This year, we decided to take our first steps into the world of canning. Jeff’s mom and grandma passed on a huge love of, and tradition for, canning (My MIL’s pickled green beans are to die for as is her sauerkraut.)
While we’ve done some preserving in the past, this year we’re stepping up. Thankfully, Jeff is all in when it comes to this endeavor. I even bought him a pressure canner for his birthday and he was thrilled. In fact, if anything, he might be even more into this than I am.
This past weekend was busy in our kitchen.
We have five pear trees in our yard and they were ready to be picked and processed. This caught us a bit off guard as it seemed early but our Italian neighbors assured us that now was the time to get started. Jeff started Saturday off with a batch of pear butter and then I wrapped it up with a double batch of pear sauce.
I was so motivated to keep going that on Monday I hit our local market and bought 9 kilos of roma tomatoes (at .79 euro per kg!!). I knocked out a double batch of Tomato Basil Sauce from Ashley English’s “Canning and Preserving.” I also got a batch of Pomodori al Forno into the oven. Both are great but please, make the Pomodori al Forno immediately. Jeff and I scheduled a mini date night at home with it, some crusty bread, goat cheese and prosecco. YUM! I regretted not making up a double batch immediately. (Though I did chop up the two remaining tomatoes and mix them with my scrambled egg the following morning.)
Up next, pickles and salsa.