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PICT0169Well today started off right about 5 am, with the beginings of spaghetti sauce, so far it is just about ready to go into the jars, when all is said and done, I should have about 30 quarts.

Like meatloaf, it is different every time you make it, for the most part I grew up cooking without recipes, you just do it. Not to say that myself, mother and grandmother did not have cookbooks, we do, and they did, of which I have a lot of theirs, the way you make your recipe is not the follow the recipe in the cookbook, oh no!!! You drag out all of the books, open them up to the recipes that you would like to make, pick out what is different between them all and then make your own recipe.

So this time, with the spaghetti sauce, we have tomatoes of course, tomatoe paste, 5lbs ground chuck, 20 cloves of garlic chopped, about 3 lbs onions, 6 green peppers chopped, a 10 oz jar of basil pesto, 1 1/2 cups Real Lemon, 2 lbs Mushrooms sliced, dry herbs, Basil, Oregano, Thyme, Black Pepper.

All this will be canned by bed time tonight (your guess is as good as mine, as to when that will be). It was late, however I now have 22 quarts and 1 pint.