sliced Jalapeno Pepper seeds included

1/2 tsp Stevia

2 Star Anise (optional)

If you are not canning this sauce, just put all of the ingredients listed above in a medium size pot and boil, stirring frequently, for about 30 minutes on medium to reduce down the plums and meld the flavors. Remove from the heat and let it sit for a few to cool down some. Using an immersion blender, work through the plums to create a thick sauce much like a Salsa texture. And that’s it. Store it, freeze it, use it up within a month if it’s not frozen. It goes great with chips,

If you “can” the sauce. You’ll need a little more prep. Makes 4 -1/2 pints You’ll need to prepare at least 4 1/2 Pint size canning jars. Sterilize and have them ready to go when your Plum sauce is ready. Prepare the sauce just the same as outlined above and then set your pot near your canning jars. Ladle the sauce into each jar leaving 1/4 inch head space in each one. Wipe down the outside and top rims carefully to remove any sauce that may have dripped and place a lid and ring on each jar, tightening just until a resistance is felt, they shouldn't be screwed on overly tight for the boiling water process. Place the jars down into your water bath canning pot so the each jar has water covering the top by at least 1 inch. Bring to a boil and time the canning process 10 minutes at a full boil. Remove them from the heat carefully sliding the pot off of the burner and let them sit there untouched for about 15 minutes. Using a canning jar clamp, carefully remove each jar from the pot and sit them on top of a dish towel in an undrafty area. Don’t move them for at least 8 hours so that they can set up and cool. After this, check to make sure each jar sealed correctly, remove the outer ring before storing. Label, enjoy within the next 2 years.

Friday, September 30, 2016

Saucy... Seafood Cocktail Sauce

Seafood Cocktail Sauce

Found on Pinterest

Makes 6 half pints

6-1/2 cups chopped tomatoes, run through a food mill or strainer to remove seeds and skin

1 cup grated horseradish

2 Tbsps of lemon juice

zest of 1 lemon

2 cloves garlic, minced

1/2 cup sugar

1/2 cup white vinegar

1 tsp pickling salt

1/2 cup tomato paste

1 Tbsp Worcestershire sauce

1 tsp ground mustard

1/2 tsp cayenne pepper

1/2 tsp onion powder

1/4 tsp black pepper

Add tomatoes to a pot and bring to a boil. Reduce heat and simmer until reduced by half.

Add lemon juice, lemon zest, garlic, vinegar, salt, tomato paste, Worcestershire sauce, mustard, cayenne pepper, onion powder, and black pepper. Bring to a boil and boil for 1 minute. Remove from heat and stir in horseradish. Mix well.

Ladle into jars to 1/2 inch headspace, remove air bubbles, wipe rims, and assemble lids.

Process in a boiling water bath canner for 15 mins.

Thursday, September 29, 2016

Saucy... Judy's Brown Sauce

Judy's Brown Sauce

Found on allrecipes

Great with meatloaf, or any meats. Made with plums, apples, and onions basically.

Original recipe makes 15 half-pint jars

Ingredients
* 10 cups peeled, cored, and roughly chopped tart apples

* 10 cups pitted and halved fresh prune plums

* 5 cups chopped onions

* 6 cups malt vinegar

* 5 cups white sugar

* 1/2 cup salt

* 1/2 cup Worcestershire sauce

* 4 cloves garlic, minced

* 2 teaspoons ground ginger

* 2 teaspoons ground nutmeg

* 2 teaspoons ground allspice

* 2 teaspoons ground cayenne pepper

* 15 half-pint canning jars with lids and rings

Directions

1. Working in batches, place the apples, plums and onions into the work bowl of a food processor, and grind until fine. Transfer the ground fruit and onions into a large pot, and stir in the malt vinegar, sugar, salt, Worcestershire sauce, garlic, ginger, nutmeg, allspice, and cayenne pepper until the mixture is well combined. Bring to a simmer over low heat, and simmer until brown and thickened, about 3 to 4 hours.

2. Sterilize the jars and lids in boiling water for at least 5 minutes. Pack the sauce into the hot, sterilized jars, filling the jars to within 1/4 inch of the top. Run a knife or a thin spatula around the insides of the jars after they have been filled to remove any air bubbles. Wipe the rims of the jars with a moist paper towel to remove any food residue. Top with lids, and screw on rings.

3. Place a rack in the bottom of a large stockpot, and fill halfway with water. Bring to a boil over high heat, then carefully lower the jars into the pot using a holder. Leave a 2 inch space between the jars. Pour in more boiling water if necessary until the water level is at least 1 inch above the tops of the jars. Bring the water to a full boil, cover the pot, and process for 10 minutes.

4. Remove the jars from the stockpot and place onto a cloth-covered or wood surface, several inches apart, until cool. Once cool, press the top of each lid with a finger, ensuring that the seal is tight (lid does not move up or down at all). Store in a cool, dark area.

Wednesday, September 28, 2016

Saucy... Comeback Sauce

Comeback Sauce

Found on Carrie's Kitchen

**NOT for canning... but great for eating!!!**

Try Comeback Sauce with Onion Rings, Fries, Sweet Potato Fries, Hamburgers, Veggies

Ingredients:

1 Cup Mayonnaise

1/4 Cup Heinz ketchup

1/4 Cup Heinz Chili Sauce (not thai chili sauce)

1 Tsp Dijon Mustard

1 Tsp Onion Powder

1/2 Tsp Garlic Powder

2 Tsp Worcestershire Sauce

1 Tsp Ground Black Pepper

1/4 Tsp Tabasco Sauce

1 Tbsp Lemon Juice

Directions:

Mix all ingredients together and chill for a couple of hours before serving. Store covered in fridge! YOU WILL ALWAYS WANT TO HAVE THIS SAUCE IN YOUR FRIDGE - IT'S AMAZING!

Enjoy!

Tuesday, September 27, 2016

Saucy... Brown Sugar Sweet and Sour Dipping Sauce

Brown Sugar Sweet and Sour Dipping Sauce

Submitted by Christine E Barnes

This is similar to McDonald's dipping sweet & sour dipping sauce with brown sugar added

1 cup peach preserves

1/4 cup apple cider vinegar

2 Tbl brown sugar

1 tsp ground mustard

1/2 tsp garlic

Heat until sugar is dissolved. Fill to 1/2 " headspace Water bath 15 min

Makes 5 half pints

Monday, September 26, 2016

Saucy... Portuguese Sauce

Portuguese Sauce

Found on Emerils

* YIELD: 1 1/3 cups

INGREDIENTS

* 2 tablespoons olive oil

* 1/4 cup chopped onions

* 1 tablespoon minced garlic

* 3 Italian plum tomatoes, finely chopped

* 1/3 cup pitted and halved black olives, such as Provencal, Greek or Italian

* 1/3 cup halved pimiento-stuffed green olives

* 2 teaspoons finely minced anchovy fillets or anchovy paste

* 1 tablespoon chopped parsley

* 1 tablespoon chopped basil

* 1 teaspoon chopped oregano

* 1 teaspoon salt

* Black pepper

* 1 stick unsalted butter, cut in 8 pieces (8 tablespoons) chilled

DIRECTIONS

* Heat oil in a large skillet over high heat. Add onions and sauté 1 minute. Stir in garlic, tomatoes, black and green olives, anchovies, parsley, basil and oregano; season with salt and 10 turns of pepper. Bring to a boil and simmer, stirring occasionally, about 3 minutes.

* Reduce heat to medium and add butter pieces, stirring. When butter is half melted, remove skillet from heat and continue stirring until thoroughly incorporated.

Note from Granny... Although this recipe is not written for canning... if you were to try canning, I would process like a spaghetti or pizza sauce.

Sunday, September 25, 2016

Saucy... Hamburger Sauce Mix

Hamburger Sauce Mix

Found in Pinterest

This can be used in a variety of ways: chili, sloppy joes, tacos, hamburger helper type dishes, or make a pizza bread with one pint of mix, 1 tsp dried oregano and garlic powder, spread on a loaf of french bread cut in half, and sprinkle 1 cups of grated Parmesan cheese on top, bake at 375 degrees until cheese is melted.

RECIPE:

2 lbs. of lean ground beef

2 large onions, chopped

2 6oz cans of tomato paste

1-1/3 cups of water

2 t of salt

1/2 t of pepper

Makes abt 5 or 6 pints.

Cook beef and onions in a large container until the meat browns. Pour off fat. Add remaining ingredients, bring to a boil and simmer for 5 minutes. Pack at once into hot pint jars, leaving 1″ of head space. Wipe jar rim; and affix lids and rings. Process in pressure canner at 10 pounds of pressure for 75 minutes.

Saturday, September 24, 2016

Saucy... Green Tomato Curry Sauce

Green Tomato Curry Sauce

Found on onehundreddollarsamonth

Makes 5 pints

3 lbs. cubed green tomatoes, about 6 cups

2 onions, coarsely chopped

4 Tbsp. curry powder

1 Tbsp. cumin

1 cup water

1/2 cup brown sugar

2 Tbsp. lemon juice

1/2 tsp canning salt

Chop onions, curry powder, green tomatoes, cumin, water, brown sugar, lemon juice, and salt, cover and simmer 30 minutes, and give it a stir occasionally.

Ladle immediately into prepared jars, filling to within 1/4 inch of tops. Wipe jar rims and threads. Cover with two-piece lids and screw bands on.

Put in a water bath canner and bring water to gentle boil. Process 30 minutes.

SERVE: Heat up sauce and add in 1/4 cup butter, stir until butter is melted. Serve over rice.

Friday, September 23, 2016

Saucy... Tomato Ancho Taco Sauce

Tomato-Ancho Taco Sauce

Found on Canning Only Recipes - Found on betterhomesandgardens

Makes 5 half pints

4 pounds ripe roma tomatoes

1 teaspoon cumin seeds

8 ounces fresh poblano chile peppers, seeded and chopped*

1 cup chopped onion (1 large)

1 fresh jalapeno chile pepper, seeded and chopped*

4-1/2 teaspoons sugar

4-1/2 teaspoons minced garlic (about 9 cloves)

1 tablespoon kosher salt

6 dried ancho chile peppers, seeded and cut into 1-inch pieces*

1/4 cup white vinegar

1-1/2 teaspoons lime juice

Preheat broiler. Place tomatoes in a single layer in a 15x10x1-inch baking pan. Broil 3 to 4 inches from the heat for 8 to 10 minutes or until skins are lightly charred, turning once. Carefully transfer roasted tomatoes to a cutting board. When cool enough to handle, peel off and discard the loose skins.

** Coarsely chop tomatoes; transfer to a large stainless-steel, enamel, or nonstick heavy pot. Meanwhile, place cumin seeds in a small skillet. Cook over medium heat until seeds are lightly toasted and fragrant, stirring frequently. Remove from heat; cool. Finely grind the seeds in a spice grinder or using a morter and pestle; stir into the tomatoes in pot.

Add poblano peppers, onion, jalapeno pepper, sugar, garlic, and salt to tomato mixture. Bring to boiling, stirring frequently; reduce heat. Simmer, uncovered, about 30 minutes or until peppers and onion are tender. Stir in ancho peppers. Cover and let stand for 30 minutes.

Working in batches, transfer tomato mixture to a food processor or blender. Cover and process or blend until smooth. Strain pureed mixture through a fine-mesh sieve, pushing the liquid through and scraping the inside of the sieve using a rubber spatula; discard solids. Return the strained mixture to pot. Bring to boiling; reduce heat. Simmer, uncovered, about 10 minutes or until slightly thickened and reduced to about 4 cups.

Stir in vinegar and lime juice.

Ladle hot sauce into hot sterilized half-pint canning jars, leaving a 1/4-inch headspace. Wipe jar rims; adjust lids and screw bands. Process filled jars in a boiling-water canner for 35 minutes.

Thursday, September 22, 2016

Saucy... Taco Sauce

Taco Sauce

Found on freshpreserving

If you love tacos, you will want to keep this taco sauce on hand. Follow the easy directions and preserve with water bath canning.

Makes about 6 (8 oz) half pints

YOU WILL NEED:

* 5 cups water

* 3 cups tomato paste (about 2 12-oz cans)

* 1 cup cider vinegar

* 1/2 cup corn syrup

* 2 Tbsp chili powder

* 1 Tbsp salt

* 1 tsp cayenne pepper

* 1/2 tsp hot pepper sauce * 6 Ball® (8 oz) half pint glass preserving jars with lids and bands

DIRECTIONS:

1. PREPARE boiling water canner. Heat jars in simmering water until ready for use. Do not boil. Wash lids in warm soapy water and set bands aside.

2. COMBINE water, tomato paste, vinegar, corn syrup, chili powder, salt, cayenne pepper and hot pepper sauce in a large stainless steel saucepan. Bring to a boil over medium-high heat, stirring frequently. Reduce heat and boil gently, stirring frequently, until mixture is thickened to the consistency of a thin commercial barbecue sauce, about 30 minutes.

3. LADLE hot sauce into hot jars leaving 1/2 inch headspace. Remove air bubbles. Wipe rim. Center lid on jar. Apply band until fit is fingertip tight.

4. PROCESS jars in a boiling water canner for 30 minutes, adjusting for altitude. Remove jars and cool. Check lids for seal after 24 hours. Lid should not flex up and down when center is pressed.

Wednesday, September 21, 2016

Saucy... Taco Sauce without Corn Syrup

Taco Sauce Without Corn Syrup

From sustainableblessings.com

Found on Canning Craze

13-1/2 cups pureed tomatoes or 111 oz can diced tomatoes

1/4 cup minced onion

1-3/4 cups vinegar

1/4 cup garlic powder or 1/8 cup minced garlic

2 Tablespoons salt

2 Tablespoons paprika

2 Tablespoons sugar

1 Tablespoon crushed red pepper

6 chopped jalapenos or 12 oz jar jalapeno slices

Tomato paste, optional for thickness (we use 2 - 6 ounce cans)

Hot water canner

Large sauce pan or soup pot

Ladle

Funnel Jar Lifter

Jars, lids, rims Blender or Immersion Blender

Mix all ingredients together in the large sauce pan. Simmer for 15 minutes, stirring occasionally. Blend sauce with immersion blender or place hot sauce in blender.

Get your jars ready. Jars should be clean, can run through the dishwasher or wash in hot soapy water. Place funnel on top of jar and fill leaving 1/4 inch head space. Wipe rims of jars clean with warm wash cloth. Place lids on jars and tighten with rims.

Process in a boiling-water canner for 30 minutes. Remove jars with jar remover carefully. Place hot jars on level surface. I cover my counter top with a double layered kitchen towel and place jars on top.Using a hot pad or glove, check that the rims are tightened. As the jars cool, you will hear a "ping" when the lid seals. Make sure all of your jars have sealed. They are sealed if the button in the middle of the lid in depressed. If you have any jars that have not sealed, you can reprocess them or store the jar in the refrigerator for use.

Makes 10 pints or 5 quarts.

You can buy a large can of tomatoes at any warehouse store or check your grocery aisle for bulk foods.

Please check with your local extension office for any changes due to altitude for times or temperatures. Above instructions are for elevation 1000 feet or below.

Tuesday, September 20, 2016

Saucy... Red Enchilada Sauce

Red Enchilada Sauce

Found on gimmesomeoven

submitted by Kelli Petery

This homemade red enchilada sauce is WAY better than anything you can buy in the can, and quick and easy to make as well!

PREP: 5 MINS COOK: 15 MINS TOTAL: 20 MINS

INGREDIENTS:

* 2 Tbsp. vegetable or canola oil

* 2 Tbsp. all-purpose or gluten-free flour

* 4 Tbsp. chili powder (*not cayenne! also, see note below if you do not like heat*)

* 1/2 tsp. garlic powder

* 1/2 tsp. salt

* 1/4 tsp. cumin

* 1/4 tsp. oregano

* 2 cups chicken or vegetable stock

DIRECTIONS:

Heat oil in a small saucepan over medium-high heat. Add flour and stir together over the heat for one minute. Stir in the remaining seasonings (chili powder through oregano). Then gradually add in the stock, whisking constantly to remove lumps. Reduce heat and simmer 10-15 minutes until thick.

Use immediately or refrigerate in an air-tight container for up to two weeks.

(*I consider this sauce pretty mild. But if you are wary about heat/spice in your sauce, I would begin with 2 tablespoons chili powder and add more from there once the sauce has reached a simmer if you'd like.)

Monday, September 19, 2016

Saucy... Green Tomato Enchilada Sauce

Green Tomato Enchilada Sauce

Found on Pinterest

Makes 7 pints

2.5 lbs green tomatoes, diced

1 large onion, diced

6 cloves garlic, chopped

2 teaspoons ground cumin

3 green peppers (bell, anaheim, poblano or any combo), broiled until blackened then peeled, seeded and roughly chopped (optional)

3 1/2-4 cups water or vegetable or chicken broth

1-2 tsp Canning Salt

1 tbsp lime juice to each pint jar

In a large pot or skillet, sauté the onions in some olive oil until translucent and soft. Add the cumin and garlic and cook, stirring occasionally for a few more minutes. Add the tomatoes, roasted peppers and water or broth and salt to taste.

Bring to a simmer and cook for about 20-30 minutes until the tomatoes are mostly broken down.

Once the sauce has cooked, blend or process the tomatoes in the food processor until smooth. Taste and adjust seasoning.

Return the sauce to a boil.

Add 1 Tbsp of lime juice to each jar.

Fill each jar with the sauce, leaving ½ inch of headspace. Wipe the edge of the jars to make sure they are clean and place the lids on the jars. Lightly tighten the rings (just as tight as you can with two fingers).

Process the jars in a water bath for 35 minutes.

Sunday, September 18, 2016

Saucy... Green Taco Sauce

Green Taco Sauce

Found on Pinterest

NOTE: This sauce kicks up nearly any Mexican style dish and infuses it with that piquant edge.

Makes 6 pints

2 pounds tomatillos

4 jalapeño peppers

1 cup red onion, chopped

1 cup shallots, chopped

4 teaspoons garlic, minced

2 cups fresh cilantro

¼ cup extra-virgin olive oil

4 cups chicken broth

2 cups red wine vinegar

½ cup honey

Remove the husks from the tomatillos; rinse in cool water. Remove stem and quarter. Drop tomatillos in boiling water; cook 10 minutes. Drain.

Remove the stems and seeds from the jalapeño peppers. Roughly chop them. In a food processor, add tomatillos, onion, shallots, garlic, and cilantro; pulse until coarse. This may take 2–3 batches. Heat the olive oil in a stockpot. Add the mixture; cook 5 minutes, stirring constantly. Add the broth, wine vinegar, and honey; stir well. Reduce heat; simmer until thickened, about 20–25 minutes.

Ladle into sterilized jars. Wipe rims. Cap and seal. Process at 10 pounds pressure in a pressure canner for 20 minutes.

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