Sauces in an Autoclave
Everyone loves to enjoy juicy shashlik or steak. But agree, a completely different taste is revealed when the meat is served with sauce. In the supermarket, you can buy a variety of sauce options — from classic to innovative, combining a wide range of ingredients. But you cannot be 100% sure about the quality of purchased sauces. That is why an excellent idea is to make them yourself, and by preserving them in an autoclave, you can also safely enjoy them in winter.
Classic Tomato Sauce
Ingredients (yield of finished product — 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;
- vinegar essence 80% – 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 obtained puree until a thick mass forms. Do not worry that there will be less product — that’s how it should be, the liquid evaporates during cooking, and the volume will decrease by about half.
- Peel and finely chop the garlic or press it through a garlic press and add it together with other spices to the tomato puree. Cook for another 40 minutes, stirring constantly. At the end of cooking, add vinegar and mix thoroughly.
Put the hot sauce into jars, leaving 1.5–2 cm of free space at the top.
- If the thermometer is located at the top of the container – cook for 15 minutes at 100 degrees.
- If the thermometer is located at the bottom of the container – cook for 15 minutes at 110 degrees.
Summer Sauce
Ingredients (yield of finished product – approximately 1 kg):
- tomatoes – 2.5 kg;
- salt – 15 g;
- sugar – 50 g;
- sweet pepper – 40 g;
- apples – 100 g;
- onions – 30 g;
- parsley – 5 g;
- fresh garlic – 2 g;
- dill – 5 g;
- celery greens – 5 g;
- flour – 5 g;
- ground hot black pepper – 0.2 g;
- ground allspice – 0.2 g;
- coriander – 0.2 g;
- cinnamon – 0.2 g;
- citric acid – 1.6 g.
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 obtained puree until a thick mass forms. As in the previous recipe, the amount of puree decreases.
- Finely chop parsley, dill, and celery greens.
- Press the garlic through a garlic press.
- Peel the apples, blanch them, and make a puree using a sieve.
- Peel the onions and chop them very finely. Remove seeds from the pepper and chop it as well.
- Add chopped greens, onions, garlic, apple puree, spices, and flour to the tomato puree. Mix thoroughly and cook for 30 minutes. At the end, add citric acid and mix again.
Put the hot sauce into jars, leaving 1.5–2 cm of free space at the top.
- If the thermometer is located at the top of the container – 15 minutes at 100 degrees.
- If the thermometer is located at the bottom of the container – 15 minutes at 110 degrees.
You can add any spices to these basic recipes to create your own unmatched sauce.
In addition to vegetable sauces, you can also make fruit sauces in an autoclave. This is a delicious treat that can be used as an addition to desserts or as a standalone sweet. We offer you recipes with the appropriate proportions of fruit ingredients and spices calculated per 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, you need to make a puree. The fruit should be washed, peeled, and have stones or seeds removed. Then they are blanched in boiling water:
- apples – 7–10 min;
- plums – 5 min;
- apricots – 5 min.
Add sugar to the obtained puree and cook for 20–25 minutes until thickened. At the end of cooking, add crushed spices and mix. Put the sauces into jars while hot and seal with lids. It is important not to fill the jars to the top – leave 2 cm of space.
- If the thermometer is located at the top of the container – cook for 15–20 minutes at 100 degrees.
- If the thermometer is located at the bottom of the container – cook for 15–20 minutes at 110 degrees.
Buy an autoclave on our website or by calling our managers. The company “UTEHO (Ukrpromtekh)” manufactures modern electric, gas, and universal autoclaves, as well as budget models developed by leading industry specialists. All autoclaves are manufactured in compliance with safety standards and from quality raw 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.
Read also:
- Mushrooms in an autoclave
- Beans in an autoclave
- Juice in an autoclave
- Vegetables in an autoclave
- Lecho in an autoclave
- Solyanka in an autoclave
