| Author | Content |
Hineni
Sharps Chapel, TN
(Zone 6b)
August 07, 2008
09:46 AM Post #5381022
| I just made this last night, and it is AWESOME! Darius had told me about the recipe since I had a lot of tomatoes from a gracious neighbor and was fretting about a good recipe. I did find out though, that my jars didn't seal after water bath canning. Oh darn, I guess I'll have to make mini pizzas and lasagne all next week ;)
Great recipe, and your pictures do it justice. The house still smells like a sauce factory this morning...LOL! It was wafting out the open upstairs windows last night while I was cooking it.
Thanks for sharing Jill, this one is a keeper (and Joseph can't wait to taste it after hearing me describe it over the phone...haha!) |
critterologist
Frederick, MD
(Zone 6b)
August 07, 2008
09:52 AM Post #5381038
| I'm glad you love it, too!
Just to reiterate, water bath canning isn't safe with this recipe because of the olive oil. If you don't eat it up, you can easily freeze it. |
Hineni
Sharps Chapel, TN
(Zone 6b)
August 07, 2008
11:57 AM Post #5381637
| Ummm, no more room in the freezer! Meat/veggies/berries have it crammed full. Have to make jam tonight since I had to make room for veggies earlier this week. I need a freezer!!!! |
critterologist
Frederick, MD
(Zone 6b)
August 07, 2008
11:59 AM Post #5381651
| The "no more room in the freezer" is what brought me to purchase a pressure canner, which I can use to put up roasty sauce and other things that I can't just put through a boiling water bath... I haven't used it all that much yet, but I'm just getting started... :-) |
Hineni
Sharps Chapel, TN
(Zone 6b)
August 07, 2008
02:39 PM Post #5382400
| Well, I recently got a really good Pressure Cooker (Chef's Design) - which I understand is interchangeable for a Pressure Canner. I'm a little scared of them quite frankly. My mom blew up one in the kitchen when I was a kid, canning lima beans...LOL! We had lima beans EVERY where in that kitchen, in the cupboards, in the ceiling tiles (remember 70's flourescent lights with the soft panels and metal grates?) Yup, all in there too. I bet people were finding lima beans in decades to come from that...hahahaha! Funny how that ONE memory (and she canned lots of stuff that didn't blow up) makes me such a skeerdy cat :/
So I thought I'd try cooking an actual food in it, before I attempt to put glass jars of food in it :) Just haven't decided what to try first though. I wish she was up here so she could hold my hand through it...hehe.
If I master that before the next round of 'maters, I'll try pressure canning the roasted sauce.
~S |
critterologist
Frederick, MD
(Zone 6b)
August 07, 2008
06:26 PM Post #5383247
| I pressure canned a batch without incident. Just read the manual... you'll be fine! |
Sundownr
(Bev) Wytheville, VA
(Zone 6a)
August 09, 2008
09:52 AM Post #5390148
| Hineni, I'm in the same situation, running out of room in the big freezer, and scared to death of my pressure canner. My mom told me stories of pressure canning explosions of her childhood... I've never witnessed one tho! This recipe may help me get over the 'skeerdy cat' thing, lol!! |
Hineni
Sharps Chapel, TN
(Zone 6b)
August 09, 2008
06:49 PM Post #5391904
| Well, my neighbor just gave me a bushel of tomatoes, so I'd better get over it quick. Else I'll just have to make regular canned ones and doctor it when it comes out :) Or, buy a freezer ;) I like the second option best...hahaha! |
critterologist
Frederick, MD
(Zone 6b)
August 09, 2008
11:37 PM Post #5393173
| You could bring the finished sauce over to my freezer... ;-) |
Hineni
Sharps Chapel, TN
(Zone 6b)
August 11, 2008
11:52 AM Post #5399492
| Well, we're not TOO far apart, but I don't have a car...lol!
I actually canned most of the just as stewed tomatoes for chili and soups later on. Next I'm going to try my hand at salsa :) |
shirleyd
Starkville, MS
August 11, 2008
12:48 PM Post #5399762
| I have already put extra tomatoes in the deep freeze to eventually make soup. Is it possible to make the Roasted Tomato sauce with these frozen tomatoes?
Shirleyd |
critterologist
Frederick, MD
(Zone 6b)
August 11, 2008
05:33 PM Post #5400969
| Yes! I do the same thing when I don't have time to deal with extra tomatoes, or when I have just a few extras... pop them into a freezer bag. They roast up just fine. I've even tossed a bag of frozen ones on top of a batch of fresh tomatoes that I'm roasting. |
shirleyd
Starkville, MS
August 12, 2008
07:03 AM Post #5403110
| Thanks----will do it today-----especially since we are expecting a day of rain after doing without for weeks!
Shirleyd |
critterologist
Frederick, MD
(Zone 6b)
August 12, 2008
07:39 AM Post #5403178
| Oh, your house will smell fabulous today... mmmm! |
KansasRose
Belleville, KS
(Zone 5b)
August 12, 2008
01:52 PM Post #5404582
| If you're nervous about pressure canning, call your local Extension office. They have great info. and ours does a pressure canner testing every year for free.
I can't wait to try this sauce...I picked almost a bushel of BEAUTIFUL tomatoes this morning! |
shirleyd
Starkville, MS
August 12, 2008
05:21 PM Post #5405266
| Can you freeze this sauce?
Shirleyd |
critterologist
Frederick, MD
(Zone 6b)
August 12, 2008
06:05 PM Post #5405412
| Yes! As I mentioned in the article, freezing works beautifully.
I turned to pressure canning only because I was running out of freezer space. You may wish to freeze in relatively small portions. We find that a cup or even a little less is sufficient to sauce a pound of pasta. |
stormyla
Norristown, PA
(Zone 6b)
August 21, 2008
06:43 PM Post #5448751
| Critter, This sounds great. I'm not sure I'll use the Jalopenas, maybe 1 thin hot pepper minus seeds. I may freeze some of it in cube form to add to soups and sauteed dishes in the winter. Thanks for the demo! |
critterologist
Frederick, MD
(Zone 6b)
August 21, 2008
07:21 PM Post #5448920
| The hot pepper is optional, but a touch of some sort of hot pepper (I often use a bit of cayenne or a variety called 'Hot Portugal') gives it just a little lift without really adding heat. Jalopeno was what was called for in bluekat's original recipe, but this recipe is definitely one you can vary! |
