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Ingredientes
- Â Â To assure safety, don't increase the proportion of celery, peppers, onions
- Â Â or possibly mushrooms. Don't substitute fresh parsely or possibly oregano for dry.
- 30 lb tomatoes, peeled (approximately 1/2 bushel, see note)
- 1 c. minced celery or possibly green peppers
- 1 c. minced onions
- 1 lb fresh mushrooms, sliced
- 5 x cloves garlic, chopped
- 2 Tbsp. extra virgin olive oil
- 1/4 c. dry parsley flakes
- 1/4 c. firmly packed brown sugar
- 2 Tbsp. dry oregano leaves
- 4Â 1/2 tsp salt
- 2 tsp grnd black pepper
Direcciones
- Core and quarter the peeled tomatoes. In a 14- to 16-qt pot (see note), bring tomatoes to a boil. Reduce heat and simmer for 20 min. Put through food mill or possibly sieve to remove seeds. Return pureed tomatoes to pot. In a large skillet, cook celery, onions, mushrooms and garlic in the extra virgin olive oil till the vegetables are tender. Add in cooked vegetables, parsley, brown sugar, oregano, salt and pepper to tomato puree. Bring to a boil. Reduce heat and simmer, uncovered, till the mix is reduced by about half and seems thick sufficient for serving (about 5 or possibly 6 hrs). Stir frequently to prevent burning. Wash 10 pint or possibly 5 qt jars. Keep warm till needed. Prepare lids asmanufacturer directs. Ladle the warm sauce into 1 warm jar at a time. Wipe jar rim with a clean damp cloth. Attach lid. Fill and close the remaining jars, one at a time. Then, using a pressure canner, process qts for 25 min or possibly pints for 20 min. If using a dial gauge, process at 11 pounds pressure up to 2,000 feet, 12 pounds pressure at 2,000 to 4,000 feet; 13 pounds pressure at 4,000 to 6,000 feet; 14 pounds pressure at 6,000 to 8,000 feet; 15 pounds pressure at 8,000 to 10,000 feet. If using a weighted gauge, process at 10 pounds pressure up to 1,000 feet; above 1,000 feet, process at 15 pounds.
- Note: To peeltomatoes, plunge into boiling water for 30 seconds to 1 minute. Remove immediately and plunge into cool water. Skin should slip off easily.
- Note: Donot use aluminum or possibly iron cookware for this recipe. The acids in the ingredients could react with the metal, giving the food an off-taste.
