Finally Canned 19.5 Quarts of Pasta Sauce
Friday, 05 Aug 11 Rainy 28°C / 83°F
This morning I canned my pasta sauce and ended up with 4 @ 32-oz, 16 @ 24oz, and 7 @ 16 oz. All together I ended up with 19.5 quarts of Sauce.
I started out with about 120 large San Marzano Tomatoes. I processed 90 of them in the Squeezo, and skinned and seeded the other 30. It depends on the size of the tomatoes, but I base it on 24 quarts of processed tomatoes. If you’re using a Squeezo, you need to cook it a lot longer to reduce it to an acceptable thickness.
It seems to take three days to find my recipe each year, because I put it away so I won’t loose it, so I’m logging it here for next time. I have a 28-quart Aluminum Pot (7-gallon), so I never tried scaling this recipe.
I used a 28-quart pot and 23-quart pressure cooker pot when making sauce.
24 quarts tomato sauce processed with a Squeezo – About 120 ripe San Marzano
1/2 cup olive oil (EVOO)
1/4 cup butter
8 onions, chopped
8 bell pepper chopped
6 carrots fine grated
8-12 cloves garlic minced
2 cups chopped fresh basil
2 tbsp Italian seasoning
1/4 cup fresh thyme
1/4 cup chopped fresh oregano
1/4 cup Season-all Seasoned Pepper
1/8 cup Salt
2 cups Burgundy wine (or Pinot)
6 bay leaves
8 stalks celery
1 cup tomato paste,
3" stick of pepperoni
1.5 lbs of beef short ribs
Pour 1/4 cup EVOO into 28-quart pot, simmer the minced garlic until translucent, add 1/4 cup butter, remaining EVOO, and add chopped onions, peppers, and carrots. Sautee until it almost caramelizes. Remove and blend in a food processor to remove any chunks. Next add back into the 28-quart pot, and add the processed tomatoes. Stir thoroughly and cook over medium heat until it comes to a boil, stirring regularly. Next I add the herbs and seasoning and tomato paste. I hold back adding the wine, celery, bay leaves, pepperoni, and short-ribs, because at this point, I use an immersion blender to thoroughly mix the sauce to a smooth texture. I prefer a smooth well blended sauce, because this will be used as a base for adding a pint of crushed tomatoes, ground beef, more fresh herbs & seasoning at the time I cook a meal.
After it is thoroughly blended with an immersion blender, I add the celery, bay leaves, pepperoni, short-ribs, and finally the wine. Never blend the sauce after adding wine, and never use a wine for cooking that you wouldn’t drink. Finally simmer for 12-14 hours on low heat. I hate stirring regularly for hours, so I have four large slow cookers that I picked up for next to nothing on Free-cycle, Craigslist, and yard sales. When I’m done, I carefully remove the spare ribs, pepperoni, celery, and bay leaves with a sieve or strainer. Taste for seasoning one final time, season as required, and can in a hot water bath.
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