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  • I’ve had a request for a canning recipe for Spaghetti Sauce so I thought I’d share the one I usually use with everyone.  Last year I had the usual canning burnout and decided that I was just going to can plain tomatoes this year and get those seasoning packets you find near the taco seasoning mix when I want spaghetti sauce.  But I do really like this recipe.

     

    Spaghetti Sauce 

    Ingredients:

    10 lbs tomatoes

    3 onions finely, chopped

    4 cloves garlic, minced

    3 TB olive oil

    1 TB Basil

    1 TB Oregano

    1 TB Italian Seasoning

    1 TB salt

    1 tsp crushed red pepper

    1 tsp black pepper

    1 tsp sugar

    bottled lemon juice or citric acid

     

    Instructions:

    Scald tomatoes then skin, quarter and seed.  Let drain in colander while you saute onions in the olive oil until tender.  Combine Tomato, onions, and seasonings in a large pot.  Simmer for 2 hours stirring occasionally. (I tend to leave my heat too high and not stir enough and it scalds)  Recipe says to press through a sieve then cook pulp on medium/high stirring constantly until it thickens.  I usually just let it cool a bit then run it through a blender and call it good.  Pour into jars with 1/4 tsp citric acid or 1 TB lemon juice PER PINT JAR leaving a 1/4″ headspace.  Process in a water bath for 35 minutes.

    I had both red and yellow tomatoes one year and used both for one batch.  Tasted good but did not look all that appealing.

     

     

     

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  • To celebrate the first week of school I decided to make one of our family’s favorite treats.
    Mostly because I had some biscuit dough to use up.  Its a very simple recipe so I thought I’d share.  I don’t know where it came from originally.  It was a recipe that my mother-in-law gave me.  If you don’t like using canned biscuits, you can substitute your favorite biscuit dough recipe.

     

    Monkey Bread

    Ingredients:

    3 regular cans buttermilk biscuits or 2 large cans

    1/3 cup sugar

    3Tb cinnamon

    1/2 cup butter

    1/2 cup sugar

    1/2 cup brown sugar

    1/2 cup vanilla ice cream

    1 tsp vanilla

     

    Directions:

    Tear the biscuits into small pieces (about marble size) and roll into balls.  Mix 1/3 cup sugar and cinnamon.  Roll dough in mixture.  Put into a lightly greased bundt pan.

    Heat the butter, 1/2 cup sugar, brown sugar, ice cream and vanilla over low heat until smooth.  Pour over the biscuits.

    Bake at 350 degrees for 30  minutes.

    Let cool for 10-15 minutes and invert onto a serving tray.

     

     

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  • As I was picking the last of my raspberries this week, I’m not sure what came over me but I decided to pick the chokecherries that grow wild in the dry creek at the edge of our yard.  I’ve never really worked with chokecherries before but I guess the Frugal in me came out.  I’m not really big on making jelly or jam but with all the strawberries I picked this year, I decided to try freezer jam.  With that and all the plum, pear, apple and zucchini butter I have stored in my canning room, I really didn’t think I wanted to make one more thing to spread on toast.  So I searched the internet for Chokecherry recipes.  All I could find were recipes for jam and jelly.  So I decided to go ahead and make some jam.  As I was cooking them to get them soft it reminded me of something I had made several years ago.  Wojapi.  I’ve eaten Wojapi many times but I’ve only made it once and I didn’t have chokecherries at the time so I used blueberries.  Wojapi is like a fruit pudding that is usually served with Fry Bread.  I have no idea where I got this recipe from but I thought I’d share it with you since it is chokecherry season and maybe you too are looking for an alternative.  You can use many different types of fruit such as plums, raspberries, blueberries, etc…  They can be fresh, canned or frozen.  Chokecherries are more tart so you may need to adjust the sugar to taste.

     

    Wojapi

    3/4 cup flour

    water to make paste

    1 cup sugar (some recipes call for honey)

    3 cups water

    1 cup chokecherry pulp (cooked until soft and pushed through a siev)

     

    Put chokecherry pulp, sugar and 3 cups water in medium saucepan.  Heat until boiling.  Make a paste out of flour and water.  Add slowly to make a gravy like mixture.  Serve warm or cold with Fry Bread.

     

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