Putting Up Irene & Rita’s Fresh Summer Tomato Sauce

Ever since I first saw Mrs Frake putting up pickles and mincemeat in the movie State Fair, I’ve wanted to put up something. As opposed to putting up with something, which basically describes my life. I did once put up a few small jars of blackberry jam with the kids while vacationing on Block Island. We tried to sell the jam at the playground – I think someone bought one jar – then used the rest of the jars pretty much immediately. And that was the end of my putting up. Until this week, when I was faced with forty pounds of South Jersey Roma tomatoes (Thanks Patty!) a few days after meeting blogger Marissa McClellan, who was selling her book Food in Jars at the Union Square Greenmarket and two days after my mother-in-law Irene sent me a recipe for what she is calling the best tomato sauce she’s ever made. The stars had aligned. It was time for a real put up. A Warning First of all, I must warn you. This tomato sauce recipe has not been formally “tested” as safe for canning.  However, it is not dissimilar in amounts of olive oil, garlic and peppers to other recipes I found on the web that are tested for canning. Just to be safe, I’m freezing all but one jar of my canned sauce, and will update this post in 6 months or so when I open up the one unfrozen jar to see how it fared. Of course, you don’t need to put up this sauce. You can just make it, use it and eat it right away. A Second Warning Forty pounds of tomatoes is a lot ...
Source: The Blog That Ate Manhattan - Category: Primary Care Authors: Tags: Canning Recipes Best tomato sauce Canned Tomato sauce Canning tomatoes Garlic Red pepper Toamto sauce with olive oil World's best tomato sauce Source Type: blogs