So much fun making sauce this year since I got the pressure canner. I learned from two friends in Homestead Group and from The Tipsy Gardener about roasting the tomatoes instead of doing the whole process on the stovetop. It worked out excellent. Roasted with garlic, onion, basil and herbs, drained, and roasted longer so that it was thick. I saved the drained liquid for soup stock and canned that, too. After roasting, I cooled it and ran it through the food mill, putting the skins and seeds through three times to get all the goodness out. Then reheated in the big pot on the stove and into the pressure canner. Last night I used a jar that I didnt can and mixed it with browned ground venison and parmesan cheese for the most delicious sauce. YUM!!!
Posted on: Tue, 09 Sep 2014 22:57:27 +0000