mom11

Hi HSmom! I am getting ready to can two big batches of your sauce. I sliced the mushrooms, guess they will be OK. Have you ever used fresh onion in this sauce? I froze the zucchini a while ago, although "You know who", once again left a freezer open and some meat juice dripped into one container, so I threw that batch out. I'll just run to the store and buy a few more squash. I'm also going to do more of Darlene's marinara sauce and CAT's spaghetti sauce. Thanks everybody! You are great friends!

I have some of those Ball Salsa Mixes, that I bought at Walmart for a quarter and so many Romas...Thought I'd give the mixes a try. If I add peppers, onions, garlic, herbs and pressure can the stuff for 30 mins. Would that be ok? The mix calls for adding 14 cups of tomatoes and 1 cup cider vnegar, but no other veggies and WB for 35 minutes. Should I cut the vinegar in half?

HI HSmom! I really want to make this recipe! Would the bright yellow zucchini work, as well as he green? I would think they might even have more vitamins, since they are so yellow. I have lots of both! Is this sauce sweeet? Mine like theirs a bit sweet. Could I add a little sugar, without messing it up? I have been canning eggplant pasta sauce. Mine love it and my oldest daughter pours it over stuffed shells and says it is really good. Darlene mentioned that eggplant doesn't hold up well to canning, and gets soft, so I haven't posted the recipe. However, I guess since it is a sauce it doesn't matter. I never expected it to stay firm, but maybe others wouldn't like it. It kind of cooks up, like tomatoes do, actually a little firmer. I have been canning lots of spaghetti sauce, with meat...So far 61 quarts...Thanks for that recipe CAT! I have picked 350lbs. of Romas and the plants are still going strong. Today it will be Darlene's marinara sauce and salsa!