Canning Tomato Sauce

In Fruits, Jams, Jellies and Preserves, Vegetables on September 11, 2009 at 7:56 pm


I spent the last Saturday of summer the same way my grandmother did 70 years ago – canning thick tomato sauce out of heirloom organic tomatoes.

Six hours of roasting, skinning, crushing and carefully pouring into sterilized mason jars. The process is almost as enjoyable as the rich sauce it produces – as is the sense of accomplishment, watching full jars line the counter top … [read more]

From Local Lemons

Leave a Reply

Fill in your details below or click an icon to log in: Logo

You are commenting using your account. Log Out /  Change )

Twitter picture

You are commenting using your Twitter account. Log Out /  Change )

Facebook photo

You are commenting using your Facebook account. Log Out /  Change )

Connecting to %s

%d bloggers like this: