Making gravy is involves all members of our family – even the kids!
Growing up, we always spent one full weekend making gravy (pasta sauce) to last us for the year. My parents and 5 siblings would go to the farm and pick tomatoes, then to our shore house in New Jersey to clean and prep them for cooking and canning.
We cooked the tomatoes on an outdoor brick and metal stove made by my father, which was fueled by wood. We then used a hand cranked tomato machine (like the Roma Food Strainer and Sauce Maker) to puree them into a sauce. It was long and exhausting to process the 10 bushels using a manual machine, as well as keep the fire going on the wood burning stove. It would be late into the night before all the jars were done. Continue reading
With a little work, these…
Cue the drooling.
The above is an example of the fruits of home-canning, a method of preservation dating back to when Napoleon was more than just a dessert. Canning is enjoying a bit of a resurgence lately, likely on the coattails of the larger celebrity food craze and focus on local, organic foods. Part of that renewal are entrepreneurial home cooks who take the whisk by the…um, handle, and showcase their knowledge via the internet. One of our favorites is Food In Jars by Philly’s own (!) Marisa McClellan, who is also writing a cookbook based on the popular blog. We caught up with Marisa for our first Six Pack, a quick Q & A with experts in their food field. This week, Marisa eases canning fears and shares some insights.
Filed under Canning, Veggie