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First batch of sauce
Just first harvest. They are japanese type I got from Tagaowa. Fit perfectly in the feeder without cutting then at all. Just added some goodies to sause and just need to let it simmer down all day. Then I will can it up later.
Armageddon was yesterday, today we have a real problem.
Despite what your momma told you violence does solve problems-The Craft
Sauce or gravy? That is the question.
Looks good!
Mike
Simmer all day?? This ain't goodfellas 2 hour max!
Each to their own. For a quick meal 2 hours works. For the let, everyone sit down it's time to eat crowd. I simmer till it's got the attention of 1/2 the neighborhood.Originally Posted by cofi
Doing a batch for dinner with beef short ribs (try them you'll amaze friends and enemy's alike ) and hot italian sausage .Start around 10 in the a.m. Brown / sear beef ribs, cook sausage, toss in pot with sauce, fresh basil, oregano, GARLIC (chopped cloves) other seasons to taste. Bring to a boil then down to simmer till that fresh baked bread (of choice) grabs some of that sauce like a magnet. Turn off, Water's at a boil cook pasta to desired consistency.
The Great Kazoo's Feedback
"when you're happy you enjoy the melody but, when you're broken you understand the lyrics".
Hell yea, all day. Test hourly with piece of crusty bread.
lobbed from my electronic ball and chain
Still simmering. About 1/4 down from the start. Little more then will be good to can up.
Armageddon was yesterday, today we have a real problem.
Despite what your momma told you violence does solve problems-The Craft
Do you have to pressure can that or is it high enough acidity for just a big pot?
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