RECIPES
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TOMATO SAUCE |
¾ tsp. pepper Cut vegetables into chunks and combine with all ingredients in large kettle. Bring to boil, stirring often. Simmer over low heat for 40 minutes and cool. Put mixture in blender and blend on high for one minute. Mix less for chunky sauce. Freeze in freezer bags or process in hot water bath 35 minutes for pints, or 45 minutes for quarts. It's good in casseroles, chili and as topping for Swiss steak.
Joyce’s note: Pick the tomatoes green, if need be, before they freeze. They will ripen in a box layered with newspapers in a cool place.
Joyce Waldock, member of Mountrail-Williams Electric Cooperative, June 2018 |
20 large tomatoes|
NORTH DAKOTA APPLESAUCE |
Cut apples in half. Just cut ends out, no need to peel or core. Cover with water and cook 10 minutes or until soft. Strain hot apples through food mill or fruit crusher. Add red food coloring if desired, and sugar to taste, approximately 1 cup. Process in pint jars for 20 minutes in hot water bath.
Joyce Waldock, member of Mountrail-Williams Electric Cooperative, June 2018
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