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Old 07-22-2014, 11:24 AM   #1
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ISO Simmer Sauces

I love those simmer sauces that you add chicken, pork, or even tofu to and I'd love to make some and bottle them for a quick home made meal.

I'm open to anything that I can bottle!!

Thank you.

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Old 07-22-2014, 03:05 PM   #2
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Can you be more specific? Many cultures have basic "sauces" that you can add those ingredients to.
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Old 07-22-2014, 03:18 PM   #3
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I also am a little confused. You want to bottle home made sauces? Do you understand you must use the canning process or freeze them?
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Old 07-22-2014, 04:30 PM   #4
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Quote:
Originally Posted by Kayelle View Post
I also am a little confused. You want to bottle home made sauces? Do you understand you must use the canning process or freeze them?
I'm a bit confused too.
Storage is one issue but what is a "simmer sauce"?
Are you seeking an independent sauce or are you looking for a good pan sauce/gravy recipe?
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Old 07-22-2014, 05:03 PM   #5
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Hello, I should have elaborated

Back in the old days of the 80's there used to be this sauce called "Chicken Tonight", a commercially jarred sauce. You browned your chicken (or tofu, etc.) and then simmered it in the jarred sauce just until it was heated through.

I do not think these are still available in the US, but they are still available in the UK, in fact it looks like they come in all different flavors: Spanish Chicken, Country French white wine sauce, Rich and creamy mushroom sauce, Spicy Mexican, etc.

I would love to make something similar and can it. I have a pressure canner, so I would pressure can it (other than the creamy sauces with milk or cream - I do not can these items). I know in some instances I could freeze the sauce (again probably not the creamy ones) but I love the idea of pulling it off my pantry shelf and having a meal in a few minutes.

These are the types of recipes I'm looking for. Thanks!
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Old 07-22-2014, 05:17 PM   #6
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I would think that you could find a recipe in the Ball Blue Book or Ball website that would fill the bill.

Recipes[]=880

A pint of a home canned simmer sauce, with a simple instruction tag, would make a nice little gift.

Good luck!
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Old 07-22-2014, 05:40 PM   #7
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ISO Simmer Sauces

Stormy, I see you're canning a bunch of marinara tomorrow. The marinara would probably make a base for great simmer sauces, much better than Chicken Tonight (which I remember as well!) with simple additions like olives, vodka and cream, different combos of herbs and spices, veggies, etc. Sounds like you know your way around a pressure canner!
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Old 07-22-2014, 05:56 PM   #8
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Quote:
Originally Posted by StormyNight View Post
Hello, I should have elaborated

Back in the old days of the 80's there used to be this sauce called "Chicken Tonight", a commercially jarred sauce. You browned your chicken (or tofu, etc.) and then simmered it in the jarred sauce just until it was heated through.

I do not think these are still available in the US, but they are still available in the UK, in fact it looks like they come in all different flavors: Spanish Chicken, Country French white wine sauce, Rich and creamy mushroom sauce, Spicy Mexican, etc.

I would love to make something similar and can it. I have a pressure canner, so I would pressure can it (other than the creamy sauces with milk or cream - I do not can these items). I know in some instances I could freeze the sauce (again probably not the creamy ones) but I love the idea of pulling it off my pantry shelf and having a meal in a few minutes.

These are the types of recipes I'm looking for. Thanks!
Oh ok, now I get the idea. I remember those "chicken tonight" simmer sauces well, and one particular one was fantastic.....I think it was the Country French one. I was really bummed when they went off the market here. I wonder why? I don't have a clue how to make that one, but I'd sure love to know.

News Flash.... look what I just found!
http://www.recipelink.com/msgbrd/boa.../NOV/1460.html
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Old 07-22-2014, 06:02 PM   #9
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Thank you! Have a great night!
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Old 07-23-2014, 05:33 AM   #10
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I remember those Chicken Tonight sauces. I used to buy the creamy ones back when I was traveling because it was more convenient than keeping fresh cream and stock on hand. But in my home kitchen I think it's almost as easy to whip something up from scratch.
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