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
Foodshots 