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12 !2kOronb 9 Home made tommato sao According to recent surveys, the two most popular foods bar- becued in Canadian backyards are steak and chicken. Pizza, meanwhile, remains our number one fast food choice. And what mnakes these favi\orites taste even better? An otstanding home- madetmaosau ce! Thoughi there are hundreds of BBQ sauces on the market, home canners consistently rate their own barbecue sauce superior to any store-bought sauce in terrms of quality and fresh taste. That's because they start with ripe, red tomatoes plucked fresh fromn the vine and lovingly add fresh herbs, chunks of green pepper, fresh chillies and other choice vegetables. What many home canners don't realize, however, is that such recipe alternations can lower the aci dity of a recipe cre- ating a low acid product which must be processed at a tempera- ture of at least 1 16'C (240'F) to eliminate the risk of botulism. The only way for home canners to achieve this temperature is in a pressure canner. The natural acidity of tomames fails close to the 4.6 pH dividing line between a low and a high acid food. Therefore, precautions must be taken to can tomatoes safely - even plain tomatoes! Adding acid - lemon juice or vinegar - ensures that tomatoes are a high acid food which can be processed safely in a boiling water canner. Home economists at Bernardin Ltd., Canada's lead- ing source of home canning es- sentials, recommend adding 2 tsp (10 mL) bottled lemon juice for each 500 ml Jar of tomates, or 1 tbsp (15 ml) per 1 Ljar. Bottled lemon juice is preferred because its acidity is known and consis- tent. As to those delicious home- made tomato sauces, Bernardin home economists have perfected and triple-tested a spicy barbe- cue sauce and a basic pizza sauce recipe that delicately balance the recipe's pH level. Follow thema te a 'T' and you'Il have a fantas- tic supply of summer-fresh sauce to last you through the winter. 1'omato BBQ Sauce Instead of peeling and chop- ping the tomatoes by hand, you couid put them through a food miii. Using this method, you iiil need about 16 cups (4000 ml) tomato puree. 20 cups (5000 ml) prepared tomatoes, about 9.5 lb (4.3 kg) 2 cups (500 mi) chopped ceiery 2 cups (500 ml) chopped onions 1 ½/ cups (375 mi) chopped green pepper 2 jaiapeiho peppers, seeded and chopped 1 tsp (5 mi) peppercorns 1 1/2 cups (375 mi) packed brown sugar 2 cloves garic, minced 1 tbsp (15 mi) Each: dry mustard & paprika 1 1/ tsp (7 mi) sait 2 tsp (10 mi) hot pepper sauce 2,1/2 cups (625 mi) vinegar + Blanch, peel, seed and chop to- matoes; measure 20 cups (500 0 ml). Place in a large stainless steel or enamel saucepan with celery, onions and peppers. Bring to a boil, stirring occasionally; cover and boil gently about 30 minutes or unil vegetables, are softened. Puree in a blender or foodprocessor. Retur-n ix- ture to saucepan and cook uncov- ered until volume is reduced by haîf. about 45 minutes. SFi boiling water canner with water. Place 5 dlean pint (500 ml) mason jars in canner over high heat. Boil Snap Lids 5 minutes to soften sealing compound.' *Tie peppercorns in a spice bag. Add spice bag and remnaining in- gredients to tomato mixture. Continue boiling gently until mixture is the consistency of ketchup, about 1 hour. As mixture thickens, stir frequently to prevent sticking. Discard spice bag., * Ladle tomato sauce into a bot jar to within /2 inch (1 cm) of top rim (head space). Remove air bubbles by sliding a rubber spatula between glass and food; readjust head space to 1/ inch (l cm). Wipe jar rima removing any stic kiness. Center Snap Lid on jar. apply screw band just arutil fingertip tight. Place jar in canner. Repeat for remaining sauce. + Cover canner; return water to a boil; process 35 minutes at al- titudes up to 1,000 ft (305 mn). Remove jars. Cool 24 hours. Checkjar seals. Sealed lids curve downward. Remove screw bands; store separateiy. Wipe jars, label and store iu a cool, dark place. *Makes 5 pint (500 ml) jars. Pizza Sauce Why order out for pizza when you've got this terrific basic sauce on hand. 13 cups (3250 mi) prepared tomatoes, about 50 pium tomatoes (8 1/2ib\ 3.8 kg) 1/ cup (125 mi) bottied emon juice 2 1/ tsp (Il1 mi) dried oregano ieaves_ 1 tsp (5 ml) ground pepper 1 tsp (5 mi) sait 3/4 tsp -(4 mi) gariic powder * Pass tomatoes through a food mill, measure 13 cups (3250 ml). (if you do not have a food milI, peel, core and chop tomatoes; place in a colander. Let stand 15 minutes; discard iquid and purée tomnato pulp in a food processor.) *Fill boiling water canner- with water. Place 4 dlean pint (500 ml) mason jars in canner over high beat. Boil Snap, Lids 5 minutes to soften sealing compound.. 4 Place haîf of the tomato purée in a large sta.inles.s steel or ices rank #1 enamel saucepan; bring to a boil. Maintaining a constant boil, add remaining tomato purée i cup (250 ml) at a time. Stir in lemon juice and spices. Boil liard, stir- ring frequently, about 15 minutes or until desired consistency is reached. * Ladle tomato sauce into a bot jar to within 12 inchi (l cm) of top rim (head space). Remove air bubbles by sliding a rubber spatula between glass anud food; readjust head space to 1/ inch (1 cm). Wipe jar rira removing any stickiness. Center Snap Lid onjar; apply screw bandjust un- tii fingertip ti glt. Place jar in can- ner. Repeat for remaining sauce. # Cover canner; return water to a boil; process 35 minutes at al- titudes up to 1,000 ft (305 mu). Remove jars. Cool 24 hours. Checkjar seals. Sealed lids curve downward. Remove screw bands; store separately. 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