Canning season
August 8, 2010
I hope everyone is canning their bounty, it’s been a slow start here but I thought I would throw out a couple of money saving ideas about home preserving over at Simple-Green- Frugal Co-op today.
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Food Renegade
Simple, Green, Frugal Co-op
One day I’ll learn how and I’ll have a bounty *to* can.
I have now put up over 46 pints of pickles and tomorrow it will be beans (green). I have frozen quite a bit of stuff already though! I love this season of the gardens but boy I can’t wait for it to be all done!
Looks good! I’m hoping I GET something to can before a frost…….did I say FROST?
Linda, I think you did say the F word! It’s chilly here – sweatshirts at 7 pm in early August
can you share your sauce recipe with me. I’m looking for a good one. What type of tomatoes do you use?
Thyanks, Carolyn
Carolyn, I just use what I have, or what needs picking at the time. I roast my tomatoes with basil, onions and garlic, and then puree them and cook the sauce down to desired consistency and then can it. No real recipe, more just a method
Ok when you say roast. Do you bake them in an oven first? I’ve tried a crock pot and really don’t like the results.
carolyn
Carolyn, yes roast with a little olive oil, salt and pepper, optional: herbs, onions and garlic. Then food mill or food processor (depending if you want to remove seeds and skin), then crock pot. The roasting gives a sweet flavor from caramelization and is more flavorful than cooking on the stovetop with water. I would try a batch to see if you like the flavor or not. Here’s a link to a previous blog post that shows what the tomatoes look like before and after roasting, but you have to scroll down a ways to find them in the post:
http://matronofhusbandry.wordpress.com/2008/09/02/extreme-canning/
thank you I finally get it