Ingredients
Hint:
Please note: If you adjust the quantities yourself, it may happen that the recipe is not perfect. The quantities and cooking times of the ingredients are not automatically adjusted in the text. If you have any questions about the quantities in this recipe, the culinary professionals at Betty Bossi will be happy to help you:
Betty Bossi Koch-Center
kochen@bettybossi.ch
Sauce
Utensils
For 5 preserve jars each holding approx. 2 ½ dl, rinsed with hot water
How it's done
Sauce
Heat the oil in a pan. Sauté the garlic and chilli for approx. 3 mins. Add the tomatoes and apple, cook for approx. 5 mins. Add the tomato puree, vinegar and oregano, simmer for approx. 8 mins. Season the sauce, puree until smooth. Pour the hot sauce into the prepared jars and fill to approx. 3 cm below the rim, seal immediately.
To process
Line a wide pan with a cotton kitchen towel and stand the hot jars inside so that they do not touch each other. Fill the pan with warm water so that the water reaches three-quarters of the way up the side of the jars. Heat the water to 90 °C. Process the jars of sauce for 30 mins. at 90 °C. Carefully remove the jars, leave to cool and stand on an insulating surface for approx. 24 hrs. Check the jars for a vacuum seal (see note).
| Note: | If you use other tomato varieties, you should reduce the sauce to the desired consistency before filling the jars. |
|---|---|
| Note: | For safe canning, it's best to check the water temperature of 90 °C with a thermometer. Or you can use a pressure canner. |
| Note: | If there is no vacuum seal, store the jar in the fridge and use the sauce within 5 days. |
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