Gardening with Rabbits
Garden Master
- Joined
- Oct 24, 2012
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I will put link below. I made this in 2014, September. I probably have a post about it. I have pictures of it. We ate some of it that night for supper and it was wonderful. Now almost 2 years later they sit on a shelf. I am afraid to eat it. I was all happy when I made it. I know I will not use the pressure canner, but this was water bath, so felt safe. Lemon juice added for acid, but afterwards something spooked me. I am not sure if the garlic and peppers or the fact that I realized tomatoes are recommended to be in the pressure canner. I don't know. I followed this recipe. I know I put the lemon juice in. I think about that. The lemon juice is in the bottom of the jars and what about all the food not touching the lemon juice? I have tomatoes starting to add up. Forcing people to eat tomatoes, having BLT sandwiches, another salad anybody??? lol I am not going to have a lot of tomatoes, so I am going to make small batches of tomato sauce and eat for supper or freeze extra, but those beautiful jars of spaghetti sauce. The words sealed, no air, low acid, the B word, all that, I just cannot get over. I can make pickles, or even pickle relish, even fermented some pickles. Sitting on the table for 4 days. I have made sauerkraut, no fear. Jelly, jam. Picture of my 5 quarts surrounded by jelly made back in 2014.
What do you think of this recipe? http://cottageatthecrossroads.com/homemade-canned-spaghetti-sauce/