**This post has been entered in Pennywise Platter at The Nourishing Gourmet!** I love to cook with diced tomatoes, but you can’t buy them in glass jars anywhere. It is possible to buy organic canned, but cans are all lined with BPA, an endocrine disruptor. Ideally acidic foods shouldn’t be in metal cans lined with […]
I decided that this year, I wanted to make my own pumpkin puree. I usually buy a can or two each winter to make pumpkin bread, but of course there are issues with BPA in the can liners. Making my own seemed to be the best solution!
Tomato sauce wasn’t even my first project, but it was the one that weighed most heavily on my mind. While friends were gathering up strawberries and other earlier crops to make jellies and jams and all sorts of things, I was just waiting. My family won’t eat jellies and jams so there was no reason to make any. But tomato sauce! We go through that like crazy! It was one of the biggest things I’ve planned to can and no, I am STILL not done! But I actually did this one in a few different stages so I “perfected” my technique a bit. I’ll share with you the way that I did it, and explain why some of the other ways are not my preferred way. Here we go…be prepared to get messy!
Recently I canned a TON of peaches. I had read before doing so that I should save the skins and make peach skin jelly out of them, so I did. Gotta be extra frugal! The result was so good I’m going to share it with you.