Fruit Sauce - Mom Recipe
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Category: |
Category: |
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Ingredients: |
Ingredients: A combination of apples, pears, and/or peaches to total 10 to 12 medium sized pieces of fruit
4 medium onions
1 six quart basket of very ripe tomatoes (that is about 10 pounds)
3 large sweet peppers (red or yellow are the best but green will do)
2 tablespoon pickling salt (non iodized)
1 teaspoon ground cinnamon (or 2 cinnamon sticks in the spice bag)
2 tablespoons mixed pickling spice in a cotton or cheese cloth bag
3 cups white vinegar
5 cups white sugar (reduce to 4 cups or less if using fruit)
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Directions: |
Directions:Using a peeler remove the skin from the apples and pears. Then cut them in quarters and remove the core and seed. Blanch the peaches and tomatoes and remove the skins. (see instructions for blanching in the miscellaneous section of this book). Once the skin is removed take the core out of the tomato. This is done by cutting a cone shaped plug around the stem scar. Remove the pit from the peaches by cutting them into quarters. Cut the fruit off the peach pit by cutting them into quarters.
Chop fruit and veggies and place in a large heavy cooking pot. You should have 13-14 cups of stuff.
You want a fine dice (about 1/4 inch cubes). This can be done by hand but it is much easier to do it using a food processor. If you use a food processor be careful not to get the pieces too fine.
For the tomatoes you can just squish them up with your hands.
To make the spice bag cut a fine piece of cotton (or several layers of cheese cloth) into about 5 inches square. Put the spice in the center and draw the cotton up around it and tie securely with cotton cord. .
Add spice bag, cinnamon, and salt to the fruit and vegetables.
Cook over medium heat for two hours or until thick. It should be at a slow boil. Stir as it becomes thick so it does not stick.
Add sugar and vinegar and boil again until it is thick. Be careful not to let it stick and burn. Stir frequently as it starts to thicken. Once it begins to thicken you can add one or two cans of tomato paste to help the sauce thicken.
Place in sterilized jars leaving about a centimeter head space.
Jars should seal with the lids becoming concaved.
Jars can be processed in hot water for 10 minutes to help to seal. |
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Personal
Notes: |
Personal
Notes: This is the traditional recipe. It can be made without the apples, peaches or pears; just add more tomatoes. The actual amount of each type of fruit and vegetables is very forgiving. I just use what I have. If you do not have time to make it in the fall the fruit and tomatoes can be frozen for use later. Or instead of fresh or frozen tomatoes you can use low salt canned whole or chopped tomatoes. This is relatively sweet and the sugar can be reduced to taste. Hot peppers, hot pepper flakes or hot sauce can be added to taste. For this recipe it is important that the tomatoes, peaches and pears are very ripe. André Johnson called this Sweet Salsa when he was growing up. For those who care tomatoes are really a fruit.
Linda suggests the following rescue if you happen to let the sauce stick to the pan. Once you realize it has become stuck do NOT stir it as that will blend in the burnt flavor. Transfer the sauce to a clean pan , reduce heat and stir being careful it does not stick again. Also although it seems wasteful do NOT scrape any of the sauce from the bottom of the original pan into the new one as you run the risk of transferring the burnt flavor..
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