How to can and preserve Barbecue Sauce

How to can and preserve Barbecue Sauce

How to can and preserve Barbecue Sauce.

This barbecue sauce, which is inspired by the Ball Blue Book and is delicious with pig or beef, ought to be a regular in your cupboard.
Canner with a boiling-water bath; four one-pint jars

  1. 24 substantial, ripe tomatoes
  2. 3 celery stalks, chopped
  3. 2 chopped medium onions
  4. 2 chopped medium red bell peppers
  5. Whole, black peppercorns in a teaspoon
  6. 1 cup of densely packed brown sugar
  7. 1 cup of white vinegar, distilled
  1. Wear rubber gloves when seeding and chopping 2 spicy serrano chilies. 2 minced garlic cloves
  2. 1/9 cup dried mustard
  3. Paprika, 1 tablespoon
  4. 1 teaspoon of salt
  5. one teaspoon of spicy sauce
  6. eighth of a teaspoon of cayenne

Blanch the tomatoes for 1 minute in boiling water, then give them a thorough rinse in cool water. After peeling the tomatoes, core and cut them.

Place the bell peppers, celery, onions, and tomatoes in a big pot.
Cook for about 30 minutes, or until the veggies are tender.

Return to the pan after pressing through a fine strainer or food mill. Cook the mixture for another 45 minutes at low heat, or until it has reduced by roughly half. Stir often and watch out for burning.

Tie the peppercorns in a cheesecloth bag, combine with the other ingredients, and simmer for approximately 112 hours, or until the sauce has the consistency of ketchup.
Stir the mixture constantly as it thickens to avoid sticking. Get rid of the spice bag. Leave 1/4 inch of headroom before pouring into heated jars.

Change the caps. For 20 minutes, the process in a boiling-water bath canner.


How to can and preserve Mexican sauce

The Ball Blue Book is where this recipe is taken from. Serve it with burgers and watch it go, or make a hearty chili by combining it with sautéed beef and a variety of canned beans.

  1. Canner with a boiling-water bath; six one-pint jars
  2. 24 substantial, ripe tomatoes
  3. 4 medium red bell peppers, seeded and diced, along with 3 medium onions
  4. Wear rubber gloves and finely slice 2 jalapenos (see page 57 for instructions). One sugar cup
  5. 3 teaspoons of salt
  6. three teaspoons of blended pickling spice
  7. one teaspoon of celery seeds
  8. a teaspoon of mustard seed
  9. 22 ounces of distilled white vinegar

6 pints of yield (FORTY-EIGHT 2-OUNCE SERVINGS)

In a big pot, mix the tomatoes, onions, bell peppers, jalapenos, sugar, and salt. Cook for 45 minutes on a low flame.

Add the spices to the tomato mixture after tying them in a cheesecloth bag. Cook for approximately 45 minutes, or until the mixture has reduced by half. Stir the mixture constantly as it thickens to avoid sticking.

Stir in the vinegar and simmer until the desired thickness. Get rid of the spice bag.

Fill heated jars with liquid, allowing 1/4 inch of headspace. Change the caps. In a canner with a boiling water bath, the process is for 15 minutes. If required, make altitude adjustments.

How to can and preserve Vegetable borscht

  1. This soup creates a filling and calorie-efficient dinner. It may be served with only a dollop of sour cream, hot or cold.
  2. four pressure canners quart-sized jars
  3. 5 pounds of quartered, cored, peeled, and washed tomatoes
  4. 8 cups of shredded red cabbage
  5. Water in 6 glasses
  6. 4 chopped medium onions (about 4 cups)
  7. slice and peel 3 tiny tart apples
  8. 2 tablespoons of quick beef bouillon granules (you may also use 2 all-natural veggie cubes from a health food shop in place of this). Lemon juice, two teaspoons
  9. 1 salt shaker full
  10. To taste, freshly ground black pepper

In a Dutch oven, combine all the ingredients and slowly boil for 5 minutes with the lid off.

Leaving an inch of headroom, ladle the boiling soup into hot, clean jars.
Roughly shred the cabbage.

After capping and sealing the jars, process them in a pressure canner for 75 minutes. Use 11 pounds of pressure when processing in a dial gauge canner. The process at 10 pounds of pressure if you’re using a weighted gauge canner. If required, make altitude adjustments (page 40).


How to can and preserve Tahini Sauce

You will be a prosperous housewife if you have this sauce on hand. If desired, you may also serve it with sautéed pork, roasted chicken, or summer squash topped with cheese.
Ten 1-pint jars or five 1-quart jars; pressure canner

  1. 30 pounds of quartered, cored and peeled farm-ripe tomatoes (one-half bushel)
  2. Olive oil, two teaspoons
  3. 1 pound of sliced mushrooms
  4. 2 chopped medium onions (about 1 cup)
  5. 2 celery stalks, chopped
  6. 4 minced garlic cloves
  7. firmly packed brown sugar, 12 cup
  8. dried basil, two teaspoons
  9. dried oregano, two teaspoons
  10. 2 teaspoons of flakes of dried parsley
  11. 1 bay leaf, 2


Bring the tomatoes to a boil in a large (16-quart nonreactive pot), stirring often. For 20 minutes, simmer, uncovered, with frequent stirring, over low heat. After processing the tomatoes in a food mill, add them back to the pan.

Add the mushrooms, onions, celery, and garlic to a large skillet while it is heating the oil. About 8 to 10 minutes, while tossing often, sauté until soft.

Combine the tomatoes, sugar, herbs, and mushroom combination. Cook the mixture, covered, until the sauce is thick. Be cautious not to burn the sauce by stirring often.
This will need four to six hours.

Before canning, remove the bay leaves. By leaving the pot on the bottom rack of a 350°F oven for several hours, you may streamline this process. To avoid sticking, remove and stir every 30 minutes.

Fill fresh, hot jars with a headspace of 1 inch, then seal and process. Use 11 pounds of pressure when processing in a dial gauge canner. The process at 10 pounds of pressure if you’re using a weighted gauge canner. Process the recipe for 30 minutes if you’re canning it in pint jars. Process for 35 minutes if you’re preserving it in quart jars.


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