Canning Spaghetti Sauce today!

[luvnit]

Gallons of beautiful, vine-ripened tomato puree await me this morning. Been up for 2 hours already. Ran to the store for some supplies. I will make several batches of spaghetti sauce. Sterilizing the jars now in the dishwasher while having some coffee and waiting for my cinnamon rolls to get out of the oven.

I will not use my MIL recipe this year. For various reasons, I have decided to make my own basic sauce.

Once this project is done, I plan to make some Mozzarella cheese! I love making that stuff. And some ricotta and whey bread from the proceeds

[cjs]

Busy, busy day at your house, Laura and at the end of it, it is a feeling of such accomplishment.

[luvnit]

I know! There is nothing more satisfying than seeing all those sealed jars on the counter, in a nice row.

And listening the seals pop shut!

[Lorraine]

Lucky you! I love the sound of the lids popping. Are the tomatoes from your garden? I bought lots of local tomatoes yesterday. I'm cooking them down to make pizza sauce for Friday night.

[luvnit]

Yes, these are from our garden. Sure smells good around here

[cjs]

I was thinking of your kitchen when I took my ginger cookies out of the oven - smells wonderful around here, also!!

[Mare749]

Saw your pix on FB, Laura. Nice job! I'm sure your sauce is going to be amazing.

[Gourmet_Mom]

I saw them, too! That is an awesome accomplishment! Well done, Laura!

[luvnit]

Awww. Thank you. I ended up with 44 jars of sauce, a lot of them pints though. It was about 7 gallons of vine-ripened garden tomato puree. I made 3 different sauces - very similar,but I am trying to decide which basic sauce we will like best. I made notes on all batches so I can recapture if necessary

Nothing better than an entire stock of items you canned yourself.

[Gourmet_Mom]

Laura, that's about what I wound up with. It's amazing to have a quick and easy solution for dinner on those crazy nights to come. Something else I'm planning this year is to stop worrying about cooking too big, but to do it deliberately. If need be, I will double the recipe or components of it, if it is something I can freeze. Examples are the Chicken Picatta, minus the pasta and the French Onion Soup Salisbury Steak, minus the bread....etc.