Busy weekend in the kitchen again and another case of canned garden goodness was added to storage and a batch of tomato sauce added to the freezer.
All the ripe tomatoes on hand were used to make a big tomato sauce that simmered on the stove all day Sunday. We were out of canned sauce, so I froze this batch because it will be used in the next few months. Since this batch was to be frozen, I also added some home made meatballs and allowed them to simmer in the sauce until they were tender. The freezer containers with the blue covers each contain four meatballs. Perfect for an easy pasta meal for two.
For longer storage, I usually can tomato sauce using the "Seasoned Tomato Sauce” recipe from the Ball Blue Book of Preserving. It makes a good basic sauce and can be doctored up in various ways when preparing your meal.
Most of the carrots shown last Harvest Monday were cleaned, sliced, and canned. A vegetable brush was very handy getting the soil out of all the nooks and crannies. Another batch of beans was canned as well.
|String Beans and Carrots|
The garlic harvested in late July was trimmed and added to a basket for storage. I will use the largest bulbs for planting later in the fall.
This upcoming weekend will be busy as well with more beans and tomatoes to be processed.
Join others at “Thursdays Kitchen Cupboard” at The Gardener of Eden and share what you've been baking, cooking, canning, drying, or how you have used some of your preserved garden bounty.