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Home Canning Recipes
PASTA SAUCE
Servings: 4 pints
Time: 20 minutes / high pressure setting
Ingredients:
5 lbs . tomatoes cored and chopped
2 tablespoons olive oil
3/4 cup peeled, chopped onion
4 garlic cloves, peeled and minced
1/2 pound mushrooms, chopped
1/4 cup fresh parsley, chopped
1 1/2 teaspoons salt
2 bay leaves
2 teaspoons oregano
1 teaspoon black pepper
1/4 cup brown sugar
Directions
Place tomatoes in large saucepan and boil for 25 minutes uncovered . Allow
to cool slightly then run through a food mill or sieve to remove skins and
seeds . In a large skillet, heat olive oil and sauté onions, garlic and mus-
hrooms until tender . Place the sautéed vegetables in a stockpot, add toma-
toes and remainder of ingredients and bring to a boil . Lower heat and simmer
uncovered for approx . 25 minutes, stirring frequently to avoid burning . Ladle
into Jars . Cap and seal . Place on rack and lower into pressure cooker with
2 – 3 inches of hot water . Process for 20 minutes / high pressure setting .
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Headspace: 1 inch
BARBEQUE SAUCE
Servings: 4 pints
Time: 20 minutes / high pressure setting
Ingredients:
1 1/3 cup peeled, chopped onions
1 cup chopped celery
1 teaspoon of salt
1 ¼ teaspoon paprika
3 tablespoons mustard
3 tablespoons Worcestershire sauce
2 cups tomato paste
2 cups ketchup
22 oz . Water
2/3 cup distilled white vinegar
2 cups brown sugar
Directions:
Combine all ingredients into a stockpot and bring to a boil . Lower heat and
simmer for about 30 minutes, stirring constantly . Once sauce has thickened,
ladle into jars . Cap and seal . Place on rack and lower into pressure cooker
with 2 – 3 inches of hot water . Process for 20 minutes / high pressure setting .
Headspace: 1 inch
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