I found this recipe via a package of Sweet Roma Pasta Sauce Mix from Ball/McCormick, which is highly overpriced at $2.49 a card. You get the dried spices and a recipe card, that is it, for that price. You can easily replicate this at home, however, I don’t process the tomatoes like the card calls for. I like the sauce to have some texture!

Handcrafted Pasta Sauce

Ingredients:

• 8 pounds tomatoes*
• ¼ cup balsamic vinegar
• 2 Tbsp lemon juice
• 1 tsp fine sea salt
• 2 tsp dried garlic
• 1 tsp dried basil
• 1 tsp dried onion
• 1 tsp dried oregano
• ½ tsp fennel seed
• Sugar to taste

Directions:

Finely chop or run the tomatoes through a food processor gently to break up. We use a manual food processor which doesn’t destroy the produce.

*If you are using small, delicate tomatoes leave the skins on. If your tomatoes are huge with thick skins you might want to peel them first (Make an “x” on the bottom, dip tomatoes into boiling water for a minute, drop into a bowl of ice water and then peel and proceed). I like the texture with the smaller tomatoes and don’t peel them.

As well, if using huge tomatoes, core the tops also. Small tomatoes don’t need this.

Add the tomatoes to a large non-reactive stock pot along with the remaining ingredients (wait till cooked to add sugar if needed). Bring to a boil, reduce heat and let simmer for 30 minutes, stirring often.

Meanwhile add pint canning jars to canner. Fill jars with water and about half way up the canner. Bring to a boil.

Add the rings and lids to a small sauce pan, cover with water, bring to a simmer over medium.

Taste the sauce, and if needed add in a pinch or two of sugar.

Pull out the jars, draining back into the canner. Place on a clean kitchen towel. Dip your funnel, air bubble popper and ladle into the hot water.

Fill each jar, leaving a ½” headspace. Run bubble popper through jar, add more sauce if needed. Wipe down the rimes with a damp paper towel. Place lids and rings on, finger tightening on.

Place into the canner, lower in. Jars should be covered with at least an inch of water, if not add in the water from the ring pot. Bring to a boil, let process for 35 minutes.

Take out, let cool on a clean kitchen towel. Remove rings, note date on lid. Use within a year for best results. If any lids do not seal, place in refrigerator, use up within a few days.

Makes 4 to 6 pint jars (depends on how much you cook it down and how juicy your tomatoes are).

As always, if you ever go to use a canned item and the lid is not sealed anymore, or bulging, discard it immediately!

I adapted the recipe for this salsa out of the Ball Complete Book of Home Preserving, on page 203 (Fresh Vegetable Salsa). I don’t like cumin or fresh cilantro, but otherwise I followed the recipe. The recipe doesn’t call for salt, so you may want to taste it before canning and adjust as needed.

Spicy Salsa

Ingredients:

• 7 cups chopped tomatoes*
• 2 cups chopped onion
• 1 cup chopped green bell peppers
• 8 Jalapeno peppers, seeded and finely chopped
• 1 head garlic, peeled and chopped
• 5.5 ounce can tomato paste
• ¾ cup white vinegar (5% acidity)
• ½ cup dried cilantro
• Sea salt to taste

Directions:

Add 5 pint canning jars to a canning pot. Fill jars with water, and the pot about halfway with water, bring to a near boil, then let simmer.

Add lids and rings to a small pot filled with water, bring to a simmer.

Add all ingredients in a large saucepan, bring to a boil over high. Reduce heat, simmer for 30 minutes. Taste for salt, adding if needed.

Drain jars into canning pot, place on a clean kitchen towel. Ladle the hot salsa into the bars, using a sterilized canning funnel. Leave a ½” headspace. Run a chopstick or canning bubble popper in each jar, add more salsa if there is room.

Dip a clean paper towel in hot water, then run around the top of each jar. Place a lid on each jar, then a band, screw on finger tight.

Turn canner up to high, place jars in water bath rack, lower rack into water. Water should cover by 1 – 2″, if not add a bit more from the other pot that held the rings. Bring to a rolling boil, covered, process for 20 minutes. Turn off the heat, let sit for 5 minutes with lid off. Carefully remove jars, placing on a clean dry kitchen towel to cool.

Once cooled, check again that seals are down (you should hear the Ping! as each one seals). Gently remove bands (wash, dry and store for your next project. While they look nicer on, if they have water inside from processing, they can rust. If you are giving away your canned items, you can always slip one back on), note on jar or lid what is in jar with a date. Store in a dry/cool/dark area and use within a year.

As always, if you ever go to use a canned item and the lid is not sealed anymore, or bulging, discard it immediately! (I have only ever lost one jar in all my canning, so don’t fret) If you are using a different brand of salsa mix, be sure to read their directions and to follow them.

Makes 4 to 5 pint jars.

*I use a variety of tomatoes. Salsa is a great way to use up lots of cherry tomatoes. I don’t peel my tomatoes. If I am using large ones, I do core. Small ones I do not.