First batch of sauce

[SamuraiCO]

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.

[MAP]

Sauce or gravy? That is the question.

Looks good!

Mike

[cofi]

Simmer all day?? This ain't goodfellas 2 hour max!

[buffalobo]

Hell yea, all day. Test hourly with piece of crusty bread.

lobbed from my electronic ball and chain

[SamuraiCO]

Still simmering. About 1/4 down from the start. Little more then will be good to can up.

[Dave]

Do you have to pressure can that or is it high enough acidity for just a big pot?

[Great-Kazoo]

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.
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.