46 lines
No EOL
1.4 KiB
Markdown
46 lines
No EOL
1.4 KiB
Markdown
---
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title: "Pizza Sauce"
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draft: true
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---
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# Makes 4 Cans
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## Ingredients
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- [ ] crushed tomatoes 1600g
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- [ ] tomato paste 340g
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- [ ] anchovy paste 22g [^2]
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- [ ] garlic 6 cloves
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- [ ] olive oil 15g
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- [ ] oregano to taste [^1]
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- [ ] rosemary to taste
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- [ ] thyme to taste
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- [ ] black pepper to taste
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- [ ] salt to taste
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## Tools
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- pot
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- spatula
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## Steps
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- add tomatoes, anchovy paste, and olive oil to pot on medium heat
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- add minced garlic, oregano, rosmery, and thyme to pot with black pepper and salt
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- heat still done
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### Canning
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- place fresh pizza sauce into canning jars
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- press pizza sauce into jars to remove all gaps and air pockets
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- leave around 3 to 4cm of space at the top
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- place lid on can and secure gently with ring
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- place can into pressure cooker with 5cm of hot water
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- fasten lid on pressure cooker with the valve open
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- heat on high until steam is released from the valve
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- let pressure cooker steam for 10 minutes
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- close valve and allow the pressure cooker to build pressure
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- when the gauge reads 11 PSI reduce heat to maintain pressure
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- maintain pressure for 25 minutes
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- remove from heat and allow cooker to depressurize without opening valve (~45 minutes)
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- open valve to allow remaining steam to vent for 2 minutes
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- remove lid
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- remove jars and allow to cool
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#recipe/ingredient #diet/plant_based/optional #diet/vegetarian
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[^1]: spice mix should be predominantly oregano
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[^2]: optional for non vegan version |