Wednesday, October 7, 2009

Mater 101

This is mostly for Tam, but for anyone else who thinks canning is a daunting task. Folks if I can do it a monkey can! See, I will show you,

Roma tomatoes are excellent to use. Meaty and perfect

Blanch them in hot water for a minute, then transfer to cold water and the skins will just peel off.

This year we decided to just process them instead of using a Victrola strainer and they were fine.

Here are my peppers and onions cookin' until they are translucent, and then they also were thrown into the food processor.

Here are my spices and such goin' in...

I got such a kick out of the spoon standing straight up. By this time Joel is just rolling his eyes at the pics.....LOL

My POT...seriously one of the best gifts I have ever been given. Thanks Mom.

As you can see we filled 'er up to the brim!

Here are some jars ready to be transferred to the oven to keep warm..

Remember....."Hot jars, hot liquid, hot lids, hot water," and you will never go wrong!

Twenty minutes in a hot bath and they are ready to rest, and YOU are ready to have fun counting the "pops" as they seal.......

While you do THIS massive pile of dishes and such! :)

And while you are doing all of these things, surely ONE of your kiddos will be coloring their face with permanent marker........ it's all part of the canning process.

But it's all good!


  1. Okay, so I have not been on your blog in awhile, so I guess I feel like I should comment on everything, lol. But I so would have done those dishes for you Mrs. Royalty, and I would have cleaned up Nasey.. in fact, maybe I would of had construction paper so that he would use that instead of face. lol. =] Please tell all the kiddos I love and miss them. I only have one post left to read, I think... I guess I will see if I have any comments for that one.

    (By the way.. I read the older posts first, so now I have to read the newest. hehe)

  2. looks good! thanks for the pics. you make it look easy.

  3. OK. It looks easy. Question: What spices do you add for your spaghetti sauce? I seem to fail miserably at figuring that out.