Turning 125 Pounds of Tomatoes into Spaghetti & Marinara Sauce
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- Опубликовано: 8 сен 2024
- *I quadrupled this recipe to match for 50 cups of tomato puree for both the marinara sauce and spaghetti sauce.
Spaghetti Sauce
Recipe
12.5 Cups of Tomato Puree (Juiced tomatoes with pulp)
3/4 stick of butter
4 Tablespoons minced garlic
1 1/4 cup of diced onion
1 Tablespoon onion powder
2 teaspoons garlic powder
1 1/2 teaspoons basil powder
6 Tablespoons sugar
1/4 teaspoon black ground pepper
1 1/2 teaspoon salt
1/8 teaspoon of nutmeg
Marinara Sauce Recipe
12.5 Cup of Tomato Puree (Juice tomatoes with pulp)
1/2 cup sugar
1 1/2 teaspoons garlic powder
1 1/2 teaspoons onion powder
1 1/2 teaspoons Italian seasoning
1/2 teaspoon pepper
For both recipes.
Melt butter in a large sauce pan. Add in minced garlic and diced onion and cook till translucent. Pour in tomato puree and cook to reduced sauce to desired consistency. Add remaining seasoning, taste test and adjust any flavors to your preference. Enjoy
Notes for Marinara
Marinara is typically a bit thicker and richer than your traditional spaghetti, I would recommend cooking marinara down more than spaghetti sauce but either way, it will be delish!
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"I have ADHD...the lights are flickering" 😂😂😂
Canning tomatoes is a summer tradition we do annually. Infact in Italy when my family made sauce, jars were reused and also wine bottles and beer bottles. They used what they had. Traditional Italian food is peasant food. There were no extension offices to say to do this or that. Generation after generation no one ever got sick for home preserved food. I am actually getting ready to preserve sundried tomatoes in oil, Zucchini in oil and also eggplant preserved in oil. The same way my family have done it for generations.
Love this! My grandpa is off the boat from Sicily and he loves to make all the difference sauces.
@@ShepherdingPeppersFarm I bet he makes the best sauce too! Yum!
I reuse my sauce, salsa, and pickle jars. After watching so many people from other countries during the covid jar shortage reusing jars I was a lot more confident and less panicky. Since I used my jars for I had plenty to reuse for canning.
I put zucchini in my pasta sauce too, and sometimes butternut because it adds an extra flavor dimension and works great as a thickener so I don't have to cook down my tomatoes as much. YES!! A rebel canner! I love it! I do the same thing. I'm watching this while I have my own sauce cooking on the stove. Companion canning at it's finest!
Love this!
It’s so nice to see a young mom raising a garden and canning! Good job!
Thank you! ❤️
Yay someone on RUclips are re using jars. That's how I was taught to can. No fancy jars, just save the ones I buy mayo in an reuse it. Never had anything go bad.
I love that you show different versions of canning,lids/jars. I'm a canner who doesn't always follow the "rules" too.
Love your videos,I've learned so much.thank you
It’s your channel you do you 😊 , if you choose to can in old sauce jars so be it it’s your family nobody elses 👍🏽 love the content !
Some ppl are just miserable and unhappy, so they can't stand to see others happy. Don't let them steal your joy.
It's my first time watching your processing videos but I do watch your harvesting and garden tours
I am new to your Chanel and I love all of the information you share!! Thank you for all the tips!!!
No complaints here! I use old spaghetti jars also.
Love your videos and what a good idea to add zucchini to the sauce.
I use old jars all the timeto pressure can. I usually only do it once and than only reuse the jar for herbs and dry goods storage. But they work amazing!! Thought I was the only one. Thanks for sharing!😊
Some people can not survive without being absolutely miserable, and that's sad. Love your videos!
good enough for wile , Lovely work
A lovely video! This encouraged me.
You have a beautiful laugh, and I adore the way Seth and children tease you. Great family vibes!
"You use a juicer to make juice." - Seth. 😅
Have a glorious day. - Katie
This comment was awesome to read, thank you Katie.
Good morning, I love watching your videos while I have my morning coffee ☕ I also reuse store jars...I just did a video (not posted yet) canning all my pickles in then, I reused queso jars 😃I do that because people seem to forget to return jars...meaning my family 😆
I completely understand. I love to give jellies, and pickles other canned favorites to people. But it is so expensive to not get the jars back! 😂
I was glad you made this video. First I wanted a good video about tomato sauces. I also have a wide range of jars I have been saving wondering if they were ok to use. How long did you process the jars?
I typically can them for 25 minutes at 10lbs of pressure for quarts
@@ShepherdingPeppersFarm thank you for replying, I really appreciate it
Just found your channel love your garden ❤
Wow so good
Canning marinara sauce as I watch you make yours.
Was putting off watching your video till I had tomatoes! But I enjoy watching them, and also saving the video for later. Thanks for the tip about the jars in the oven on the lowest temp, appreciate that!. What's the difference on how you use marinara and spaghetti sauce in your meals. I'm afraid I thought they were one and the same, lol
Marinara is typically thicker than spaghetti and used on pizza or to dip cheese bread into. Whereas spaghetti we use typically on spaghetti or penne pasta or as the base to our vodka or bolognese sauce. My grandfather is Italian and is so funny about his sauce and meatballs (he uses three different types of meats in his meatballs) recipes. I often intermingle my recipes and sauces in different dishes because it's fun to experiment and truthfully if it tastes good, who cares if it goes on pizza or spaghetti noodles, right? 💚
Some people use carrots instead of sugar in case that interests you. I know you said you like to stick extra veggies in. 😉
I'm very new to canning. Can you tell me how much juice/pulp you got from the 125 pounds of tomatoes? And how many quarts of sauce you ended up with? To me, the most intimidating part is knowing when I have enough tomatoes to be worth the mess and time lol.
Between the spaghetti sauce and marinara sauce and the 125 lbs of tomatoes, I ended up roughly 50 jars of sauce give or take.
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Good morning, i've been worried about the storm named Debby around your home.. praying your family stays safe.
Thank you! We are doing okay! It will be a day or two before we can fully assess the damage to the property though.
There is a web site you go to an order button lids but I can’t remember the site. I found a lady on RUclips that talks about it. I am curious about reusing my jars
I will look into that! Thank you!
My mom used old jars too. Worked perfect but for one time. The lid from store bought pickled cucumbers kept its scent even after canning- not the best when the jar contains raspberry jam 😂😂😂
This is why you smell the jars first! 😂
@@ShepherdingPeppersFarm I agree 😂
I have found that if you make a paste with dawn dish soap and baking soda, cover the lid in it and let it sit for a half hour or so and then wash it, the smell most often does go away. Only thing I have found it doesn't work for is garlic. lol, That's some deliciously potent stuff!
@@TerriLaBarron Good tip!
Is there a reason that you PC your sauce,rather than WB can it?? Just curious
I do not add lemon juice or citric acid to my spaghetti sauce which is why I pressure can instead of water bath canning them.
Do you worry about canning on that glass stove top? My husband says I can’t can on mine or it will break
It hasn't broken so far and it's been about 4 years.... and I can A LOT. This page has a lot of information worth mulling over www.simplycanning.com/canning-on-a-glass-top-stove/#pressure
@@ShepherdingPeppersFarm thanks
I’m trying to figure out what the difference is between your spaghetti sauce and your marina besides the zucchini. I read your written ingredients and you deviated from the list by adding minced garlic and onion to the marinara, which isn’t on the list for the marinara. Seasonings wise, I note just basil, instead of Italian plus nutmeg for the spaghetti sauce. So, besides the impromptu zucchini, is the only difference nutmeg and Italian/basil? Also, I’m curious about the use of butter vs olive oil. Does it give a specific different flavor or texture?
Marinara sauce is typically cooked down to a much thicker consistency than spaghetti sauce. And yes butter gives a different flavor than olive oil. If you look into different Italian sauces you will notice the ingredients are all very similar with very subtle differences. I would encourage you to read about it, it's quite interesting, and then test them out if you are interested in them.
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