There are few sounds as satisfying as the bwop of a jar sealing. It was lullaby music last night.
Now I want to do more. Bring on the tomatoes. Bring on more cucumbers. Bring on the onion-pepper relish!
Canning fever has struck, despite spilling near boiling water on my bare foot last night (it's okay, it's a tough foot!).
Now I want to do more. Bring on the tomatoes. Bring on more cucumbers. Bring on the onion-pepper relish!
Canning fever has struck, despite spilling near boiling water on my bare foot last night (it's okay, it's a tough foot!).
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sisterfish- The Woman, Meg
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I have the impression that it's okay to can whatever sauce or salsa you make if you do it via boiling water or pressure canner, and that the exactness of the recipe isn't as necessary as it is with jams and jellies...but am I making that up? I've never canned anything but fruit. :)
There's a lot of back and forth on being sure that the acid levels are high enough to kill the bad stuff. Some recipes recommend not putting a lot of other kinds of vegetables in to a spaghetti sauce, others say, just be sure that you add some lemon juice.
I made tons of salsa last year, and quite a bit of tomato sauces, hot water bathed the salsa, and pressure cooked the sauces.
If you do a google search, you'll find lots of canner appropriate recipes.
Tomatoes freeze pretty well, too, if you blanche 'em and peel em, you can either cut them into pieces and freeze 'em by the pint or quart, or put them whole, on a cookie sheet, and freeze them singly, to dump into soups and sauces.
*pwoip* is definately a small jar sound.