Sauces in autoclave
Anyone who loves to enjoy a juicy shashlik or steak. But agree, a completely different flavour unfolds when the meat is served with a sauce. You can find a variety of sauce variations in the supermarket, from the classic to the innovative, combining the most diverse ingredients. But you can’t be 100% sure of the quality of store-bought sauces. That’s why it’s a good idea to make them yourself and, in addition, store them in a car freezer for safe consumption in winter.”
Classic tomato sauce
Ingredients (for approximately 1 kg of finished product):
tomatoes – 3 kg;
salt – 25 g;
sugar – 20 g;
garlic – 3 g;
spice cumin – 3 g;
cloves – 1,5 g;
nutmeg – 3,5 g;
80% vinegar essence – 4,5 g;
cinnamon – 1,5 g.”
Method of preparation:
- Wash the tomatoes and let them dry or wipe dry. You can use a juicer or a mincer with a puree attachment to puree the tomatoes.
- Boil the resulting puree until you get a thick mass. Don’t worry if the product reduces – this is normal. The liquid will evaporate during the boiling and the volume will be reduced by about half.
- Peel the garlic, chop finely or press through a garlic press and add to the tomato puree with the other spices. Cook for a further 40 minutes, stirring constantly. At the end, add the vinegar and stir well.
Pour the hot sauce into the jars, leaving 1.5-2 cm of free space on top. Can them in an autoclave for 15 minutes at 100 degrees.
Summer sauce
Ingredients (for about 1 kg of finished product):
- tomatoes – 2,5 kg;
- salt – 15 g;
- sugar – 50 g;
- sweet paprika – 40 g;
- apples – 100 g;
- onion – 30 g;
- parsley – 5 g;
- fresh garlic – 2 g;
- till – 5 g;
- celery leaves – 5 g;
- flour – 5 g;
- ground bitter black pepper – 0,2 g;
- ground cumin – 0,2 g;
- coriander – 0,2 g;
- cinnamon – 0,2 g;
- citric acid – 1,6 g.
Method of manufacture:
- Wash the tomatoes and let them dry or wipe dry. You can use a juicer or a mincer with a puree attachment to puree the tomatoes.
- Boil the resulting puree until you get a thick mass. As in the previous recipe, the quantity of puree will decrease.
- Finely chop the parsley, dill and celery leaves.
- Press the garlic through a garlic press.
- Peel the apples, blanch and puree using a sieve.
- Peel the onion and chop it finely. Remove the seeds from the pepper and chop finely.
- To the tomato puree, add the finely chopped herbs, onion, garlic, apple puree, spices and flour. Stir thoroughly and simmer on the heat for 30 minutes. At the end, add the citric acid and mix well again.
Pour the hot sauce into the jars, leaving 1.5-2 cm of free space on top. Can them in an autoclave for 15 minutes at 100 degrees.
To these basic recipes, you can add different spices to your taste to create your own exceptional sauce.
In addition to vegetable sauces, fruit sauces can also be prepared in the autoclave. It is a great product to use as an accompaniment to desserts and as a separate type of dessert. We offer you recipes with the corresponding fruit sauce ingredients and spices per 100 g.
Apple and apricot sauce
- Apple/apricot puree – 82%;
- Sugar – 18%;
- Cinnamon – 0,02 g.
Plum sauce
- Plum puree – 80%;
- Sugar – 20%;
- Cinnamon – 0,02 g;
- Till – 0.02 g;
- Ginger – 0,006 g.
Plum-apple sauce
- Apple puree – 23%;
- Plum puree – 57%;
- Sugar – 20%;
- Cinnamon – 0,02 g;
- Till – 0,008 g;
- Ginger – 0,004 g.
The method of preparation of these fruit sauces is identical. First you have to make the puree. The fruit has to be washed and peeled and the stones and seeds removed. They must then be blanched in boiling water:
apples – 7-10 minutes; plums – 5 minutes; apricots – 5 minutes.
To the resulting puree, add the sugar and simmer for 20-25 minutes until it thickens. At the end, add the finely chopped spices and mix well. Put the hot sauce into jars and close with a lid. It is important not to fill the jar to the top 2 cm. full.
We preserve them in an autoclave for 15-20 minutes at 100 degrees.
