So the canning experience went well. We (my mom and I) made rasberry jelly & spagetti sauce.
Spagetti Sauce- After reducing down 10-15 tomatoes (1 gallon of juice) to spagetti sauce we ended up with 3 pints. I knew we wouldn't end up with much, but that was intentional on my part. I would rather make a little, taste it, and make changes if it didn't taste good instead of making a batch that produced a dozen or so pints that we would have to throw out.
James and I had some of the sauce for dinner last night. The crowning moment was when James said "I think you did a good job, maybe a few less spices, but it tastes good!" He got a kiss for that remark! You may think it tastes good, but it's always nice for someone else to say it's good.
Rasberry Jelly- Not much to say here... my dad said it's the best Jelly my mom has ever made (She usually makes several batches a year!) We really tried to reduce the amount of seeds in the jelly, but I started to get impatient. The results were, 1st batch- hardly any seeds, 2nd batch- some seeds, 3rd batch- way more seeds than we would have liked. Live and learn.
The next item on the list to-do is freezing. I have already frozen several bags of green beans, but the corn is ready now. I've been waiting for a break in my schedule to work on that. I'll start tonight. I'm still debating if I want to leave the corn on the cob, or take it off. I think I'll end up taking it off the cob... it will take up less room in the freezer, and I think I'm out of gallon zip lock bags.
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