It's just a small squash...
That's gotta be a 3lb mater.
Wow, way to go.
Jim
Ok that's $1.40/lb.
Takes 6 lb to make 4 pints of sphagetti sauce.
+ Seasoning mix.
+ Peppers and onions , hopefully from my garden.
6 x 1.40 = $8.40
Season mix = $3.00
$8.40 + 3.00 = $11.40
$ 11.40 ÷ 4 = $ 2.85 per pint.
That's not bad.
Jim
We need a drool emoji next to the like buttonOur first day this year at canning sphagetti sauce.
Goal is at least 52 pints.
Gotta buy some bell peppers.
11 pints today.
View attachment 47030
Jim
I really like her Rotel tomato she has listedCanning Granny blogspot is my go to for canning. I was trying to get you a link but my keyboard isn't popping up on the other opened pag e. She has lots of good recipes for tomatoes.
I forgot to say that these are water bathed.I finally got onto cannygranny.blogspot.com but whole tomatoes were not there. It is no longer recommend to cold pack because of the unsure acid levels of tomatoes. My book suggest you wash, dunk in boiling water to loosen skins, then peel. Either leave whole or quarter. Then bring back to boil and pack jars to a 1/2 in adding the boiling water or juice of headspace. Process pints for 35 minutes and quarts for 45.
Now with that said, I don't do whole tomatoes unless they are cherry. Otherwise I will chop with skins on and then I will cold pack adding a tablespoon of lemon juice for added acid and then put in water to the 1/2 in headspace. I really do hate peeling skins unless they are bitter tasting, but I have yet to have had any. Then process according to the times listed above. That is the easiest way for me. The reason I don't like doing whole tomatoes is just my preference since I feel like whole tomatoes take up too much room and I can get more into my jars by chopping. I also prefer using 1/2 pints mainly since 1 jar is normally good to throw in casseroles and I don't have extra to store in the fridgr. I process my 1/2 pints for 30 minutes.
Looking good! I love when I can see my canning shelves filling up. It's peace of mind.Thanks @Dani ,
We are still working on pasta sauce , but I'm gonna do some tomates , probably halved and quartered, in pints.
So far
View attachment 47195View attachment 47196
Already gave 2 away.
Jim
Thank you! That is my tomato section, but you can see I have some squash invading into that section. I have read that freezing will make them slip their skins off easily but I really haven't experienced skin issues as of yet. . Maybe one day I will try just to see what the difference may be.@Dani 50 minutes PC for okra is adding 10 minutes to be safe.
I found the easiest way to skin tomatoes is to just core and freeze. When you thaw them, the skin slips right off.
I love your pantries!
I'm jealous!View attachment 47210
This is a picture that I have shared before from 2017, you know on that other site. I have a total of 4 of these type shelves for canned goods and another 4 for dry goods. Since I have added in a couple additional rolling carts to the room, i t is hard to get a descent picture.
Edit. Apparently I only thought I had attached a picture. . . Trying this agsin.
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