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Here's the plan:
Ranchero Sauce (Healthy Canning)
9kg tomatoes
1kg jalapenos (or mix jalapeno/ancho)
12 cloves garlic
300g onions
1 scant cup lime juice
100g cilantro
salt to taste
1.Preheat oven to 225 C / 425 F.
2.Line a rimmed baking sheet with tin foil.
3.Wash and core the tomatoes, put on baking sheet.
4.Wash peppers, cut in half, stem, place cut side down on baking sheet. (You can also remove some or all of the seeds where a lot of the heat is if you wish.)
5.Peel garlic, put on baking sheet
6.Peel onion, cut into thick (2 cm / 1/2 inch) slices, add to baking sheet.
7.Put tray in oven, bake until garlic cloves are soft -- about 20 minutes.
8.Remove garlic cloves, chop, put in a large pot.
9.Put tray back in oven, and bake until onion is tender -- about another 15 minutes. Peppers should be starting to char a bit and the pepper skins should be getting wrinkled.
10.Remove tray from oven.
11.Let tray also stand 15 minutes to cool a bit.
12.Meanwhile, juice the limes. Set juice aside.
13.Wash and finely chop the fresh coriander; set aside.
14.Take skin off tomatoes, coarsely chop, add to pot where garlic is.
15.Coarsely chop onion, add to pot.
16.Chop garlic, add to pot.
17.Peel peppers. Discard skin.
18.Finely chop the peppers, add to pot.
19.Bring pot to a boil, stirring frequently.
20.Reduce heat, and let simmer uncovered 2 minutes.
21.Stir in the prepared lime juice, fresh coriander and salt.
22.Ladle hot sauce into heated jars, leaving 2 cm (1/2 inch) headspace.
23.Debubble, adjust headspace.
24.Wipe jar rims.
25.Put lids on.
26.Process in a water bath or steam canner.
27.Process jars for 20 minutes; increase time as needed for your altitude.
Chicken Wing Sauce
2.5L tomatoes, peeled, cored, chopped
200g onion, chopped
50g brown sugar
1/2 tsp cayenne
375ml white vinegar
4tsp salt or to taste
2 cloves garlic
1tsp each allspice, cinnamon, cloves, dried ginger
1.Prepare the tomatoes.
2.Put into a large pot (at least 4 litres / quart).
3.Peel and chop the onion.
4.Add to pot.
5.Add the sugar (or stevia) and the cayenne.
6.Bring to a boil uncovered.
7.Lower to a gentle boil and let simmer uncovered until onion has softened -- about 30 minutes.
8.Remove from heat, let cool a bit.
9.Purée in batches in a blender or food processor.
10.Return mixture to pot.
11.Add all the remaining ingredients from the vinegar downwards.
12.Bring to a boil.
13.Reduce to a simmer and let simmer uncovered until the consistency of a somewhat thin ketchup -- about an hour.
14.Ladle sauce into heated jars, leaving 2 cm (1/2 inch) headspace.
15.Debubble, adjust headspace.
16.Wipe jar rims.
17.Put lids on.
18.Process in a water bath or steam canner.
19.Process jars for 15 minutes; increase time as needed for your altitude.
Eggplant Puttanesca
200g Kalamata olives
6 cloves garlic
3kg tomatoes
500g red peppers
500g onions
1kg eggplant
500ml red wine
125ml balsamic vinegar
1tbsp anchovies
2tsp salt
2tsp dried oregano
1tsp black pepper
75g capers, drained
1.Get two large, rimmed baking sheets and line them with tin foil. Don't grease or spray. Set aside.
2.Pit and chop the olives. Set aside.
3.Peel and mince the garlic, add to olives, set aside.
4.Start oven heating to 220 C (400 F).
5.Wash tomatoes, core, cut in half and place cut side down on prepared baking sheet.
6.Put tomatoes in oven on one rack and start them roasting.
7.Spray the second lined baking sheet with cooking spray.
8.Wash and stem the peppers. Cut each in half and seed them. Place the halves skin side up on the second baking sheet.
9.Leave onion peeled, cut in fours, add to second baking sheet peel sides up.
10.Wash and stem the eggplant. Cut into cubes that are about 3 cm (1 inch) square. Add to second baking sheet.
11.Put in oven on a second rack.
12.Let the tomato sheet bake for about 45 minutes in total, till the tomato skins are just starting to char.
13.Let the eggplant and pepper sheet bake for about 30 minutes in total, or until the eggplant cubes are turning golden and the pepper is tender.
14.When tomatoes are done, remove from oven and let cool on the pan. When the tomatoes are cool enough to handle, peel them. Discard the peel. Coarsely chop the tomato, seeds and all.
15.Put tomato in a pot that is at least 6 litres (quarts) in size.
16.When eggplant and peppers are done, remove from oven.
17.Add the eggplant to the pot with the tomato.
18.Remove and discard the onion peel, coarsely chop the onion, add to pot.
19.Peel the peppers as much as possible. Coarsely chop, add to pot.
20.Add all remaining ingredients to the pot including the olives and garlic prepared at the start.
21.Bring to a boil, then reduce heat to a simmer.
22.Let simmer for 15 minutes, uncovered.
23.Ladle sauce into heated jars.
24.Leave 2 cm (1/2 inch) headspace.
25.Debubble, adjust headspace.
26.Wipe jar rims.
27.Put lids on.
28.Process in a water bath or steam canner.
29.Process jars for 45 minutes; increase time as needed for your altitude.
Pickled Eggplant
2tbsp garlic, minced
5g fresh basil
750ml vinegar
1kg eggplant
2tbsp salt
1.Mince the garlic; set aside.
2.Chop basil leaves coarsely; set aside.
3.Wash eggplant. then peel.
4.Cut eggplant into 2 cm (1/2 inch) cubes; set aside.
5.Put vinegar in a stainless steel pot, bring to a boil.
6.Put one-fourth the eggplant in the vinegar, bring back to the boil, and let boil 2 minutes, then remove with a strainer spoon and put in a bowl.
7.Repeat in similar batches for the rest of the eggplant.
8.To the bowl with the par-boiled eggplant, now add the garlic, basil and salt, and toss.
9.Pack hot into half-litre (US pint) jars.
10.Fill jars with the hot vinegar.
11.Leave 2 cm (1/2 inch) headspace.
12.Debubble, adjust headspace.
13.Wipe jar rims.
14.Put lids on.
15.Process in a water bath or steam canner.
16.Process 10 minutes; increase time as needed for your altitude.
17.Best after at least a month of jar time.
Ranchero Sauce (Healthy Canning)
9kg tomatoes
1kg jalapenos (or mix jalapeno/ancho)
12 cloves garlic
300g onions
1 scant cup lime juice
100g cilantro
salt to taste
1.Preheat oven to 225 C / 425 F.
2.Line a rimmed baking sheet with tin foil.
3.Wash and core the tomatoes, put on baking sheet.
4.Wash peppers, cut in half, stem, place cut side down on baking sheet. (You can also remove some or all of the seeds where a lot of the heat is if you wish.)
5.Peel garlic, put on baking sheet
6.Peel onion, cut into thick (2 cm / 1/2 inch) slices, add to baking sheet.
7.Put tray in oven, bake until garlic cloves are soft -- about 20 minutes.
8.Remove garlic cloves, chop, put in a large pot.
9.Put tray back in oven, and bake until onion is tender -- about another 15 minutes. Peppers should be starting to char a bit and the pepper skins should be getting wrinkled.
10.Remove tray from oven.
11.Let tray also stand 15 minutes to cool a bit.
12.Meanwhile, juice the limes. Set juice aside.
13.Wash and finely chop the fresh coriander; set aside.
14.Take skin off tomatoes, coarsely chop, add to pot where garlic is.
15.Coarsely chop onion, add to pot.
16.Chop garlic, add to pot.
17.Peel peppers. Discard skin.
18.Finely chop the peppers, add to pot.
19.Bring pot to a boil, stirring frequently.
20.Reduce heat, and let simmer uncovered 2 minutes.
21.Stir in the prepared lime juice, fresh coriander and salt.
22.Ladle hot sauce into heated jars, leaving 2 cm (1/2 inch) headspace.
23.Debubble, adjust headspace.
24.Wipe jar rims.
25.Put lids on.
26.Process in a water bath or steam canner.
27.Process jars for 20 minutes; increase time as needed for your altitude.
Chicken Wing Sauce
2.5L tomatoes, peeled, cored, chopped
200g onion, chopped
50g brown sugar
1/2 tsp cayenne
375ml white vinegar
4tsp salt or to taste
2 cloves garlic
1tsp each allspice, cinnamon, cloves, dried ginger
1.Prepare the tomatoes.
2.Put into a large pot (at least 4 litres / quart).
3.Peel and chop the onion.
4.Add to pot.
5.Add the sugar (or stevia) and the cayenne.
6.Bring to a boil uncovered.
7.Lower to a gentle boil and let simmer uncovered until onion has softened -- about 30 minutes.
8.Remove from heat, let cool a bit.
9.Purée in batches in a blender or food processor.
10.Return mixture to pot.
11.Add all the remaining ingredients from the vinegar downwards.
12.Bring to a boil.
13.Reduce to a simmer and let simmer uncovered until the consistency of a somewhat thin ketchup -- about an hour.
14.Ladle sauce into heated jars, leaving 2 cm (1/2 inch) headspace.
15.Debubble, adjust headspace.
16.Wipe jar rims.
17.Put lids on.
18.Process in a water bath or steam canner.
19.Process jars for 15 minutes; increase time as needed for your altitude.
Eggplant Puttanesca
200g Kalamata olives
6 cloves garlic
3kg tomatoes
500g red peppers
500g onions
1kg eggplant
500ml red wine
125ml balsamic vinegar
1tbsp anchovies
2tsp salt
2tsp dried oregano
1tsp black pepper
75g capers, drained
1.Get two large, rimmed baking sheets and line them with tin foil. Don't grease or spray. Set aside.
2.Pit and chop the olives. Set aside.
3.Peel and mince the garlic, add to olives, set aside.
4.Start oven heating to 220 C (400 F).
5.Wash tomatoes, core, cut in half and place cut side down on prepared baking sheet.
6.Put tomatoes in oven on one rack and start them roasting.
7.Spray the second lined baking sheet with cooking spray.
8.Wash and stem the peppers. Cut each in half and seed them. Place the halves skin side up on the second baking sheet.
9.Leave onion peeled, cut in fours, add to second baking sheet peel sides up.
10.Wash and stem the eggplant. Cut into cubes that are about 3 cm (1 inch) square. Add to second baking sheet.
11.Put in oven on a second rack.
12.Let the tomato sheet bake for about 45 minutes in total, till the tomato skins are just starting to char.
13.Let the eggplant and pepper sheet bake for about 30 minutes in total, or until the eggplant cubes are turning golden and the pepper is tender.
14.When tomatoes are done, remove from oven and let cool on the pan. When the tomatoes are cool enough to handle, peel them. Discard the peel. Coarsely chop the tomato, seeds and all.
15.Put tomato in a pot that is at least 6 litres (quarts) in size.
16.When eggplant and peppers are done, remove from oven.
17.Add the eggplant to the pot with the tomato.
18.Remove and discard the onion peel, coarsely chop the onion, add to pot.
19.Peel the peppers as much as possible. Coarsely chop, add to pot.
20.Add all remaining ingredients to the pot including the olives and garlic prepared at the start.
21.Bring to a boil, then reduce heat to a simmer.
22.Let simmer for 15 minutes, uncovered.
23.Ladle sauce into heated jars.
24.Leave 2 cm (1/2 inch) headspace.
25.Debubble, adjust headspace.
26.Wipe jar rims.
27.Put lids on.
28.Process in a water bath or steam canner.
29.Process jars for 45 minutes; increase time as needed for your altitude.
Pickled Eggplant
2tbsp garlic, minced
5g fresh basil
750ml vinegar
1kg eggplant
2tbsp salt
1.Mince the garlic; set aside.
2.Chop basil leaves coarsely; set aside.
3.Wash eggplant. then peel.
4.Cut eggplant into 2 cm (1/2 inch) cubes; set aside.
5.Put vinegar in a stainless steel pot, bring to a boil.
6.Put one-fourth the eggplant in the vinegar, bring back to the boil, and let boil 2 minutes, then remove with a strainer spoon and put in a bowl.
7.Repeat in similar batches for the rest of the eggplant.
8.To the bowl with the par-boiled eggplant, now add the garlic, basil and salt, and toss.
9.Pack hot into half-litre (US pint) jars.
10.Fill jars with the hot vinegar.
11.Leave 2 cm (1/2 inch) headspace.
12.Debubble, adjust headspace.
13.Wipe jar rims.
14.Put lids on.
15.Process in a water bath or steam canner.
16.Process 10 minutes; increase time as needed for your altitude.
17.Best after at least a month of jar time.
