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Canned Sunday Gravy with sausage

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daytime dave
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Canned Sunday Gravy with sausage

Post by daytime dave » Tue Sep 27, 2022 3:44 pm

I canned Sunday Gravy with sausage today. All tolled, I have 10 qts of sauce today and 7 from the other day. 4 and a quarter gallons should be enough until next years tomato crop. The first batch was made with a hand crush press like my mother used. It was a mesh sieve that sits in a stand and you press the tomatoes against the sides with a hardwood cone shaped reamer. I paid around $40.oo for it and the handle broke off the sieve just as I was finishing the first batch. I ordered a Weston hand crank press ($65.00) after doing some research. I couldn't be more pleased with the Weston. I forgot to take photographs when I was using it, probably because it can be a little sloppy, me more so than the press. Anyway, it made this batch of sauce a LOT easier. The pressure canner is an All American made in Wisconsin, USA. The model size is 921. As I type, the last three jars are in the canner.

It takes a while, but you must use the bounty of the garden while you are able to.

So far I have canned applesauce, cauliflower relish, and spaghetti with meat sauce. I used all my own cauliflower, tomatoes, peppers, parsley and apples from an Orchard a few miles away.

For the tomatoes, I planted and harvested Amish paste, San Marzano and Roma tomatoes. Most were Roma's.

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Cofisher
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Re: Canned Sunday Gravy with sausage

Post by Cofisher » Tue Sep 27, 2022 7:35 pm

Making me hungry brother.
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Ernie
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Re: Canned Sunday Gravy with sausage

Post by Ernie » Tue Sep 27, 2022 7:41 pm

My tomatoes came in sporadicly so I froze the Romas whole as they ripened and will deal with the whole batch at one time. Good work on your canning.
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JEBar
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Re: Canned Sunday Gravy with sausage

Post by JEBar » Tue Sep 27, 2022 8:29 pm

Gravy with sausage :D

now you are getting to some serious canning :!:
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