I tried to make a deal with Spouse: I'll can his cooking if he can get it done on a Friday or Saturday night, when I don't have to worry about a long day of work the next day (Sundays are short workdays), or have to mess with a load of dishes by myself afterward when he's gone away on business. This weekend's schedule being what it was, we tried a compromise this (Sunday) evening: he gets the pasta sauce cooked early, so I can get it canned and cleaned up early.So why is it 10:00PM on a Sunday night, and I've still a pile of big pots to clean? Not Spouse's fault, he followed his end of the deal. Pasta sauce was ready to jar at 4:30PM when I got home from work (see, dear? A public proclamation that It's Not Your Fault). After cleaning the chicken coop and spraying down the chickens (that's another post), I started reading email, Twitter, RSS feeds, blogs, and... sorta lost track of time. Yeah. *sigh*
Still, it's worth the effort. Ten pints (and one tiny half-pint) of pasta sauce, pressure-canned and preserved for those evenings when even defrosting something seems like too much effort. Grab a jar off the shelf, plop the contents into a saucepan, heat & serve. Hoping I can bribe Spouse into cooking a big pot of chicken stock next weekend to can. Unfortunately, it's looking like Sunday night will be the best night yet again to can... perhaps this time I can stay away from the computer, and get the job done in decent time!
It's a solid plan! I canned 10 quarts of broth last night, too. It's SO nice to have on hand when I want it, and not need to go out anywhere! Good luck and best wishes :)
ReplyDeleteYou two are so cute -- 10.5 pints of sauce. lol.
ReplyDeleteWe've eaten a few meals of just pickles because that's what was on the shelf that we had canned...cooking is painful sometimes
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