Ingredients
Equipment
Method
Sauce Instructions
- Wash, rinse, and dry all produce to be used.
- Rough chop tomatoes, onions, carrots, and garlic and add them all to a stock pot.
- Add wine, salt & pepper, herbs, and beef bones.
- Simmer on low for a few hours.
- Remove from heat and remove beef bones.
- Puree with a blender, or use an immersion blender to puree right in the pot you cooked in (this is what I do because it is less mess and dishes.
- Serve right away, freeze, or can.
Pressure Canning Instructions
- Add 2-3 inches of water to the pressure canner.
- Place clean jars in the pressure canner and heat to 140-180F to pre-heat the jars so they don't bust when the hot sauce is added.
- Use a funnel and ladle to transfer the sauce into clean, hot jars.
- Remove air bubbles with a silicon utensil.
- Clean and dry the jar rims.
- Screw lids and rings on fingertip tight.
- Place the sealed jars into the pressure canner and secure the lid.
- Turn up the heat and vent the steam for 10 minutes.
- Place the weight/pressure regulator on the vent pipe.
- Process for 75 minutes for pints and 90 minutes for quarts at 10 PSI.
- Remove from heat and allow the canner to depressurize with the pressure regulator in place, this will take a while. Do not "bleed" pressure by removing the regulator/weight.
- Once the gauge is at 0, remove the lid and transfer the jars to cool on a towel. Do not place jars directly onto a cold surface, this may cause them to bust.
- Once cooled, remove the rings, check the seals, and store them in a cool, dark place like a pantry or basement.
Nutrition
Notes
Storage tip – never store canned jars with the rings on. It prevents you from noticing seal failures. BUT, let the jars sit untouched for several hours before removing the rings so the seal is complete.