Some of my friends and I canned Roasted Garlic Pasta Sauce this weekend. It was a great time of roasting garlic, chopping tons of tomatoes and basil, using 25 (not really :)) different pots and colanders to get the job done (tons of tomatoes + not enough large pots = hilarious-ness in the kitchen), lots of laughs, some pizza and cokes. Six (yes, 6) hours later, we had 13 lovely pints of Roasted Garlic Pasta Sauce. We were proud that it only (haha) took 6 hours - none of us had canned before, besides jam. We used a recipe out of a special issue of Better Homes and Gardens - the recipe is located here - just add the garlic from 6 bulbs of roasted garlic to the tomatoes as you chop them in the food processor.
I think I am now addicted to canning. What fun it was to use super fresh produce (a lot from my backyard!) to create pasta sauce that can sit in the pantry. I spoke with one of my friends that was here canning with us and we were talking about how we seriously want to open up a jar and eat it now (we all tasted some last night, SO good), but it's so fun to just look at the cans of homemade tomato sauce that we all put time and effort into.
We are already planning on canning up some apple butter (maybe also peach butter before the season is finished?) as autumn approaches :)
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