good night daleMiserable, going to lay down ... I'll catch up in the morning
Good night lovely and handsome Lurkers
That would be great for camping!
It didn't this morning, but it woke me yesterday morning early.
Sweet dreams, feel better Dale.Miserable, going to lay down ... I'll catch up in the morning
Good night lovely and handsome Lurkers
I'm gonna thaw some brats and stuff right now
hiya obg
i make it alot it comes out sooo good
after all the meat is cooked add all the ingrediants into a big pot and let it simmer for 4-5 hours
I'm off to soak.
Sweet dreams if anyone signs out.
OBG weren't you miserable after eating a 12" sub??
That makes my tummy hurt just thinking about it.
I even get them with extra meat
Hope you're feeling better in the morningMiserable, going to lay down ... I'll catch up in the morning
Good night lovely and handsome Lurkers
Sweet dreamsTried making sauce back in March, tomatoes were mealy. Will try again and hopefully freeze or learn to can.hiya obg
i make it alot it comes out sooo good
after all the meat is cooked add all the ingrediants into a big pot and let it simmer for 4-5 hours
Canning is easy,auctions and yard sales are a good place to buy jars.Look for the book put out by ball for starters
never heard of that beer i gave up drinking a long time ago so if i do drink any i usually get st pauly girl beerThis one....
any left over sauce goes into a gallon size freezer bag so we can freeze itTried making sauce back in March, tomatoes were mealy. Will try again and hopefully freeze or learn to can.
good advice thereCanning is easy,auctions and yard sales are a good place to buy jars.Look for the book put out by ball for starters
Oh my.I even get them with extra meat
Well, I'm going to say goodnight. I'm pooped.
Sweet dreams when y'all go.
I grow and, can lots of vegies, including tomatoes, every year.
Mealy tomatoes means under ripe tomatoes, or store bought, gas ripened tomatoes. Either one is a poor sauce tomato. You can pick them slightly under ripe and, let them ripen indoors for a few days but, the gas treated ones form the store look red but, are mealy, like a blushed or, pink tomato, not smooth and ripe like a red tomato should be.
Make your sauce to your liking. While it cools a bit, sterilize your jars and lids in boiling water. ten minutes at a boil will do it. remove and let jars cool to handle them, leave lids in boiled water until using them.
Fill jars just to the bottom of the threaded part. Use a paper towel to wipe the lips of the jars to be sure they are absolutely clean. place lids and, rings on the jars. Tighten rings finger tight, not over tight. Process in a water bath for 20 minutes at a boil. Use jar tongs to remove jars after processing and set them on a counter to cool.
If a jar is not sealed in one hour, remove the lid, clean the jar lip again, use a new lid and process it one more time. If it still does not seal, store it in the refrigerator and, use within a week. Sealed jars can be stored without refrigeration for up to a year. (Some say or do store them longer without issues, myself included but, I'm erring on the side of maximum food safety here.)
Some will also tell you that tomatoes should be pressure canned, I don't hold with that. They are high enough acid to be water bath canned unless you are using a low acid variety, or adding cream or meat to your sauce before canning.
Then same process except you need a pressure caner and, process (keep under pressure) for one hour. (90 mins if raw meat is being caned and, 2 hours if fish is being caned.)
Mealy tomatoes means under ripe tomatoes, or store bought, gas ripened tomatoes. Either one is a poor sauce tomato. You can pick them slightly under ripe and, let them ripen indoors for a few days but, the gas treated ones form the store look red but, are mealy, like a blushed or, pink tomato, not smooth and ripe like a red tomato should be.
Make your sauce to your liking. While it cools a bit, sterilize your jars and lids in boiling water. ten minutes at a boil will do it. remove and let jars cool to handle them, leave lids in boiled water until using them.
Fill jars just to the bottom of the threaded part. Use a paper towel to wipe the lips of the jars to be sure they are absolutely clean. place lids and, rings on the jars. Tighten rings finger tight, not over tight. Process in a water bath for 20 minutes at a boil. Use jar tongs to remove jars after processing and set them on a counter to cool.
If a jar is not sealed in one hour, remove the lid, clean the jar lip again, use a new lid and process it one more time. If it still does not seal, store it in the refrigerator and, use within a week. Sealed jars can be stored without refrigeration for up to a year. (Some say or do store them longer without issues, myself included but, I'm erring on the side of maximum food safety here.)
Some will also tell you that tomatoes should be pressure canned, I don't hold with that. They are high enough acid to be water bath canned unless you are using a low acid variety, or adding cream or meat to your sauce before canning.
Then same process except you need a pressure caner and, process (keep under pressure) for one hour. (90 mins if raw meat is being caned and, 2 hours if fish is being caned.)
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