Chef Bill Fuller: Peach Jam & Tomato Sauce
Chef Bill Fuller, of the big Burrito Group, stops by the Pittsburgh Today Live kitchen with two of his favorite recipes for canning.
Bill’s Peach Jam
Makes 7 half pints in under an hour
- 4 C. Diced peaches
- 2 Tbsp. Fresh lemon juice
- 1 box SURE-JELL Fruit Pectin
- 1/2 tsp. Butter
- 5-1/2 cups sugar, measured into separate bowl
1. Wash peaches and remove pits. Dice, measure, and place in Jam Pan (6-8 qt. saucepan).
2. Add lemon juice, pectin, and butter. Mix well.
3. Bring to full rolling boil (a boil that doesn’t stop bubbling when stirred) on high heat, stirring constantly.
4. Stir in sugar. Return to full rolling boil and boil exactly 1 minute, stirring constantly. Remove from heat. Skim off any foam with metal spoon.
5. Ladle immediately into prepared jars, filling to within 1/8 inch of tops. Wipe jar rims and threads. Cover with 2-piece lids. Screw bands tightly.
6. Place jars on elevated rack in canner. Lower rack into canner. (Water must cover jars by 1 to 2 inches. Add boiling water, if necessary.)
7. Cover; bring water to gentle boil. Process 10 minutes.
8. Remove jars and place upright on towel to cool completely. After jars cool, check seals by pressing middle of lid with finger. (If lid springs back, lid is not sealed and refrigeration is necessary.)
Bill’s Canned Tomato Sauce
Makes 14 to 18 quarts
- 1 bushel Ripe Roma, Paste, Plum tomatoes (I love the San Marzano variety)
- 2-3 ea. Bay leaves
- ½ C. Extra virgin olive oil
- 4 C. Small diced onions
- 2 Tbs Red pepper flakes
- ¾ C. Sliced garlic cloves
- Salt and pepper
- 1 ea. Small bunch fresh basil
- Citric Acid (Also called Sour Salt)
1. Wash tomatoes. Remove any rotting spots or blemishes. Don’t worry about the stems.
2. Place tomatoes in 2 or 3 large roasting pans. Add bay leaves. Bake at 250° oven for at least 6 and up to 12 hours. This step cooks the tomatoes and removes some of the water without making them watery or developing an over-cooked flavor.
3. When cooked, run tomatoes through a food mill reserving pulp. Dump skins and seeds into compost bin.
4. While passing tomatoes, gently sweat onions with red pepper flakes in olive oil. When clear, add sliced garlic and tomato pulp. Bring barely to a simmer.
5. Adjust salt and pepper until the sauce tastes good but is not overly seasoned.
6. Sterilize jars. By boiling in the canning kettle (or in your dishwasher on the sterilize setting. Remove and allow to dry.
7. When sauce is ready and hot, place 3-6 basil leaves (depending on size) in jars. Add Citric Acid (1/2 tsp. for quarts, ¼ tsp for pints). Fill with tomato sauce to within ¾” of the top. Wipe rim with a clean towel.
8. Place hot, new lid atop jars. Close with rings, screwing down tightly but not over-tightened.
9. Can in a boiling water bath (40 minutes for pints, 45 for quarts, subject to change depending on altitude).
10. When done, remove to fresh towels on the counter. Allow to cool. Tops should ping sealed.
- Canning kettle with jar rack
- Roasting pans
- Lid lifter
- 14 to 18 quart jars with rings and fresh lids
- Canning funnel
- Jar lifter
- Clean towels