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End-of-Summer Pasta Sauce

Source of Recipe

From "The All New Ball Book of Canning and Preserving"


Recipe Introduction

"A hearty variety of summer's bounty enveloped in a wine-and-herb spiked tomato sauce creates an outstanding new pressure canning recipe sure to become part of your canning traditions."

List of Ingredients

â—¦ 3 ½ pounds tomatoes, cored and coarsely chopped
â—¦ 1 (1-pound) eggplant, cut into 1-inch cubes (5 cups)
â—¦ 4 thyme sprigs
â—¦ 2 bay leaves
â—¦ 6 tablespoons olive oil, divided
â—¦ 2 teaspoons salt
â—¦ 1 ½ cups chopped onion
â—¦ 2 large carrots, sliced
â—¦ 2 large bell peppers, chopped
â—¦ 2 cups Pinot Grigio or other dry white wine
â—¦ 2 cups cauliflower florets
â—¦ 2 cups coarsely chopped fresh green beans
â—¦ ½ cup loosely packed basil leaves, chopped
â—¦ 1 cup fresh corn kernels (about 2 ears)
â—¦ 1 teaspoon ground black pepper


Recipe

Preheat oven to 375° F. Place first four ingredients in a large bowl; drizzle with 3 tablespoons olive oil, sprinkle with salt, and toss well. Spread vegetable mixture in a large roasting pan lined with aluminum foil. Bake at 375° for 35 minutes or until vegetables are very tender and lightly browned.

While vegetable mixture bakes, heat remaining 3 tablespoons oil in a 6-quart stainless steel or enameled Dutch oven over medium heat. Add onion and next two ingredients; cook 15 minutes or until onion is tender and carrot and bell pepper are crisp-tender. Add wine, and cook 5 minutes, stirring to loosen brown bits from bottom of Dutch oven. Remove and discard thyme sprigs and bay leaves.

Press tomato mixture through a food mill to remove seeds and skins. Discard seeds and skins. Stir tomato purée into onion mixture. Add cauliflower and remaining ingredients. Bring to a boil; reduce heat and simmer, uncovered, 5 minutes, stirring occasionally.

Ladle hot sauce into a hot jar, leaving 1-inch headspace. Remove air bubbles. Wipe jar rim. Center on lid. Apply band, and adjust to fingertip-tight. Place jar on rack in a pressure canner containing 2 inches of simmering water (180° F). Repeat until all jars are filled.

Place lid on canner, and turn to locked position. Adjust heat to medium-high. Vent steam for 10 minutes. Place the counter weight or weighted gauge on vent; bring pressure to 10 pounds (psi) for a weighted-gauge canner or 11 pounds (psi) for a dial-gauge canner. Process 1-pint jars for 1 hour and 15 minutes or 1-quart jars for 1 hour and 30 minutes. Turn off heat; cool canner to zero pressure. Let stand 5 more minutes before removing lid. Cool jars in canner 10 minutes. Remove jars and cool.


Makes about 8 (1-pint) or 4 (1-quart) jars