Getting Saucy

Every year I try to get better at putting food by for the winter. 

We preserve what is in season for when it’s not, and let me tell you, pulling a jar of peaches out in the middle of winter is heavenly. This process is trail an error and each year I learn more. 

We are not big tomato sauce eaters, so that I buy sparingly by the jar from the store. Applesauce on the other hand is a hot ticket item. We all love it and Robert can punish a quart in one sitting.  This year I canned 11 pints and froze 4 quarts. Not nearly enough, but it will do and now I know next year that I should put up more. 

I have a love, hate relationship with canning. I love those gleaming jars on the shelf but hate my glass top stove. So this year the canning was done on the side burner of the propane grill we parked in the front yard for the day. 

I am sure that got my neighbors to speculating. And now that I have the heat source worked out for future endeavors I need to invest in a taller pot, hence the canned pints and frozen quarts. Give me a shout out if you come across one in your thrifting adventures. I know here in Maryland, home of the crab and accompanying giant crap pot there must be one out there for a steal. 

See, every year really is a learning experience.  I hope you are all getting saucy this fall too.