|Spaghetti Sauce without Meat|
After dealing with tomatoes from my garden (took me several weeks to finally use them up!), my friend who works at Backyard Farms Tomatoes (a big greenhouse here in Maine that uses hi-tech to produce wonderful tomatoes picked at the peak of ripeness year-round) gave my mom several more boxes of these (those are three boxes stacked together). While I made spicy tomato jams (for selling by my SIL) with my own tomatoes, these ones I turned to Spaghetti Sauce without Meat.
|Tomatoes from Backyard Farms|
|Tomatoes after roasting.|
|The whole food strainer attachment|
|The seeds and peel come out like sausages|
|Sauteeing the other veggies|
|Ardente Automatic Stirrer|
Ladled into hot sterile jars, I kept them hot by keeping the jars on my steamer. This is to avoid shocking them in the high heat of pressure canning.
|Ladling into hot jars|
|One inch headspace|
USDA site gives one a good idea.
This canning post aims to introduce my readers to ideas on canning. A book and/or a DVD are available from the USDA website for those interested in learning how to can.
I just got a nasty comment by a certain Anonymous who chose to hide her identity. She probably thought I would stop posting in my foodblog if she discourages me enough. She claims to have tried 3 recipes of mine and said "nothing came out good." I'd say good riddance. As long as I have people who thank me for sharing my recipes, and share encouraging stories/photos of their own, whether on recipes I have here, or recipes they came up with because I inspired them, I will keep posting here. So, Anonymous, sorry to disappoint you, but you can't let me down with that lame comment of yours. I have had worse events in my life that I had to deal with and came out a winner (I don't always win, but I bow out gracefully when I am defeated). So here I am with another post. Dedicated to you. May you someday learn the skills to be a good cook or baker. Then maybe someday you will also be able to share your skills to the world. Be forewarned, though, that this post is not for the inexperienced nor one who does not have a good grasp of science behind cooking. One would also need lots of patience and perseverance for this project.