To get the blain hill more like the monongahela style, try adding some celery seed and ground cloves and cinnamon. It may have a small amount of some of these, but you should definitely detect celery. I also like to smell a little clove and cinnamon. You'll be getting closer to heaven.
I don't know if I posted a new version of my sauce, using raw ingredients. Here is....
The following formula is my latest version using standard ingredients, instead of V8.
48 oz. cannned tomatoes in water.
1 can 15 oz whole beets
4 celery stalks
1 cup apple cider vinegar
1/2 teas. ground cloves
3 teas. marjoram
1 Handfull Spinach leaves.
1/3 teas Cinamon
1 1/2 teas. Oregano
1/3 teas. Celery seed.
3 to 4 teas. sea salt.
1 1/2 tbls. black pepper
1 lemon, zest taken off then squeezed without seeds.
Drain liquid from cans and disgard.
I used a juicer to pulverize veggies and used all the pulp.
Some garlic can be added as needed. I can use some garlic powder, but not garlic salt.
Lightly boil about 1 hour to reduce, or as necessary.
I still use a large enamled pot.
Makes about 2 quarts.
<message edited by gregys on Sat, 01/7/12 3:24 PM>