Ok, I got a pressure canner for Christmas, and have yet to use it. I just ordered a 25 pound box of roma tomatoes with intentions of making spaghetti sauce and canning it. I have looked at recipes/methods online, but was looking for personal tips from anyone who has done it in the past. Thanks!
I would like to have Shirley's recipe too. A lady at church has a recipe in our church cookbook, but it is complicated and doesn't give canning instructions. Plus you have to buy canned tomato paste to put in it.
I was told by a Master Canner (kind of like a Master Gardener through our state university) that the best way to learn to can is to get the Blue Bell Canning book. And never use one thats more then five years old because safer methods have been developed. I don't can...it scares me...
I GOT A NEW CANNER FOR CHRISTMAS!!! My MIL gave it to me. VERY big, and does quarts! My old one...MUCH older than five years!...came from Carl's aunt and only did six pints. My new ones does twenty pints (two layers!) or seven quarts. I can't wait to try it! www.pickyourown.org has good recipes, etc. And GREAT instructions with pictures. But the BEST teacher is SHIRLEY!!! People had been telling me for years how "easy" it was, but no one would show me. So Ohio Mom invited me up to her place, and took me step by step through the process. Now I'm a real pro!!!
Ok, I got the "official" Ohio Mom recipe for those that wanted it. Not really what I was looking for as I have a huge box of tomatoes sitting here in my kitchen. So, we are going to use the canning guidelines in my Ball book and just tweak the recipe to our liking. Brown 1 1/2 to 2 pounds of hamburger (you can also put in onions, green peppers) 1 large can of Tomato Puree 3 small cans of Tomato Paste (3 cans of water) 3 small cans of Tomato Sauce 1 can of mushrooms (we don't use these either) 1 Tablespoon sugar 1 teaspoon garlic powder Pinch Thyme 1 Tablespoon Oregano 1 teaspoon parsley flakes 1 teaspoon basil 5-6 pieces of Rosemary 1 Tablespoon grated Parmesian cheese I also add 1 Tablespoon of honey Stir altogether and cook on low. If you are going to pressure can this, I do for the same amount of time I do tomatoes, 15 minutes. I hope this helps. If nothing else, it's a very good sauce. This recipe was given to me by an old Italian lady.
Even after my hubby bought me a canning book, I still love going to pickyourown.org. I find it very informative.
I was scared until the end of last year, now I can whenever I can get my hands on a good deal on produce. We love it, and our family and friends love the goodies. It tastes so much better when you know that you made it yourself. At least it has been that way for pickles and jam. I haven't ventured too far out yet. This summer will be awesome when a ton of produce comes into season.
