TOMATO SAUCE FOR CANNING
Provided by Sean Timberlake
Time 16h
Yield Seven quarts
Number Of Ingredients 4
Steps:
- Prepare the jars and lids: Wash all jars and lids thoroughly with soap and water and rinse well. Fill your canner with enough water to cover the jars by at least 1 inch and bring to a simmer. Using a pair of canning tongs, lower the jars in gently, tilting them to fill with the hot water. In a small saucepan, keep some water warm but not boiling; place the lids in the water. Have an additional kettle of water on to boil. Peel and core the tomatoes: Bring a large pot of water to the boil. Have a large bowl of ice water at the ready. Gently lower the tomatoes into the boiling water and blanch them for 60 seconds. Remove with a strainer and transfer them to the ice water. Once cool, slit the skins; they should peel off easily. Remove the cores with a small paring knife. You will need to do this in batches. Discard skins and cores. Prepare the sauce: Coarsely chop the tomatoes and add them to a large stockpot. Place stockpot over medium-high heat, crushing and stirring the tomatoes to keep from burning. Continue until all the tomatoes are added and crushed. Bring the tomatoes to a boil, then reduce heat and keep at a low boil. Reduce to the desired thickness, by a third for a thin sauce, or by half for a thick sauce. Fill and close the jars: Using canning tongs, remove the jars from the canner, carefully pouring the water back into the canner. Set next to the sauce. Turn the heat under the canner to high. Add two tablespoons of bottled lemon juice and one teaspoon of salt to each jar; add a teaspoon of sugar to offset the added acidity if desired. Use a ladle to pour the sauce into the jars through a canning funnel, leaving 1/2-inch headspace at the top. Run a clean chopstick around the inside of the jar to dislodge any trapped air. Wipe the rims of the jars with a damp paper towel. Place the lids on, and screw on the rings until just finger-tight. Seal the jars: Using canning tongs, gently transfer the jars to the canner, taking care to keep them vertical. When all the jars are in the canner, there should be at least 1 inch water covering them; if you need more, add water from the kettle until the jars are sufficiently covered. Bring the water to a full rolling boil, and process for 40 minutes. Remove and cool: Using canning tongs, gently remove the jars from the canner and transfer them to a kitchen towel or cooling rack, again keeping them vertical. Do not set hot jars directly on to cool counter surfaces. Leave to cool, undisturbed, for at least 12 hours. If any of the jars do not seal when cool, reprocess using the method above, or refrigerate and use immediately. Label and store: Add a label to the lid or side of your jar, noting the date it was canned. Remove the rings and store jars in a cool, dark place for up to one year. Refrigerate after opening.
HOMEMADE TACO SAUCE
Simple and easy to make. Competes with any brand you buy off a grocery store shelf at a fraction of the price.
Provided by Michael Beatty
Categories Side Dish Sauces and Condiments Recipes Sauce Recipes
Time 35m
Yield 12
Number Of Ingredients 11
Steps:
- Stir tomato sauce, water, vinegar, cumin, onion powder, garlic powder, garlic salt, chili powder, paprika, sugar, and cayenne pepper together in a saucepan over low heat; cook at a simmer until slightly thickened, about 20 minutes. Cool sauce slightly before serving.
Nutrition Facts : Calories 14.7 calories, Carbohydrate 3.1 g, Fat 0.2 g, Fiber 0.7 g, Protein 0.7 g, Sodium 351.9 mg, Sugar 1.9 g
NEW MEXICAN TOMATO TACO SAUCE FOR CANNING
Another wonderful sauce from the New Mexico State University Cooperative Extension Service Guide E-323 for making use of paste tomatoes. http://aces.nmsu.edu/pubs/_e/e-323.pdf They suggest using Recipe#388114 if you have slicers or beefsteaks as they will make a very thin salsa if used in the below recipe.
Provided by Busters friend
Categories Sauces
Time 1h35m
Yield 16-18 pints
Number Of Ingredients 11
Steps:
- Combine ingredients in a large saucepan.
- Bring to a boil, then reduce heat and simmer, stirring frequently
- until thick (about 1 hour).
- Ladle hot mixture into pint jars, leaving 1/2-inch headspace. Adjust lids and process in boiling water canner: 15 minutes for 0-1,000 feet
- altitude; 20 minutes at 1,001-6,000 feet; 25 minutes
- above 6,000 feet.
MEXICAN-STYLE TOMATO SAUCE
Steps:
- In a blender purée the tomatoes with the onion, the garlic, and the chilies. In a large skillet heat the oil over moderately high heat until it is hot but not smoking, add the tomato purée, and cook the mixture, stirring occasionally, for 5 minutes. Season the sauce with salt and black pepper.
NEW MEXICAN TOMATO/TOMATO PASTE SALSA FOR CANNING
Found this jewel in the New Mexico State University's Cooperative Extension Service tomato canning recipes. http://aces.nmsu.edu/pubs/_e/e-323.pdf I wanted a thicker sauce than my slicing tomatoes/beefsteaks & cherries would otherwise give me. Think this will do the trick. Plan to use with whatever hot peppers are ripe - jalapeno, Bulgarian carrot, serrano, cayenne. Moi caliente! EDIT - I have made my first 8 pints - I shredded my big quartered beefsteaks & slicers in the Cuisinart using the shredding disc because my food mill was making them into thin tomato juice - didn't notice skins at all in the smooth flavorful final product! I plan to use this more as a taco sauce given how thick & smooth this sauce has turned out. I used the proscribed jalapenos & giant marconis for the long green chiles (same size & mildness) - turned out mild-medium - won't burn out any but the tenderest of mouths as written. Will be making at least another 3 or 4 batches - peppers will be similar in size but vary with what the garden gives us.
Provided by Busters friend
Categories Sauces
Time 1h15m
Yield 7-9 pints
Number Of Ingredients 12
Steps:
- Combine all ingredients in a large saucepan.
- Bring to a boil. Reduce heat and simmer for 30 minutes, stirring
- occasionally.
- Ladle hot into pint jars, leaving 1/2-inch
- headspace. Adjust lids and process in a boiling water
- canner. 15 minutes at 0-1,000 feet altitude; 20 minutes
- at 1,001-6,000 feet, 25 minutes above 6,000 feet.
More about "new mexican tomato taco sauce for canning recipes"
TACO SAUCE | RECIPETIN EATS
From recipetineats.com
MAKE YOUR OWN TACO SAUCE RECIPE {ORTEGA TACO SAUCE COPYCAT}
From veggiebalance.com
BETTER HOMES AND GARDEN CAN IT! - TACO SAUCE - CANNING …
From sbcanning.com
10 BEST MEXICAN TACO SAUCE RECIPES | YUMMLY
From yummly.com
SEASONED TOMATO SAUCE RECIPE FOR HOME CANNING - GROW A GOOD …
From growagoodlife.com
CANNING TACO SAUCE RECIPES - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
TACO SAUCE FOR CANNING - CREATE THE MOST AMAZING DISHES
From recipeshappy.com
CANNING SALSA AND TACO SAUCE RECIPES ON PINTEREST
From pinterest.ca
MEXICAN TOMATO SAUCE | RECIPE | TOMATO SAUCE, SAUCE, CANNING …
From pinterest.com
NEW MEXICAN TOMATO TACO SAUCE FOR CANNING RECIPE - FOOD.COM
From pinterest.ca
CHUNKY TACO SAUCE FOR CANNING - RECIPE - COOKS.COM
From cooks.com
NEW MEXICAN TOMATO TACO SAUCE FOR CANNING RECIPE - FOOD NEWS
From foodnewsnews.com
CANNING RECIPE FOR TACO SAUCE : OPTIMAL RESOLUTION LIST
From recipeschoice.com
CANNING SALSA TOMATO TACO SAUCE | GREAT SALSA RECIPES
From great-salsa.com
EASY HOMEMADE TACO SAUCE | SWEET CAYENNE
From sweetcayenne.com
TOMATO TACO RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
10 BEST MEXICAN TACO SAUCE RECIPES | YUMMLY
From yummly.co.uk
MEXICAN COOKING SAUCE - HEALTHY CANNING
From healthycanning.com
24 BEST TOMATO CANNING RECIPES - COTTAGE AT THE CROSSROADS
From cottageatthecrossroads.com
HOMEMADE TACO SAUCE WITH FIRE ROASTED TOMATOES - PESTO FOR …
From pestoforpennies.com
MEXICAN TOMATO SAUCE – SBCANNING.COM – HOMEMADE CANNING …
From sbcanning.com
RECIPE: MEXICAN TOMATO SAUCE (CANNING RECIPE) - RECIPELINK.COM
From recipelink.com
WORLD BEST DIABETIC FOOD RECIPES : NEW MEXICAN TOMATO TACO …
From worldbestrecipesdiabetic.blogspot.com
RECIPE FOR THE BEST TACO SAUCE FOR CANNING: OPTIMAL RESOLUTION …
From recipeschoice.com
MEXICAN SALSA RECIPE (USING CANNED TOMATOES) - HILDA'S KITCHEN BLOG
From hildaskitchenblog.com
HOW TO MAKE AND CAN HOMEMADE TACO SAUCE FROM FRESH TOMATOES …
From pickyourown.org
CANNING TAMALE SAUCE AND TACO MAGIC – DIGGING FOOD
From diggingfood.com
HOME CANNED TACO SAUCE - RECIPE | COOKS.COM
From cooks.com
MEXICAN TOMATO SAUCE - HEALTHY CANNING
From healthycanning.com
NATIONAL CENTER FOR HOME FOOD PRESERVATION | HOW DO I? CAN SALSA
From nchfp.uga.edu
CANNING TOMATO-BASED SALSA | UMN EXTENSION - UNIVERSITY OF …
From extension.umn.edu
HOMEMADE TACO SAUCE FOR CANNING - ALL INFORMATION ABOUT …
From therecipes.info
TACO RECIPE USING TOMATO SAUCE - ALL INFORMATION ABOUT HEALTHY …
From therecipes.info
10 BEST CHILI SAUCE WITH CANNED TOMATOES RECIPES | YUMMLY
From yummly.com
BEST TOMATOES FOR TACOS RECIPES ALL YOU NEED IS FOOD
From stevehacks.com
GREEN TOMATO ENCHILADA SAUCE CANNING RECIPE - FOOD NEWS
From foodnewsnews.com
NEW MEXICAN TOMATO TACO SAUCE FOR CANNING FOOD
From wikifoodhub.com
MEXICAN TACO SAUCE - CANNING RECIPES
From canning-recipes.com
#time-to-make #course #cuisine #preparation #north-american #low-protein #healthy #sauces #canning #condiments-etc #american #southwestern-united-states #easy #diabetic #low-fat #vegan #vegetarian #salsas #dietary #low-cholesterol #low-saturated-fat #low-calorie #low-carb #inexpensive #healthy-2 #low-in-something #technique #4-hours-or-less
You'll also love