Strawberry sauce

Ingredients:

1 Tbsp cornstarch

3 Tbsp water

1 lb strawberries, hulled and sliced*

2 tsp lemon juice 

1/4 c sugar

Instructions:

Whisk the cornstarch and water together until all the cornstarch is dissolved. 

Place all of ingredients, into a small saucepan over medium heat. Stir the mixture as it cooks breaking up some of the strawberries as you stir. 

Bring it to a simmer for 5 minutes, stirring constantly. Remove pan from the heat and allow to cool. The mixture will thicken as it cools.

* If using frozen; don’t thaw

Tomato sauce / Pasta

INGREDIENTS:

Olive oil

Tomatoes, wash, cored and quartered

Bottled lemon juice

Salt 

Put tomatoes tossed in olive oil on a cookie sheet skin side up.   Bake at 425° until the skins are darkened and starting to peel. Approximately 30 to 45 minutes.  Puree tomato and basil in batches in a blender.  Bring to boil and then simmer to desired thickness.  

I used the crock pot on low for about 12 hours.

Before filing each jar with tomato sauce, add lemon juice, salt and any other herbs desired to the hot jar in the quantity specified below:

Add lemon juice

Per Pint: 1 Tbsp bottled lemon juice

Per Quart: 2 Tbsp bottled lemon juice

Add salt 

Per Pint: ½ tsp

Per Quart: 1 tsp

Ladle hot sauce into prepared jars, leaving 1/2 inch headspace. Remove air bubbles and adjust headspace, if necessary, by adding hot sauce. Wipe rim. Center lid on jar. Screw band down until resistance is met, then increase to fingertip-tight.

Place jars in canner, ensuring they are completely covered with water. Bring to a boil and process pint jars for 35 minutes and quart jars for 40 minutes, adjusting for altitude. Remove canner lid. Wait 5 minutes, then remove jars, cool and store. For each quart jar of thin sauce, you'll need about 5 lbs of tomatoes.

For pasta sauce I add a row of fresh basil for roasting as well as cut up onion (as much as you would like).  When blending I add minced garlic.  

Adapted from Ball Canning recipe 

Salsa

INGREDIENTS

7 cups diced, seeded, peeled and cored tomatoes (about 5 lb or 15 medium)

6 green onions, chopped

4 jalapeno peppers, diced

4 cloves garlic, minced

1/2 cup white vinegar (5% acidity)

2 Tbsp bottled lime juice

2 Tbsp minced cilantro

2 tsp salt

Combine ingredients. Bring to a boil and then reduce to a simmer to desired thickness.  

Ladle hot salsa into a hot jar leaving a ½ inch headspace. Remove air bubbles. Wipe jar rim. Center lid on jar and apply band, adjust to fingertip tight. Place jar in boiling-water canner. 

Water must cover jars by 1 inch. Adjust heat to medium-high, cover canner, and bring water to a rolling boil. Process pint jars and half pint jars for 20 minutes, adjusting for altitude. Turn off heat and remove cover. Let jars cool 5 minutes. Remove jars from canner; do not retighten bands if loose. Cool 12-24 hours. Check lids for seal, they should not flex when center is pressed.

Adapted from Ball Mason site

Pesto

Soooo much basil in my garden this year.  This is my favorite way to use it.  Recipe credit to another favorite Sally's Baking Recipes.  Anytime I am baking something this is my first go to for a recipe that amazing.

Ingredients:

2 c fresh basil leaves

1/3 c pine nuts

1/3 c shredded parmesan cheese

3 small cloves garlic 

1/3 c olive oil

1 tsp fresh lemon juice

1/4 teaspoon salt

freshly ground black pepper, to taste

Instructions:

Pulse the basil, pine nuts, cheese, and garlic together in a food processor or blender.

Scrape down the sides, then add the oil, lemon juice, and salt. 

Pulse until everything is blended together and relatively smooth. Add a drizzle more olive oil to thin out, if desired.

Add pepper (and/or more salt) if desired. I always add a pinch of pepper.

Store pesto in a jar or sealable container, tightly seal, and refrigerate for up to 1 week.

Notes:

Storing & Freezing Instructions: You can store this basil pesto in a jar or sealable container, then tightly seal and refrigerate for up to 1 week. To prevent browning, pour a layer of olive oil on top of the pesto before sealing. Freeze the pesto for up to 2–3 months. You can freeze it in greased ice cube trays and thaw small portions at a time. Let it thaw at room temperature or in the refrigerator.

Dolce Cinnamon Syrup

1 Cup White Sugar

1/2 Cup Brown Sugar

1 1/2 Cups Water

1 Tbsp Vanilla Extract

3 Cinnamon Sticks

Combine the sugars, water and cinnamon sticks in a small saucepan and bring to a boil, whisking occasionally.

Reduce and let simmer for about 10 minutes until the volume is reduced by half.

Take off of the heat and stir in the vanilla.

Let cool before removing the cinnamon sticks.  Store in a mason jar

Salsa verde

 1 1/2 lbs tomatillos

1/2 c chopped onion

1/2 c cilantro

1 Tbsp lime juice

1/4 tsp sugar

2 Jalapeno peppers, stemmed, seeded and chopped

salt and pepper to taste

Remove husks from tomatillos and rinse well.  Cut in half and place cut side down on a foil lined baking sheet.  Place under a broiler for 5-7 minutes to lightly blacken the skin.  Place tomatillos, lime juice, onion, cilantro, jalapeno peppers and sugar into food processor.  Pulse until ingredients are the desired consistency

Red Enchilada Sauce

Ingredients

• 3 tablespoons olive oil 
• 1/3 cup tomato paste
• 1/4 c flour
• 2 tsp cumin
• 1/2 tsp garlic powder
• 1/2 tsp onion powder
• 1/4 tsp chili powder
• 3 c. chicken broth
• 1/8 tsp salt
• 1/8 tsp pepper

Instructions

• Start by making the sauce. Heat olive oil over medium heat in a medium sauce pan. When hot, add tomato paste, flour, 2 teaspoons cumin, garlic powder, onion powder and chili powder. Whisk together until a paste forms.
• Pour vegetable or chicken broth to paste and whisk until smooth. Increase heat and continue to whisk until sauce starts to thicken and provide a little bit of resistance. Season with salt and pepper, bring to a boil.
• Reduce heat as soon as you see bubbles and you are ready to go!

tartar sauce

1 c. Mayonnaise 

1 c. Diced pickles 

1 Tbsp fresh or frozen dill or 1 tsp dried

1 tsp lemon juice

1 tsp sugar

1/4 tsp pepper

2 Tbsp finely chopped onion

1 Tbsp pickle juice 

Mix together well.

Notes:

I like big chunks cnn of pickle so I don't dice too finely.  The same with the onion.  

I grow dill so when I used fresh last summer it really was noticeable.  That being said in winter I use dried and it is fine.

BBQ sauce

Ingredients:

1¼ cup ketchup
4 Tablespoons apple cider vinegar
2 cloves minced garlic
1 Tablespoon Worcestershire sauce
1 teaspoon salt
½ teaspoon garlic powder
½ teaspoons onion powder
1 teaspoon dry mustard
⅛ teaspoon cayenne pepper
¾ cup brown sugar
⅓ cup molasses
¼ cup honey

Instructions:

Combine all ingredients in a medium sauce pan and stir well.  Bring to a boil over medium high heat and then turn the heat down to medium low and simmer for 20 minutes, stirring constantly. Super easy.

Marinara sauce

Ingredients:

1 Tbsp extra virgin olive oil
1/4 cup white onion, chopped
3 cloves minced fresh garlic
28 ounces crushed tomatoes
1/2 tsp salt
1/2 tsp black pepper
1/4 tsp red pepper flakes
1 tsp basil
1 tsp oregano
1 Tbsp sugar

Directions

Heat oil in pan over medium heat. Saute onion and garlic for 2 minutes, until softened. Stir in tomatoes, salt, pepper, red pepper flakes basil and sugar.  Simmer util ready to serve.

Store in airtight container in refrigerator for 1 week or freeze as desired.

Alfredo Sauce

½ cup butter
2 garlic cloves, minced
2 cups heavy cream
¼ teaspoon pepper
¼ teaspoon salt
1½ cups grated Parmesan cheese

Instructions

In a medium sauce pan over medium heat melt butter. Add garlic, cream, pepper, and salt.Bring to a low boil and reduce heat to medium low and simmer for 8 minutes.Remove from heat and slowly add cheese.Return to stove on low and cook for 2 to 3 minutes, stirring constantly. Serve hot

Spaghetti Sauce

1/2 bushel tomatoes (16 quarts)
1 bunch celery, chopped
1 large zucchini, chopped
1/2 c. salt
3 heads garlic, minced
1 Pint extra virgin olive oil
2 tsp. oregano
2 tsp. basil
2 tsp. parsley
3 lbs. onions, chopped
4 green peppers, chopped
1 1/2 c. sugar
8 small cans tomato paste

Blanche tomatoes then immerse into ice water.  Peel tomatoes and chop tomatoes.  Cook onion, celery, garlic and peppers in oil for 15 minutes. Add tomatoes and other ingredients. Blend with immersion blender until desired consistency.  Simmer 1 hour.

Makes 24 quarts

This year I canned to save freezer space.  I immersed in a hot water bath for 35 minutes.

Spaghetti sauce - freezer

1/2 bushel tomatoes (16 quarts)
1 bunch celery, chopped
1/2 c. salt
2 heads garlic, minced
1 Pint extra virgin olive oil
2 tsp. oregano
2 tsp. basil
3 lbs. onions, chopped
4 green peppers, chopped
1 1/2 c. sugar
8 small cans tomato paste

Strain tomatoes. Cook onion, celery, garlic and peppers in oil for 30 minutes. Add juice and other ingredients. Simmer 1 hour.

Makes 24 quarts

I freeze mine but you can also can it if you prefer.

Marinara

This is super easy and very good!

2 cans (28 oz. each) whole peeled plum tomatoes, undrained
4 garlic cloves, coarsely chopped to equal 3 Tbsp.
1/4 cup extra-virgin olive oil
1/2 tsp. salt
1/4 tsp. pepper

Pulse tomatoes and juices in a food processor until coarsely chopped

Heat garlic and oil over medium heat until garlic begins to sizzle. Add tomato puree, salt and pepper. Bring to a boil. Reduce heat and simmer partially covered for 30 minutes stirring occasionally. Can be refrigerated for up to 3 days or frozen.

Cranberry Sauce

INGREDIENTS
12 ounce fresh cranberries
1 1/2 cups water
1 cup white sugar


DIRECTIONS
Place cranberries in a bowl of clean water. Pick through, discarding stems and rotten berries. Drain berries.
In a medium saucepan, combine berries, 1 1/2 cups water, and sugar. Cook over high heat, and let come to a boil. Boil, uncovered, for 5 minutes. Spoon off any foam that forms. Serve hot or cold.

Pizza Sauce

1 6-oz. can tomato paste
6 oz. water
2 cloves of garlic
1 Tbsp. honey
3/4 tsp. onion powder
1/4 tsp. red pepper flakes (optional)

Mix ingredients and allow to stand until ready to use.
**Covers two average-sized pizza**
**freezes extremely well**