The Pampered Ladies Package Train

When did the date change? I always thought it was today too! Aww well...mine was hand delivered last Thursday to my buddy and MY amazing package was received about 2 weeks ago! :)

Quote:

---

Originally Posted by Trinimoneysaver

Totally off topic here but I have decided to try and undertake canning my own tomatoes this summer and making my own pasta sauce. I spend so much money on the commercial sauces and they are so overloaded with salt. The brand my family adores makes my feet swell, no matter how much I water it down and re-season it. I have made my own sauce with canned unsalted san marzano tomatoes but it's a thin consistency and my family hates that, but I love it. What can I say...they are saucy folks! So thinking I will try my hand at making my own personalized sauce this summer.

So any of you canning experts out there...I need your advice on how to get started and getting this done right!!

I usually grow, sweet million cherry tomatoes, beefsteak and early girl tomatoes. Would I need to grow roma this year? Are there san marzano tomato plants? Never seen them. What are the best varieties for spaghetti sauce? Just trying to stretch my dollar and enhance my health as we do eat pasta about once a week as it's an easy meal. I really like the yellow (low acid) tomatoes as well. Sorry for all the questions, I'm really looking forward to undertaking this project this summer.

---

Don't be sorry! I wanna know too! Lol...my self watering planter yielded soooo many cherry tomatoes last year from 2 plants....I couldnt keep up! And this year I bought 2 more planters! Love those bad boys!

Ohh really? Is it the topsy turvy thingys? Did anyone try those and do they work? Which pots are you talking about? I plant mine in the ground...lol!

Quote:

---

Originally Posted by Trinimoneysaver

Totally off topic here but I have decided to try and undertake canning my own tomatoes this summer and making my own pasta sauce. I spend so much money on the commercial sauces and they are so overloaded with salt. The brand my family adores makes my feet swell, no matter how much I water it down and re-season it. I have made my own sauce with canned unsalted san marzano tomatoes but it's a thin consistency and my family hates that, but I love it. What can I say...they are saucy folks! So thinking I will try my hand at making my own personalized sauce this summer.

So any of you canning experts out there...I need your advice on how to get started and getting this done right!!

I usually grow, sweet million cherry tomatoes, beefsteak and early girl tomatoes. Would I need to grow roma this year? Are there san marzano tomato plants? Never seen them. What are the best varieties for spaghetti sauce? Just trying to stretch my dollar and enhance my health as we do eat pasta about once a week as it's an easy meal. I really like the yellow (low acid) tomatoes as well. Sorry for all the questions, I'm really looking forward to undertaking this project this summer.

---

I don't grow tomatoes (as I live in apartment with no balcony) or canned but I do use my Grandma's recipe to make a yummy from scratch bolonaise sauce, if you are interested can post it!

Sounds yummy Julesie...yes...please post!!

Quote:

---

Originally Posted by Briwantstosave

https://fbcdn-sphotos-a-a.akamaihd.n...26029841_n.jpg

---

Or candy/goodies from your son!!!! I should try this :)

I make my own sauce, however, I've always froze it as it's a traditional Italian sauce with meatballs and sausage.. umm, and lots of red wine! However, I bought a pressure canner in December, so I am going to be making another batch soon, and canning it!

I do find the Roma tomatoes better personally, but likely that's because I like a thicker sauce, and find the regular tomatoes a bit too runny for me. (I hate raw tomatoes, but love them cooked, go figure!) Last year my garden timing was off, so I used 70% romas, with 30% beefsteak, and it worked out fine.

Also love the yellow tomatoes, however, I usually use those for salsa..

If you aren't using any meat products in your sauce, you can easily do the water bath method, like you would a salsa.. however, note most recipes might require you to add a bit more acid to the sauce (ie. lemon juice) to prevent botulism.

One tip I have... even if using Romas, after peeling (hot water dip, then ice water dip, the skins slide right off) I still let them rest in a strainer in the sink just to drain as much water as possible. Again.. that's if you like thicker sauce like me!

Hope that helps!

I can get away with hiding gold in there....they would never touch that box...LMAO!!

Quote:

---

Originally Posted by Trinimoneysaver

Sounds yummy Julesie...yes...please post!!

---

Bolognaise Sauce


1lb lean minced beef
1 onion
1 clove garlic
2Tbs oil
2 level Tbs flour
14oz can chopped tomatoes (or fresh)
1 level tsp salt
freshly ground black pepper
1 tsp chopped parsley
1 Tbs mixed herbs
1 tsp sugar
1/2 small can tomato paste
1 cup OXO stock (or homemade stock)


Finely chop onion & garlic. Heat oil add onion & cover with lid. Add garlic & minced beef. Stirring until is browned. Mix in flour, add tomatoes and their juices, seasoning & parsley, herbs & tomato paste. Pour over stock, cover pan & cook gently for 45 to 60 minutes stirring occasionally.


Serve over pasta of your choice, serve Parmesan if liked.

red wine Nicki~!? wow. im a coming to your house for dinner..

okay, off to drop my girl off at Dance and then to the mall to pick up the last of my buddy's items. I'm totally packing this sucker tonight and mailing tomorrow. I hope she will like it. Mostly items for her as it IS a Mother's Day Package, lol.

Quote:

---

Originally Posted by NickiB

I make my own sauce, however, I've always froze it as it's a traditional Italian sauce with meatballs and sausage.. umm, and lots of red wine! However, I bought a pressure canner in December, so I am going to be making another batch soon, and canning it!

I do find the Roma tomatoes better personally, but likely that's because I like a thicker sauce, and find the regular tomatoes a bit too runny for me. (I hate raw tomatoes, but love them cooked, go figure!) Last year my garden timing was off, so I used 70% romas, with 30% beefsteak, and it worked out fine.

Also love the yellow tomatoes, however, I usually use those for salsa..

If you aren't using any meat products in your sauce, you can easily do the water bath method, like you would a salsa.. however, note most recipes might require you to add a bit more acid to the sauce (ie. lemon juice) to prevent botulism.

One tip I have... even if using Romas, after peeling (hot water dip, then ice water dip, the skins slide right off) I still let them rest in a strainer in the sink just to drain as much water as possible. Again.. that's if you like thicker sauce like me!

Hope that helps!

---

Thanks for posting NIcki! I didn't know you can can your sauce with meat. How long do you freeze your sauce for? Hmmm. See you learn something new everyday. Nicki, I may have to ask for that recipe. :shrug:

Ohhh I didn't even think about salsa....my son is the salsa monster...I make a killer 7 or more layer dip that he loves! I usually have to buy the monster bottle from Costco!

Quote:

---

Originally Posted by Trinimoneysaver

Ohh really? Is it the topsy turvy thingys? Did anyone try those and do they work? Which pots are you talking about? I plant mine in the ground...lol!

---

I have had problems with keeping mine watered especially when I moved to toronto and had them in containers on my 10th floor balcony. Last year I tried the "earth box" brand. Amazing! The new ones I got are just some generic brand but I'm hopeful for them for some other veggies. Highly recommend the earth box to anyone.

I think Nicki needs to share her recipe :)