Wednesday, October 11, 2017


Hi everyone

This has been a busy time for us here in Arizona.  We have been canning for weeks now.  It is a family tradition on both sides.  My Mom and my grandmother all canned and preserved food. 

As a girl in the 7th grade, my mom made me stand and stir tomato sauce.  I could not think of anything more boring to do at that age.  She also had us help on other things she was canning from her garden. 

There was a basement in the home we were living in at the time.  When it was all done my mom took my sister and I down there.  There were on the shelves all the canned jars full of food that we had help do.  She then began to tell us if we were ever in a blizzard that we had plenty of food.  I WAS HOOKED.  I thought it looked beautiful.  I have enjoyed putting food up every sense.  My sister also wants to garden when ever she can.

Now on my husbands side.  His grandmother did a lot of food preservation.  His grandparents lived through the depression and had orchards and a garden. 

When we raised our kids we lived on 5 acres.  My husbands uncles and his dad would work together to put food up. 

The picture above is of my son, grandson, and husband cutting tomatoes and getting them ready to can.  They are carrying on their family tradition.

Today I canned the tomato sauce at my son's home while my husband and son went and did some work.  We still have more tomatoes to can, but it will be a family affair.

I imagine there are lots of families out there that do the same.  They also must find it rewarding to see their basements or pantry full of homegrown canned and preserved foods.


Friday, September 29, 2017


With the fall season I have been canning a lot of tomatoes.  Unfortunately I can only have them once in awhile cooked.  I must take my 'Prelief', with IC bladder.  I have heard of this NOMATO SAUCE for sometime but just could not imagine it tasting like spaghetti, pizza, or lasagna sauce. 
Safeway had those red peppers on SALE so making it was a good time to make this sauce.  As usual with some tweaking of my own added to the recipe.

3 red peppers, roasted and skinned
6 large carrots, diced or sliced
1 can of sliced regular beets and juice
1 large onion
3 garlic cloves
1 large celery stalk, sliced
2 Tablespoons Olive Oil
2 Bay leaves
3 Tablespoons Italian Spices 🔻 (2 Tablespoons then 1 Tablespoons-see instructions).
1-2 teaspoons Garlic Powder
Salt and Pepper to taste
2 teaspoons sugar or 1 teaspoon Splenda
Salt and Pepper to taste

Wash & Dry Red Peppers.  Slice so as they will lay down on a baking sheet.
Lay Peppers on a baking sheet.  I covered mine with foil, just because it is easy to clean up.
Broil peppers in oven till almost all the skin turns black.  They must be about 2 inches to the broiler to blacken.
Place them in a plastic bag and seal.  Allow to sit in the bag for 10-15 minutes.  This allows the skins to peal of easily.
Meanwhile prepare your vegetables.
Place all veggies in large pan and cover them with water.  At this time add 🔻2 Tablespoons of Italian Spices.  Allow the veggies to cook until tender.
When they are tender, allow to cool for 15-20 minutes.  Then drain, SAVING THE VEGGIE WATER.
Place all cooked tender vegetables into food processor and process till chopped up fine.
Then place the chopped veggies into blender (I divided the veggies in half so as to not over fill the blender) and puree them. Add some of the VEGGIE WATER, as needed for the consistency you want in your sauce.
Discard the veggie water or freeze it for later use in a soup or another dish you wish.
Pour the pureed sauce back into the pan and place on warm heat.  Add 🔻1 Tablespoon of Italian Spices and any more spices that you wish for your taste.
Let cool and use or freeze or can.

I canned mine in the pressure cooker for further use.  I will make separate sauces for my hubby and me.  Of course his will have tomatoes in it.  Although he tasted it and said it was surprisingly good.

NOTE: Instructions for Pressure Canning Pints or Half Pints below.

 Peppers ready to put on tray.
 Peppers placed on tray.
 Peppers in oven broiling
 Roasted Peppers.
 Peppers placed in plastic sack to loosen skins.
 Removing skins from peppers.  The sack did really help to loosen the skins.  They came off easily.
 One of my home grown onions. I am so excited to have them this year.  My bladder tolerates Onions if they are cooked.
 Veggies in the Pan cooking till tender.
My preserved NOMATO SAUCE in half pints.

Fill sterilized jars to within 1/2 inch.  Wipe rim and place previously boiled lids and rings to the jars.
Process for 30 minutes at 10 lbs. pressure.
Because I live between 6,000-7,000 feet altitude, I processed mine for a longer time period. 
Always check a Canning instruction book for an ALTITUDE CHART.

One of the best canning books I have is from Jackie Clay.  She cans almost anything you can think of.  If you are interested click HERE
She also has a book of recipes that she cooks from her home grown and preserved foods.  Click HERE