Mom... where does spaghetti sauce come from?

From our garden, of course, dear! 

Today, I"m more excited than I should be... This morning, the kids are spending a few hours with their grandparents so that I can CLEAN the house and get some canning done. Today's agenda - spaghetti sauce and bread and butter pickles. The Zombie Pandemic is on the horizon and I, for one, certainly do NOT want to be caught without any spaghetti sauce or pickles (a staple in the Lee house).

Marmaduke, however, does not share my concern or excitement... Maybe he knows something I don't.

Ah well, you can't please everyone. I started with lots of fresh tomatoes of every size, shape, and color and added garlic, onion, and peppers straight from the garden.

  

Here's my recipe:

2 cups onion, 2 clove garlic, 3 basil leaves, 1/4 tsp black pepper, 1 red or gree pepper. EASY! Just process, heat to a boil, and put in sterilized jars.

And since I had some cucumbers in this haul of harvested veggies (say that 10X fast), I decided to whip up some Bread and Butter cucumbers as well. 

Here they are waiting on the liquid goodness...  

 

All done! Now on their tops overnight for the lids to seal...

Then, they can be labeled. And just for fun, I designed a new zombie label. If you want it, just right click and SAVE AS. Come on, ya know ya want to!

There you go! Easy peasy and now you have my secret spaghetti sauce recipe. Canning is a great way to stock up for the pandemic, eat healthy, and save money.