Slow Cooker Pork and Turkey Bolognese Sauce with Fresh Tomatoes
Posted on 13 October 2013 | 3 responses
Why, oh WHY did I buy another 20-pound box of Early Girl seconds?
Yet again, I have tomatoes coming out of my ears.
This time, instead of simply canning them, they will be turned into super spicy salsa (17 half-pint jars thus far) and marinara sauce (destined for the freezer to aid in future meal preparation).
And this meaty bolognese sauce.
Slow Cooker Vanilla Caramel Pear Butter
Posted on 4 October 2013 | 70 responses
It’s October, the best month of the year! That means it’s slow cooker month!
J’adore the slow cooker. Frankly, I’m not sure why I don’t use it more often. Typical recipes made in the slow cooker are perfect when it’s chilly outside, but it’s also practical when it’s oppressively hot since cooking doesn’t heat up the kitchen.
But you know that I am a little crazy (cray-cray, if you will) for using the slow cooker to make fruit butters. Having been burned a lot by burbling fruit butters on the stove, I am willing — nay, eager — to endure the lengthy burn-free cooking times of slow-cooker fruit butters.
Can It Up: October
Posted on 1 October 2013 | Comments Off on Can It Up: October
Photo by postbear
We’re entering our second year of #CanItUp! In some ways, it seems so quick; in others, so very long.
Tomatoes, September’s secret ingredient, proved to be fertile ground. But we’re now entering the more challenging fall and winter months.
What are we preserving with in October?
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Can It Up: Tomatoes Roundup
Posted on 1 October 2013 | Comments Off on Can It Up: Tomatoes Roundup
Hot Pepper Harissa Sauce from All Four Burners
Despite being one of my all-time favorite fruits, I haven’t preserved nearly enough with tomatoes. How did we preserve tomatoes this month?
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Can It Up: Hot Pepper Harissa Sauce
Posted on 26 September 2013 | 12 responses
My life is tomatoes.
At least it feels like it right now. I got a screaming deal on a 20-pound box — $20 for dry-farmed Early Girls that were allegedly seconds, but were as good as firsts! I wonder how amazing this vendor’s tomatoes must be in general.
Matt once scored an equally stellar deal on 180 pounds of tomatoes. The ensuing sweaty stinky chaos put me off tomatoes for 4 years. That’s why this is my first year of canning crushed tomatoes for future consumption. Not sure how well they turned out since, alas, every jar has separated, but we will find out this winter in the resulting soups, stews, chilis, and sauces.
Sharing how I canned crushed tomatoes, however, isn’t going to win me any friends for this month’s Can It Up.
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