Being Labor Day and a "day off" here in America, I really REALLY wasn't going to can anything today, but it was 50 degrees this morning when we got up, and while I steadfastly refuse to turn the heat on in September, standing near a warm stove for a few hours suddenly seemed like a pretty good idea, so.....
We now have 15 pints of tomato sauce. Not ordinary tomato sauce like you buy in a store. This recipe called for zucchini (yay!), carrots, bell peppers, onions, garlic, celery, and a whole bunch of spices--as well as red wine and red wine vinegar. Hello--how could I pass that up? It even called for a little bit of cinnamon, which I have always thought added a nice touch to tomato sauces. I was a bit confused though, because in my universe, a "tomato sauce" would not really have a whole bunch of chunky vegetables, and it said to "cook until thick" which wasn't really happening, so I dug out the food processor and ran some of the vegetables through it. It still has some chunky little veggie bits, but it looks more like something I would call tomato "sauce."
There was a little sauce leftover, so I made pizza tonight and used it as pizza sauce, and I think it's better than the pizza sauce recipe I canned last year which is seriously unfortunate as the pizza sauce was a much easier recipe. Figures. Still, it was pretty marvelous pizza......maybe I could make it through another 15 pints in a week or so....
Have you ever had to figure out what you'll want to eat a YEAR in advance?????
2 comments:
There is really no way of planning that far ahead. The extras could always become gifts for friends.
What you could really do with are friends who could reciprocate, exchanging one product for another of their own making.
Does this have to be done in a pressure canner?
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