I was honestly surprised at how easy it was to make amazing tomato sauce. Rago and Prego have nothing on homemade sauce.
This is also the recipe I used when learning how to can. Canning is a little scary because nobody wants botulism, but if you make sure to do it correctly canning is really rewarding. My source for correct canning procedure comes from here. Obviously if you’ve never canned before please read up on it independently as it’s very easy to do improperly.
Canning Fact: The canning process changes lycopene in tomatoes to a more usable form for the body to utilize. Lycopene is a pigment found in many red fruits and vegetables. It is an antioxidant that helps protect cell damage and there is research suggesting it helps prevent some cancers.
This was my first time ever growing my own vegetable garden all by my self. And honestly, I wasn’t expecting so much of it to be successful. I planted too much of everything expecting most of it to die. Instead it all lived and it’s producing enough vegetables for a family of six, and it’s just Mike and I. Since I don’t want to waste any of it, I’ve been working hard developing easy recipes that use these vegetables in new and unique ways. Hey a girl can only eat so much grilled squash right? In particular I’ve been making things that can be frozen easily so that in a couple months when the garden is dead I can enjoy the fruits of my labor.
Horticulture Fact: Summer squash is a cultivar of cucurbita pepo. Huh? Yeah I know, It’s a species with cultivars so different that many of the sub-species have been mislabeled as other species. Things like pumpkin, winter squashes, and summer squashes are all cultivars from the same species of plant.