The Ball (canning jars) website has great info and they have what is considered the bible of books on canning, the exact name escapes me, but I'm sure it is on their site, just google it!
Actually canning tomato sauce is not as difficult/complicated as canning just plain tomatoes.
I’m anxious to hear what others end up doing with their produce this summer.
With any luck, I'm going to be selling a lot of mine, either fresh or as jelly or fresh salsa. Lots of folks seem to like hot pepper jelly, but can't be bothered making it, and I love making it!
It’s always nice to learn new ideas and recipes.
Recipes? I love recipes, and I would love your recipe for your zuccini parmesan bread!!!
Thanks, I looked up the Ball website, and found lots of good recipes and information. I’m still trying to decide whether to purchase a water bath canner or pressure canner. I think I’d mostly can tomatoes and jams, so it may be fine to start with the water bath canner. I’d also like to can salsa and some of that lavender jelly. Someone on one of these garden threads posted a recipe for lavender jelly, and it was the most beautiful pink/purple color. I have thought about a food dehydrator purchase as well.
Here’s the link to the zucchini parmesan bread:
http://allrecipes.com/Recipe/Parmesan-Zucchini-Bread/Detail.aspx
The only thing I did different was add more parmesan. I’m a cheese lover, so there’s no such thing as too much cheese for me. This bread was a big hit with the family. The above site has a ton of other zucchini recipes as well.