If your doing the mock apples then you will need a pressure canner for 15 minutes. Really with all the apple cider vinegar it should be safe for a water bath but to be on the safer side, I went with the pressure canneri lucked out big time,on cucumbers.a neighbor gave me a bunch of um..now i need to make sure that i have the needed ingredients before starting,,.now of the queston..my ball book aint telling me alot,when it comes to what to use..do i use a pressure cooker/caner,or water bath?
Do you remove the skins before blending?I ended up making Spaghetti Sauce w/ Meat. This is my favorite recipe for it.
Meat Sauce
7 pounds ground beef
4 cups chopped onion
2 cup chopped bell peppers
6 1/2 qts tomato sauce
6 6-ounce cans tomato paste
3 tablespoons vinegar
4 tablespoons salt (adjust to taste)
4 tablespoons brown sugar
4 tablespoons minced parsley
4 tablespoons garlic powder
4 tablespoons crushed red peppers
2 tablespoon oregano
4 teaspoons pepper
2 teaspoon ginger
2 teaspoon allspice
To make tomato sauce, cut your tomatoes in half. Core and lay on a cookie sheet. Place in oven for an hour and a half or til skins are bubbly at 350. Run thru a blender, juice and all to make smooth.
Brown beef in a large pot. Drain fat. Add onion and peppers and cook slowly until tender. Add remaining ingredients and simmer until thickened. If the sauce is too thick, you can add some water. (Adjust all the seasonings to taste.) Ladle hot sauce into hot jars, leaving 1-inch headspace. Process at 10 pounds pressure in a pressure canner: 1 hour for pints, 1 hour 15 minutes for quarts.
I ended up with 9 1/2 quarts
Nope.Do you remove the skins before blending?
Kind of puts my nine pints to shame!34 pints diced tomatoes & 8 1/2 pints shredded zucchini squash combo. This is an idea given from someone so thought why not try it out. Couldn't hurt anything.
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