WINTER PRESERVATION | PIZZA SAUCE + SLOPPY JO SAUCE скачать в хорошем качестве

WINTER PRESERVATION | PIZZA SAUCE + SLOPPY JO SAUCE

#basicallybrooke #foodpreservation #waterbathcanning #pizzasauce Don't forget to subscribe so you can keep up with me! Be sure to head over to the community tab before you leave. There's always lots of fun stuff happening over there. SOME OF MY FAVORITE CANNING SUPPLIES! 😍 CAREY ELECTRIC PRESSURE CANNER https://a.co/d/1SLCJ0R CANNING STARTER KIT https://a.co/d/6lNYRtG THE BALL CANNING BOOK https://a.co/d/cxfrwAv One of favorite sources I like to reference to when canning is, The National Center For Home Food Preservation. https://nchfp.uga.edu/#gsc.tab=0 The National Center for Home Food Preservation is your source for current research-based recommendations for most methods of home food preservation. The Center was established with funding from the Cooperative State Research, Education and Extension Service, U.S. Department of Agriculture (CSREES-USDA) to address food safety concerns for those who practice and teach home food preservation and processing methods. NOW LET'S GET TO THE RECIPES! 😋 PIZZA SAUCE | YIELDS 2 PINTS 1 quart of home canned tomatoes or 1 (28 ounce) can of tomatoes 1 small onion 3 TBSP tomato paste 2 TBSP sugar 1/2 TSP salt (or to taste) 1/4 TSP paprika 1/4 TSP chili powder 1/2 TSP oregano 1/4 TSP garlic powder 1/4 TSP onion powder 1 TSP minced garlic 1/4 TSP basil Start by giving your onion and garlic a rough chop. If you're using prepared garlic, you're ahead of the game! Place all the ingredients in a stock pot and blend with an immersion blender. Bring the pizza sauce to a simmer over medium heat. Ladle the hot pizza sauce into hot canning jars, leaving 1/2-inch headspace. Remember to follow proper canning instructions when it comes to wiping your jar rims. Jar bands only need to screw on finger tight. Water bath your pizza sauce for 20 minutes. Allow 24 hours for proper sealing and cooling before removing bands. Be sure to press your finger in the center of the lids to make sure the lids are sealed. SLOPPY JO SAUCE | YIELDS 4 PINTS 3C finely chopped green bell peppers 3C finely chopped red bell peppers 2C diced onions 4 TSP salt 2 TSP ground black pepper 1/2C tomato paste 4C tomato sauce 1/2 C apple cider vinegar (5% acidity) 1/2 C Dijon mustard or yellow 1/4 C firmly packed brown sugar Start by adding all chopped veggies and a little vegetable oil to a large stock pot. Sautee on medium low heat until all veggies are tender. Next, add in tomato paste and cook for about 5 minutes until mixture begins to thicken. Stir in tomato sauce and remaining ingredients. Bring to a boil; reduce heat and simmer uncovered, stirring often, for 5 minutes or until sauce is slightly thickened. Ladle hot sauce into a hot jar, leaving 1/2-inch headspace. Remember to follow proper canning instructions when it comes to wiping your jar rims. Jar bands only need to screw on finger tight. Water bath your sloppy jo sauce for 20 minutes. Allow 24 hours for proper sealing and cooling before removing bands. Be sure to press your finger in the center of the lids to make sure the lids are sealed. PLEASE REMEMBER‼ If for any reason your jars do not properly seal, store them in the refrigerator. At that point THEY ARE NOT shelf stable and could cause you serious harm. CHECK OUT MORE CANNING RECIPES! 👇    • CANNING JALAPENOS | A DAY OF FOOD PRESERVA...   Hi friend! I'm glad you're here hanging out with me. My name is Brooke and I'm a stay-at-home mom & wife. Over here on Tuesdays we jump in and basically try to get something accomplished. Everything from cooking, cleaning, and all things in between. Whatever it may be, we'll be doing it together! NEW MOTIVATION EVERY WEDNESDAY! 🤩 As always, I'd love to hear from! ❤ basicallybrooke@gmail.com You can stop by to say hey, share video idea's you'd like to see from me, or even share your own tips & tricks with me.