My sauce recipe is really simple. I usually just clean and quarter the tomatoes (or maybe more pieces, if the tomatoes are huge like some of these) and then heat them for a bout 20 minutes. Then I process them through the foley food mill and simmer them for a while to thicken the sauce. I usually add a little salt then process in my water bath canner, according to the ball blue book. This way I can turn the sauce into whatever I need it to be when I need it.
|Tomatoes from my garden! Finally, I am growing beautiful red tomatoes.|
The pepper on top is one of my Sweet Chocolates.
|I also got a dehydrator. I'm so excited.|
It has helped so much with processing the harvest this year.
|Swiss Chard all dried out for winter soups. I'm still a little scared to eat it fresh...|
|Zucchini shredded for some yummy bread. (Recipe coming soon!)|
This entire food processor cup is filled, probably way too much, with zucchini
from one fruit. I got it from someone at work. Literally the size of a t-ball bat!
|Meat marinating for jerky. I bought a large roast from the local butcher and sliced it up.|
|The rest of the roast was ground up and browned. This will be chili on Monday!|