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I've had jars break in the canner. You walk into the kitchen and wonder "Why do I smell salsa?"
Jars that don't seal just get consumed immediately, stored in the fridge.
I have had a couple break; it is a mess. Don't seal, consume. I have about 3 jars of strawberry jam not seal this year. I am wondering when spoiled brat is going to ask me why he gets only strawberry jam on his toast every morning? Thank goodness for him, they are the small jelly jars.
Location: Scott County, Tennessee/by way of Detroit
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Anybody can marinara sauce? I just did for the first time yesterday.. I keep going back to the produce guy and buying more 1/2 bushels of tomatoes...already made chili sauce... salsa. and whole tomatoes...the marinara seemed a little bland but nothing I can't doctor up when I make it....I added everything just like the recipe says...I know it isn't supposed to be like spaghetti sauce but hope it is ok...
I cook my sauce with multiple cloves of garlic and several whole onions, which I fish out before ladling the sauce into the jars. Then I plop one or two cloves of garlic into every jar.
I made 6 jars of pickled zucchini yesterday and 6 jars of roma tomatoes and 6 jars of cactus pear jelly. I'm really getting into this canning thing. The storage shelf is getting full. Ready for the Zombie Apocalypse.
ok, I have a couple of questions: 1-how long do you cook the marinera or tomato sause and anyone have a good recipe for apple butter, preferably in the crock pot?
Location: Scott County, Tennessee/by way of Detroit
3,352 posts, read 2,822,657 times
Reputation: 10348
Quote:
Originally Posted by Ohiogirl81
I cook my sauce with multiple cloves of garlic and several whole onions, which I fish out before ladling the sauce into the jars. Then I plop one or two cloves of garlic into every jar.
Location: Scott County, Tennessee/by way of Detroit
3,352 posts, read 2,822,657 times
Reputation: 10348
I also made chunky apple sauce...it hardly has any sugar and tastes great! !
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