Archive for the ‘Canning with…’ Category
Ok so it’s confession time. Everyone is asking me where I got ALL my tomatoes to can with and as much as I would like to brag about my over abundance of tomatoes I have to be honest and say… I bought them. Our tomatoes this year are doing terrible and I struggled with purchasing tomatoes because in my book the expense of having a garden plus having to buy more veggies on top sorta cancels any amount of money I would save! But… after much debate I just kept thinking it’s more about the quality of the food I am feeding my family. I don’t know about you but I’m all about quick and healthy meals. My goal this year was to get us eating as “raw” foods as possible so that goal to me was worth the extra expense of buying our own tomatoes to can vs. purchasing store-bought salsa, tomato juice/soup, pizza sauce, etc.
Now, I will say that I purchased my tomatoes from a farmer (wearing overalls) who has a produce stand at a near by intersection. When I went to write out the check it was made to George Williams. Ok, that wasn’t really his name but it was something like that. An old farmer name is what it was and I thought it was ohh so wonderful and worth EVERY penny!
So without further ado, here is the recipe I am the most excited about from this summer’s canning adventures. It’s something I can use as a quick soup, homemade Bloody Marys (to go with Leslie’s pickled green beans, in chili, on pasta, and anything else you can think of! It’s ohh so good and oh so worth the time (even if you can’t can it you can still cook it for dinner)!
This canning experience was something a little new for me. Usually I try and pull from an old book or trusted friend (like Leslie’s Pickled Green Beans) but I had a hard time finding recipes for canning pizza sauce. I finally found one online that I adapted to match Cale and I’s love for spicy food and called in the best assistant known around town, our lovely friend Amanda.
For those of you new to the blog Amanda lived with us last summer as she was finishing up an internship. She just graduated from college in May and is actually getting married to Gavin (who makes beautiful furniture) in only a few short weeks! I couldn’t think of a better way to alleviate wedding stress than slaving over a hot stove with a favorite girlfriend. Now that is true friendship people!
Ok so you all know last year my canning series titled “Canning with Grandma“? We’ll this year I’m continuing that series with some of my close family and friends! It turns out I still have SEVERAL jars of last summers’ pickles so my goal this summer was to come up with several fun and “functional” recipes that I could guarantee would be gone before next summer!
My friend Leslie left her job almost a year ago to start her own catering business; Out of the Box Cooking. She’s the type of gal who’s a professional and full-time mom that somehow seems to keep it all together (so it seems! )! A fellow gardener herself she enjoys canning her fresh veggies and was simply thrilled to share one of her favorite recipes.
If you’re ever invited to dinner with the Lopps 9 times out of 10 we’ll probably be having tacos, taco salads, fajitas, tostados and any other way we can throw meat on a tortilla. Of course no Mexican dish is complete without salsa and since I can eat salsa by the spoonfuls I’m canning salsa like a squirrel hordes acorns for the winter!
To Jam or Jelly that is the question? For me (Meg) it personally came down to two arguments; convenience and preference. Similar to yogurt with fruit chunks, jams tend to include pieces of the fruit instead of a more blended texture. Since jelly is made from extracting fruit juices, most people prefer making jelly with seed based fruits, like blackberries, to ensure there are no seeds in their jelly.
Personally, I happen to like fruit chunks (call me weird) and my Grandma thinks it’s a little easier to boil down the fruit and sift through a food strainer/sauce maker instead of extracting the fruit juice with cheesecloth. In other words, we went for the plumb jam.