Pull up a chair, get a cup of tea, and enjoy reading the recipes and tidbits of my journey through Life.

Saturday, June 29, 2013

The Enchanted Grotto: A Place for all Things Pagan

My dear readers, you may have noticed I have been getting more opinionated about Pagan issues and have posted a few times on here about it.  I have been having second thoughts about whether those posts really belong on the Homemaker Homestead.  They generally have nothing to do with cooking, self-sufficiency, or upcycling, so I have created another home for those posts, The Enchanted Grotto.

Please join me over there for lively discussions on any and every topic pertaining to Paganism and being a Pagan in the modern world.

Friday, June 28, 2013

Homemade Spaghetti Sauce

Earlier this week Foodlion was running a sale on tomatoes-on-the-vine, $0.89 per pound.  My immediate thought was "Spaghetti Sauce"!  My recipe calls for 20 pounds of tomatoes, which turned out to be $17.80.  That might sound like a lot, but for $20 I was able to make 10 jars of homemade spaghetti sauce that I know all the ingredients of; that is $2 a jar.  You cannot get really good pasta sauce for that price in the store.

My recipe was inspired by The Family Homestead's recipe, but I tweaked it to make it to my tastes.  The one ingredient that might be hard to find is the Pomegranate Vinegar.  I find it at my local Persian grocery, but I think Whole Foods has it and I know that Amazon does (brand does not matter).

Double, Double,
Toil and Trouble,
Fire Burn,
And Sauce to Bubble.

Spaghetti Sauce
20 pounds of tomatoes, cored
2 large (3 medium) red onions, chopped
4 medium green bell peppers, chopped
8 cloves garlic, minced OR 3 tablespoons
5 tablespoons salt
1 teaspoon fresh black pepper
6 tablespoons oregano
4 tablespoons basil
3 tablespoons rosemary
3 tablespoons thyme
3 tablespoons parsley flakes
1 tablespoon mint
1 cup red wine vinegar
1/2 cup lemon juice
1/4 cup pomegranate vinegar
1/2 cup white sugar
1/4 cup brown sugar
3 12-ounce cans tomato paste

Wash and chop tomatoes in a food processor.  Put in a 14-quart stockpot.  Add the remaining ingredients, except for the tomato paste.  Bring to a boil, reduce heat and, simmer for 2 hours.  Add tomato paste and mix well.  Bring back to a boil, reduce heat, and simmer for another hour.

Put hot sauce into hot, sterilized jars.  Process in a water bath canner for 20 minutes.  Remove the jars from the canner and place out of drafts on a towel.  Cover with another towel to keep warm.  Listen for each jar seal to "pop", letting you know the seal has formed.  In ideal conditions these sealed jars will now keep for years, but it tastes so good it probably will not last you that long!

If you happen to make my sauce, or any of my recipes, let me know how they turn out for you!  I love hearing about your experiences!