Canned so far




Above you see chili sauce, spaghetti sauce and salsa plus a jar of bread & butter cucumber pickles and a tiny jar of bread & butter banana peppers.  As I said in another post, I learned canning this year.  We have also already eaten 4 jars of salsa and 4 jars of the pickles.  I am thoroughly enjoying this garden!

At store prices, I’ve made $30 worth of salsa, $15 worth of spaghetti sauce, $5 worth of chili sauce and $10 worth of pickles.  Meh, just $60, and I spent some to make it—especially considering that most of the jars were new this year—but still it’s better than 50% off, completely local, free of pesticide, no preservatives.

And very satisfying!


2 responses to this post.

  1. The spaghetti sauce would be good. But I’m not sure about the seed thing. Care to share the recipe?

  2. A person who didn’t want the seeds in would just have to spend a bit more time cutting the peeled tomatoes up. They won’t bother us, so I just quickly cored the tomatoes and left in the rest.

    Here is the recipe:

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