|by Sunset Books|
This all-new edition offers more than 175 recipes for festive finger foods, tempting hot and cold hors d'oeuvres, and satisfying snacks.
Tip: Try tomatoes spaghetti sauce for more results.
1 - 10 of 13 for canning tomatoes spaghetti sauce
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Chop onions and ... Blanch and peel tomatoes. Cook onions ... soft. Mash with tomato paste until desired ... For a smooth sauce without chunks: If ... Then proceed as above.
Mix vegetables and cook for 3 hours. (Tomatoes could be cut ... hours, add the tomato paste, sugar, canning salt, olive oil, ... water bath for 15 minutes.
Wash, half and cook tomatoes. (Add 2 ... spices (everything except tomato paste.) Cook for ... scalding hot jars and seal. Water bath 25 minutes in quart jars.
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 ...
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 slowly for one hour after bringing to a boil. Makes about 9 pints.
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 ... until limp. Add tomatoes, and tomato paste and simmer ... oregano, basil, Worcestershire sauce and sugar; simmer, ... Doubles and triples easily.
Cook onions, garlic, ... until liquified. Put tomatoes (just wash and ... 1 large can tomato paste for added ... in sterilized jars to brim, seal at once.
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