On 2/25/2021 7:58 PM, Snag wrote:
> On 2/25/2021 11:00 AM, Lenona wrote:
>> I made about a gallon of spaghetti sauce last night and I'd say it
>> tasted very good. Just the right amount of pepper, for one thing.
>>
>> The recipe called for 18 tomatoes. I only had cans of diced and
>> crushed tomatoes.
>>
>> Here's the weird part. When I googled, it said that there are two
>> large or three medium tomatoes per pound, which certainly sounds
>> right. But...when I asked how many tomatoes are in a 28-oz. CAN, it
>> said...TEN tomatoes!
>>
>> How can there be more than six?
>>
>> As it happened, I only checked after emptying three such cans, since I
>> wasn't sure whether to add a fourth. (I didn't.)
>>
>> Another question. Since I don't have a pressure cooker - or much room
>> in my freezer right now - I put it into glass mason jars, in the
>> fridge. (Of course, one never puts a glass container into a freezer!)
>> How long is it likely to last?
>>
>> Btw, the recipe says to add the tomato paste slowly, AFTER all the
>> other ingredients have come to a boil.
>>
>> 6 onions
>> 3 green peppers
>> 3/4 cup vegetable oil
>> 18 tomatoes (skinned)
>> 2 minced garlic cloves
>> 1.5 Tbs. salt
>> 2 Tbs. sugar
>> 1 Tb. each oregano, basil, and thyme
>> 6 bay leaves
>> 30 oz. tomato paste
>>
>>
>>
>> Lenona.
>>
>
> Â* I freeze my leftover sauce in ziplock bags . Take up very little room
> and they will conform to odd shapes if necessary .

Very true. That's what I do with pizza sauce. It comes in the big
commercial size cans. There's enough to make one pizza, then fill
up 9 or 10 ziplocks for the deep freeze.

--
--Bryan
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