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Old 04-09-2008, 11:46 AM   #21
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there's the rub, its never the same twice! I just throw stuff in there most of the time, nothing out of the ordinary though.
I will try to write it down next time. Thanks!

Not that there's anything wrong with that.....
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Old 04-10-2008, 10:53 AM   #22
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It might be better to can a kind of "base"--tomatoes, onions, peppers, garlic--and add the extras later.

For my tomato canning, I halve the tomatoes, cut up peppers, onions and garlic, and bake at 400 for an hour. I puree the mix, add some vinegar just to make sure it is acid enough, and pressure can the result.

If I want pizza sauce, I add some red pepper flakes and Italian seasoning after I open the jar.

Spaghetti sauce might get some fennel and ground beef and a glass of wine.

I just haven't been the same
since that house fell on my sister.
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