Sauces in an Autoclave
Everyone loves to savor juicy kebabs or steaks. But agree, a completely different flavor emerges when meat is served with a sauce. In supermarkets, you can buy various sauce variations—from classic to innovative, combining a wide range of ingredients. However, you can't be 100% sure of the quality of store-bought sauces. That's why it's a great idea to make them yourself, and with the help of autoclaving, you can also safely enjoy them in winter.
Classic Tomato Sauce
Ingredients (yield approximately 1 kg):
- Tomatoes – 3 kg;
- Salt – 25 g;
- Sugar – 20 g;
- Garlic – 3 g;
- Allspice – 3 g;
- Cloves – 1.5 g;
- Nutmeg – 3.5 g;
- 80% Vinegar Essence – 4.5 g;
- Cinnamon – 1.5 g.
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Preparation Method:
- Wash and dry or wipe the tomatoes. To make tomato puree, you can use a juicer or a meat grinder with a puree attachment.
- Cook the puree until it forms a thick mass. Don’t worry if the volume decreases—it’s normal as the liquid evaporates during cooking, and the volume will reduce by about half.
- Peel and finely chop or crush the garlic and add it along with other spices to the tomato puree. Cook for another 40 minutes, stirring constantly. At the end of cooking, add the vinegar and mix thoroughly.
Pour the hot sauce into jars, leaving 1.5-2 cm of space at the top. Preserve in an autoclave for 15 minutes at 100°C.
Summer Sauce
Ingredients (yields approximately 1 kg):
- Tomatoes – 2.5 kg;
- Salt – 15 g;
- Sugar – 50 g;
- Sweet pepper – 40 g;
- Apples – 100 g;
- Onion – 30 g;
- Parsley – 5 g;
- Fresh garlic – 2 g;
- Dill – 5 g;
- Celery greens – 5 g;
- Flour – 5 g;
- Black pepper – 0.2 g;
- Allspice – 0.2 g;
- Coriander – 0.2 g;
- Cinnamon – 0.2 g;
- Lemon acid – 1.6 g.
Preparation Method:
- Wash and dry the tomatoes or wipe them. To make tomato puree, you can use a juicer or a meat grinder with a puree attachment.
- Cook the puree until it becomes thick. As with the previous recipe, the amount of puree will decrease.
- Finely chop the parsley, dill, and celery greens.
- Pass the garlic through a garlic press.
- Peel, blanch, and puree the apples using a sieve.
- Peel and finely chop the onion. Clean the peppers from seeds and chop them as well.
- Add the chopped greens, onion, garlic, apple puree, spices, and flour to the tomato puree. Mix thoroughly and cook over heat for 30 minutes. At the end of cooking, add the lemon acid and mix well.
Pour the hot sauce into jars, leaving 1.5-2 cm of space at the top. Preserve in an autoclave for 15 minutes at 100°C.
You can also add any spices to these basic recipes to create your own unique sauce.
In addition to vegetable sauces, you can also prepare fruit sauces in the autoclave. These are wonderful treats that can be used as a dessert accompaniment or as a standalone sweet. We offer recipes with the appropriate proportions of fruit ingredients and spices for 100 g.
Apple and Apricot Sauces
- Apple/Apricot puree – 82%;
- Sugar – 18%;
- Cinnamon – 0.02 g.
Plum Sauce
- Plum puree – 80%;
- Sugar – 20%;
- Cinnamon – 0.02 g;
- Cloves – 0.02 g;
- Ginger – 0.006 g.
Plum-Apple Sauce
- Apple puree – 23%;
- Plum puree – 57%;
- Sugar – 20%;
- Cinnamon – 0.02 g;
- Cloves – 0.008 g;
- Ginger – 0.004 g.
The preparation method for these fruit sauces is identical. First, make the puree. Wash and peel the fruits, removing pits and seeds. Then blanch them in boiling water:
- Apples – 7-10 min;
- Plums – 5 min;
- Apricots – 5 min.
Add sugar to the resulting puree and cook for 20-25 minutes until thickened. At the end of cooking, add the crushed spices and mix well. Pour the hot sauce into jars and close with lids. It is important not to fill the jar to the top, leaving 2 cm of space.
Preserve in the autoclave for 15-20 minutes at 100°C.
Buy an autoclave on our website or by calling our managers. “UTEHO (Ukrpromtech)” manufactures modern electric, gas, and universal autoclaves, as well as budget models developed by leading industry specialists. All autoclaves are made with adherence to safety standards and quality materials using modern technologies.
If you have any questions, you can contact us by phone: (050) 376-60-86 or (067) 370-27-22. Our experienced managers will consult you on any topics related to autoclaves and their use.
Also read:
- Mushrooms in an Autoclave
- Beans in an Autoclave
- Juice in an Autoclave
- Vegetables in an Autoclave
- Lecho in an Autoclave
- Solyanka in an Autoclave
