What are you canning now?

[Rhodie Ranch]

For homemade spag sauce, I just dump my tomatoes into a heavy pot, add lots of minced garlic, oregano, and other Italian spices. Some salt and pepper, and some white pepper. You can also add lots of onions, bell peppers, and even some spinach or chard or kale (diced 1/2"). Then a few shakes of tabasco or tapitillo. Cook for a while and then ladle into your canning jars. Then water bath. These will need to pressure canned if you add some cooked hamburger or cooked sausage.

 

[digitS']

That looks very much like my pasta sauce, Murphy'. Except, I would use basil if it's still available, instead of the oregano.

And, I haven't even considered these ingredients:

spinach or chard or kale

Hmmmm ..? Well, it's always best for me to write a list of ingredients on the bags before filling and carrying off to the freezer. There is usually something that should be added once they are brought back in to be used.

The freezer -- where there are still bags of pasta sauce from 2017! And now, I'm afraid that I will have a huge number of green tomatoes on kitchen counter, table and in the utility room ripening after frost!

I'll suggest something that I learned not all that long ago. It's probably a result of me almost never growing paste tomatoes. I have mostly left the skins on and put the cleaned tomatoes through the food processor. I actually prefer the texture because what I do have to use is rather juicy.

Steve

 

[baymule]

sorry to shout, but,
I NEED A GOOD RECIPE TO MAKE SPAGHETTI SAUCE FROM MY CANNED TOMATOES!!!

...thank you...

I just slice mushrooms, coarse chop onions and season to taste. Last batch, I found a 2 cup package of shredded yellow squash and threw that in too

 

[baymule]

All right... I keep hearing how amazing broth is made from the feet... but I JUST can't get past this - HOW do you clean them????

I do like @Ridgerunner said, but I scald one at a time and peel while still hot. Either way, scald, peel and simmer. I cut the toenails off with scissors before scalding.

 

[Ridgerunner]

@baymule you are so much more elegant and refined than I am. Cut the toenail off! I just twist the claws out after blanching/scalding. Just a ruffian, that's me.

 

[ninnymary]

@baymule you are so much more elegant and refined than I am. Cut the toenail off! I just twist the claws out after blanching/scalding. Just a ruffian, that's me.

Mary

 

[baymule]

@baymule you are so much more elegant and refined than I am. Cut the toenail off! I just twist the claws out after blanching/scalding. Just a ruffian, that's me.

I don't want whatever is under those toenails to be in my scald water!

 

[Nyboy]

My friend visited China about 15 years ago. All chicken dishes where served with feet still on bird. Nothing like Chinese food here.

 

[City Girl Farms]

A restaurant in Somers Point, NJ has deep fried chicken feet, and pig snout on the buffet.

 

[City Girl Farms]

I just canned 12 quarts of Honey Crisp apples. I hope to can more next week.