MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Standard Tomato Sauce
Categories: Canning, Vegetables
Yield: 1 Recipe


Quantity: For thin sauce -- An average of 35 pounds is needed per
canner load of 7 quarts; an average of 21 pounds is needed per canner
load of 9 pints. A bushel weighs 53 pounds and yields 10 to 12 quarts
of sauce-an average of 5 pounds per quart.

For thick sauce -- An average of 46 pounds is needed per canner load
of 7 quarts; an average of 28 pounds is needed per canner load of 9
pints. A bushel weighs 53 pounds and yields 7 to 9 quarts of sauce-an
average of 6-1/2 pounds per quart.

Procedure: Prepare and press as for making tomato juice. Simmer in
large-diameter saucepan until sauce reaches desired consistency Boil
until volume is reduced by about one-third for thin sauce, or by
one-half for thick sauce. Add bottled lemon juice or citric acid to
jars (See acidification directions). Add 1 teaspoon of salt per quart
to the jars, if desired. Fill jars, leaving 1/4-inch headspace.
Adjust lids and process. Recommended process times are given in Table
1, Table 2, and Table 3.

Table 1. Recommended process time for Standard Tomato Sauce in a
boiling-water canner.

Style of Pack: Hot.
Jar Size: Pints.
Process Time at Altitudes of 0 - 1,000 ft: 35 min.
1,001 - 3,000 ft: 40 min.
3,001 - 6,000 ft: 45 min.
Above 6,000 ft: 50 min.

Style of Pack: Hot.
Jar Size: Quarts.
Process Time at Altitudes of 0 - 1,000 ft: 40 min.
1,001 - 3,000 ft: 45 min.
3,001 - 6,000 ft: 50 min.
Above 6,000 ft: 55 min.

Table 2. Recommended process time for Standard Tomato Sauce in a
dial-gauge pressure canner.

Style of Pack: Hot.
Jar Size: Pints.
Process Time: 20 min.
Canner Gauge Pressure (PSI) at Altitudes of 0 - 2,000 ft: 6 lb.
2,001 - 4,000 ft: 7 lb.
4,001 - 6,000 ft: 8 lb.
6,001 - 8,000 ft: 9 lb.

Process Time: 10 min.
Canner Gauge Pressure (PSI) at Altitudes of 0 - 2,000 ft: 11 lb.
2,001 - 4,000 ft: 12 lb.
4,001 - 6,000 ft: 13 lb.
6,001 - 8,000 ft: 14 lb.

Table 3. Recommended process time for Standard Tomato Sauce in a
weighted-gauge pressure canner.

Style of Pack: Hot.
Jar Size: Pints.
Process Time: 20 min.
Canner Gauge Pressure (PSI) at Altitudes 0 - 1,000 ft: 5 lb.
Above 1,000 ft: 10 lb.

Style of Pack: Hot.
Jar Size: Quarts.
Process Time: 15 min.
Canner Gauge Pressure (PSI) at Altitudes 0 - 1,000 ft: 10 lb.
Above 1,000 ft: 15 lb.

NOTE: This section of the guide appears to contain some sort of error
in the information given within Table 3 above. In the USDA book,
there are only TWO sizes of jars specified in the table, but there
are THREE separate lines of figures in the table, and it is not
completely clear which jar size the second and third entries refer
to. I have given the second entry's numbers as those to be used for
Quart jars, and below I have reprinted the third entry on the table,
for an unknown jar size.

Style of Pack: Hot.
Jar Size: ??.
Process Time: 10 min.
Canner Gauge Pressure (PSI) at Altitudes 0 - 1,000 ft: 15 lb.
Above 1,000 ft: Not
Recommended.

===========================================================

* USDA Agriculture Information Bulletin No. 539 (rev. 1994)
* Meal-Master format courtesy of Karen Mintzias

Uncle Dirty Dave's Archives

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Easy Hot Sauce
Categories: Five, Sauces, Chilies
Yield: 1 /2 cup

20 lg Fresh chilies; roasted,
- stemmed & seeded *
2 cl Garlic; rough chopped
1/2 c Vinegar
Salt

* Use Anaheim, Jalapeno, Serrano, Tabasco or Cayenne
depending on your desire for heat.

Broil chilies for about 5 minutes or until skin blisters
and blackens. Transfer to a paper bag and let stand for
about 10 minutes. Peel when cool, stem, seed and rough
chop.

Place the chilies and garlic in a blender or food
processor. With the machine running, slowly add the
vinegar until the mixture is well blended.

Add salt to taste.

Keep covered and refrigerated until use.

Yield: 1/2 cup

MM Format by Dave Drum - 01 November 2001

Uncle Dirty Dave's Kitchen

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MMMMM----- Recipe via Meal-Master (tm) v8.06

Title: Coffee-Poblano Sauce
Categories: Chilies, Sauces, Citrus, Herbs, Beef
Yield: 1 Pint

1 lg Poblano chile
2 tb Olive oil
1/4 c Onion; minced
1 ts Tomato paste
2 1/3 c Canned beef broth
2/3 c Fresh orange juice
2 tb Fresh lime juice
2 tb Golden brown sugar
2 tb Mild-flavored (lt) molasses
2 ts Instant espresso powder
2 ts Orange peel; grated
1 1/2 ts Lime peel; grated
1/2 ts Cumin; ground
2 ts Cornstarch
2 ts Fresh cilantro; chopped

Roast and peel chile. Peel, seed, and finely chop.

Heat oil in heavy large saucepan over medium heat. Add chile
and onion and saute 3 minutes. Mix in tomato paste. Add 2
cups broth, orange juice, lime juice, sugar, molasses,
espresso powder, orange peel, lime peel and cumin. Boil
gently until reduced to 1 1/2 cups, stirring occasionally,
about 20 minutes.

Mix cornstarch and remaining 1/3 cup broth in small bowl.
Add to sauce and boil until slightly thickened, stirring
frequently, about 2 minutes. Mix in cilantro.

Can be made one day ahead. Cover and refrigerate. Rewarm
before using.

This sauce is served over steaks that have been seasoned
with cumin, cloves, nutmeg, and onion powder and then
sauteed.

From: http://www.recipesource.com

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