Canning Season Winding Down

This year’s garden was a huge success!  I lost track of how many tomatoes I’ve processed this year.  I’m guessing at least 800 pounds.  The paste tomatoes were so meaty, that I turned them all into a sauce that I let simmer down over night.  You go through a lot this way, but the sauce is so very versatile. Open a jar add onion powder, pepper, salt, sugar, garlic powder, cook it down a bit more and you have ketchup.  Or add garlic powder, sugar or honey and some oregano and you have an awesome pizza sauce.  Use it in your spaghetti sauces, soups, stews, as a baking sauce, anything goes.  That is why I stopped processing tomato sauces for ‘just one thing’ and leave it as a blank slate for winter cooking.

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I run two pressure canners and two water bath canners as needed.  My only wish is that I had a larger stove.  Well I make it work with an extra hot plate on the side.  I follow only tested safe recipes and use common sense.  The following pictures capture some of this year’s bounty:

I think my pantry has well over 600 jars of fresh goodness from the garden.  I haven’t done a final count.  Tomorrow is mint jelly day.

Thank you for visiting.

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