Wisconsin "Cheeseheads"

[bigzio]

Daethen, would you mind sharing your recipe for sauce? I took a inventory here, and have plenty of V8 and salsa and stewed tomatoes....plenty of maters here and thinking of doing sauce to use all the maters that I have ripe. Thanks in advance...

bigz

 

[jvls1942]

good evening,
I shampooed the carpet.
Annie rewarded me by taking me out for Chinese .. I had Panang Currey, I had them
hold those nasT tiny corn things, and substitute onions. and I had the girl bring me a small dish of chili pepper to heat up my food to my liking.
in the end I had Panang Kai the way I like it. oh yes, I added just a tiny bit of sugar, too..
had a beer called Seng Tao..really good.
we know an Asian here who is Seng Thao.
I said his father named him after his favorite beer..

Kalib has to work tomorrow., I am going to wait for his day off to have him help me pour some concrete.
it is a hard (no pun intended) job for one person.

the lone chicken is out of her cage. I went to turn her loose and she is gone.
I didn't see her anywhere in the yard.
maybe she will show up again.


.........jiminwisc......

 

[Daethen]

Had to get a few groceries today. Waiting on the next batch of tomatoes to ripen. I don't mind sharing my sauce recipe at all. I make it in a 22 quart canner. I don't pressure cook it, just the biggest pot I own. I cut up the tomatoes and onions and cook them until soft then add the rest. When done I hot pack. Divide by 4 for a small batch.

40-50 (or more) cups of tomatoes
8-10 cups chopped onions

Cook until soft and onions are clear then run this through a juicer. I have a hand cranked one and run the skins through a couple of extra times to get all the "goodie".

Back into the canner and add

1 cup of oregano
1 cup sweet basil
1/4 cup canning salt
1.5 cups garlic powder
2 Tbls black pepper
2 cups brown sugar (I don't pack it down)
8-10 bay leaves
4-10 6oz cans of tomato paste to thicken. Depends on how juicy or meaty your tomatoes are/how long you want to simmer it/how thick you like your sauce.

Enjoy!

 

[bigzio]

Thanks for the sauce recipe Daethen. Was up early and have a batch of pints cooling now and a second one in the pressure canner. First batch made 21 pints. I'll have more ripe maters in another couple days. Gotta love harvest season.

bigz

 

[Daethen]

Thanks for the sauce recipe Daethen. Was up early and have a batch of pints cooling now and a second one in the pressure canner. First batch made 21 pints. I'll have more ripe maters in another couple days. Gotta love harvest season.

bigz

So did you try it? Did you change it up? Feedback please

 

[CherMoz]

Trying your recipe but without the paste. Yum, yum!

 

[CherMoz]

The sauce is much redder than the picture shows it.

 

[CherMoz]

Good morning all!

Jim are you out pouring cement?

I'm expecting a quiet day here.

 

[Daethen]

Yay, new carpet cleaner got here today. Guess what I will be doing today! And I am happy about it.

Bigz, did you try the sauce recipe? Cher, I am glad you tried it and like it! I got this recipe several years ago from a friend. Well, not this one exactly. We were given A recipe. I made it the way it said the first year and it was "good". Tweaked it the next year and it was better but still a little acidic. The next year I added the brown sugar and a couple other little tweaks and now I am happy with it.

I REALLY do want honest feedback on it.

 

[bigzio]

OK...well it's the first time with the recipe and yep, we usually tweak things after we try it. We will be using some tonight on the lasagna. Didn't have enough garlic powder on hand, so we substituted fresh garlic instead....sample tastes are good, but tonight will be the real test....LOL!
Thunder here as I type...might be getting some rain here shortly.

bigz