Canned Spaghetti Sauce

10 pints

6 quarts chopped tomatoes

2 quarts chopped onion

3 green peppers, chopped

2 Tablespoons garlic, minced

2 Tablespoons oregano leaves

1 1/2 bay leaves

1 teaspoon whole cloves

1 Tablespoon celery seed

1/4 cup honey

3 cans mushrooms, drained

2 Tablespoons salt

1 cup apple cider vinegar

 

Simmer the chopped tomatoes with the onions, peppers, and garlic in a large pan. Stir frequently and simmer until onions are done.  Remove from heat.  Laddle out about 2 cups of hot tomato mixture at a time and puree in a blender until smooth.  Continue until all of the mixture has been done.  Return to heat and stir in the honey and salt.  Tie all the spices in a spice bag and add to the hot mixture.  Simmer for 3-4 hours, stirring frequently.  Remove spice bag when the sauce reaches the desired spiciness.  Add mushrooms and simmer for 30 minutes longer.  After the sauce has reached the desired consistency, stir in the cider vinegar and simmer for 10 more minutes.  Pour the spaghetti sauce into hot sterilized jars, filling up to 1/4" from the top. Seal.

For Ketchup:  Use 3 red peppers instead of green, use 1/2 cup honey, and omit mushrooms. 

Use same above directions- Simmer 3-4 hours, stirring occassionally.  Cook until ketchup has boiled down 1" in the pan and has thickened sufficiently. Add the vinegar and simmer for 10 minutes longer.  Remove spice bag.  Pour into sterilized jars and seal.

 

Seedless Blackberry Soft Spread

Makes 5  1/2 pint jars

4 cups of blackberry juice/puree( 2 1/2 quarts of berries, cooked & strained for juice)

1 cup honey

1 box of No Sugar Added Fruit Jell(Pectin)

 

Put 4 cups of blackberry juice into a large, heavy pan.  Stir in pectin gradually and continue stirring unti it comes to a full boil.  Add the honey and continue stirring until it boils again.  Remove from heat and ladle into sterilized jelly jars.  Screw on lids and process in a hot water bath for 10 minutes. Remove jars and cool on a towel for 12-24 hours.  Kep in a cool dark place for 1 year.

 

Strawberry Freezer Jam

Makes 3  1/2 pint jars

4 cups mild honey(not clover)

2 3/4 cups mashed strawberries, rinsed and dried (5 cups berries)

1/4 cup lemon juice

1-2 oz pkg. jelly pectin

 

Remove stems from strawberries.  Place in a bowl and mash with a potato masher, until desired.  Stir in lemon juice and slowly sift in the pectin stirring vigorously.  Let stand at room temperature for 30 minutes while stirring occassionally.  Add the honey and mix well.  Pour into freezer containers.  Chill at least 24 hours in freezer. Refrigerate open jars.

 

 

***NOTES***

When Canning Use A Mild Honey

 

DO NOT USE CLOVER HONEY

 

Fruits canned with honey retain more of the fresh fruit taste and can be enjoyed all year.

 

 

 

 

 

Canning

picture of canning with honey