Let the canning commence!

October is the month that starts the canning season (in my house anyway...)! The garden is winding down, the freezer is full of stuff waiting to be canned. I have put together a good sized list of  things I will be canning this month; one of those items is our pasta sauce made from our tomatoes, our herbs, our onions and peppers. You saw how we processed the tomatoes for freezing a while back so now I have made the sauce and will be canning it soon!


Here is how I made my sauce:


I thawed the beauties in a pot and dumped out any excess water. I then pushed them through the chinoise strainer to remove the harder core pieces and seeds. I take the pot and add olive oil, onions, garlic, green pepper and herbs and saute until cooked through. I add the strained tomatoes back in and cook it for about 3-4 hours to blend all the flavors together and to reduce it to a great thickness. Oh, boy...love that smell! I added extra boxwood basil, oregano and parsley from the garden for a little extra oomph!


Stay tuned for the canning process!