All summer, I’ve been meaning to get back into the habit of featuring all the fab photos you guys submit to the Food in Jars Flickr pool. With all that’s happened over the last few months, it’s just one of many items that has slid off my list of good intentions. However, now that fall is nearly here and life is starting to quiet down ever-so-slightly, I’m pledging to get back into the habit. If you want to add your photos to the pool, please do it!
Erin took 50 pounds of scratch and dent tomatoes and cooked them down into 18 pints of dense, flavorful sauce. In my book, acts like this one are worth every moment of time invested.
These three jars feature a savory, spicy sauce that Stephinie and her husband made. Just looking at these pictures has me craving something with heat. For more details, click over to this post on her blog, Gypsy Forest.
If you didn’t win this giveaway, I still very highly recommend the Blossom Trivet as a canning rack. It’s cheap and easy to use. The one tip I have for those of you having issues with it folding up when there aren’t jars sitting on top of it is this. When it’s time to put the jars back into the pot for processing, pull the pot off the boiling water. That way, the trivet isn’t being buffeted around by the moving water. Then, use your jar lifter to flatten it back down. Don’t slide the pot back onto the hot burner until you’ve got at least one jar on top of the trivet to hold it in place. Works every time for me!