Thread: Salsa/Sauces
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Old August 10, 2007   #36
Join Date: Mar 2006
Location: Zone 5/6 New Jersey
Posts: 122

One cautionary note - the "Canning Police" insist that extra acid be added if you are going to can tomatoes mixed with low acid vegetables, like onions and peppers. The acid could be bottled lemon juice (1 tablespoon per pint) or citric acid. I did find one recipe that uses red wine and red wine vinegar for the acid. I think the vino would be yummier than plain old lemon juice.

8 cups coarsely chopped peeled tomatoes
1 cup chopped onion
3 cloves garlic
2/3 cup red wine
1/3 cup red wine vinegar 5% acidity
1/2 cup chopped fresh basil
1 tablespoon chopped fresh parsley
1 teaspoon pickling salt
1/2 teaspoon granulated sugar
1 6-oz can tomato paste

Combine tomatoes, onion, garlic, wine, vinegar, basil, parsley, salt, sugar and tomato paste in a very large non-reactive pan. Bring to a boil over high heat, reduce heat to low and simmer, uncovered, for 40 minutes or until mixture reaches desired consistency, stirring frequently.

Ladle sauce into jars to within 1/2 inch of rim (head space). Process 35 minutes for pint jars and 40 minutes for quart jars in a boiling water bath.
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