Home Grown New Mexico Canning Class

 

favorite pickle so far

Dill Pickles (Photo credit: sleepyneko)

Duskin Jaspers and I taught a ‘how to’ canning class this morning at Milagro community gardens for Home Grown New Mexico. He showed how to make and can salsa using a water bath method. I showed how to make raw tomato sauce and we both talked about making dill pickles. For those of you who didn’t make the class, here are the handouts we gave out on canning.

General Canning Information

Selecting tomatoes and tomato recipes

Duskin’s Favorite Pickle Recipes

 

11 quarts/30 pints of Spaghetti sauce-Now that’s a lot of tomatoes!

Well, it’s official. I’m done with canning for the year. Phew, what a push. No wonder I like winter-I get a break from the garden and all the harvest which I love to do, but by the end, I do need a rest and winter is THE perfect time to rest and reflect and get excited for the next gardening year. I push so hard because I just hate to waste any produce. The last push was finishing my tomatoes. I made  lots of spaghetti sauce-11 quarts and 30 pints of spaghetti sauce to be exact. And when you consider it takes 2 pints to make a quart, it blows my mind I made so many! Now that is a lot of tomatoes from the garden. I use to peel the tomatoes (put them in boiling water for a few minutes till their skins crack and then slip the skins off) and freeze them and make my sauce later but when you do actually make the spaghetti sauce, it takes a lot more tomatoes as they have to cook down. So I canned it all and I now I can reach for some spaghetti sauce out of the pantry already pre-made. I also made a zillion pickles earlier in the season which I also canned and dried many apples to munch on.. I do love looking at a full pantry with the harvest from a good season. I still  have to finish up some of those ten things I mentioned in an earlier post but not today. Happy Thanksgiving!