Not winter, not spring....

I ended my fall canning with the idea that I would spend some time this winter canning the items in my freezer and making more with tomatoes. It seems like tomatoes make me the craziest. They take forever to grow, they take time to pick and haul without bruising, they take time to wash, boil and peel and by that time I am so tired of them I don't want to do anything with them. Here is my new solution - I am buying canned tomatoes at Costco in huge cans and making sauces from them.

I figured out that I spent about $30 on tomato plants last year......they didn't like me and refused to cooperate in my garden. I also planted tomato seeds which also complained about all the sun in my yard.

I spent $15 on compost and soil amendments.

I spent $60 on boxes of tomatoes at Farmers Markets.

So, out of $100 or more, I ended up with less jars of soups and sauces than ever.

Now that I have managed to make it through the worst of winter and spring has yet to truly appear, I figure I'll spend some time over the stove simmering delicious tomatoes into a variety of flavors. Hopefully I will find a way to use some of these in a nice summer gazpacho......

This is my new plan: A large #10 can of tomato sauce or crushed tomatoes from Costco costs around $2.50. After I add the veggies and seasonings and simmer and bottle, I will have 4-5 quarts of spaghetti sauce from one can. I paid $15 for 5 cans and will have 25 quarts of soup and sauce. That is better than any box of tomatoes from Farmers Markets.

What can be made from tomatoes? Here are my favorites:

• spaghetti sauce
• tomato soup
• enchilada sauce
• salsa
• italian based tomatoes
• mexican based tomatoes

Now, if someone calls me and tells me they have free tomatoes I will be right there. But as for trying to grow them myself.....count me out. I'd rather have that garden space for herbs and carrots. Yum!

Jam Pan

It's a copper jam pan....lovely, isn't it? It's big, thick and has the most beautiful luster to it. I fell in love with it after one of my favorite jam making books said real jam is made in a copper jam pan. After many seasons of making jam in boring stock pots, this was a sensory pleasure that is worth the time it takes to clean the pan!

Copper heats more evenly, does not discolor the fruits and the shape of the pan lets the moisture evaporate so you do not need to use as much pectin or clear gel. Strawberries simmering in this pan are an amazing sight.....their color is amplified. I found myself stirring a pan of jam and refusing to bottle it because it was too lovely in the pan.

Jam makers know to properly make jams, jellies and bottled goods you must have the proper equipment. I would give this pan two thumbs up for bringing the beauty and pleasure back to jam making. I found it on eBay for $50. Send me your thoughts and recipes!