CANNING TOMATO BACON JAM RECIPES
EASY PEASY HOMEMADE TOMATO SAUCE (NO PEELING REQUIRED)
Fresh homemade tomato sauce without the need for blanching, peeling, seeding, straining or other traditional (and time-consuming) methods of processing.
Provided by Linda Ly
Total Time 50 minutes
Prep Time 20 minutes
Cook Time 30 minutes
Yield 4
Number Of Ingredients 2
Steps:
- Working in batches, quarter or coarsely chop the tomatoes and add them to the bowl of a food processor. Pulse a few times to your desired level of chunkiness.
- Transfer the tomato puree to a large stockpot, then repeat Step 1 until all tomatoes are processed.
- Place the stockpot over medium-high heat and bring the puree to a boil. Reduce the heat and simmer uncovered, stirring occasionally, for 30 to 90 minutes until the tomato sauce is thickened to your liking.
- When the sauce is finished, let cool to room temperature, then transfer to jars and refrigerate for up to 1 week.
- Prepare a boiling water bath and 4 to 6 quart-sized canning jars.
- Follow the directions above through Step 3. Remove the stockpot from heat.
- Transfer the hot tomato sauce to warmed jars, leaving about 1 inch of headspace.
- Stir in 2 tablespoons of bottled lemon juice per jar.
- Wipe the rims with a towel, then seal with lids and bands.
- Process the jars in a boiling water bath for 40 minutes, adjusting time for altitude as needed.
Nutrition Facts : Calories 156 calories, CarbohydrateContent 34 grams carbohydrates, CholesterolContent 0 milligrams cholesterol, FatContent 2 grams fat, FiberContent 10 grams fiber, ProteinContent 8 grams protein, SaturatedFatContent 0 grams saturated fat, ServingSize 1/2 cup, SodiumContent 46 grams sodium, SugarContent 23 grams sugar, TransFatContent 0 grams trans fat, UnsaturatedFatContent 1 grams unsaturated fat
EASY PEASY HOMEMADE TOMATO SAUCE (NO PEELING REQUIRED)
Fresh homemade tomato sauce without the need for blanching, peeling, seeding, straining or other traditional (and time-consuming) methods of processing.
Provided by Linda Ly
Total Time 50 minutes
Prep Time 20 minutes
Cook Time 30 minutes
Yield 4
Number Of Ingredients 2
Steps:
- Working in batches, quarter or coarsely chop the tomatoes and add them to the bowl of a food processor. Pulse a few times to your desired level of chunkiness.
- Transfer the tomato puree to a large stockpot, then repeat Step 1 until all tomatoes are processed.
- Place the stockpot over medium-high heat and bring the puree to a boil. Reduce the heat and simmer uncovered, stirring occasionally, for 30 to 90 minutes until the tomato sauce is thickened to your liking.
- When the sauce is finished, let cool to room temperature, then transfer to jars and refrigerate for up to 1 week.
- Prepare a boiling water bath and 4 to 6 quart-sized canning jars.
- Follow the directions above through Step 3. Remove the stockpot from heat.
- Transfer the hot tomato sauce to warmed jars, leaving about 1 inch of headspace.
- Stir in 2 tablespoons of bottled lemon juice per jar.
- Wipe the rims with a towel, then seal with lids and bands.
- Process the jars in a boiling water bath for 40 minutes, adjusting time for altitude as needed.
Nutrition Facts : Calories 156 calories, CarbohydrateContent 34 grams carbohydrates, CholesterolContent 0 milligrams cholesterol, FatContent 2 grams fat, FiberContent 10 grams fiber, ProteinContent 8 grams protein, SaturatedFatContent 0 grams saturated fat, ServingSize 1/2 cup, SodiumContent 46 grams sodium, SugarContent 23 grams sugar, TransFatContent 0 grams trans fat, UnsaturatedFatContent 1 grams unsaturated fat
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In just under an hour and with only three ingredients, you can make a batch of raspberry jam that's bursting with flavor and color. We found that macerating the berries prior to cooking helps release more of their natural fruit pectin, eliminating the need for any additional thickener. Serve the jam on toast, as part of a cheese board or over yogurt or even ice cream.
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