What are you canning now?

Rhodie Ranch

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For homemade spag sauce, I just dump my tomatoes into a heavy pot, add lots of minced garlic, oregano, and other Italian spices. Some salt and pepper, and some white pepper. You can also add lots of onions, bell peppers, and even some spinach or chard or kale (diced 1/2"). Then a few shakes of tabasco or tapitillo. Cook for a while and then ladle into your canning jars. Then water bath. These will need to pressure canned if you add some cooked hamburger or cooked sausage.
 

digitS'

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That looks very much like my pasta sauce, Murphy'. Except, I would use basil if it's still available, instead of the oregano.

And, I haven't even considered these ingredients:

spinach or chard or kale

Hmmmm ..? Well, it's always best for me to write a list of ingredients on the bags before filling and carrying off to the freezer. There is usually something that should be added once they are brought back in to be used.

The freezer -- where there are still bags of pasta sauce from 2017! And now, I'm afraid that I will have a huge number of green tomatoes on kitchen counter, table and in the utility room ripening after frost!

I'll suggest something that I learned not all that long ago. It's probably a result of me almost never growing paste tomatoes. I have mostly left the skins on and put the cleaned tomatoes through the food processor. I actually prefer the texture because what I do have to use is rather juicy.

Steve
 

baymule

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All right... I keep hearing how amazing broth is made from the feet... but I JUST can't get past this - HOW do you clean them????
I do like @Ridgerunner said, but I scald one at a time and peel while still hot. Either way, scald, peel and simmer. I cut the toenails off with scissors before scalding.
 
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