The Pampered Ladies Package Train

[garbagepicker]

Pkg sent!
Tracking number pm'd to Nat!

G

[juliejolie]

Pkg sent here too! tracking sent to Nat

[julesm14]

I have not tried doing spaghetti sauce but I like to make red pepper jelly and salsa every year. So yummy.

[NickiB]

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

Lol.. yep, I was trying to copy an old BF's Dad's recipe and found something pretty close online.. but the online recipe didn't have wine, and I KNOW I could taste it in the other sauce. So, I've fiddled with the recipe to get it as close to what I remember as possible, and it does come out pretty good I think. I use almost 3/4 of a bottle in my sauce.. BUT, it is a HUGE batch, so I guess it still qualifies as food, not drink.

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.

You can can (lol) a sauce with meat, but only if you have a pressure canner. It's meant for canning any low acid foods so that it brings the temperature high enough to kill any bacteria before sealing. I've only used it so far for canning black beans, pintos, kidney beans etc. as I like to make my own to avoid the salt in the pre-packed options. I'll be using it tomorrow for more beans, and first attempt at bacon slices.. I've done bacon jam before, but not just straight meat, so this should be interesting.

For freezing, I'd say one batch usually lasts me about 4 months... that's using it about every 10 days I guess on average?

If you'd like the recipe, let me know.. I can dig it out and post.. it's two part, as there is the recipe for the meatballs, which need to simmer in the sauce for 3-4hrs.. I think that's really what gives the sauce it's amazing flavour. (other than the wine... of course!) Just FYI the written recipe is flexible as I tend to tweak it by taste.. I normally end up adding more parmesan, and more basil!

[CouponLadybird]

I can tomatoes/sauce/paste all the time.

I find Roma tomatoes far better than San Marzano, and like Nicki always let them drain for a bit before making sauce.

I use whatever is left over in the garden (cherry/beefsteak/yellow/??) for salsa, and use up greens at the end of the season for relish.

[juliejolie]

Is it JulieJolie? She messaged me late Thursday night on FB and I responded Friday morning but haven't heard anything...very unlike her to not pop in to at least say hi!

Hm? Sorry, no pkg here. Sorry I've been MIA lately.., really busy at work. But my pkg is mailed to my buddy I think my buddy will get it by Thurs/Fri this week

[Trinimoneysaver]

Lol.. yep, I was trying to copy an old BF's Dad's recipe and found something pretty close online.. but the online recipe didn't have wine, and I KNOW I could taste it in the other sauce. So, I've fiddled with the recipe to get it as close to what I remember as possible, and it does come out pretty good I think. I use almost 3/4 of a bottle in my sauce.. BUT, it is a HUGE batch, so I guess it still qualifies as food, not drink.



You can can (lol) a sauce with meat, but only if you have a pressure canner. It's meant for canning any low acid foods so that it brings the temperature high enough to kill any bacteria before sealing. I've only used it so far for canning black beans, pintos, kidney beans etc. as I like to make my own to avoid the salt in the pre-packed options. I'll be using it tomorrow for more beans, and first attempt at bacon slices.. I've done bacon jam before, but not just straight meat, so this should be interesting.

For freezing, I'd say one batch usually lasts me about 4 months... that's using it about every 10 days I guess on average?

If you'd like the recipe, let me know.. I can dig it out and post.. it's two part, as there is the recipe for the meatballs, which need to simmer in the sauce for 3-4hrs.. I think that's really what gives the sauce it's amazing flavour. (other than the wine... of course!) Just FYI the written recipe is flexible as I tend to tweak it by taste.. I normally end up adding more parmesan, and more basil!

Sure...share away. I make my meatballs with ground turkey and they're to die for. I haven't put any red wine in my sauce...I think I did it one time and I had a 2 day headache so never did that again.

[PammieD]

Lol.. yep, I was trying to copy an old BF's Dad's recipe and found something pretty close online.. but the online recipe didn't have wine, and I KNOW I could taste it in the other sauce. So, I've fiddled with the recipe to get it as close to what I remember as possible, and it does come out pretty good I think. I use almost 3/4 of a bottle in my sauce.. BUT, it is a HUGE batch, so I guess it still qualifies as food, not drink.



You can can (lol) a sauce with meat, but only if you have a pressure canner. It's meant for canning any low acid foods so that it brings the temperature high enough to kill any bacteria before sealing. I've only used it so far for canning black beans, pintos, kidney beans etc. as I like to make my own to avoid the salt in the pre-packed options. I'll be using it tomorrow for more beans, and first attempt at bacon slices.. I've done bacon jam before, but not just straight meat, so this should be interesting.

For freezing, I'd say one batch usually lasts me about 4 months... that's using it about every 10 days I guess on average?

If you'd like the recipe, let me know.. I can dig it out and post.. it's two part, as there is the recipe for the meatballs, which need to simmer in the sauce for 3-4hrs.. I think that's really what gives the sauce it's amazing flavour. (other than the wine... of course!) Just FYI the written recipe is flexible as I tend to tweak it by taste.. I normally end up adding more parmesan, and more basil!

I make "caker sauce" as Don refers to it...damned italians....and freeze it in single serving containers. He makes his nono's sauce with meat balls etc...like Nicki says, it's an all day process sometimes. Like 3-4 hours on a nice simmer for sure. We put a potato or two in the pot though to cut some of the acidity and then pull it out before freezing.

I wanna can sone tomatos this year and I'm intrigued by this red pepper jelly....

[CheriBomb]

Hi everyone! Sorry I haven't been on - I am having connection issues right now with my stupid (old) computer.I got my
package on Friday from Shawshank - and I LOVE LOVE LOVE it!
I got:
2 boxes dark chocolate (YUM!)
2 boxes of green tea
Cool pens that write in pretty much every color you can think of
a million stickers
Envies in 2 sizes for all my trains
My favorite body wash
super cool hair ties
an awesome water bottle for the gym (SO needed this!)
Deodorant
Simple sample (amazing stuff!)
Treats for my spoiled kitty cats
oh and best of all? Adorable sandals!!!
The fit perfectly, and I cannot thank you enough!!
I am finally done shopping and I will be sending my package out in the next day or so.

[Trinimoneysaver]

I have not tried doing spaghetti sauce but I like to make red pepper jelly and salsa every year. So yummy.

It SOUNDS yummy! OMGOODNESS!!

[DMS54]

Oh red pepper jelly is so yummy (and easy to make) - I might have to make some this year - haven't had it in awhile!

[MrsSunshine]

something i'd love to learn how to make is chili sauce.

[Trinimoneysaver]

Sorry but what do you serve with red pepper jelly? Brie cheese and crackers? Is it a topper for those fancy cheeses?

[CheriBomb]

Sorry but what do you serve with red pepper jelly? Brie cheese and crackers? Is it a topper for those fancy cheeses?

On top of cream cheese works too! I'm sure there are a million other things you can do with it, but i have only ever served it on top of a brick of soft plain cream cheese with crackers

[NickiB]

something i'd love to learn how to make is chili sauce.

Lol.. got some of that too! Funny that I remember my Dad eating chili sauce with his eggs all the time as a kid, but not many of my friends know what I'm talking about when I mention it.

I had a late second harvest last year, all of a sudden I had a whack of tomatoes, and already had done salsa for the year, so I made chili sauce.. LOVE it. Mine is more spicy (cinnamony type spicy) and sweet than overly hot, but is pretty darn good on meatballs in the crock pot. (And on eggs.. although I usually forget about it downstairs until I'm finished eating) My problem is I used bigger jars, and really should have used small ones as it's usually just me that likes it..

OK, here's my sauce and meatball recipe... sorry for the long post!

Italian Meatballs ( I usually double or triple the batch as I like lots of meatballs!)
1 lb ground beef
1 egg
1/4 cup milk
1/2 cup breadcrumbs
1/2 tsp salt
1 tsp oregano
1 tbsp fresh parsley (fresh makes a difference!)
1/2 tsp garlic powder (I usually add a shake or two more)
1/2 tsp fresh cracked black pepper
1/4 cup parmesan cheese (I will admit I add more!)

Mix all ingredients by hand, and shape into meatballs the size of golf balls. Drop raw meatballs into the large stock pot of sauce and simmer for 3-4 hrs.

Italian Sauce (again, I usually double this..or triple.. enough for a very large stockpot)
8 cups of fresh tomatoes, peeled, drained, then pureed
4 cups of chopped peeled tomatoes (drained of extra juice)
Red Wine (amount varies on how thin you like your sauce, I use between 1/2-3/4 a bottle, preferably dry..)
Tomato paste to thicken (1/2 can? depends on how much wine I add!)
3 cloves garlic chopped fine
1 small onion
6 cloves, if using whole cloves I tie in cheesecloth, or I sub ground cloves.. approx 1/8-1/4 tsp to taste
1 tsp dry basil
1 tsp kosher salt
1/4 tsp ground black pepper
2 tbsp sugar
1/4 cup extra virgin olive oil
1/4 cup grated parmesan

Saute onion and garlic in the olive oil. I like my sauce more smooth than chunky, which is why I puree most of the tomatoes. If you prefer chunkier, keep tomatoes whole and squish with your hands before adding to pot. Add rest of liquids and spices.

Drop meatballs, and raw Italian sausage pieces into the sauce and simmer 3-4hrs. Stir occasionally.

About 15 min before removing sauce from heat, I add a handful of chopped fresh basil leaves and stir thoroughly.

Enjoy!