Home Recipe

Canning tomato sauce procedures and benefits

Considering acceptability, availability and health benefits, we can say that tomato sauce is a most popular food ingredient. This is universal also. Because this is available from any part in the world. You can avail tomatoes sauce from market as well as home made.

If you want to make tomatoes sauce at your home, I would like to say, this is very easy. You don’t need to cost extra for making tomato sauce. Just use your kitchen ingredients and make tomato sauce. Actually your home made tomato sauce is better than the markets one. Because you will ensure highest safety and best elements to make sauce for your family. And you can include any extra components or spices to make better taste.

     Let’s see the procedures of making tomato sauce – 

    Ingredients and Tools: 

1. Fresh and healthy tomatoes 35 lb. 
2. Lemon juice 14 table spoon. 
3. Sugar. 
4. Salt. 
5. Big water boiling pot. 
6. Jar.

    Process: 

•  Collecting Tomatoes: At first you have to collect fresh and healthy tomatoes. You can gather this from your garden or purchase from market. If you collect from your own garden, it will easy to find out the best tomatoes. But if your purchase it from market, you have to be careful while purchasing. You should collect the best tomatoes to make best quality sauce. You should careful about the species and sizes of tomatoes. Same size and same species will ensure better result. If don’t have enough lemon juice, sugar, salt etc in your kitchen you have to collect these. 
•  Washing: Now you have to wash the total tomatoes with using a basket and water. You can use cold water to rinse out. But be careful about making crack in tomatoes body. You have to wash the jars clearly with slight warm water. Because it will remove the poison of jars. 
• Peel and Core: Now you have to set up the big pot on stove with water and slowly put the tomatoes in the water. And keep the tomatoes in the boiled water 1 minute. But careful, not more than one minutes. Gradually the tomatoes will cold and put these in another pot. Now you can remove the skin and stems of it. You have to cut the tomatoes remove the seeds and core. Actually the seeds and core part is unnecessary and tasteless. So you have to give up these. To do it, you can use small knife. You can peel the tomatoes with knife. 
• Sauce preparation: After chopping the total tomatoes, put these into a big pot, which has used for boiling. Then increase the flame of the stove. But careful about over heat. You should maintain medium-high heat. Continue heat until the whole tomatoes added to each other and crushed. 
• Filling Jars: Now you have to fill the jars with the made sauce. But before this you have to put 2 tbsp lemon juice for each jar. You can put canning salt and sugar into the jars. Pour the sauce with ladle into the jars. You should do it very carefully. Keep ½ inch blank space in head. 
• Closing the head: If you see any bubble on the head you can remove it. After cooling the totally you have to close the head. You can use lids and rings. And then store and use your self-made and tasty tomatoes sauce.

Benefits:

      Canning tomato sauce gives us heath benefits as well as financial. And these are as follows— 

•  Vitamins: Tomato sauce is having vitamins A, C and K. And these vitamins are very essential for our body. Vitamin C is necessary for keeping tooth. Vitamin K is essential for blood clotting. 
• Calories: Tomato sauce provides 100 calories per cup. So this is a potential source of calories. And this contains no fat. That’s why you can consider it very healthy food. 
• Cost Saving: Canning tomato sauce is also cost saving. If you purchase from them market you have to spend much money. But if you make it at home, it will lessen your monthly cost.

Actually tomato sauce is very tasty and healthy food ingredient. You can make it easily by following the recipe. You can take it without having any side-effects.

Pickling Peepers with Vegetable Blend

Due to various kinds of health benefits and extreme taste, pickled peepers are considered as popular food ingredients now-a-days. It contains vitamin C much. Sometimes pickled peepers help to prevent cancer and chronic skin pain. Besides this it is very helpful for preventing some other diseases like asthma, arthritis etc. That’s why pickled peepers are getting popularity fast.

You can collect or purchase pickled peepers from market. But if you want, you can make it easily at your home. And this is not expensive at all. You can formulate it with your kitchen ingredients with ease. And you can rely more on your home made pickled peepers than the purchased one.

Let’s see the process of pickling peepers –

     At a glance: 

1. Select fresh and damage free peepers to pickle. 
2. Use essential ingredients of low acidic. 
3. Boil the peepers and other ingredients, which need.
4. Use fresh vegetable oil. 
5. Can or preserve these through recognized process.

    Ingredients Description: 

• Peepers: You can see huge variations of peepers in case of canning pickled peepers at home. These are Sweet cherry, Yellow max, Hungarian, Cubanelle, Sweet Bells etc. To make best pickled peepers you have to collect defect less, bright, waxy skinned peepers. And you have to avoid fade colored, soft, dull, pliable peepers. If the peepers are large, you have to cut the peepers into small pieces according to the jars you have collected for preserving. You should remove the core and seeds while cutting. Otherwise this could affect the pickle. In case of cutting peepers and removing the seeds and core, you should wear rubber or plastic gloves. Because, the juice or seeds of the peepers can harm your eyes or skin. 
• Vinegar: Vinegar is a most important and sensitive ingredient. Because its acidity could differ the quality of pickled peepers. You have to choose the low acidic vinegar. 5 percent acidity in vinegar is allowed. If more, it could harm your body. Sometimes vinegar contains less acidity. If you use this you have to add some sugar with it. 
• Salt: You have to use non-caking and non iodized salt. And the salt must be pickling or canning salt .
• Garlic: For getting the best pickle you should use fresh, white, dried and healthy garlic. Fully dried and ripped garlic is essential. Immature, wet, blue, green, red or reddish garlic you can find. But you have to avoid these fully. Because the colored garlic could turn the pickle into other color avoiding the real color and make it tasteless. 
• Oil: You have to be more careful while collecting oil or using. You should collect fresh vegetable oil. Oil is mostly responsible for its flavor. You can use two table spoon of oil for per pint. While oiling be careful about other ingredients. Normally oil softens the pickle. 
• Species: You must use the fresh and best species. Because it loose flavor quickly. 
• Vegetables: In case of vegetable blend pickle you have to use defect less and fresh vegetables. Obviously the vegetables will tender but firm. Before pickling you can wash vegetables thoroughly with cold water. 

Ingredients of Vegetable Blend: 

1. 2.5 lb peepers. 
2. Carrot 2 or 4 pieces. slice of 0.5 inch. 
3. Cucumber 1 lb, slice of 0.5 inch. 
4. Vinegar 6 cups 
5. Water 3 cups. 
6. Onion 1 cup. 
7. Cauliflower 0.5 lb. cut into piece of 1 inch. 
8. Garlic cloves 10. 
9. Pickling salt 2 tbsp. 
10. Sugar 2 tbsp.

Procedure:

Wash all the vegetables with fresh and cold water and cut into pieces according to your recipe or requirement. Cut the peepers into stripes. Chunk the carrots. Break the cauliflower and flowerets into one inch. Cut into chunks of cucumber. You have to put the medley into the hot jars. But you should keep 1 inch head space. Now you can bring water, vinegar, salt, sugar. You have to boil it in saucepan. And then you have to pour the mix into jars leaving ½ inch head space. Remove air bubbles. Add liquid to keep ¼ inch head space. After getting cold you can lock the head with lids. You can keep the vegetable blending peepers pickle 6 weeks before opening. And then you will get best flavor.

Actually there is difference between normal peepers pickle and vegetable blend peeper pickle. But their quality doesn’t differ much. But vegetable blend peepers pickle is much tastier than normal peeper pickle. Now you can make your own pickle easily according to the recipe.

Recipe of Canning Beets

Do you want to make much tasty canned beets than a shop store? Are you thinking it is too much expensive? Not at all, you can easily make your own tasty canned beets with your kitchen ingredients. But you need just a pressure canner extra. As a low acid food, you can’t use a boiling water bath canner. You must use pressure canner. As a longer lasting tool, your cost won’t be wastage.

For canning beets you have to go through the description below and have tasty canned beets.

    Elements and equipment: 

1. Beets need 7-8 lbs.
2. 1.5 teaspoons canning salt. 
3. Jar grabber. 
4. Jar funnel. 
5. Ladles and large spoons. 
6. Ball jars. 
7. One pressure canner.

   Recipe and Instructions: 

1. Choosing Beets: If you choose the best beets, you will be able to make best beets. So this is the most important task. To do so you can select firm and crisp beets and chewed, soft, spotted and diseased beets should be avoided. You can buy these beets or grow in your own garden. You need about 7 pounds beets of 2-2.5 inch diameter beets. 
2. Jar Preparation: At this step you have to wash your jars safely. To wash, you can put the jars into boiling water for 10 minutes. You can wash the lids in a small pot with boiling water for 5 minutes. To pull out the lids, you can use lid lifter. Then you have to rinse out the canner with boiled water. 
3. Cutting and trimming: Then you have to trim of the leaves and roots of beets. For this you have to cut off the leaves having one or two inches. Because it prevents bleeding of the beets and keep the real taste. 
4. Washing: At this stage you have to wash the beets thoroughly. And you should use lukewarm water for washing. You can use hand or vegetable brush to wash out. Vegetable brush is better than hand; it depends on comfort-ability. 
5. Cooking: In case of cooking, you should cook same size beets together. So that the total beets will get cook in same time. You have to cook the beets in open pot 30 to 45 minutes. And then is should cook in a pressure cooker 10 to 15 minutes. After that you have to discard the liquid. 
6. Cooling: Then you can put some ice over the beets for cooling. It will help you to handle beets and eliminate root, skins and stems. 
7. Slicing: Then you have to trim off the stems and roots clearly. You can make slice these with knife or using other cutters. The pieces can be half of the beets or quarter of the beets. If the beets are small, you can keep these whole without making slice. 
8. Canning Jars: Now you have to fill the jars with beets and onions. You can pour one teaspoon salt in the jars. But mind it; you have to leave blank space for one inch. So you have to fill up ¾ of the jars. Because, when you heat the jars the beets and other ingredients will expand. Then you have to pack the jars tightly and fairly. 
9. Pouring boiled water: Then you have to pour boiled and hot fresh water into the jars. You have to leave blank ¾ of head space. In this case you have to be careful of boiled water. Because it is risky and you should keep your children beyond this process. You can put a lid on each jar and make in screwing system and have a ring of it. 
10. Putting the jars: Now you have to put the jars into canners rack. To do so you can use tongs. If the water level goes under the 3 inches, you can pour some water also. You have to maintain 11 pounds of pressure. So you have to keep the jars in the pressure canner 30 minutes if the jars are pint. But for the quart jars, you have to keep these 35 minutes in canner pressure. 
11. Turn off heating: Then you have to turn off the heating the jars and make it cool down. It could take 45 minutes to cool down, if there are 16 quart jars. But for 22 quart jars, it could take at least one hour. 
12. Collecting jars from canner: This is the final step for canning beets. You have to lift the jars from canner and keep it on wooden board or cotton towel. You can find it useable within overnight. After cooling the jars totally, if you see everything is ok; you done well! Yes, have a taste of your own canned beets.

Actually canning beets is a nice process and you can enjoy it very much and its taste also. And serve it confidently.

Techniques of freezing tomatoes

Most of us think that freezing tomatoes is very easy. Actually this is right. But if you careless and don’t follow some general rules, your total task will fail and spoil the tomatoes within a short time. I’m damn sure you don’t want to face this kind of unexpected situation.

     Tomato is a juicy and tasty fruit. So most of the people like it. You can use it as fruit and vegetable also. Because it is eaten like fruit as well as making curry. You can preserve tomatoes in various ways. But freezing is most popular of them. Because this is very easy process. Let’s see some methods and rules of freezing tomatoes – 

       

        At first you have to collect tomatoes. You can collect tomatoes from market or from your own garden. At the time of gathering you should keep in mind the best quality. To do so you should take spotless or healthy tomatoes. 

      

       Then rinse out the tomatoes. But be careful while washing the tomatoes. Tomato is a soft fruit, so if you make spot or crack it, its quality will low and freezing system could affect. Now you have to put the tomatoes into boiling water but not more than 1 minute. You can put the boiled water into a big pot. This is for washing out skins. After washing out from boiled water you have to remove the skins of tomatoes. Skin is removed to eat comfortably. Then you can cut the tomatoes. You can cut half or quarter. Squeeze the tomatoes and remove the seeds, water and tough part. 

       You can use colander to squeeze more water. And this is very necessary to keep the tomatoes well.  If you like tomato juice, you can keep the liquid of tomato while it squeezing. It is very tasty also. Water already fell off. So you can easily pack and keep them. To do so, you can use vacuum bags or zipper bags. But zipper bag is better than vacuum bag. Because it is safer than that.

       

        You have to keep space in the vacuum bags but no air is allowed. Because air could harm your tomatoes. Now you can keep the tomatoes in your freezer. And it will stay unchanged up to 12 months.

      Other methods: 

• Cooking: Without cooking is more easy but some of the people keep tomatoes by cooking. This is also interesting. To do so you have to put the tomatoes in a large pot. Cook about 10-20 minutes or whatever it needs to be tendered. Then put these into a pot with cold water. And now continue the freezing process. This process is done for keeping the flavor unchanged. 
• Container Packing: You can pack the tomatoes in a container. For this, you have to collect some air proof pack and keep the tomatoes in the pack without having air. And then freeze these. 
• Unchanged Freezing: You can freeze the tomatoes without making any change. To do so you have to keep the tomatoes in containers and keep these in cold storage. It is huge storage system. If you want to store big quantity, you have to do it.

Benefits of freezing tomatoes:

  Freezing tomatoes is very essential for us. Because it is not found in every season. So if you want to use these in future you have to freeze these. And this is safe way. 

1.  Vitamins: Tomato is having highly vitamins. So you keep the tomatoes by freezing, you keep the vitamins for you. And by freezing you will get unchanged the tomatoes after a long time. 
2. Quality: If you keep tomato by freezing, its quality will also remain unchanged. So after a few months you can have the real taste of tomato.

Actually tomato is very necessary food for us. It provides very essential nutrients for our body. But it is not found in every season. So if you want to have this every season, you can preserve tomatoes in refrigerators. And you can do using the above process easily.