|The Victory Garden Cookbook|
|by Marian Morash|
An incomparable variety of more than 800 enticing recipes, basic gardening information, shopping tips for nongardeners, preserving and serving hin...
Tip: Try spaghetti sauce for more results.
1 - 10 of 13 for canning spaghetti sauce
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Chop onions and ... For a smooth sauce without chunks: If ... run through strainer to get skins, seeds and vegetable chunks out. Then proceed as above.
Mix vegetables and ... tomato paste, sugar, canning salt, olive oil, ... leaving 1/2 inch space from the top and process in hot water bath for 15 minutes.
Wash, half and cook tomatoes. (Add 2 cups of water to cook tomatoes in) until cooked down enough to run through food mill. Let set overnight. Skim ...
Cook this over low heat in a heavy bottomed pan (a thin pan will scorch) for 1 1/2 hours or until thickened, stirring often. Then add: Cook 45 ...
Place in large pan. Boil. Lower heat to thicken, about 1 hour. Cool slightly. Measure about 3 cups in blender. Whirl at high speed 1 minute. Can or ...
Cook together in a large kettle for 2 1/2 hours. Put through a food mill. Heat again to boiling. Pour into jars and seal. Process in boiling water ...
In a large ... oregano, basil, Worcestershire sauce and sugar; simmer, ... pints, processed 45 minutes in boiling water bath. Doubles and triples easily.
Cook slowly for one hour after bringing to a boil. Makes about 9 pints.
Cook ingredients 1 hour. After mixture reaches the boiling point, add 4 (12 ounce) cans tomato paste. Bring to a boil, then can. Makes 10 quarts.
Cook onions, garlic, and green peppers in oil for 1/2 hour. Put through blender until liquified. Put tomatoes (just wash and core leaving skins and ...
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