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p 6 economist sunthe tribune tuesday september 9 1997 5 i 5 i m- gllfb drink though there are hundreds of barbecue and tomato sauces on the market home canners consistently rate their own sauces superior to any storebought sauce in terms of quality and fresh taste thats because they start with ripe red tomatoes plucked fresh from the vine and lovingly add fresh herbs chunks of green pep per fresh chilies and other choice vegetables what many home canners dont realize however is that such recipe alterations can lower the acidity of a recipe creating a low- acid product which must be pro cessed at a temperature of at least 116 degrees c 240 degrees 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 tomatoes falls close to the 46 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 canadas leading source of home canning essentials recom mend adding 2 tsp 10 ml bottled lemon juice for each 500 ml jar of tomatoes or 1 tbsp 15 ml per 1 l jar bottled lemon juice is pre ferred because its acidity is known and consistent as to those delicious homemade tomato sauces offers recipes for a spicy barbecue sauce and a basic pizza sauce which delicately bal ance the recipes ph level follow them to a t and youll have a fantastic supply of summer- fresh sauce to last you through the winter tomato barbecue sauce instead of peeling and chopping the tomatoes by hand you could tom apjpj tortilla jtzer wedges keep the i r the kitchen with these easy tasty appetizers from foodland ontario a won derful combination of ripe field tomatoes chevre cheese arid gar- denfresh herbs top a light crisp 1 base preparation time 5 min cooking time 7 min serves 4 4 large flour tortillas 5 oz 140 g ontario chevre goat cheese 3 ripe medium ontario tomatoes 14 cup 50 ml pickled hotpep- per rings optional ffljgjimyground pepper snipped fresh herbs bdsil f bregano thyme or parsley pierce tortillas in several places twitrlsmall sharp knife grill over put them through a food mill using this method you will need about 16 cups 4000 ml of toma to puree 20 cups 5000 ml prepared toma toes about 95 lbs 43 kg 2 cups 500 ml chopped celery 2 cups 500 ml chopped onions 1 12 cups 375 ml chopped green pepper 2 jalapeno peppers seeded and chopped 1 tsp 5 ml peppercorns 1 12 cups 375 ml packed brown sugar 2 cloves garlic minced 1 tbsp 15 ml each dry mustard and paprika 1 12 tsp 7 ml salt 2 tsp 10 ml hot pepper sauce 2 12 cups 625 ml vinegar blanch peel seed and chop tomatoes measure 20 cups 5000 ml place in a large stainless steel or enamel saucepan with cel ery onions and peppers bring to a boil stirring occasion ally cover and boil gently about 30 minutes or until vegetables are softened puree in a blender or food processor return mixture to saucepan and cook uncovered until volume is reduced by half about 45 minutes fill boiling water canner with water place five clean pint 500 ml mason jars in canner over high heat boil snap lids 5 min utes to soften sealing compound tie peppercorns in a spice bag add spice bag and remaining ingredients to tomato mixture continue boiling gently until mix ture is the consistency of ketchup about 1 hour as mixture thickens stir frequently to prevent sticking discard spice bag ladle tomato sauce into a hot jar to within 12 inch 1 cm of top rim head space remove air bubbles by sliding a rubber spatula between glass and food readjust head space to 12 inch 1 cm wipe jar rim remov ing any stickiness center snap recipes- medium heat on preheated bar becue until crisp and golden brown on both sides 4 to 5 min meanwhile soften chevre if necessary in microwave for 30 seconds on mediumlow 30 per i cent until it reaches spreading consistency halve then thinly slice tomatoes remove tortillas from heat spread evenly with chevre arrange tomatoes and hot pepper i rings if using over tortillas season to taste with pepper and herbs return tortillas to grill close lid and cook briefly until heated through 1 to 2 min to serve cut j into wedges with kitchen scissors lid on jar apply screw band just until fingertip tight place jar in canner repeat for remaining sauce cover canner return water to a boil process 35 minutes at alti tudes up to 1000 ft 305 m remove jars cool 24 hours check jar seals sealed lids curve downward remove screw bands store separately wipe jars label and store in a cool dark place makes 5 pint 500 ml jars pizza sauce why order out for pizza when youve got this terrific basic sauce on hand 13 cups 3250 ml prepared toma toes about 50 plum tomatoes 8 12 lbs38 kg 12 cup 125 ml bottled lemon juice 2 14 tsp 11 ml dried oregano leaves 1 tsp 5 ml ground pepper 1 tsp 5 ml salt 34 tsp 4 ml garlic powder pass tomatoes through a food mill measure 13 cups 3250 ml if you do not have a food mill peel core and chop tomatoes place in a colander let stand 15 minutes discard liquid and puree tomato pulp in a food processor fill boiling water canner with water place 4 clean pint 500 ml mason jars in canner over high heat boil snap lids 5 minutes to soften sealing compound place half the tomato puree in a large stainless steel or enamel saucepan bring to a boil main taining a constant boil add remaining tomato puree 1 cup 250 ml at a time stir in lemon juice and spices boil hard stirring frequently about 15 minutes or until desired consis tency is reached ladle tomato sauce into a hot jar to within 12 inch 1 cm of top rim head space remove air bub- barbecued tomato tortillas if you cant bear to say good bye to barbecue season yet these tomato tortilla appetizer wedges recipe below are a perfect treat use fresh tomatoes and tasty chevre cheese to make a delicious appetizer which takes only minutes to pre pare and dont forget to make a few batches of tomato sauce bles by sliding a rubber spatula between glass and food readjust head space to 12 inch 1 cm wipe jar rim removing any sticki ness centre snap lid on jar apply screw band just until fingertip tight place jar in canner repeat for remaining sauce cover canner return water to a boil process 35 minutes at alti tudes up to 1000 ft 305 m remove jars cool 24 hours check jar seals sealed lids curve downward remove screw bands store separately wipe jars label and store in a cool dark place makes 4 pints 500 ml jars are you a highfat snacker i am one of the majority 1 am a snacker according to a quaker oats poll 84 per cent of canadian house holds eat snacks to find out if you are part of the majority take the great canadian snacking quiz true or false 1 wherever i am there are snacks available 2 i snack at least twice if not three times a day 3 for me snacks are starting to replace meals 4 when i snack watching my fat intake is the farthest thing from my mind 5 life is too short to eat bad tast ing snacks 6 my ultimate snack in three descriptive words would be 7 id rather eat fewer regular snacks ie higherfatcalorie than more lowfatcalorie snacks 8 i snack more when im circle as many as apply stressed out in the mood feeling guilty at home andor at work in a badblue mood at work catching up on missed meals going to miss a meal with other people especially if theyre snacking preoccupicd with tv needing to unwind bored in a hurry in high spirits food for thought lisa cartwright alone too tired to cook really hungry if you answered true to the first five questions consider yourself one of the majority but snacking isnt bad if you eat healthy snacks instead of grabbing a donut dou ble cheese and pepperoni pizza or french fries pick up bagels crack ers yogurt dried fruits cereal bars and rice cakes nc