NCFHP spaghetti sauce ?
Hi, I am getting back into canning this year. I have been doing lots of reading and studying. I have taken the NCFHP test . Thing have changed a lot. I now know we donÂt use paraffin and I have learned I am lucky I never got sick :) I will be getting a Roma food mill. The NCFHP recipe for spaghetti sauce wants you to dip the tomatoes in hot water , peel, boil for 20 minutes then put thru your food mill. The recipe then has you bring your puree to a boil again after adding the remaining ingredients. I thought you could put your raw tomatoes thru the mill and get puree . If I do process the tomatoes raw , should I boil the puree for 20 minutes add my ingredients then bring it back to a boil? I have no problem following the recipe exact. I thought an advantage of a Roma food mill was being able to process your tomatoes without having to dip them in boiling water.
Thanks you, Scott
The NCFHP recipe:
Do not increase the proportion of onions, peppers, or mushrooms. Wash tomatoes and dip in boiling water for 30 to 60 seconds or until skins split. Dip in cold water and slip off skins. Remove cores and quarter tomatoes. Boil 20 minutes, uncovered, in large saucepan. Put through food mill or sieve. Saute onions, garlic, celery or peppers, and mushrooms (if desired) in vegetable oil until tender. Combine sauteed vegetables andtomatoes and add remainder of spices, salt, and sugar. Bring to a boil. Simmer uncovered, until thick enough for serving. At this time the initial volume will have been reduced by nearly one-half. Stir frequently to avoid burning. Fill jars, leaving 1-inch headspace. Adjust lids and process according to the recommendations in Table 1 or Table 2, depending on the method of canning used.
Here is a link that might be useful: NCHFP