I made some roasted red pepper tomato sauce today from fresh local peppers and Roma tomatoes. I slow cooked it and canned it properly. It's fantastic. I almost wish it was the dead of winter now so I could open a jar and have it on some homemade pasta.
5 comments:
I sooooo want to learn to can things, it's such an awesome thing to do. I made a meat sauce the other day (which thankfully, freezes well at least) from beef chins....lotsa connective tissue meat that broke down to shreads after hours of cooking, and big hunks of bone and marrow to add to the richness.....soooooo good. Pasta and sauce are the bomb.
A word of warning my friend, don't ever try to can meat based sauces, home stoves don't get hot enough to kill all the bacteria in meat.
Yum!
Actually had heard that too (that canning meat is a risky prospect), funny though, my in-laws can venison all the time (we have a jar, but I am too scared to try it), go figure.
But would still like to do standard canning/pickling, it's a pretty cool thing to do.
Delicioso!
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